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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.

            2. 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. 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

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