Food and wine critics and many a self proclaimed connoisseur on both sides of the Atlantic have extolled the virtues of beef and lamb in the company of Rioja, and while steaks, stews, and braised lamb shanks provide tried and true accompaniments to the 2006 Vina Zaco, the contemporary style of this wine lends itself to broader appeal. Traditional Spanish jamon, prosciutto, and other meats also provide excellent counterpoint to the fruit and gregarious charm of Vina Zaco. Duck confit; rotisserie roasted chicken, basted with Mediterranean herbs, butter, olive oil, and garlic, and even savory pasta dishes, with or without meat, pair beautifully with this wine, too. Penne pasta, served with a heady white bean sauce, made with plenty of onion, garlic, red pepper, celery, and grated hard cheese showcase the fresh and elegant side of the 2006 Vina Zaco. World class cheeses such as Mahon, Manchego, Gouda, and Havarti in the company of freshly baked bread offer more reasons to open a bottle of the 2006 Vina Zaco. In addition, most meat, vegetable, and dairy recipes get a warm welcome from Vina Zaco.