I am looking for some help on this. Having a larger dinner party that needs some complimentary wine to go with Seafood Paella and a Meat Paella main courses. Looking for recommendations on a paired red $20 - $30 per btl as well as a white around $20. There have been threads that give some good advice, any specifics would be appreciated.

I have been thinking either a domestic SB or a Sancerre for the white and maybe a Spanish Red, rioja or ribera del duero?

Cheers!
Original Post
quote:
Originally posted by ArieS:
And last oh, why not an Albarino? You should try to pair local wine/dish as much as you can Smile


I was thinking that makes sense.. not as well acquainted with Albarinos, at least I have never had one that knocked my socks off, while I have had some Sancerre's that were affordable and that I thought paired well with food.

On the types of Paella, good point as well.. some non-seafood eaters in the bunch, so trying to do the crowd pleasing dance..

Thanx for your ideas ArieS and SPO as well...

Cheers,
quote:
Originally posted by Whine-oh:
not as well acquainted with Albarinos, at least I have never had one that knocked my socks off


There are plenty of disappointing Albariños. My consistent favorites are Fefinanes and Pazo Señorans.

As far as the pairing with paella goes, almost any dry or lightly sweet white and loads of lighter reds would go well with seafood paella. The lighter Jumilla Monastrells, Pinot Noir, and Beaujolais are fine choices.

For the meat paella, figuring the meats to be chicken and pork, most any dry red except the real tannic and powerful would be fine.

Too many people get anal about trying to pick some magical perfect pairing.
You can always go for a nice white Rioja or an Albarino for the whit and a red Rioja for the red.

I like your Loire SB idea. Stay away from NZ or anything overly fruity, though.

Unusual ideas, though ones I would stick by: Austrian Gruner for the white, Etna Rosso (Nerello Mascalese) for the red.
quote:
Originally posted by Whine-oh:
quote:
Originally posted by ArieS:
And last oh, why not an Albarino? You should try to pair local wine/dish as much as you can Smile


I was thinking that makes sense.. not as well acquainted with Albarinos, at least I have never had one that knocked my socks off, while I have had some Sancerre's that were affordable and that I thought paired well with food.

On the types of Paella, good point as well.. some non-seafood eaters in the bunch, so trying to do the crowd pleasing dance..

Thanx for your ideas ArieS and SPO as well...

Cheers,


Guys - that's not correct.

Paella is usually identified with Valencia, so albarino is most assuredly not the local wine, nor the "correct" wine to drink with it, at least according to the locals.

Albarino comes from the opposite corner of Spain and from an area that was a different kingdom with very different culinary traditions. Valencia is south east, albarino is from as far away as it's possible to get in Spain, in the northwest of Spain above Portugal. Spain is huge and the areas have nothing at all to do with each other, or at least they didn't until recently. Having just come back from Valencia, I promise you that they don't drink a lot of albarino with paella.

It was a simple dish for field hands and Valencia is on the sea but the area is mountainous and they'd use whatever meat they could catch - things like rabbit or sausage that they brought with them.

That said, it's like pizza - whatever the historic origins, who cares? It is what it is now.

So people drink a lot of reds with it (I do) and any other kind of wine you can imagine, including sangria, and I'm happy enough with albarino but actually I like riesling most.
i make two paella's one just chix and veggies the other ,what ever sea food sausage chic veggies!
i use a white wine (Nora) to cook with and drink and what ever red ! but now that it is summer sangria is great white and red!
i cook them out side on the grill !
Cool
4th of july week i will make about 4gallon of sangria and will have 4 grills going on the beach! i keep a bottle of port hidden so when the lady's go take the kid's to get ready for bed the guy's pop that baby! then make our way back to the house! yes we are walking! right off of lake mich!
quote:
Originally posted by GregT:
quote:
Originally posted by Whine-oh:
quote:
Originally posted by ArieS:
And last oh, why not an Albarino? You should try to pair local wine/dish as much as you can Smile


I was thinking that makes sense.. not as well acquainted with Albarinos, at least I have never had one that knocked my socks off, while I have had some Sancerre's that were affordable and that I thought paired well with food.

On the types of Paella, good point as well.. some non-seafood eaters in the bunch, so trying to do the crowd pleasing dance..

Thanx for your ideas ArieS and SPO as well...

Cheers,


Guys - that's not correct.

Paella is usually identified with Valencia, so albarino is most assuredly not the local wine, nor the "correct" wine to drink with it, at least according to the locals.

Albarino comes from the opposite corner of Spain and from an area that was a different kingdom with very different culinary traditions. Valencia is south east, albarino is from as far away as it's possible to get in Spain, in the northwest of Spain above Portugal. Spain is huge and the areas have nothing at all to do with each other, or at least they didn't until recently. Having just come back from Valencia, I promise you that they don't drink a lot of albarino with paella.

It was a simple dish for field hands and Valencia is on the sea but the area is mountainous and they'd use whatever meat they could catch - things like rabbit or sausage that they brought with them.

That said, it's like pizza - whatever the historic origins, who cares? It is what it is now.

So people drink a lot of reds with it (I do) and any other kind of wine you can imagine, including sangria, and I'm happy enough with albarino but actually I like riesling most.

It sure is a heck of a lot closer than Sancerre Razz
I've only made seafood paella in the past.

And I've found that for whatever reason, new zealand sb's and sancerre are fantastic with it. That's what we have with ours. I think it compliments the saffron better than any other white. A buttery chardonnay is a close second.

Cava or other sparklers have also gone well with my seafood paella.

I'm not qualified to give any advice on the "red" meat paella, however, because my wife won't eat it.

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