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.
Oddly, it also included amongst the seafood, a generous portion of smoked salmon.
Champagne.....
PH
PH
A Montepulciano (red) will often work as well. But a real good Trebbiano (white) will also work....
what PH said...
Champagne is quickly becoming my go to with certain Seafood dishes such as roasts, Cioppino or Boullibase
Champagne is quickly becoming my go to with certain Seafood dishes such as roasts, Cioppino or Boullibase
I wouldn't drink Champagne with marinara sauce. Actually, I wouldn't eat marinara sauce.
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.
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.
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