Alicante Rice Dishes and Their Ideal Wine
From arroz a banda to arroz con conejo y caracoles, the province of Alicante is a rice paradise. Which wine pairs best? This guide helps you choose according to the dish.
Land of Rice
Alicante embraces rice in all its forms: dry, creamy, and soupy, from the sea and from the mountains. Each type calls for a different wine, and the province has the answer with its whites, rosés, and reds.
Seafood Rice Dishes
For arroz a banda or senyoret, a Merseguera or dry Moscatel white wine, fresh and full-bodied, enhances the flavor of the seafood and the broth. A Monastrell rosé also works very well.
Mountain Rice Dishes
Arroz con conejo y caracoles or arroz al horno, being more robust, require a young Monastrell red wine: its fruitiness and body stand up to the intensity of the dish without overpowering it.
Simple Rule
The lighter and more seafood-oriented the rice, the fresher and whiter the wine; the more rustic and flavorful, the redder the wine. And if in doubt, a local rosé rarely misses the mark.
Frequently asked questions
What wine goes with arroz a banda? +
A fresh white from Merseguera or dry Moscatel, or a Monastrell rosé, which complements the maritime flavor without overpowering it.
And with arroz con conejo? +
A young Monastrell red wine, with enough fruit and body for a mountain dish.
Can one wine serve for several rice dishes? +
A Monastrell rosé is the most versatile option for almost any rice dish.