333704 Thu Oct 12 22:16:13 -0700 2006 12 34 Wine 0 1942208 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. Thu Oct 12 22:16:13 -0700 2006 11227 nissenpa 1 1942386 Try a vouvray. good acidity - not always as dry with some good tropicaly fruit - should do the trick. Thu Oct 12 23:34:59 -0700 2006 1942208 27906 tpapa2 2 1942985 I might go with the vouvray as well. One of my favorite whites. Fri Oct 13 04:40:07 -0700 2006 1942386 10732 JMF 1 1942391 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. Thu Oct 12 23:36:24 -0700 2006 1942208 46054 ykomada 1 1942631 agree with the barbera - I was thinking country italian Fri Oct 13 01:37:36 -0700 2006 1942208 37786 tdo ca 1 1942680 yes to barbara. or try a french cabernet franc from the loir. Fri Oct 13 01:57:18 -0700 2006 1942208 38185 kaye 2 1957587 I second the Chinon suggestion...the green pepperyness will be perfect. Plus I love Chinon. Thu Oct 19 16:37:14 -0700 2006 1942680 16728 kenito799 1 1942707 That stew sounds interesting. Would you post a recipe please? Paraphrased is fine. Thanks! Fri Oct 13 02:10:44 -0700 2006 1942208 16109 sweetTooth 2 1944699 A refosco might go well. Fri Oct 13 21:37:20 -0700 2006 1944329 11369 Robert Lauriston 1 1943720 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. Fri Oct 13 16:11:24 -0700 2006 1942208 13305 DonnyMac 1 1944709 Absolutely, a decent syrah or meritage. Fri Oct 13 22:00:40 -0700 2006 1942208 22274 TheDexter 1 1951933 nero d'avola or primitivo would also work... Tue Oct 17 17:01:52 -0700 2006 1942208 14280 HeelsSoxHound 1 1958114 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) Thu Oct 19 19:11:04 -0700 2006 1942208 20598 OliveBelle