Paella

Por qué funciona

Paella changes with its ingredients, but rice, saffron, olive oil, and browned edges are constant. Darker Bandol-style rosé works here because its fuller body and savory pink-fruit depth give more grip for duck, lamb, beans, and robust Mediterranean plates. The important move is staying in the same weight class as the dish, choosing a clear complement or contrast instead of fighting the dish, so the wine supports the food instead of becoming a separate event.