HOME > Chowhound > Wine >
What's your latest food quest?
TELL US

Pairing: poss to do one wine for all three dishes?

l
ldillma Nov 22, 2009 04:17 PM

Hi, I am having a very non-traditional Thanksgiving and very stuck for wine.
The menu is:

scallops with fried leeks (they have paprika and Italian seasoning)
pumpkin soup (undecided thus far whether it will be gingered, or cumin-y)
acorn squash stuff with greens and white beans (has kalamata olives)

In searches I've done, I have seen people make very specific recommendations (ie "I wouldn't put the mint in that dish...") I'd be happy for any and all recommendations.

At the moment, I am thinking of Pinot Noir and/or Sauv Blanc (or Gruner Veltiner??), but I'm pretty much at a loss.

Thanks in advance!

  1. Bill Hunt Nov 25, 2009 07:04 PM

    Anothere option might be a Tavel Rosé. I find that these Grenache wines bridge a gap between a red and a white, and are quite food-friendly.

    Still, it is impossible to argue with a sparkler - think Chardonnay and Pinot Noir in many, or a variation of either.

    Now, I see SB for the scallops, probably a PN for the soup and then maybe another PN for the squash, were one mixing and matching.

    Enjoy, and do not forget to give thanks,

    Hunt

    1. carswell Nov 22, 2009 05:12 PM

      My first recco would be a sparkling white, preferably champagne or one of the more champagne-like California bubblies (Iron Horse, Roederer, etc.). Goes with everything, or just about, and is appropriately festive to boot.

      Among dry whites, I'd favour a Chenin Blanc (Vouvray, Savennières) or maybe something from the south of France (Côtes du Rhône, Châteauneuf du Pape, Côteaux d'Aix en Provence) or one of their New World equivalents; the thinking here being that unflabby richness is a good thing for your menu, especially the scallops and pumpkin/squash. If you could find a bottle, Yves Canarelli's Biancu Gentile from Corsica could be a knockout.

      For red, you're on the right track with a supple Pinot Noir, though no red is a natural match for scallops.

      1. shaogo Nov 22, 2009 04:41 PM

        Coteau d'aix en Provence is a wine that I've used with success when the pairing involves a lot of different flavors/seasonings.

        Show Hidden Posts