I’ve never had LdH Blanco but am thinking about pairing my one bottle with seafood paella - thoughts?
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So far, you win! Go for it.
They were definitely not pouring $150-200+ wines for us and we were there by invitation from Raventos.
Depends on the paella… the classical seafood paella I’d definately go with Txakoli or Albariño, or unoaked Assyrtiko.
For a Valenciana I’d definately go for Casa Castillo Monastrell, Las Gravas, even their Pie Franco. (Full disclosure I’m their importer in Panama). The vineyards are very close to where they grow the calasparra rice thats used for paella traditionally in southern Spain. Another great wine would be those by Javi Revert, his white Micalet or red Simeta.
For arroz caldosos I’d go for something heavier with more oak.
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Was your visit part of a broader trip to Penedes? I’m wondering because I will be spending a few days in Valencia this fall, and was thinking of adding a day or two in the Penedes area.
You are right: I forgot people call “paella” to some very different things. I sort of remember Jamie Oliver once issued a recipe for a “chorizo paella” which infuriated a large part of the Spanish cooking experts who argued you cannot call “paella” to something that has chorizo in it. 
I use chorizo. 
I roughly use this as a base and have built variants based on what mood I am in
I was excoriated by a Spaniard who was appalled I use clams in my Paella. I couldn’t imagine a seafood Paella without clams! I suspect the “rules” are highly individualized and passed down by family, as opposed to broader cultural norms.
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Whatever works, my friend!
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Yes, we were driving ourselves and went to Peñedes. I would recommend it.
Hi.
5 years ago or so when I retired a couple of my buddies and I rented an apartment in Valencia for a month. We made lots of Paella variations and ate it at Paella restaurants. We tried many wine pairings and I was amazed in one of the restaurants they recommended white vermouth. I believe they served us Bordiga. It was terrific. I would have never thought of it. I also like Albarino.
You’re the first person here to have ever mentioned Arroz caldoso……
de caza is amazing!
Thank you. They are on my list. If you get a chance, could you post a brief trip report in the Travel forum? There is very little info on Penedes.
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@scottkieser, we were invited by friends and neighbors for paella last night. Your thread helped me pick some perfect pairings.
- 2019 Pere Mata Cava Trepat Rose - Spain, Cava (4/7/2024)
This is a lot of joy for the price. Fresh raspberries and other red fruit. Complex, with a perfect bead. If you haven't tried the Cavas from Pere Mata, you're missing out. Thanks to @Robert_Panzer for introducing me to these - 2005 R. López de Heredia Rioja Blanco Reserva Viña Tondonia - Spain, La Rioja, La Rioja Alta, Rioja (4/7/2024)
Perfect pairing with paella. Lemon cream, apricot, with an oxidative nuttiness. Waxy texture. Improved with air. Excellent.
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I made a paella last night, which was heavy on the saffron, although it didn’t come through in the coloration. Others felt the bird was strongly salted - I had rubbed it in spices 4 hours ahead of time - but my palate is (unfortunately) more attuned to Mario Batali levels of sodium so it was fine for me. I thought everything came out ok, although it is not as pretty as what this photogenic supper can potentially be.
With it, I opened an 2012 Bodegas Escudero ‘Vinsacro’ [Rioja] which is a wine I knew nothing about til a few minutes ago, a day after first uncorking. I had purchased it some years ago and racked it. Upon tasting it, my first impression was that it was more Priorat / Languedoc like than Riojanes, and after looking at the importers site (Kysela Pere et Fils), I can see why I felt that. It’s only about half tempranillo, with the rest a field blend of varietals that are also found in the south of France, and the northeastern pocket of Spain: garnacha, monastrell, graciano etc. This is from a 4th generation grower which has taken an old vine (100 year?) plot and bottled it up themselves with American oak elevage (16 mos aging) and eschewed the typical aging conventions, so it’s sold as basic regional Rioja - no crianza, reserva etc. It’s from the Rioja Baja (now rebranded as Rioja Oriental) close to Navarre, and like others from this hotter area, is huskier/chewier than Alta or Alavesa. I find this big 14% abv, full bodied dark colored chunker to show a pruney / Dr. Pepper aspect on the nose, with a vanilla/plum/coconut palate. Acid is very low, tannins is soft probably typical for this age / cepage, and the fruit is big. Phillipe Cambie would have approved of this; it reminded me of some his consultant village Rhones of approx the same age. Sedmient is light, the bottle is luxuriously heavy/punted, and the cork is natural/perfect. My overall impression is that I’d give this a B+, but it’s a plush cocktail style wine, better consumed with charming conversationalists, and styled to win panel tastings, rather than contemplated over a long multi course dinner. I liked it, but I think conventional WB palates would be cool to it – it’s like a beef short rib braise that has not been cooled/defatted.
The Vinsacro did NOT pair with the paella at all; I had some zippy blancs in the fridge although they were commercial quaffers. Yet they would have been more sympathetique. I’d like to reiterate: the producer is not obvious; the ‘Vinsacro’ brand is really what is being presented.
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I may make one tonight!! The photos are inspiring… TY!!! 
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The versions we’ve had in Spain (including the pair below from Madrid this week) always have a lot less ‘stuff’ in it.
Just as pizza is really about bread, I suppose paella is really about rice.
The odd looking one was describes as ‘crusted’ and had baked aioli on top, new to me and our Spanish friends but the restaurant said they have served it for 30-40 years.
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You can get a reasonable selection of white Crozes in the ~$30+ range. Ferraton, or the always reliable Cave de Tain that I used to import.
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German Chardonnay and seafood paellas worked surprisingly well.