HOME > Chowhound > Wine >
What's your latest food project? Share your adventure
TELL US

Stuffed cabbage and what wine?

h
hopegoode Mar 10, 2013 07:06 AM

I believe that the cabbage and tomato sauce present a problem for selecting a wine. We are open to either red or white but red is our preference. Can you make a suggestion?

  1. penthouse pup Mar 10, 2013 10:23 AM

    Egri Bikaver (Bull's Blood) from Hungary; a red wine from Croatia (Plavic); a primitivo from southern Italy...a rustic red from Portugal, preferably Alentejo...If you add some chicken or veal demi-glace (Better than Gourmet makes this) to the tomato sauce, the wines will work better...

    1. c
      collioure Mar 10, 2013 03:35 PM

      Is the cabage stuffed as usual with some kind of ground meat?

      I'd select a light red - Beaujolais Villages, Rioja crianza, a lighter Sangiovese from Tuscany, Cotes-du-Rhone . . .

      1. t
        ThanksVille Mar 10, 2013 04:08 PM

        Grew up with Mom's stuffed cabbages braised in a thin tomato 'sauce' that was absorbed by the filling (ground beef, cooked rice, diced red and green peppers, etc). Always paired with a crisp cold pilsner rather than wine

        1. h
          hopegoode Mar 11, 2013 09:02 AM

          Thanks for all the responses- will go with a Julienas - Beaujolais Village that Collioure recommended.

          1 Reply
          1. re: hopegoode
            ChefJune Mar 11, 2013 10:28 AM

            was going to suggest Beaujolais as well. It has enough acidity to stand up to the dish. However, FWIW, Julienas is not "Beaujolais Village." It is a Cru Beaujolais. One of the 10 towns of Beaujolais that produces a single town wine. Beaujolais Villages' juice can come from anywhere in the Beaujolais region.

          2. c
            collioure Mar 11, 2013 03:47 PM

            Almost, Chef June. Beaujolais Villages has its own appelation distinct from Beaujolais.

            The map here shows all the appellations: http://en.wikipedia.org/wiki/Beaujola...

            Now you must label your wine Beaujolais within the superior Beaujolais Villages appellation if it doesn't meet the alcohol or yield requirements for the superior appellation.

            Here in Roussillon wines that do not meet the lower yield requirements for the superior Cotes-du-Roussillon Villages appellation are labeled Cotes-du Roussillon.

            1 Reply
            1. re: collioure
              z
              zin1953 Mar 12, 2013 07:28 AM

              While it is true that Beaujolais-Villages is its own appellation as distinct from Beaujolais, the only thing incorrect in ChefJune's post is that "Beaujolais-Villages' juice can come from anywhere in the Beaujolais region."

              But Juliénas IS a Cru Beaujolais -- and one of 10 Crus that are at the top of the "Beaujolais pyramid" -- and not a Beaujolais-Villages.

              If a wine fails, for whatever reason, to qualify as a Cru Beaujolais -- in this case, appellation Juliénas contrôlée -- it would next be considered for next appellation on the "pyramid": Beaujolais-Villages. Failing that, Beaujolais.

            2. t
              TombstoneShadow Mar 12, 2013 01:38 PM

              If I'm looking at "cabbage and tomato" in isolation (no meat or other ingredients), then I'm really favoring Sauvignon Blanc here. Add some sauvignon b.-friendly herbs to bring the dish even closer to the wine: dill, ginger, chili, all work nice.

              Otherwise, if it's stuffed with meat then I'm going to focus on matching that stuffing and not worry so much about the cabbage and tomato.

              1 Reply
              1. re: TombstoneShadow
                c
                collioure Mar 12, 2013 03:05 PM

                I didn't even consider the neutral tasting cabbage.

              Show Hidden Posts