ISO pairing with clams, fennel, spicy Ital. sausage
- c oliver Dec 11, 2008 08:19 AM
I'm going to be fixing a dish that includes steamed clams, fennel and spicy Italian sausage over pasta. Could you recommend a moderate price wine for this please? Thanks in advance.
Vermentino, albarino, rose (still or sparkling), champagne or other sparkler (prosecco, cava, cremant, etc.), sauvignon blanc, riesling (kabinett or spatlese), gewurtz (Alsace), lambrusco.
Stay away from wines with high alcohol and heavy tannins.
hey, co! i think a prosecco would counteract the fattiness of the sausage, but complement the sweetness of the fennel. it wouldn't fight with the clams (and the clams won't fight with the wine, since they're "disabled"). the sparkling aspect is fun, too.
big, important question, is this an olive oil - fish fumet sauce, or does it have tomatoes? that could alter some suggestions, because of acidity from the tomatoes.
the albarino suggestion sounds promising, from its description here: http://en.wikipedia.org/wiki/Albariño
the vermintino i've had was not impressive, but there are probably a couple of really good reasons for that situation.
hey, try both!!!
wine hounds, what about french wines from the south, along the coastal areas? to pick up some minerality/salinity from the location? like what might be served with a bouillabaisse, which also has that fennel flavor note, as is here with the fennel itself, and the fennel seed in the sausage? <this thread might be useful in that respect, for our wine education ;-) http://chowhound.chow.com/topics/292491 >.
edit: i am thinking that wines for bouillabaisse could be more acidic than for your dish, since the bouillabaisse broth is "rich" with saffron and saturated seafood flavors.