Lobster Paella

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

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Red · Medium · Dry

Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.

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Red · Medium · Dry

Spain's signature red — bright cherry, dusty earth, and a touch of vanilla from American oak. Soft enough to drink young; structured enough to age beautifully in the right cellar.

Works with Lobster Paella · Paella With Lobster - Want A Red Wine Choice · Paella With Lobster/rabbit/shellfish -need Red Wine Alternative To White

White · Light · Dry

Spanish white with herbal-grassy lift and bright citrus. The lighter, brighter cousin of Sauvignon Blanc — perfect with tapas and lighter Iberian cooking.

Works with Lobster Paella · Paella With Lobster - Want A Red Wine Choice · Paella With Lobster/rabbit/shellfish -need Red Wine Alternative To White