Which wine to drink with paella?

Paella, the iconic Spanish dish, pairs beautifully with a range of wines, but choosing between white, red, or rosé depends on the type of paella you’re enjoying and its key ingredients.

Recipes vary - and are much argued over - but traditionally the dish either includes chicken or rabbit or seafood like prawns, mussels or clams - not meat and seafood in the same dish.

Nowadays the idea of what goes into a paella is less strict though so here’s a guide to the wine pairings I think work best for different recipes whether they’re based on seafood (paella de mariscos), meat, a mixture of the two (paellal mixta) or vegetarian versions (paella de verduras). 

You’ll find that the wine you choose doesn’t need to be overly complex or expensive to complement paella perfectly. Instead, focus on wines with fresh, vibrant flavors that enhance the dish’s key ingredients without overwhelming them. Crisp whites, fruity rosés, and light-to-medium reds (and even sherry!) all have their place, depending on the style of paella being served. 

How paella’s serving style can influence the match

Paella is typically eaten at a relaxed sort of family gathering so I wouldn’t advocate anything too grand. 

A chilled dry rosé from Navarra or Rioja (one of the more traditional bottlings, not the more fruit driven rosés made in a New World style) generally hits the spot perfectly but there’s absolutely no reason why you shouldn’t drink an inexpensive red Rioja or other medium-bodied tempranillo or garnacha (grenache) or garnacha blends (again lightly chilled till cool rather than at room temperature). But I’d avoid ‘fruit-bombs’ or overly alcoholic, tannic reds.

Looking outside Spain, lighter reds and rosés from the neighbouring Languedoc-Roussillon would work well as would the new wave of characterful roussanne, marsanne and viognier-based Languedoc whites if white wine is your preference.

What I look for in a white with paella is an earthy richness rather than a sharp citrussy or floral character so I personally wouldn’t go for a sauvignon blanc or a riesling. (You’ll enjoy them more, I think, with simply prepared fried or grilled seafood on its own.)

Wine pairings for popular types of paella

Paella comes in many variations, each with its own unique set of ingredients and regional influences. Here are some of the most popular types of paella and the wines to go with them:

Paella Valenciana

Traditionally made with chicken, rabbit, and sometimes snails, along with green beans, white beans, tomatoes, rosemary, and saffron. This is the original paella from the Valencia region and often includes a mix of land-based proteins rather than seafood.

Wine pairing: A medium-bodied red wine like Tempranillo or Garnacha. 

Paella de Marisco (Seafood Paella)

This popular version focuses solely on seafood, such as prawns, mussels, clams, squid, and fish. It omits meat and relies on seafood stock to enrich the rice with a briny, oceanic flavour.

Wine pairing: A crisp, citrusy white wine like Albariño or Verdejo

Paella Mixta (Mixed Paella)

A fusion of meat (usually chicken or rabbit) and seafood, this type of paella also includes vegetables, making it a versatile and widely loved choice. It’s a more modern creation compared to the traditional styles.

Wine pairing: A versatile option like a dry rosé from Provence or a light, chilled red like a Mencía.

Paella de Verduras (Vegetable Paella)

This vegetarian version is packed with seasonal vegetables like artichokes, bell peppers, tomatoes, peas, and green beans. It’s often flavoured with herbs and spices but excludes meat and seafood.

Wine pairing: A light, herbaceous white wine such as a Verdejo or a Sauvignon Blanc.

Paella Negra (Black Paella or Arroz Negro)

Made with squid or cuttlefish and tinted with squid ink, which gives the dish its distinctive black colour. It has a rich, briny taste and is usually garnished with aioli for added flavour.

Wine pairing: A crisp, mineral-driven Albariño or a Godello from Galicia.

Paella de Mar y Montaña (Surf and Turf Paella)

Combines elements from both sea and land, such as chicken or pork with seafood like prawns or squid. It offers a mix of flavours and textures, blending the best of both worlds.

Wine pairing: A medium-bodied rosé, such as one from Navarra or a Garnacha rosé.

Paella de Bogavante (Lobster Paella)

A luxurious variation featuring lobster as the star ingredient, often paired with other seafood for a rich and indulgent meal.

