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IS there any red that will go with this?

cleopatra999 Feb 13, 2013 12:41 PM

Can I pair a red wine with mushroom risotto and garlic shrimp? Just don't feel like drinking white tonight.

  1. Chinon00 Feb 15, 2013 04:40 AM


    1. Robert Lauriston Feb 14, 2013 10:58 AM

      The thing about good Beaujolais (and to my taste, Morgon is the best) is that it goes with just about everything, including seafood and other dishes that are traditionally thought of as properly paired with white wines.

      1 Reply
      1. re: Robert Lauriston
        MGZ Feb 14, 2013 11:24 AM

        A good Morgon goes with, at a minimum, a sunny day, a rainy day, a bad night, a great night, and sometimes even a special morning.

        As to seafood, try it with steamed oysters, or poached monkfish, or grilled striped bass, or . . . .

      2. t
        TombstoneShadow Feb 13, 2013 03:06 PM

        1) Mushroom risotto
        2) Garlic
        3) Shrimp

        It is really difficult to conceive of 3 ingredients more perfectly paired to chardonnay. And having all 3 in the same dish is more compelling X 3.

        Follow Charlie Trotter's advice and "bring the food to the wine"...

        If you are in the mood to drink red wine tonight, then start with your target wine and craft a meal to fit it.

        6 Replies
        1. re: TombstoneShadow
          cleopatra999 Feb 13, 2013 06:22 PM

          Not to mention that I need white wine for my risotto. Screw what I feel like, Chardonnay it is!! Thanks all.

          1. re: cleopatra999
            maria lorraine Feb 13, 2013 06:25 PM

            You don't actually. The risotto type determines the wine. Usually when making mushroom risotto, the wine is red, and it is added to the onion before the rice, per my cooking note above. The exception is if you were using delicate mushrooms or chanterelles, then the wine is white. If you're in the mood for red, drink that and cook with that. Or white.

            1. re: maria lorraine
              cleopatra999 Feb 13, 2013 07:38 PM

              Darn, If only I had read thoroughly before! The recipe I used called for white. Next time I will use red, if I feel like it :)

              1. re: cleopatra999
                zin1953 Feb 14, 2013 07:12 AM

                Too late, I know, but I too would have gone the Beaujolais route . . . .

                1. re: zin1953
                  Bill Hunt Feb 14, 2013 08:09 PM

                  Now here I was going to say that only a very high ABV Zinfandel would work... NOT!

                  No, while late to the party, I would go 1er Cru BJ, or a PN.

                  Depending on the mushrooms, as ML opined, then maybe a Chard, which should also work with the garlic and the shrimp.

                  Still, with the "earthiness" of a mushroom risotta, I am thinking PN, and BJ, and agree with Robert on the Morgon - also a favorite of mine.


              2. re: maria lorraine
                ChefJune Feb 14, 2013 10:26 AM

                another vote for Beaujolais.

          2. Robert Lauriston Feb 13, 2013 01:11 PM

            A cool bottle of Morgon, Chiroubles or Brouilly or a lighter-style Saumur or Bourgueil.

            7 Replies
            1. re: Robert Lauriston
              cleopatra999 Feb 13, 2013 01:52 PM

              LOL those are completely foreign words to me! What country are you talking?

              1. re: cleopatra999
                chloebell Feb 13, 2013 01:55 PM

                How about a nice, light Pinot Noir?

                1. re: chloebell
                  cleopatra999 Feb 13, 2013 02:07 PM

                  I was hoping someone would say pinot noir, I have one in the cellar. I know it would go nicely with the risotto. worse case we could eat the shrimp first risotto second. :)

                2. re: cleopatra999
                  MGZ Feb 13, 2013 02:44 PM

                  The Morgon is a Beaujolais from France and a wonderful recommendation. See if you can find 2009.

                3. re: Robert Lauriston
                  absc Feb 13, 2013 02:24 PM

                  I'll second the Beaujolais idea.

                  1. re: absc
                    maria lorraine Feb 13, 2013 05:47 PM

                    Yes. the Beaujolais is a good call.

                    Mushroom risotto goes beautifully with red wine, everything from Beaujolais to Pinot/Burgundy. With the shrimp, I'd go for the Beaujolais also (just not Beaujolais Nouveau).

                    Use a touch of red wine to deglaze the sweated or caramelized onion at the beginning of cooking. This will help create a seamlessness with the pairing. Then reduce the red wine to au sec (to dry, till the onion has absorbed the wine). Add the toasted arborio, and begin adding hot broth in stages, continuing the normal procedure.

                  2. re: Robert Lauriston
                    realtorav8tor Feb 13, 2013 02:57 PM

                    I second the vote for the Cru Beaujolais. Should work perfectly.

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