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What wine would you pair with this?

nissenpa Oct 12, 2006 10:16 PM

I am making a Whitebean, Butternut Squash, Kale, and Olive stew this weekend and have no idea what type of wine to get. I love all kinds.

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    tpapa2 RE: nissenpa Oct 12, 2006 11:34 PM

    Try a vouvray. good acidity - not always as dry with some good tropicaly fruit - should do the trick.

    1 Reply
    1. re: tpapa2
      JMF RE: tpapa2 Oct 13, 2006 04:40 AM

      I might go with the vouvray as well. One of my favorite whites.

    2. y
      ykomada RE: nissenpa Oct 12, 2006 11:36 PM

      Barbera d'Alba- will cut through the bitterness of the Kale and should play off the black olives and heatriness of the beans as well.

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        tdo ca RE: nissenpa Oct 13, 2006 01:37 AM

        agree with the barbera - I was thinking country italian

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          kaye RE: nissenpa Oct 13, 2006 01:57 AM

          yes to barbara. or try a french cabernet franc from the loir.

          1 Reply
          1. re: kaye
            kenito799 RE: kaye Oct 19, 2006 04:37 PM

            I second the Chinon suggestion...the green pepperyness will be perfect. Plus I love Chinon.

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            sweetTooth RE: nissenpa Oct 13, 2006 02:10 AM

            That stew sounds interesting. Would you post a recipe please? Paraphrased is fine. Thanks!

            1 Reply
            1. re: nissenpa
              Robert Lauriston RE: nissenpa Oct 13, 2006 09:37 PM

              A refosco might go well.

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              DonnyMac RE: nissenpa Oct 13, 2006 04:11 PM

              With the eartiness of the beans, the meatiness of the kale (cavalo nero I hope), the slight sweetness of the butternut and the salty tang of the olives, I think a red will serve you better than a white (although I love Vouvray), and I particularly think that a medium bodied French syrah or syrah based blend form the Northern Rhone will hit all those notes. A Crozes-Hermitage perhaps? You should be able to track down a good one (Alain Graillot, E.Guigal, etc.) for under $20.

              1. TheDexter RE: nissenpa Oct 13, 2006 10:00 PM

                Absolutely, a decent syrah or meritage.

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                  HeelsSoxHound RE: nissenpa Oct 17, 2006 05:01 PM

                  nero d'avola or primitivo would also work...

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                    OliveBelle RE: nissenpa Oct 19, 2006 07:11 PM

                    Barbera d'Alba and Vouvray are both good ideas. And I know I say this a LOT, but Gruner Veltliner is my go-to food pairing wine and I have yet to find the person that objects. Be sure it is of the Smaragd level (if it's from the Wachau), or perhaps even one that has seen a touch of oak (such as those from the Krems or Kamptal region...the 2003 Melusine is a very fine example)

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