Wine pairing: a fuller-bodied chardonnay always works well with lobster or try an oaked white rioja.

Image by EstudioWebDoce from Pixabay

Pairing wine and artichokes (updated)

Artichokes are frequently described as a “wine-killer,” but is that reputation deserved? While it’s true that artichokes can make dry white wines taste unexpectedly sweet, the problem is somewhat exaggerated.

As with other ingredients the key to finding a good pairing is looking at how artichokes are prepared and served.

The hardest way is the classic serving of boiled artichokes with a vinaigrette which defeats most wines other than very dry white wines and rosés. (Fino and manzanilla sherry are much better)

But these days artichokes are prepared in many other ways - served raw or grilled, as a pizza topping or with other ingredients such as lamb or Mediterranean vegetables. Which means you can go for wines you might not expect.

Take, for example, the innovative approach of Simi Winery in California. They found that chargrilling artichokes and serving them with garlic mayonnaise made for a perfect match with their Sauvignon Blanc. This technique, along with serving artichokes raw or paired with rare meats, can help mitigate the sweetening effect that artichokes often have on wine. it would also go with this artichoke and preserved lemon dip.

In Venice and across northern Italy, artichokes are often incorporated into creamy risottos, which pair beautifully with wines like Soave or Bianco di Custoza and, further south, with Trebbiano as I discovered from this pairing at a spectacular artichoke dinner at Bocca di Lupo in London. 

Similarly a palate coating ingredient such as olive oil, butter or an egg or butter-based sauce such as hollandaise will make an artichoke-based pairing easier. You basically play to the sauce rather than the artichoke.

If you’re dressing them with an oil-based dressing adding a little finely grated lemon peel seems to help as does wine-friendly grated parmesan or parmesan shavings or even sheep cheese as in this salad of raw artichoke and Berkswell cheese which went with a crisp citrussy white.  I’d serve a similar wine with an artichoke-topped pizza.

Strong dry rosés such as Tavel are also a good match for braised artichokes as are some orange wines as you can see from this pairing with braised cuttlefish and artichokes.

Can you ever pair red wine with artichokes? 

If artichokes and white wine are a tricky pairing, red wine is surely even more so?

Not always! About 12 or so years ago my late husband who was cooking served up that most difficult of dishes - artichokes vinaigrette (boiled artichokes with vinaigrette) and cracked open a bottle of red wine.

I thought he was mad but astonishingly the pairing worked.

The wine was a full-bodied (14%) Bordeaux blend called Quela* from a producer called Klinec in Brda, Slovenia. It was a biodynamic wine, made with indigenous yeasts from organic grapes (Merlot, Cabernet Sauvignon and Cabernet Franc) and aged for two years in cherry casks with the minimum of added sulphur (25mg). It had a really bright fruit character (bitter cherry and wild bramble) and must have been totally dry as neither the artichoke or the vinaigrette had any impact on it at all. It just stayed intense and vivid.

Would it work with other wines, other Bordeaux blends? Maybe not younger ones - this bottle was from the 2007 vintage - but if you were serving artichokes with lamb which is common, absolutely!

Maybe natural wines - and Cabernet Franc in particular - are the answer - provided they’re to your taste, of course. 

By the way, for what it’s worth, it was a leaf day!

Anyone else had success with red wine and artichokes?

What to drink with dal

Generally of course dal wouldn’t be eaten on its own but with a curry or a biryani but given it makes a pretty good midweek dish on its own or with rice you might fancy a glass with it. Here are some options

8 great drinks to pair with dal

Dal recipes obviously vary so you’ll need to experiment!

Cider

I mean, come on, this is Bristol. Let’s celebrate our regional drink. Besides it goes REALLY well with gently spiced food like dal

Lager

I’m not thinking of Kingfisher more like a good craft lager like Lost & Grounded’s Keller pils.

Sylvaner

Not as well known as Alsace’s other grape varieties such as riesling and gewürztraminer but I really like its refreshingly fruity character with a dal

Dry rosé

Rosé works surprisingly well with Indian food. I’d personally choose a dry-ish style from Provence or elsewhere in the south of France

A virgin mojito

And other lime-based drinks. Even a Rose’s lime cordial!

