I cannot abide the American oak signature in Rioja and loathe any red wine with fish/shellfish. So, I’ll pass on the Rioja pairing.
A couple of weeks ago we paired ‘06 Comtes de Champagne with a seafood Paella and it was close to perfect.
I made a paella last night with shrimp and squid and paired it with the leftovers of a 2002 Beaucastel Roussanne Vielles Vignes. The pairing was amazing! I guess my palate got a bit acclimated to the earthy flavors of saffron, really emphasizing the melon fruit flavors of the wine. I know the OP thought of White Rhone and tried Viognier, which didn’t work. This might also be a White from the Rhone, but the aromatic/flavor profile of Viognier and Roussane are so different. Give it a try- aged White Rhone (not Viognier)!
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If only white Rhone’s didn’t cost so damn much.
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I have no idea whether this is true at all but I am completely convinced anyway!
Though I will still join the locals and drink young Rioja. I like red fruited tannic wines with paella…
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Albariño, don’t doubt it. But preferably one with some body like Do Ferreiro Cepas Vellas. I am not sure if you can get that in the US, but it is one of the best Albariños around and, IMHO, the best QPR you may find.
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so many variables with paella. I have mostly made more terrestrial paella vs seafood and found reds with good acidity to pair very nicely
Totally agree on good cava, Txakoli and I’m willing to go along on Mencia Granacha.
I’d say yes to good Albariño, or a nice saline Chablis.
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Any specific Cava recommendations? I have tasted exactly one good Cava, and it was deliberately not labeled as such.
I’m not a Cava expert, but I really like the Pere Mata l’Origen. But, be warned, it is inexpensive Cava; and not even the top of their range. I like it because it doesn’t have Parellada; only Macabeu and Xarel•lo, so it’s more mineral. Maybe their Reserva Familiar (which has Parellada and some barrel-aged reserve wines) is more gastronomic.
I also had another cava from their range at a restaurant, Cupada Rosé which is a blend of 1/3 Parellada and 2/3 Garnacha (and even cheaper than the others) and went very well with food. On its own it was fine but not remarkable. Certainly good as a curiosity given the unusual blend.
There are other recommendations in this unappetizingly-named thread.
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My paella is usually garlic, beans, saffron, smoked paprika, chicken, tomato, rosemary, red pepper, heavy on the socarrat and I always reach for mature Rioja.
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We are fans of Raventós i Blanc cava. https://www.raventos.com/
The Blanc de blanc is our go-to for sushi or any food that doesn’t play well with reds, or for hanging out with wine-curious friends. Made of 3 white grape varieties: Macabeu, Xarel.lo & Parellada
The rose’ de Nit is also good and worth a try if your palate leans that way. Contains Monastrell, apparently blended with the farm’s white varieties.
Both are under US $25, especially if you buy by the case, which we do, oh yes we do…
I tried a 2015 vintage version twice recently with tapas and loved it. I thought it stood up well to a low dosage grower champagne on the table without trying to be a champagne clone. Very food friendly, but at ~$100, a different proposition.
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2015 Raventós i Blanc Cava Conca del Riu Anoia Manuel Raventos - Spain, Cava (5/5/2023)
Deep dark gold color. Crisp, drying, lees-y, quenching.
I am at a loss of descriptors for this Xarel.lo & Parellada grape-based sparker, but I love it. Not citrussy like a champagne but somehow more like a trocken Riesling, gruner or high quality Albariño profile almost.
Great stuff and a compelling argument in the glass for quality. (93 points)
Posted from CellarTracker
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Another vote for Raventos. I had a glass of Raventos Blanc de Blancs at a restaurant in Chicago. Nice and zippy, with tight bubbles. An excellent bargain.
Here’s a Cava collective that sounds interesting. I’m not sure how much is exported.
If it’s a seafood paella, I would go with an Albarino or Verdejo. The Raventos would be an excellent choice also. You could do a red option. For example, if there is some chorizo mixed in as well, you could do a nice Crianza Rioja. You just want to have a wine with that is fruity with some nice acidity and minerality.
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We have used Ribera del Duero wines such as Pesquera or Emilio Moro with good results. The heavy dose of paprika in Paella often is the overwhelming factor. We also have had good results with Raventos. Even met Mr. Raventos in April at the winery.
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Raventos is the only Cava I have ever enjoyed drinking, and I like it better than many an entry level champagne, so I am thrilled that people are reporting it pairs well with Paella. Will definitely try this pairing, along with a Washington White Rhone blend, and the brilliant suggestion of White Bordeaux. I haven’t made Paella in several years. I am looking forward to getting back into it this summer.
Regarding White Bordeaux, it is imperative that it is a Sémillon dominate wine and not a typical Sauvignon Blanc dominate wine! This is for a seafood paella.
You’ll know if you got it right or not.
Best of luck!
/William
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Yes, I recall your initial advice, and after my experience with Sancerre, I am disinclined to try a Sauvignon Blanc dominate pairing again.
Manuel is the best! He has another wine that is very limited but see if you can find any of his Mas del Serral. Highly recommend.
Thanks, I’ll look for it.
CdP. En magnum