Enjoyed a medium-bodied Columbia Valley red wine with paella
Savvy match: This savory dish with tomato, seafood, and spices can be enjoyed with a medium-bodied Columbia Valley red wine like Grenache to balance the variety of flavors nicely. Fruity, high tannin wines should be avoided.
Paella is a legendary rice dish from Valencia on the Mediterranean coast of Spain that traces its origins back to the Moorish occupation of the Iberian Peninsula. There are as many different recipes for paella as there are Abuelas in España. Perfect for a party, you can cook this on an outdoor grill or as a homerun entrée for a dinner party. This hearty dish lends itself to both red and white wine. Tradition suggests Tempranillo, but I am fond of Spain’s other great red grape, Garnacha, or as the French and Washingtonians call it, Grenache. Grenache is also the source of many great Rosés. And let us not forget Grenache Blanc; its full-bodied richness holds up well to our paella.