Les Grappes magazine with le parisien
The magazine Les
Grappes & Le Parisien
Everything you always wanted to know about wine but never dared to ask

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Paella combines many flavours and textures, it is difficult to find what to match it with, white wine is the best ally in this case.

Which wine for the strong tastes of paella?

Paella is a game of texture, a surprising combination of taste and very aromatic spices: the complexity is there! The rice is melt-in-the-mouth and voluminous, the meat is dense, the oils, peppers and spices bring the flavours. The wine must therefore be smooth enough to go well with the meat, but it should not be too fragrant because it will not be able to compete with the aromas of paella. The multiplication of fragrances could almost harm the whole!

Wines that combine all these qualities are often white, the red is really to be avoided, it will always have a palette of aromas too wide and too powerful. Rosés that are not too fruity can also be served with paella to change from white wine!

The ideal appellations

French wines can be served with paella as well as Spanish wines! Wines from the south of France, such as in Languedoc and especially in Corbières and on the Côteaux du Languedoc and in Roussillon, will be very well adapted, but further north, in Burgundy and Alsace, certain sweet varieties such as pinot Blanc and chasselas, or chardonnay and aligoté ! For rosé, it is in Bordeaux that it will be most suitable!

La Paëlla, a southern dish for a southern wine

Do you know a lot about the dishes that are cooked, with the family, surrounded by several cooks and in a frying pan size XXL? Not us, and that's what makes this dish so charming, which symbolizes conviviality, sharing, and whose particular taste never disappoints. Its name is singing, its origin leaves no doubt: the south is there! Spain is on our plates, we are now wondering with which wine to accompany it...

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