Wine Pairing
Paella di Pesce
(Seafood Paella)
Paella is a Spanish rice dish from Valencia.
The traditional Paella contains meat and vegetables.
Seafood Paella contains seafood and drops green vegetables.
Pairing Suggestions
Navarra Rosado (Spain)
Nebbiolo Rosato (Italy)
Languedoc Rosé (France)
Rioja Rosado (Spain)
Other Excellent Alternatives
Cava Brut (Spain)
Metodo Classico (Italy)
Champagne (France)
Crémant (France)
White Alternatives
Albariño (Spain)
Verdicchio (Italy)
Sancerre (France)
Rueda (Spain)
Sauvignon Blanc (World)
Description
Paella is a Rich Dish. It should be paired with a wine that complement all the flavours of Fish, Shellfish, Rice, Spices, and Vegetables.
Our best suggestion is a Quality Rosé.
A good Quality Sparkling will also do the job.
A nice general rule is: What grows together, goes together:
Spanish Wines, go best with Spanish Paella de Marisco.
Italian Wines, go best with Italian Paella di Pesce.
French Wines, go best with French Paella au Fruits de Mer.
Avoid Reds!
The high content of iron in red wines is responsible for the unpleasant Metallic Taste and Fishy Aftertaste.
Even worse if lemon and citrus are presents.
Go Local if You Can
Let local wines complement the flavors of local food.
Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:
Terroir
The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.
Culture and Tradition
Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.
Ask for Help
Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.
A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.
Examples
Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.
Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.
Matching Spanish Rioja with Paella or Tempranillo with Tapas.