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...
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...
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).
The spicier your food, the lower the alcohol level is a agood rule of thumb. Personally, I choose off-dry whites for spicy food. Some, lower alcohol pinot noirs may also work.
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.
For red I think a primitivo would work well with that dish. Medium bodied but the ones I've had have been lower alcohol than Zin.
For a white i think a verdejo would be great. Similar to sauv. blanc.