seafood pasta pairing
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!
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.
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!