La Makha’s wine list includes reds, whites, rosés and sparkling wines from Chile, Spain, France, Italy and Argentina, and the seven step tasting menu already comes with a pairing resolved for each course, alternating between wine and signature cocktails.
Quick answer:
- For fish and seafood: whites like the Martin Codax albariño or the Doña Dominga chardonnay.
- For heavier meats: Chilean reds like Doña Dominga Carmenere or the Spanish reserve Marques de Riscal.
- For sharing as a group: a sparkling wine like Prosecco Zonin works with appetizers and varied dishes.
- For a special occasion: Don Melchor Cabernet Sauvignon or Dom Perignon, the list’s most premium labels.
- If you’d rather not choose: the tasting menu already has the pairing resolved at each of its seven steps.
A list built to accompany, not to compete
The philosophy behind the wine selection follows the same logic as the rest of the menu: nothing is left to chance. La Makha’s authentic pairing combines international labels with ancestral Colombian products like Viche Canao, an unusual move for a fine dining restaurant in Medellín. The idea is not simply to offer an extensive list, but for every glass to have a concrete reason to sit next to a given dish, whether for acidity, body, or how it reacts with the star ingredients of the Colombian cuisine chef David Suárez Estrada works with.
Red wines for the heavier dishes
The red wine section covers a wide range of prices and origins. Beronia Crianza, a Spanish tempranillo, is an accessible way to start the night, while Beronia Reserva adds Graciano and Mazuelo to the blend for a more complex profile. From Chile comes Doña Dominga Carmenere, from the Colchagua Valley, one of the reds that appears most often in the tasting menu’s suggested pairings. For occasions where budget is not the main concern, Don Melchor Cabernet Sauvignon represents the list’s most premium label, and from Argentina, Angelica Zapata Cabernet Franc from the Uco Valley offers an alternative with its own character. Spain also contributes Marques de Riscal Reserva, with tempranillo and graciano, and Viñas del Vero Roble, a cabernet sauvignon and merlot blend from the Somontano designation.
Whites, rosés and sparkling wines for the freshest moments
When the plan calls for something lighter, the white wine list offers a variety of styles. Doña Dominga Chardonnay, also from the Colchagua Valley, is one of the official pairings for the watermelon ceviche within the tasting menu. Martin Codax, a Galician albariño from the Rías Baixas designation, works well with fish and seafood thanks to its marked acidity, while Marques de Riscal’s white version, a Rueda verdejo, offers a more floral profile. From Italy comes Rocca di Montemassi in its Vermentino version, ideal for anyone looking for something different from the more familiar varieties. In rosés, Barton & Guestier Tourmaline, a French grenache from Provence with strawberry and watermelon notes, is the list’s most versatile option, and in sparkling wines there is everything from Prosecco Zonin to higher profile labels like Moet Chandon Brut Imperial, Veuve Clicquot or Dom Perignon for those looking for something more special.
Pairings already resolved, the tasting menu
If you would rather not decide glass by glass, the seven step tasting menu resolves that decision differently than what is usually seen at other restaurants:
- Corn Crisp Arepa, paired with a Basil Smash cocktail.
- Watermelon Ceviche, paired with Doña Dominga Chardonnay.
- Orellanas, paired with Doña Dominga Sauvignon Blanc.
- Catch of the Day, paired with a Tom Collins cocktail.
- Porkbelly, paired with Cool Coast Pinot Noir 2022 from Chile.
- Lamb, paired with Doña Dominga Carmenere.
- Coconut & Coffee Flan, paired with a carajillo.
It is a way of understanding pairing that moves away from the traditional formula of wine at every course, and one that tends to surprise those arriving expecting only glasses of wine.
Colombian cheeses with European wines, a surprising combination
One of the most interesting exercises on the list is the one that pairs local cheeses with wines from another continent altogether. The pairing between Colombian cheeses and European wines takes ingredients like buffalo milk cheese from Planeta Rica or Paipa cheese, which appear in several dishes on the menu, and puts them in conversation with Spanish or Italian labels from the white and red lists. It is an exercise designed for those who already know the menu and want to explore less obvious combinations than the ones suggested in the tasting menu.
How to choose your glass by dish
- Fish and seafood (white fish ceviche, catch of the day): whites with good acidity like Martin Codax or Doña Dominga Chardonnay.
- Heavier meats (rib eye, lamb): Chilean reds or the Spanish reserve.
- Sharing several dishes at the table: a sparkling wine like Prosecco, which works well with both cold appetizers and elaborate dishes.
- For a memorable night: higher profile labels like Dom Perignon or Don Melchor Cabernet Sauvignon.
Frequently asked questions
Does the wine list have affordable options?
Yes. Wines like Beronia Crianza, Doña Dominga in its various styles, or Marques de Riscal in a 375 milliliter format offer more accessible choices within a list that also includes premium labels.
Does the tasting menu only include wine?
No. The seven step tasting menu combines glasses of wine with signature cocktails depending on what best accompanies each dish, alternating between the two throughout the experience.
Can I order wine by the glass or only by the bottle?
The list is designed mainly for bottle service, though the service team can guide you on available options depending on the occasion and the number of guests at the table.
What wine do you recommend to pair with fish and seafood?
The list’s white wines, especially the Martin Codax albariño or the Doña Dominga chardonnay, are the ones that best complement fish or seafood dishes thanks to their acidity.
If you already know which glass you want to try first, book at La Makha and let the wine list finish completing your dinner.
