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seafood pasta pairing

j
jcd Jan 5, 2008 06:59 PM

i'm having trouble pairing this dish for tomorrow night.

i've made an italian tomato sauce (aka, "gravy") with crab and squid in lieu of meat.

any thoughts? thanks in advance!

  1. Bill Hunt Jan 5, 2008 07:08 PM

    Without seeing the actual recipe, I'll assume that the tomato sauce, and its acid, will predominate. If so, then a Barbera, or a Chianti (Sangiovese) type wine would be my first choices. Crab & squid could call for a SB, or Chablis-style Chard, but I'm not sure about the sauce.

    While there are any number of wines, that might work, I'd focus in on the major taste/sensation, and pair to that.

    Hunt

    2 Replies
    1. re: Bill Hunt
      j
      jcd Jan 5, 2008 08:29 PM

      thanks bill...

      the major taste is the tomato sauce, but it has a very very strong squid flavor which permeates the tomato. it's a sauce that braises all day.

      i too was inclined to go with a chianti, but i worried that it might not work with the "fishy" flavor.

      thanks for the help.

      1. re: Bill Hunt
        c
        Chicago Mike Jan 6, 2008 01:24 AM

        A bit trickier to match than seafood in a cream or butter sauce...

        In reds, I like something a bit on the softer side... valpolicella is about right...

        Sauvignon Blanc for a white.

      2. a
        alilsaucy Jan 6, 2008 07:42 AM

        I'd go with an italian white here. A good Soave or other gargenega based wine will work. The pairing will be especially harmonious if a little of the wine you end up serving is used to construct the sauce during cooking. Good luck!

        1. w
          whiner Jan 6, 2008 11:26 PM

          Rose Champagne

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