What to do on a long weekend with the family gone to Florida? How about cooking a paella Valenciana? (I was given another 20 g of Iranian saffron by an ex-student so I am overwhelmed with saffron, a most delicious predicament) But, what wine to serve with paella Valenciana? The combination of meats, saffron and seafood (in my case, Cherrystone clams and shrimp) poses a particular problem. My instinct is to go with a full-bodied rosé with such fare, so down to the cellar and up with a recent acquisition:
2006 Edmunds St. John "Bone-Jolly" Grenache rosé nose: bright strawberry fruit, leaping out of the glass palate: medium body, deep fruit, bright acidity
Yes, this match works. The acidity of the Bone-Jolly is enough to pair well with the clams and shrimp but the fruit is enough to stand up to the smoked andouille (Spanish chorizo is hard to come by in these parts). All in all, a beautiful wine and a great food match.
Mark Lipton