Originally posted by Whine-oh:
Originally posted by ArieS:
And last oh, why not an Albarino? You should try to pair local wine/dish as much as you can
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...
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.