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Cioppino is pretty subject to specific locals too. Here in the South Bay there are more tomatos and garlic than you'd find in the North Bay. There are also people who insist that the crab should go in the stew and others who think it should be seperate. I call those groups the 'wrong' group and the 'right' group and you'll get a debate from each side.

Local Portuguese consider it 'their' dish here too, so Italian wine is kind of an insult.

Good question about regional chang too. Last week we had friends from Brittany cook Gallettes in our home for friends. Buckwheat flour, ham, goat cheese and fresh eggs. Chenin Blanc. Makes you think though the food had to follow the wine and that we do pairing backwards trying to match a wine to the food.
quote:
Originally posted by Stefania Wine:
Cioppino is pretty subject to specific locals too. Here in the South Bay there are more tomatos and garlic than you'd find in the North Bay. There are also people who insist that the crab should go in the stew and others who think it should be seperate. I call those groups the 'wrong' group and the 'right' group and you'll get a debate from each side.


This must be unique to the bay area. I can't imagine there would be any disputes like that over Bouillabaise in Marseilles or Cassoulet in Toulouse. You must be a contentious lot out there. Razz


quote:
Good question about regional chang too. Last week we had friends from Brittany cook Gallettes in our home for friends. Buckwheat flour, ham, goat cheese and fresh eggs. Chenin Blanc. Makes you think though the food had to follow the wine and that we do pairing backwards trying to match a wine to the food.


That's actually pretty believable. If you live in a place where you've got a great wine wouldn't you adjust your recipes so as not to stomp on its characteristics and then refine from there?

Wine guy at Eataly suggested frappato or vernaccia. Tried a frappato blend (Occhipinti SP68) and it was ok -- it needed time to breathe and was better by the end. Also had open a St. Cosme Cotes du Rhone blanc 2017 Les Deux Albion. Thought that was (very approximately) like a vernaccia. It really sang with the cioppino -- despite being a little flat without food on its 2nd day open. I'd go for a floral but not flabby white next time, CdR or try actually vernaccia.

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