What do you drink with paella

The bolder flavours for an oak-aged Rioja also hold up better to the richer flavours of duck meat. Save my name, email, and website in this browser for the next time I comment. Previous Next. Discover More Pairings. By Maurice K. Leave A Comment Cancel reply Comment. Go to Top. Pinot Noir. Some would say that wines from the region of Rioja, in general, make the best wine with paella.

For example, rioja reds, many made with Tempranillo grapes, pair well with seafood paellas, as do many white wines. So, what is the perfect wine for paella? The good news is you do have many choices! But if you want a white, try a robust white wine from the Priorat.

For a paella mixta, you might try a white Merseguera, produced in the high Alto Turia area. Its acidity will work well with the combination of ingredients. When thinking about paella and wine, remember to keep in mind the base ingredients. Place the paella pan or frying pan on mid heat, and cover the base in olive oil. When hot, slowly add the diced meat into the pan. Lightly fry the meat until its slightly golden on all sides, then add all the chopped vegetables and squid sliced into rings into the pan.

While stirring the mixture with a wooden spoon, pour the rice into the mix. The rice will start to absorb the juices and flavors of the other ingredients. When the rice starts to turn from white to a opaque transparent color, add the white wine and stir for 1 minute until the alcohol evaporates. The variability of ingredients used for this dish means that the Valencian Paella has many different wine pairing options, depending on which ingredients have been chosen.

If the paella is very flavourful, it is best to pair it with a young and fruity red wine, served at a lower temperature although not from the fridge. White wine lovers should look for a white wine that is both powerful in the mouth and has spent some time fermenting in the barrel, such as a chardonnay, godello or verdejo. An alternative for those who do not like the landlocked combination of meat, vegetables and pulses, the seafood paella is the king of the sea. Comprised of squid, prawns, langoustine, mussels, clams and sometimes fish, this paella is a dish that usually has lighter flavours than its Valencian counterpart.

Due to its delicate flavours, the seafood paella requires a light and fresh wine that will not dominate its aromas. The wines that we have highlighted for the Paella Valenciana would work best with these paellas. Made with rice, artichokes, asparagus, olives, mushrooms, palm hearts, broad beans, butter beans, red pepper, green pepper, onion, tomato, parsley, saffron, olive oil and salt.

This type of paella can be very tasty, despite its low fat content, and has all the nutrients of its vegetable ingredients. The primary and traditional ingredients for Paella Valenciana include chicken, rabbit and escargot along with white beans, green beans, red piquillo peppers and artichokes.

And, of course, the rice is liberally doused with saffron, the Moors preferred seasoning for rice. Surprisingly, since Valencia is a seaside town, no seafood is included in a traditional Paella Valenciana. Yes, those artichokes can be tricky with any color of wine, but they are such a small part of this hearty mix that they hardly pose a serious wine pairing faux pas. However, there absolutely are certain red wines to avoid with Paella Valenciana. Those are red wines with lots of new oak.

The best red wines for Paella Valenciana are unoaked or have little noticeable new oak influence. When red wines are aged in new oak, they tend to offer flavors of mocha, cola, sweet cream and even incense. Try imagining adding any of those to your paella dish. It sounds pretty unattractive, right?

Seafood Paella is self-evident. For Seafood wine pairings with paella, skip red wine entirely. Fish and shellfish tend to react poorly with the tannins of red wines, creating an unpleasant, even shrill, metallic taste.

You get the more abundant freshness of a wine that acts like a white along with the more generous fruit flavors of a wine that might have otherwise been made into a red. Paella Mixta combines surf and turf in the paella pan. It was created by an English chef in the USA. In fact, Mixed Paella comes from England!

Apparently, a post-World War II cookbook writer created this version of paella by combining shrimp and chicken. Paella Mixta meshes best with white wines.