Paella is that great signature dish from Spain, which usually has its origin in Valencia, although it is consumed in several Spanish regions. Made with rice, broth, fish, meat or vegetables, there are a lot of types of paellas, all of them delicious. If you have questions about what kind of wine goes best with paella, we give some recommendations.
Seafood and fish paella goes perfect with a white or rosé wine. For example, some wines from Ribera del Duero and DO Galicia, which often pair well with fish dishes. Whites from Alicante, Valencia and Penedès are also recommended. They must be very fruity and fresh wines, being a dish that is preferably consumed in summer.
White wines with aromas of flowers and fruits also pair well, while introducing aromatic and citrus notes. The ones from chardonnay variety are also highly recommended. Pedro Ximenez wines have delicate and sweet flavours. In this case, sparkling wines can also be at the table when we eat paella. While white, rosé and sparkling wines, also pair well with paellas with vegetables and legumes.
For seafood paella, one of the most widespread, Rueda, Verdejo and, of course, the Galician Albariños are also recommended.
Paella can be elaborated with meat, such as chicken, beef, rabbit or duck, mixed with some vegetables such as artichokes or peppers. In this case, rosé wines will pair exceptionally, and also young and rather soft reds. Merlot and Monastrell reds, showing hints of red fruits and spices, intensify the flavour of the rice. Other wines that are recommended for this kind of paella are the “crianzas”.
Mar de Frades 2013: a white wine with Rias Baixas DO from Mar de Frades cellar made with albariño of 2013 and with an alcoholic strength of 12.5º.