santiago wrote:

> I wrote my reply tongue in cheek and just to add some fun. I like to break
> rules in food and wine (like drinking reds with fish and whites with some
> meats) and I just thought I could add some info.

Not to worry -- that's how I took it, Santiago.

> You see? There you go again Chorizo in a paella? I don't think you will
> see that in this old country of mine.

Truly? I'd thought that the Spanish version of chorizo was not unknown
in paella, but I defer to your knowledge of your native cuisine. The
sausage I put in was actually a bit different, being smoked pork/beef,
so perhaps some strange andouilette. Anyway, that's the idea.

But then if it tastes good... why
> not. For this type of paella I would go for a young Rioja made in the
> carbonic maceration method (a la "Beaujolais Nouveau"). Paella is a
> peasant's dish and it is good with a peasant's wine. Now, a good Givry or a
> good Mercurey will do also!!!

Rioja Joven is near unto impossible to find here. I suppose that it
doesn't support the expense of importation, but Crianza is usually the
entry level for US importation. In an ideal world, Clos Roche Blanche's
Pif or Breton's Trinch! would make a nice pairing, too. And it bears
mention that those Spanish peasants are eating pretty well, much like
those French laborers eating cassoulet. I guess that I'm just a peasant
at heart ;-)

Cheers!
Mark


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