A friend of mine is hosting what he wants to call a "Spanish Wine Festival" for a few us in his back yard (weather permitting) and will be serving paella. I know there are many different recipes for paella, and he wasn't sure of the sausage, but it will stick to the basic formula and include chicken and shrimp. From what I gather, when it comes to reds, the recommendation is young and vibrant. An old copy of Hugh Johnson's pocket guide suggests "Young Spanish red (2-star wine), dry white or rosé: Penedes or Rioja." So is it fair to say that aged or mature reds are not recommended? Any advice would be appreciated. Cheers .............................. Mahmoud.