Paella

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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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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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.

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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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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 Meat Paella · Greek Paella · Chorizo Paella +20 more Meat Paella · Greek Paella · Chorizo Paella · Chicken Paella · Lobster Paella · Sea Food Paella · Paellavelenciana · Shell Fish Paella · Paella Valenciana · Paella&choc Fondue · Paella-fish-chicken · Chicken Chorizo Paella · Meat And Seafood Paella · Shellfish/sausage Paella · Seafood And Chicken Paella · Seafood And Sausage Paella · Shellfish And Sausage Paella · Paella With Sea Food And Chicken · Chicken Shrimp And Linguine Paella · Chicken, Shrimp And Linguine Paella · Paella With Shellfish &spanish Chorizo · Paella With Lobster - Want A Red Wine Choice · Paella With Lobster/rabbit/shellfish -need Red Wine Alternative To White

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

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Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Paella · Paella Rabbit · Seafood Paella +2 more Paella · Paella Rabbit · Seafood Paella · Paella With Shellfish And Chicken · Paella With Shellfish & Spanish Chorizo

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

Works with Seafood Paella · Shellfish Paella Risotto · Gamberi In Paella (garlic Pan-roasted Shrimp)

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Rabbit Paella · Paella A La Valenciana · Shellfish Paella Risotto

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Works with Sausage Paella · Birthday Party Paella · Italian Sausage And Bell Pepper Paella

Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

Works with Paella · Rabbit Paella · Paella A La Valenciana

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Paella · Rabbit Paella · Paella A La Valenciana