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What wine would you pair with this?

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

    1 Reply
    1. re: tpapa2

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

    2. 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.

      1. agree with the barbera - I was thinking country italian

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

          1 Reply
          1. re: kaye

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

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

            1 Reply
            1. 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. Absolutely, a decent syrah or meritage.

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

                  1. 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)