In a previous post, I already discussed color pairing, but I did so in general terms. This time, I want to focus specifically on pairing with paella. As a preliminary note, I want to clarify that when I speak of paella, I am referring to what is known as Valencian paella (chicken and rabbit), since any recipe that differs from this is considered rice and not paella. This clarification, of course, should be understood as such and not as a criticism.
Pairing paella begins with its preparation, as this is a dish that takes time: preparing the meat, chopping the vegetables, peeling the tomatoes, frying the chicken and rabbit, making the sofrito, simmering the broth (preferably for an hour), and finally, adding the rice. No one can take away that hour and a half of preparation, and during that time, you need to stay hydrated. At this stage, I like to start with a light sparkling wine, which could very well be Alberto Pedrón’s “Lluvia Blanco 2022,” made with Macabeo and Muscat grapes from the limestone-soiled plots “La Hipoteca” and “La Centinela.” If we’re feeling ambitious, even as an appetizer, we can step it up a notch with a long-aged cava from Mestres, such as “Visol,” whose primary grape variety is Xarello.
Once at the table, the pairing options are numerous, though I would rule out white wines, as we must keep in mind that the base of the paella, in addition to rochet, ferradura, and garrafón, is chicken and rabbit. Light red wines are the best option. Personally, I’d go for a Gamay “Fleurie 2022” (Beaujolais) by Yvon Métras. A Valencian option could be a “Simeta 2021,” made with the Arcos grape by Javi Revert in La Font de la Figuera (Valencia). And if we step it up a notch, a Pinot Noir from Burgundy, New Zealand, or California would be fantastic. But if we’re aiming for the top tier, let’s open a champagne—for example, a Fleury (100% Pinot Noir)—which is sure to take us to heaven.
Generally speaking, I suggest avoiding heavy red wines and opting for light, fresh reds with good acidity that are easy to drink, though I’ll admit that champagne is always champagne—and it pairs well with everything, even on its own.