Pairing with Spanish Classics

These wines are perfect for Spanish fare


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Arroz Con Pollo

Arroz con Pollo is the true soul food of Spain. We tend to think of Paella as the soul food of Spain, and even I am guilty of this misnomer, but who are we kidding? Since when does soul food include clams and shrimp? No, if you’re really talking soul food that even the least affluent can indulge in, then Arroz con Pollo it is, and in that light we’ll be needing to pair it with an equally accessible, and affordable wine.

Light, fresh and with some bright fruit that is simple enough to compliment and not dominate the relatively mild flavors of this dish, lets look to tempranillo in general, and Rioja specifically, but not the usual Reservas and Gran Reservas we reach for. This is the time to break out the Joven, that increasingly rare fruity young wine that celebrates nothing more than being alive. It’s not a wine that shows much in the way of terroir, or breed, or winemaking skill. It’s all about the fruit, in a non-fruity, non-fruitbomby way, and that is delicious. Serve it with a slight chill in the summer!

There are very few wines like this left in the world. Everybody wants to make something important with their signature. Beaujolais Nouveau is an option, though most kind of suck, so instead just go for some good gamay. Some of the examples from California benefit from the warmth of their growing season, offering a fruitier experience than the classic wines of Beaujolais.  We all love the Edmunds St. John Bone Jolly, and at $18.00, it’s still pretty affordable.

Find the Recipe Here

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