Wines that pair with
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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.
Why it works with Shell Fish Paella
Galician white with salt-and-citrus lift — the seafood-tapas pairing every time.
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.
Why it works with Shell Fish Paella
Spain's answer to Champagne — the everyday sparkler for tapas and seafood.
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.
Why it works with Shell Fish Paella
Aged Rioja is the all-purpose Spanish red — tannin from oak, brightness from acid.
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.
Why it works with Shell Fish Paella
Rioja's classic Tempranillo — cedar, leather, dark cherry — built for Spanish ham, lamb, and stewed dishes.
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.
Why it works with Shell Fish Paella
Rueda's herbal-bright white refreshes lighter Spanish dishes and aperitivo plates.
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