Wine for a cajun dinner??? For a truly authentic gumbo meal in Louisiana I would serve saltine crackers and Lite beer. However we now live in Washington state and my wife has invited some very influential community leaders (small community) over for a “real“ (upscale) cajun chicken & sausage gumbo dinner. Being a beer drinker, I have absolutely no clue as to which wine I can serve with such a highly seasoned, full bodied, hardy and complex main course.
Original Post
Originally posted by mwagner7700:
No offense to grun, but a cab w/ this food would probably kill you. The alcohol content and tannins with the spicy food... OUCH!!!

No offense taken, wagner...

"Mommy, mommy, my heart stopped from this deadly Cab/Gumbo combo!"
"Son, wipe that crooked smile off your face, unplug yourself from defibrilator and go clean your room! And from now on, boy, you're drinking Alsatian Riesling with your Gumbo!"

Let's just say it's "men vs. boys" kind of match... Big Grin

Besides, it's a Washington Cab blend I'm talking about, not that syrup from Napa. How bad can it be?! Confused Wink Wink Smile
Pairing wine with gumbo really does depend on what type of gumbo you're talking about. The term "gumbo" is about as definitive as "soup" or "stew". There are gumbos with every kind of ingredient imaginable--alligator, duck, seafood, etc. And from there you have the variables such as whether or not it contains tomatoes (sometimes in Creole gumbos, but never in Cajun gumbo), spiciness, etc.

Growing up my mother always made chicken and oyster gumbo as the soup course for Thanksgiving and it had no spiciness at all. The most common gumbos on restaurant menus (at least in the New Orleans area) are seafood or chicken and sausage. For chicken and sausage gumbo (usually with a very dark roux), I'd drink a Chardonnay or pinot noir. For a typical seafood gumbo, I'd probably opt for a pinot gris or sauvignon blanc.
Made chicken & sausage gumbo last weekend, no tomatoes. We usually make it fairly mild since there are usually children involved and you can spice it up at the table anyway.
Wines were 2002 Chateau St Michelle-Dr Loosen Riesling and 2001 Seghesio Zin Alexander Valley. Both went very well with the gumbo. Just enough sweetness and acidity in the Riesling & plenty of fruit and spice in the Zin

Will work for wine

Add Reply

Likes (0)