Making a 'barley jambalaya' (here's the ingredient list: red pepper, onion, celery, garlic, andouille sausage, quick cook barley, diced tomatoes, vegetable stock, parsley, thyme, bay leaf).
What would go with it? I don't have a clue where to start, but thinking red (maybe a zin? or rioja?)
Please don't be too specific, just varietal, maybe style...recommending specific labels I can't get won't help...
It wasn't a very spicy dish (will work on that next time...this was a first experiment) and the andouille was a beef version and the barley a more earthy flavour than rice so I wanted to do red. Ended up with a garnacha from Calatayud (Atteca), worked well. Maybe not ideal but enjoyable enough.
If it must be wine, I'd go lighter-style red that doesn't have that high of an ABV percent. I think you'll find many California Zins and Syrahs to have more alcohol than would work with a spicy dish. You can also offer an off-dry white wine (German or domestic riesling for example).
Depends on how spicy the andouille will be...Whites: riesling, maybe gewurtrzraminer (that's a real matter of personal preference as to taste), albarino, off-dry vouvray, good quality vinho verde, prosecco, off-dry chenin blanc...Reds: beaujolais, young rioja, portuguese reds from Alantejo, gamay from Touraine...
If you go for California, the lighter style of zin, maybe, or "field blends" that combine zin, syrah, etc...