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.
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

Add Reply

Likes (0)
×
×
×
×