Spanish regional cuisines and paella traditions
Spain spans 16 regions with distinct cuisines and languages. Murcia features olive oil and vegetables, Navarre dairy with French influence, and Andalusia fried foods and sherry. Valencia originated paella, traditionally rabbit and snails, while modern paellas vary widely with shrimp, sausage, chicken, and vegetables.
MENTIONED IN THIS ARTICLE
Spain
California
South Carolina
Murcia
Navarre
France
Andalusia
Valencia
Grilling season wine tips from Corkscrew Chronicles
Gary Twining outlines wine pairings for grilled foods from chicken and beef to seafood and desserts. He recommends sparklers like Prosecco or Domaine Chandon Brut for premeal, and specific wines such as Macon-Prisse Chardonnay, Maya Pedro Ximenez, Lohr Cabernet, Chateau De Respide Merlot Bordeaux, Ravenswood Zinfandel, and various reds for lamb. Dessert pairs include late harvest whites with grilled fruit.
MENTIONED IN THIS ARTICLE
Veneto
Domaine Chandon Brut
California
Champagne House
Moet Et Chandon
Domaine Des Valanges
Macon-Prisse
Burgundy
France
Pedro Ximenez
Chile
Paso Robles
Graves
Ravenswood
Sonoma
Also Mentioned on This Page
St, Louis
Post-Dispatch
Corkscrew Chronicles
Armer
America
Gary Twining
Cutting Edge Selection
WiningWwith Twiningvotmai.com