Recipe – The ‘Gilda’ Pinxto

May 25, 2024

Editor’s note: This recipe is part of my ongoing Champagne & Food Pairing series This ongoing Le Journal series explores how champagne pairs so beautifully with food, from everyday bites to special occasions, including a growing collection of iconic European bar snacks.

For more inspiration from the series, see our Champagne & Everyday Snacks from Around the World hub page for additional European apéro dishes and ideas for enjoying champagne with everyday food.

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Eager to whip up easy and fabulous champagne and food pairings that won’t break the bank? We’ve got your next apéro hour sorted with simple and much-loved morsels. As we like to say, where there is food for your plate and champagne for your palate, happiness lives on! Find below one of our favourite recipes and champagne pairings for hosting and entertaining at home, no matter the season, weather, or occasion.

The Gilda

Translating to ‘spike’, a pintxo is a small snack on a stick, such as a toothpick or skewer, arguably made famous in the gastronomical coastal town of Donostia-San Sebastián in the Spanish Basque region bordering France. Similar to tapas, pintxos are served as appetisers, often accompanied with a drink. Every evening, in the convivial hours before lunch and dinner, pintxos bars bustle with locals and visitors eager to whet their appetites. Each bar offers classic pintxos along with their own house specialities, all piled high along the counter like a colourful, culinary wonderland just begging to be explored.

Of all the delicious pintxo, the most iconic and quintessentially Basque is the Gilda. Named after the sultry femme fatale played by Rita Hayworth in the 1946 film of the same name, the Gilda is said to be invented at a pintxos bar in San Sebastián around the same time. A simple and visually appealing pintxo of plump olive, oily anchovy and pickled pepper, the Gilda is typically devoured in a single bite, delivering a punchy hit of flavour that is just as striking as its namesake: bold, strong and salty, with just a little kick of spice to keep you hooked.

Prep Time 5

Cook Time 0

Total Time 5

Servings 8 people

Ingredients

16 Oil-packed Spanish anchovies such as those by Ortiz or Cuca
16 Pitted manzanilla olives or green olives drained
16 Pickled guindilla peppers or mildly hot peppers drained
Extra virgin olive oil to serve
8 Wooden skewers such as a cocktail stick or toothpick

Method

Prepare the peppers by trimming the stems. They should be no longer than a thumb, so cut the longer peppers to size if required.
Take one end of an anchovy fillet and thread it just past the tip of the skewer.
Follow with a pepper, pierced neatly through the middle.
Fold the anchovy over the pepper and thread it again, then follow with the olive.
Finish by looping the final end of the anchovy snugly around the olive. The anchovy should form an ‘S’ shape, weaving between and around the pepper and olive.
Repeat with the remaining ingredients until you have a delectable serving plate of voluptuous, curvy Gildas. Drizzle lightly with extra virgin olive oil to keep the pintxos from darkening.

Sally Hillman

Sally Hillman is a grower Champagne specialist, Champagne educator, and the author of ‘Celebrating Champagne: A Wine For All Seasons’. Her deep knowledge of Champagne and French culture, as well as her love of approachable, everyday Champagne pairings, has shaped her career and inspired this series.

Why Champagne and The Gilda Work So Well Together

The magic of this pairing lies in contrast and balance. Champagne’s naturally high acidity cuts through the oiliness of the anchovy, while its fine bubbles lift the salt and savoury intensity of the olive. The gentle heat of the guindilla pepper brings everything into focus, making each sip feel refreshing rather than heavy.

This is exactly why champagne excels at the table: it doesn’t compete with food, it sharpens it.

Many more principles behind effortless champagne and food pairings are explored in my book, Celebrating Champagne: A Wine For All Seasons, perfect for everyday meals, entertaining, and discovering the joy of champagne at home.

Champagne pairing

Choose a dry and mineral-driven champagne or gastronomic champagne rosé. The briny Gilda will complement the minerality of Blanc de Blancs champagnes from the Côte des Blancs, while the herbaceous olive pairs beautifully with the textural and savoury charm of a champagne rosé, delivering a truly epicurean experience.

Have fun with it and tweak the recipe to your liking!

Continue the Journey

If you enjoy simple, elegant food and champagne pairings like this one, you’ll find many more ideas in my book Celebrating Champagne: A Wine For All Seasons— from apéro favourites to full meals, all designed to make champagne feel effortless and inviting.

Learn more about the book or order it via my website , Booktopia , or Amazon AU.

For USA readers, click here: Amazon US

Santé et bon appétit!

Sally

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