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With seafood Paella I like to have cava. My favorite is either Anna de Codorniu, Jaume Codorniu, Juve Y Camps Millesme or Segura Viudas. Occasionally I will have a red with it.

The meat (Valencian) Paella I like to have a old style rioja like a Muga crianza, Marques de murietta Y Gay, Or I will have the Gotim Bru or the Tres Picos from Borsao (Grenache)

"I have lived temperately ... I double the doctor's recommendation of a glass and a half of wine a day and even treble it with a friend." - Thomas Jefferson
Castel del Remie Planell Blanc is a Sauvignon Blanc blend that I think would be good with seafood Paella. I tasted this next to Mar de Frades Albarino and liked the Albarino better, but maybe that was because I wasn't expecting a Spanish Sauv Blanc.

In any event, I have VERY little experience with Spanish wines, so don't pay too much attention to me other than I concur that regional dishes are usually best with wines from the same region.
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I had a 2002 Sineann Pinot Noir at Helios that went very well a couple of weeks ago.

Friday I made my own bizarre Paella (Mussles, Pink Shrimp, Sturgeon, spicy Cajun Sausage, a sliced Pabllano pepper, yellow beets, single tomato, garlic, maui onion, saffron, fresh basil, oragano and tyme)

I had an Albrino from Galacia and a Rousanne/Marsanne blend from California. Both went well.

Santa Cruz Mountains Vintage Chart

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