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Help me with a shellfish pairing, please.

CindyJ Aug 31, 2010 03:52 PM

I'm making a variation of a Provencale shellfish stew. The sauce will be tomato-based and will have fennel, saffron and dry white wine (I'll probably use a Vernaccia di San Gimignano because I've got a bit of it on hand). The shellfish will be lobster, shrimp and clams. I'm usually heavy-handed with garlic and I've got a huge pot of fresh oregano growing outside so I'll probably use a bit of that as well. I'm thinking maybe a rose, but I'm not at all certain. Can anyone point me in the right direction? Thanks!

  1. s
    SeoulQueen Sep 16, 2010 07:15 PM

    I'd try an Albarino or a picpoul de pinet, also a dry Alsatian riesling or pinot gris work.

    1. ChefJune Sep 1, 2010 01:02 PM

      I'd choose a Provencal Rose. If you can afford a Rose of Bandol, there is no doubt it has the body to standup to the bold flavors of your stew. but many Provencal Roses would pair VERY well. Just ask your local wine merchant for one in your price range.

      1 Reply
      1. re: ChefJune
        CindyJ Sep 1, 2010 01:07 PM

        I'm pretty sure I've got a bottle or two of provencal rose on hand -- more likely Tavel than Bandol. Rose was my first thought, and I think that's the direction I'm headed for now. Thanks!

      2. s
        Steve_K Sep 1, 2010 10:17 AM

        I had something similar sounding recently with a bottle of 2005 Rene Rostaing Peuch Chaud Blanc. Went fantastically well - a big, hearty white with enough body to stand up to the stew. Alternatively, as suggested already, a CNdP Blanc would also work.

        1. SteveTimko Sep 1, 2010 08:48 AM

          If you're stuck buying wine in Pennsylvania that could be a problem.
          I'd suggest a nice rose, a Basque white or even Cassis, which is from Provence.

          4 Replies
          1. re: SteveTimko
            CindyJ Sep 1, 2010 01:08 PM

            I live in PA, but I'm a stone's throw from Delaware, which is where I buy just about all of my wine.

            1. re: CindyJ
              maria lorraine Sep 1, 2010 06:31 PM

              I'd drink what they drink with the dish in Provence -- Rosé. All the flavors work well together.

              1. re: maria lorraine
                invinotheresverde Sep 2, 2010 04:28 PM

                Absolutely.

                1. re: invinotheresverde
                  b
                  bob96 Sep 2, 2010 06:26 PM

                  Yes--or even a Minervois or Corbieres gris/rose for some more heft. Also, a Vermentino from Colli di Luni or Maremma, a Pigato from Liguria, or a Greco di Tufo (my fav) form Campania.

          2. b
            Brad Ballinger Sep 1, 2010 07:41 AM

            Chateauneuf-du-Pape Blanc

            1 Reply
            1. re: Brad Ballinger
              CindyJ Sep 1, 2010 01:05 PM

              I must admit, that's a new one for me. But, without knowing anything about it, I love the pairing because the wine and food are from the same general area.

            2. m
              Maximilien Sep 1, 2010 05:54 AM

              Something white from south of France or white from either spain (Albarino) or portugal. or maybe a good greek (Assyrtiko).

              M.

              1. w
                whiner Aug 31, 2010 06:38 PM

                I woud use a dry Alsatian Pinot Gris or a fuller-bodied Austrian Gruner Veltliner.

                1. toitoi Aug 31, 2010 04:04 PM

                  Have you given a thought to serving the same wine you're cooking with?

                  1 Reply
                  1. re: toitoi
                    CindyJ Aug 31, 2010 05:01 PM

                    I have thought about it. I enjoy drinking Vernaccia -- more while I'm cooking than when I'm eating. I just don't know whether the vernaccia can stand up to all of those bold flavors.

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