Founded in 1970, Marqués de Cáceres has been recognized for the past fifty years as one of the key innovators in Spain’s storied Rioja wine region. The winery was established by Henri Forner, who had fled Spain in the 1930s during its Civil War and built vineyards in Bordeaux before returning home with a valuable souvenir: the estate-winemaking techniques he learned in France. He established his new winey in Rioja Alta, a subregion prized for its diverse soils and ideal climate.
Marqués de Cáceres quickly earned recognition for its forward-thinking approaches to vinification by incorporating pioneering practices such as estate bottling, aging in French oak, and sourcing grapes exclusively from local growers. These innovations helped spark the “Rioja Renaissance,” shifting the entire region toward a new era of quality and style—a legacy still felt in Rioja today.
Now under the leadership of Cristina Forner, Henri’s daughter, the winery continues to build on its pioneering spirit, expanding beyond Rioja into other celebrated Spanish DOs like Rueda and Ribera del Duero, offering the best quality wines from across all the top wine growing areas of the country.
It’s hard to think about all these fabulous wines without thinking about all the delicious foods to pair them with. With delicious and well-crafted wines comes tasty and delectable pairings. That’s where Oscar Torres, executive chef of Verse in Los Angeles, comes into the picture.
Chef Oscar Torres is the executive chef of Verse in Los Angeles. Trained at Le Cordon Bleu and mentored by chef Mario Alberto of Olivia, Torres stepped into the role of executive chef at just 24. His culinary vision brings a modern counterpart to the wines of Marqués de Cáceres—an encounter where tradition meets innovation, both in the glass and on the plate.
“I would describe my identity in the world of food and wine as that of a constant learner — someone always exploring new regions, flavors, and pairings,” says Torres, who is a native Angelino. “Some of my earliest memories of food come from watching my dad cook dinner for our family every day. That wasn’t the typical setup in most Latin households, where the mom usually runs the kitchen, but in our home, my dad was the one creating and experimenting. His creativity in the kitchen left a lasting impression on me and shaped how I think about food.”
As a chef exploring wine pairing with various dishes, Torres is driven by curiosity and a desire to connect with the ingredients and traditions behind each dish or bottle. “That curiosity is what led me to explore Spanish wines like Marqués de Cáceres, whose diversity, from bright Verdejos from Rueda or to structured Reds from La Rioja, opens up endless pairing possibilities,” he says.
For Torres, summers in California’s Sonoma County informed a deeper appreciation of wine. “With our beverage director’s — Matias Marroquin — guidance, I’ve come to appreciate wine not just as a beverage, but as a culture, one that has always been present in my life, but only truly clicked as I got older. Now, I get to work with wines that combine tradition with a modern approach, which is something I connect with both personally and in my cooking.”
When it comes to pairing food with Marqués de Cáceres, he doesn’t shy away from bold flavor combinations to accentuate the nuances of the wines. “I love working with slow-roasted peppers — they bring out the depth and warmth in many of the red wines, like their Reserva and Crianza. One of my favorite pairings is the Verdejo with our grilled octopus. The brightness and minerality of the wine balance beautifully with the smokiness and char of the octopus. It’s a pairing that feels both bold and refreshing.”
However, Torres cautions not to always be so deliberate with pairing choices, and that it’s worth experimenting with different options based on quality and freshness. “Don’t overthink it,” he says. “Spanish cuisine is all about simplicity, bold flavors, and quality ingredients. Focus on sourcing the best products you can find such as great olive oil, fresh seafood, jamón, ripe tomatoes. Let the ingredients shine — many of our dishes are rooted in the idea of using what’s fresh, local, and inspiring in the moment.”
And when it comes to wine pairings, “Lean into freshness. Crisp whites like Verdejo or Cava complement almost anything. And when it’s time for a bold red, the Rioja Reserva is a crowd-pleaser that brings juicy, big flavors into the mix.”
Torres says that if he hadn’t been a chef, he would have possibly done something with music, but that he was always interested in wine. Which tracks, given how excited he says he is when unexpected flavor combinations truly sing. “I love when you take two elements that aren’t traditionally meant to go together, and they elevate each other. That often comes from finding unique wines that can overdeliver in character and complexity. Those under-the-radar gems create pairings that feel personal and intentional, and that’s what makes them stand out.”
For Chef Oscar Torres, wines from Marqués de Cáceres deliver both tradition and that thrill of discovery, with layers that can lift a meal beyond expectation. They’re the kind of wines that turn pairings into lasting impressions.
This article is sponsored by Marqués de Cáceres.
