Paella Valenciana

Paella Valenciana

Paella is built on saffron-stained rice, savoury chicken and rabbit and a prized caramelised socarrat crust at the base, so the wine wants freshness to cut the richness, a savoury or aromatic edge for the saffron and enough character for the char. The regional sparkling is the natural home. Avoid big, tannic reds.

Pairs Perfectly

A Cava, Penedès, Spain. The Catalan classic is lean and mineral with a fine bead that refreshes the rice and stands up to the socarrat, and it costs little.

Pairs Well

A Tavel rosé, France. A fuller, darker rosé with the red-fruit weight and savoury depth to meet the saffron and the caramelised crust.

An orange wine, preferably a structured skin-contact style — a Ribolla Gialla from Friuli, Italy, or a Rkatsiteli from Kakheti, Georgia. Its phenolic grip and savoury depth answer the saffron where a plain white cannot.

Avoid

Big, tannic and oaked reds, which bury the saffron and the rice.

Failing That

A Garnacha rosado, Spain.

If All Else Fails

Picpoul de Pinet, France.

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