September 11 2026 - September 27 2026
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Greater London
Pluma
Tapas & Vinos Pairings - Eat Spain Drink Spain
Tapa: Rabbit paella
Vino: Sidicat La Figuera 'vi Sec' from Montsant (red) or 'Valcaliente' Reserva from La Rioja (white)
Price of the paella: £30.00
Price for the red wine: 125ml - £10.50, 175ml - £14.50, Bottle - £54
Price for the white wine: 125ml - £11.50, 175ml - £15, Bottle - £56
'For the red pairing, I have chosen Sindicat La Figuera 'Vi Sec'. This beautiful wine comes from the Montsant region (that tightly surrounds Priorat). It is a single varietal Garnacha of the 2022 vintage. While it has aged only in concrete, no oak ageing, it has surprisingly mature characteristics. The nose leads with soft red cherries and redcurrant with ethereal herbs. The palate then leans into the bursting red fruit with a smooth texture. While it has a pale appearance, it boasts a generous structure that stands well with the rabbit paella. The rabbit mouse and offal richness becomes all the more flavoursome whilst being pulled down to blend harmoniously with the wine. The herbal flavour matches and helps to build upon the thyme and saffron from the paella.' - Alistair Macintyre, Sommelier
'For the white pairing, I have changed it from the original wine. I have chosen Oriol Perez de Tudela 'El Padros'. This powerful wine comes from the Tarragona region of Catalonia, on the Mediterranean coast. It is a single varietal Macabeo of the 2019 vintage. It has been ages in chestnut barrels for 7 months, allowing for deeper oxidative colour and characteristics to develop. The nose possessives a nutty quality, which also shows citrus, tangy fruit skins. The palate continues to express the nuts, but leans into a more substantial hardy chestnut, some yellow apples and tangy orange fruit. It shows great acidity that will help to cut through the rich flavours of the paella. The strengthen body, from the chestnut barrel, will stand up nicely to the rabbit saddle and serrano ham. The juicy sweetness of the sundried tomatoes will greatly enhance the tang of the wine.' - Alistair Macintyre, Sommelier
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