Chef Javier Cordina shows us one of the most famous dishes from Barcelona, known as fideua. Together with the seafood, aioli and angel hair pasta, this dish proudly reflects the flavours and vibrancy of southern Spain.Wine match La Línea Tempranillo Rosé 2011, Adelaide Hills, SA
Be still my beating heart. This seafood and tomato-rich recipe is a cracker. Any matching wine will need to be able to accent that shellfish, work with the tomato and cut through the fattiness of the aioli. This is where rosé becomes your secret weapon, and its foodie versatility is never to be underestimated. It’s important that it has a bit of texture and medium weight, so that it can carry the punchy flavours, while the crisp acid will refresh the palate and the light red berries will work with the tomato. Let’s go for a crisp dry pinot noir, tempranillo or sangiovese rosé, possibly from a cooler climate like the Adelaide Hills or Mornington Peninsula.
-Dan Coward