At Buleria’s Tapas & Wine Bar, if you hunger for paella, you have four different options: marinera (clams, mussels, scallops, shrimp, baby squid); de carne (skirt steak, New York strip, chorizo); ...

the signature crispy rice crust that develops on the bottom of a paella. Sauvignon Blanc is almost alone in its ability to match both artichokes and asparagus, two normally troubling foods for wines.