What Goes With Paella?

What's in this dish?

Canucklehead wrote:

I _love_ a well made paella! Although it's a lot of work to fix, it's worth the trouble.

With a mixture of chicken, ham, sausage and shellfish you really don't want to go either red or white. How about a nice dry Spanish rosé? That should work OK and it won't break the bank.

Tom S

Tom hit the nail on the head. I've had great luck with rose and paella. Some winners include the Chivite Rosado, the more serious Lopez de Heredia Tondonia Rosado, or the Il Mimo rose fromthe Piedmont.

So, you now drink wine from the Piedmont of North Carolina :-)

A lot of work? Hmmm... I make a paella every month or two, and I can't say that compared to other dishes I make that it's very much work, really. Most of the time is spent in prep work: once you start cooking it, it's all pretty much on auto-pilot.

I agree with you about the rosé, but a good powerhouse white would work, too. How about a Ch. Burbank Chardonnay, f'rinstance? ;-) A good Pinot Gris or Grüner Veltliner Smaragd would be my first choice, though.

Mark Lipton

Just slip down to Peninsula Ridge winery and get yourself some of their great Sauvignon Blanc..... failing that, any good Ontario, Cab Franc based Rosé will do just fine.

"DaleW" wrote in news:1111366679.134012.189290 @o13g2000cwo.googlegroups.com:

I think this is the correct way. A good spanish rosé would be my first choice for a paella. However, a good rosé cava such as Colet Assemblage (probably not distributed abroad) or Agustí Torelló Trepat (even Codorniu Pinot Noir) would be good options.

S.