What to do on a long weekend with the family gone to Florida? How about
cooking a paella Valenciana? (I was given another 20 g of Iranian
saffron by an ex-student so I am overwhelmed with saffron, a most
delicious predicament) But, what wine to serve with paella Valenciana?
The combination of meats, saffron and seafood (in my case,
Cherrystone clams and shrimp) poses a particular problem. My instinct
is to go with a full-bodied rosé with such fare, so down to the cellar
and up with a recent acquisition:

2006 Edmunds St. John "Bone-Jolly" Grenache rosé
nose: bright strawberry fruit, leaping out of the glass
palate: medium body, deep fruit, bright acidity

Yes, this match works. The acidity of the Bone-Jolly is enough to pair
well with the clams and shrimp but the fruit is enough to stand up to
the smoked andouille (Spanish chorizo is hard to come by in these
parts). All in all, a beautiful wine and a great food match.

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

On Jan 20, 8:23�pm, Mark Lipton > wrote:
> What to do on a long weekend with the family gone to Florida? �How about
> cooking a paella Valenciana? �(I was given another 20 g of Iranian
> saffron by an ex-student so I am overwhelmed with saffron, a most
> delicious predicament) �But, what wine to serve with paella Valenciana?
> � �The combination of meats, saffron and seafood (in my case,
> Cherrystone clams and shrimp) poses a particular problem. �My instinct
> is to go with a full-bodied ros� with such fare, so down to the cellar
> and up with a recent acquisition:
>
> 2006 Edmunds St. John "Bone-Jolly" Grenache ros�
> nose: bright strawberry fruit, leaping out of the glass
> palate: medium body, deep fruit, bright acidity
>
> Yes, this match works. �The acidity of the Bone-Jolly is enough to pair
> well with the clams and shrimp but the fruit is enough to stand up to
> the smoked andouille (Spanish chorizo is hard to come by in these
> parts). �All in all, a beautiful wine and a great food match.
>
> Mark Lipton
> --
> alt.food.wine FAQ: �http://winefaq.hostexcellence.com

Thanks for report, really like that wine.
You made paella for just you? Big eater!

DaleW wrote:

> Thanks for report, really like that wine.
> You made paella for just you? Big eater!

It makes for some pretty nice leftovers

(BTW, it's a Gamay rosé, not Grenache, but you knew that already)

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.hostexcellence.com