The Bold Encounter: Finger Lakes Sparkling Catawba and Valencian Paella

Who said traditions can't be turned on their heads? If you're looking for a pairing that will get your guests talking and awaken their taste buds, forget about the usual Cava or Sangria for a moment. Today, we're packing a Sparkling Catawba from the cool shores of the Finger Lakes (New York) and landing it directly in a pan of Valencian Paella.

This was the result of a recent trip I took to the USA, to New York State, and the culinary inspiration of the moment from a long-time friend who often enjoys cooking.

It might seem like a gamble, but it's a marriage celebrated under the banner of freshness. Here's why it works.

The Protagonist: Sparkling Catawba (Finger Lakes)

Catawba is a native American grape that finds its ideal habitat in the Finger Lakes. When made into sparkling wine, it reveals a unique character:

Aroma profile: Distinct notes of fresh red berries, wild strawberries, almost like strawberry candy from the residual sugar, and a floral touch.

Palate: A vibrant acidity that cleanses the mouth and that slight “foxy” (wild) aroma typical of the grape, which is softened here by the bubbles.

Character: The aforementioned residual sugar perfectly balances its sharp acidity.

The Challenger: Valencian Paella

We're not talking about generic seafood paella, but the original version: chicken, rabbit, beans (garrofó), saffron, and the socarrat (that delightfully burnt crust of rice at the bottom). A rich, savoury dish with a complex aromatic structure given by the saffron and rosemary.

Why is it a winning combination?

Degrease with flair: Rabbit and chicken meat, along with the olive oil in the paella, require cleaning. The lively bubbles of Catawba act as a “reset” for the palate with every sip.

The Saffron Game: The fruity notes of the Sparkling Catawba do not overpower the saffron, but embrace it. The contrast between the sweet-fruity of the wine and the spicy-earthy of the spice creates a surprising aromatic symphony.

The Socarrat Factor: The toasting of the rice finds an ideal partner in the mineral and slightly wild vein of the Catawba. It's a play on textures: the crunchiness of the rice meets the effervescence of the wine.

The advice of a “seasoned drinker”

Serve the Sparkling Catawba chilled (around 6-8°C). The low temperature accentuates the acidity and makes the wine incredibly refreshing, balancing the steaming heat of paella straight from the stove.

The stylish touch: If your Catawba is a Sparkling Rosé, the colour will echo the warm tones of the dish, making the table not only a pleasure for the taste buds but also for the eyes.

In conclusion: Don't be afraid to explore. CLEAR?!

The rustic elegance of the Finger Lakes and the sun-drenched soul of Valencia are closer than you think. One sip, one bite... and the journey begins!

Cheers to the next CIN CIN!