I'm planning to cook a fabada asturiana* next week for a dinner with friends, and am wondering what sorts of wines would work well with this dish. Would a Rioja work well? Cotes du Rhone?
*I guess you could call fabada the Spanish version of a cassoulet. But with the stronger flavors of chorizo de bilbao, morcillas, and smoked bacon, I think a heartier wine would be better.