Chef Alex Raij doesn't believe in the American idea of entrées. Her small-plates approach at her New York City tapas bars El Quinto Pino and Txikito encourages wine sampling.

By Food & Wine
October 01, 2010

Great Wines



Alex Raij likes the Basque region's limey 2008 Uriondo. Or try the 2009 Arregi.


The dark-fruit-inflected 2004 Dehesa La Granja from Castilla y León is one of Raij's favorites.

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