What wine with Cioppino?

John_Cabot · February 17, 2011, 1:30am

We had a friend deliver us some local live crab today and we decided we’de make Cioppino. What wine(s) go well with this?
TIA

Chris_Seiber · February 17, 2011, 1:34am

04 La Tache, of course.

Seriously, any acidic whites would should work well, and probably Chianti and other high acid Italian reds as well.

Doug_Lee · February 17, 2011, 1:37am

Hmm, some non-expert guesses:

Whites:

Austrian riesling
German riesling
Pinot Grigio
Sancerre

Reds:

Xinomavro
Barbera d’Alba

Cheers,
Doug

Jorge_Henriquez · February 17, 2011, 1:41am

I like Doug’s Barbera option. I’d also say Dolcetto. Maybe Gamay as well.

JoeD · February 17, 2011, 1:42am

06 kimberly’s, obviously.

John_Liotta · February 17, 2011, 1:49am

Vermentino is probably best for white. I probably wouldn’t drink red.

Bob_Wood · February 17, 2011, 1:57am

In memory of the poor Portuguese and Italian fishermen in SFO who invented this dish, anything that can be drunk out of a jelly jar.

Jorge_Henriquez · February 17, 2011, 1:57am

Why not John? It’s tomato & saffron based? Not that I’m a stickler for red with this, white with that type of rules; just honestly curious.

Bob_Wood · February 17, 2011, 2:03am

No saffron. That would be cioppino’s cousin, bouillabaisse.

John_Liotta · February 17, 2011, 2:03am

Its not a rule. I just think most reds would overwhelm the flavors of the dish. Personally its not a dish I really enjoy so I don’t eat it that often.

Phil_Davis · February 17, 2011, 2:12am

dry german riesling or chablis

John_Cabot · February 17, 2011, 2:27am

Starting with a 09 Chateau Suau Bordeaux Blanc. So far so good.

Brian_Tuite · February 17, 2011, 3:38am

I’ve had it recently with PAX Cuvee Keltie 05 and just this past Christmas eve with a Bedrock Old Lakeville and a Turley Zin. My Cioppino is spicy so Syrahs and Zins go good with it. One of your Syrahs would be great. People who don’t like it haven’t had it done right.

Enjoy!

Randy_Bowman · February 17, 2011, 3:46am

Something very high in alcohol so I won’t notice what I’m eating. Unfortunately, I’m unable to enjoy Cioppino. If its spicy food I like an off dry Riesling or Pinot Blanc, both with good acidity.

Lee_Short · February 17, 2011, 3:51am

Needs lots of acid for the tomato. I’d do a crisp Prosecco. A very acidic red could work as well.

Bob_Dillon · February 17, 2011, 4:13am

you should try a recent Hirsch Bohan Dillon vineyard Pinot Noir

Bill_Tex_Landreth · February 17, 2011, 4:38am

Unrelated…

Had a bottle of this with a big chunk of USDA Prime top sirloin, baked tater and baby bella mushrooms tonight. Crushed it.

John_Cabot · February 17, 2011, 4:47am

Like!

Bob_Wood · February 17, 2011, 4:48am

Any connection, Bob?

Bill_Tex_Landreth · February 17, 2011, 4:52am

It works so well with mesquite grilled critter. Bottle didn’t last very long.