Won't be Fra Diablo but will have some spice.

clams, shrimp, mussells.
Original Post
quote:
Originally posted by cali wine:
Won't be Fra Diablo but will have some spice.

clams, shrimp, mussells.


Tomato-based sauces are a natural with Chianti as they have similar acidity profiles. If the dish will be spicy (and I assume you mean red pepper), don't bother with too complex a wine as the spice will overpower it.
My wife ordered a seafood fetticinni in Vegas a few months back. It came not with an alfredo sauce as she was expecting, but topped with a spicy marinara.
Oddly, it also included amongst the seafood, a generous portion of smoked salmon. Confused
what PH said...

Champagne is quickly becoming my go to with certain Seafood dishes such as roasts, Cioppino or Boullibase
Turned more into a Cioppino. Heavier on the seafood stock and a little bit of red sauce.

Served it with a 2004 Skewis Pinot. Seemed to go well. The Skewis was light enough not to overpower the dish.
I had a cioppino like dish at Del Posto last month, my wife had venison. We both enjoyed the '99 Clerico Ginestra Barolo with our meals. Then again I think Everything goes with Barolo. Seriously, a fish dish with a red sauce will go nicely with a nebbiolo based wine or a Pinot Noir.
One of the toughest pairings. I know - I go through this every Christmas eve with the red sauce and fish menu.

Since I only have red wine on my mind when I eat a dinner like that - Chianti and oddly enough a straight fruity merlot has worked in the past. Merlot is a pretty neutral wine, if it's not too huge. You want to avoid dry, spicey and earthy wines.
quote:
Originally posted by Hunter:
One of the toughest pairings. I know - I go through this every Christmas eve with the red sauce and fish menu.

Since I only have red wine on my mind when I eat a dinner like that - Chianti and oddly enough a straight fruity merlot has worked in the past. Merlot is a pretty neutral wine, if it's not too huge. You want to avoid dry, spicey and earthy wines.


I agree about the pairing difficulty. I have had good luck with Sauvignon Blancs in cases like this. I find it a good compromise between the fish itself and the spiciness and acidity of the tomato sauce. A New Zealand SB in particular will usually have enough oomph to stand up to the spicy tomato sauce, yet work nicely with the fish.

MBD

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