Home to grapes like Tempranillo and Garnacha, Rioja has long been one of Spain's leading wine regions, with a history that spans back to the first Phoenician settlers. Today, its vineyards produce Spain's most renowned red wines, from younger and lighter Riojas to much oakier, aged bottles. The region's white wines, however, have traditionally been less widely known, making up a much smaller proportion of its output despite a climate perfectly suited to their production. That's fast-changing, though – the number of white wine plantings is on the up and white Rioja is fast making a name for itself here, giving the region a deserved reputation for not only its world class reds, but also stunning whites.

Cune know this well, having produced fantastic white and red Rioja wines for five generations. We've been working with Cune to give you inspiration for unforgettable food and drink pairings – after all, we know that an easy way to take our cooking to the next level is to serve it alongside an equally special wine, which heightens and balances its flavours. Here, we've put the spotlight on Rioja blanco, focusing on just six dishes which show its enormous potential.

This prawn dish is quick (on the table in just an hour) and packed with flavour and texture, from the herby preserved lemon salsa to the crunchy sesame croutons and, of course, the heaps of garlicky of king prawns – a fantastic dish for sharing with friends. It's particularly delicious with a chilled glass of Cune's Barrel Fermented Rioja Blanco, the citrusy and clean notes of which cut through the olive oil perfectly.

Ollie Templeton's simple cuttlefish recipe is served with a home-made harissa and preserved daikon and makes an eye-catching side dish or a wonderful light lunch. Seafood and white Rioja go hand-in-hand and this is certainly no exception (it's beautiful with a glass or two of 2021 Cune Barrel Fermented Rioja Blanco).

White Rioja and roast pork are a match made in heaven and we'll be pairing ours with Colin McGurran's stunning roast pork belly dish. Perfectly tender, crisp belly is served with a rich satay sauce, roasted pineapple and a pineapple and coriander salsa, which adds an acidity and herby freshness.

White wines generally have a place alongside fresh, light dishes, and we can't think of many better fits than a summer salad. Our rice salad with pomegranate, feta, toasted pine nuts and orange vinaigrette blends sweet and spicy notes with the earthy, nuttiness of pine nuts and kale – we'll be having ours in the garden with a glass of Rioja blanco, please.

This warming Spanish stew is popular in Rioja, Navarre and the Basque Country. It blends pochas, an immature green-white bean, with clams and chorizo to create an incredibly satisfying dish which can be ready in just an hour. Make sure to serve with hunks of crusty bread for mopping up, and a glass of refreshing white Rioja. 

We'll end on one of our favourite salads – a classic Caesar given a twist with the addition of sumac-spiced fried chicken and crunchy, Parmesan-dusted croutons. Walking the line between light and indulgent, it's a brilliant summer dish that pairs wonderfully with a glass of white Rioja, the gentle acidity of which will cut through the rich fried chicken.

Want to know more about Rioja? Our guide to Spain's most famous wine is this way.