665640 Sun Nov 08 15:03:12 -0800 2009 8 34 Wine 0 5165568 Later this month I'm going to be serving a dish of large shrimp that have simmered in a pesto cream sauce, which will be served over brown rice cooked with pancetta, fennel, & leek. I'm wondering what you may suggest for a wine to accompany? I'd like to offer both red and white -- maybe something no more than $25 each? Thanks much! Sun Nov 08 15:03:12 -0800 2009 151915 Minneapolis Mark 1 5165784 Shrimp w/pesto is a panzer division marching in. I'd only confront it with the peace & love approach. Say pinot grigio, even prosecco on the white front, leave the reds out of the picture. Sun Nov 08 16:41:49 -0800 2009 5165568 28703 RicRios 1 5165895 A quality Vermentino di Gallura from Sardinia or a falanghina from Campania for white I think is best. Bubbles always work. Rose would go pretty well. Red? I'd probably stay away as well. Sun Nov 08 17:47:21 -0800 2009 5165568 97069 mengathon 2 5168400 I'll second the bubbles Mon Nov 09 15:45:43 -0800 2009 5165895 31795 ibstatguy 3 5169296 I'll third Rose bubbles both here and below. So maybe that's a fifth. Dunno. Mon Nov 09 22:55:31 -0800 2009 5168400 18222 maria lorraine 1 5165900 Viogner or sparkling rose. Sun Nov 08 17:48:34 -0800 2009 5165568 64003 bulavinaka 2 5166338 Ditto both these suggestions. Sun Nov 08 22:48:30 -0800 2009 5165900 10520 carswell 1 5166401 White: Alsatian Pinot Gris (AVOID Italian Pinot Grigio) or Gewurztraminer, Trentino Alto Adige Gewurztraminer, or Austrian Riesling. Red: Cru Beaujolais, but white is a better option. Mon Nov 09 01:41:19 -0800 2009 5165568 50041 whiner 1 5169299 I'd avoid any aromatic or fruity wine woth pesto: the strong pesto sauce taste won't allow you to comletely enjoy the delicate fruity notes of most aromatic wines. I'd suggest you a Pigato (a dry, firm white wine from Liguria, the same Italian region where Pesto comes from), a Poully fumè (a dry, mild acid France Wine) or a good Barrique Chardonnay wine. Mon Nov 09 23:01:46 -0800 2009 5165568 1122790 Pixelle