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Aug 31, 2010 03:52 PM

Help me with a shellfish pairing, please.

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!

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

    1 Reply
    1. re: toitoi

      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.

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

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


          1. re: Brad Ballinger

            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. 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

              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

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

                  1. re: invinotheresverde

                    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.