Salted lassi

Or mango lassi if you prefer but I like salted with dal. There’s a nice recipe here.

Coconut water

Not a huge fan myself but it would definitely work. My local Indian restaurant, Thali does a Arrack Sour cocktail with Ceylon arrack shaken with coconut water, lime and egg white which would totally hit the spot.

Cold brew tea

I was going to suggest chai but I think cold brew tea would be even nicer. There’s a useful guide on brewing up on the Samovar tea website

Photo © Bart at fotolia.com

What's the best match for a barbecue?

Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .

@HarryReginald covered all the options with his prescription:

On a hot day: bubbly, followed by bubbly and then some Chenin and a solid Pinot. Or simply cold, hoppy, beers.

There was a fair amount of support for Sparkling Shiraz

Sparkling Shiraz like Peter Lehmann Black Queen, Rockford Black, Majella - especially with chargrilled and marinated meats and ribs @nywines. @robertgiorgione @rovingsommelier agreed

And for light reds . . .

Lightly chilled Austrian Zweigelt/Blaufrankisch @robertgiorgione

Chilled Beaujolais like Brouilly and other Gamay @scandilicious @goodshoeday (if the BBQ is not too spicy @spicespoon)

Cold Valpolicella Allegrini @Lardis

Leg of lamb with juicy, chilled Loire Cab Franc @foodwinediarist

How about a nice juicy Grenache w/ bbq foods? Not too heavy for hot weather. @TheWineyard

but not much for more full-bodied reds except for @HawksmoorLondon who tipped Super Tuscan wines with chargrilled steak

A couple mentioned whites, especially with fish

Hunter Valley Semillon and oysters @SomeSomm @DanSims (not typical UK barbie fare but a great idea)

Catalan Grenache Blanc with grilled sardines and red peppers @foodwinediarist

Others went in a more aromatic direction

Hilltop Estates Cserszegi from @thewinesociety with home made piri piri BBQ chicken @LouiseHerring

Chicken brochette in the Pakistani manner with Domaine Weinbach Pinot Gris @SpiceSpoon

A nice crisp chilled wine like an Alsace Riesling for me @eatlikeagirl @aforkful. @scandilicious agreed: "nice Riesling or Grüner Veltliner w/BBQ fish or prawns"

Surprisingly few went for rosé, one of my own BBQ favourites

Dry rosé like Chapel Down (with butterflied lamb) @goodshoeday - although she also mentioned Peronelles, a kir-like blush cider from Aspalls

There were other fans of cider

Ashridge Devon cider @BistroWineMan

I do like cider at a bbq - its a good gutsy match to bacon rolls which are another bbq must have! @KateWild

But far more fans of beer

Beer fizzy and cold from my shed fridge @crownbrewerstu

BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, CIDER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER @MelissaCole

What matches caramelised and charred BBQ flavours better than roasted malt flavours? Got to be beer everytime! @WBandBEER

I'm liking dark beers with BBQs at the mo - BrewDog Zeitgeist, a decent Dark Mild, a porter, all served cold @markdredge. @HawksmoorLondon suggested Porter too.

Chimay for a spicy BBQ @spicespoon and Rodenbach Grand Cru for BBQd meats @scandilicious

@Hoegaarden @goodshoeday

not a #twitmatch but a #twecipe-Young's Bitter & Ginger marinade 4 bbq'd spatchcocked poussin @jo_dring

A couple mentioned cocktails (another personal favourite, especially margaritas and rum punches)

Jugs of Bloody Marys @rovingsommelier

A remojito (fino or manzanilla topped up w soda water, mint leaves, ice and lemon) @taralstevens (love the sound of this)

and @bluedoorbakery just went for sherry

@aforkful came up with a great non-alcoholic option: "try this delicious cordial if staying off the booze"

There was even a recommendation for ‘cool water’ from @howardggoldberg (the first - and I hope not the last - #twitmatch linked to a song)

Thanks all, for the great ideas.