Another pairing question

WINE TALK
1

I have an tough pairing situation coming up for a dinner tomorrow. I posted the query as drift in another thrad, but mayber there are some more suggestions. The dish is a seafood brodetto. Basically an Italian version cioppino or bouillabaise. The broth that we make will have some aromatic veggies, fennel, and decent amount of garlic. It will also be heavier on the tomato than those dishes, but still more of a seafood broth than a tomato sauce. The seafood will be clams, mussels, shrimp, lobster, and swordfish. Served with a garlic bread.

This one is a toughie to me, with a lot of possibilities. The one other rub is that this is a board-based group where each couple does a dish and pairs the wine. So the wines tend to be non-pedestrian, and for lack of a better description, I’m not looking for $20 wine even though it might taste fine. The other factor being that we will pour two similar wines. This will be the main course. TIA

2

That is a tough one, because the wines that fit the dish best are ~$20 wines. Examples are Falanghina, Fiano, Greco, Vernacaccia, Vermentino even Assyrtiko.

P Hickner

3

Champagne,baby!

4

bubbles would work, so would a tempier bandol rose (which should be $20 but hasn’t been in years)…

5

I agree on both counts.

P Hickner

6

Any weird pairing questions share the same answer: Champagne.

7

I don’t see a sparkling wine with this. Vermentino, vernaccia or Bandol rose sound good to me. A Lopez de Heredia rose, perhaps? Cassis (the appellation, not the currant juice)?

8

Chateau Simone Palette Rose - more then enough geek factor for even the geekiest wine person.

9

When in doubt I also go bubbly. A Sauv Blanc or a Rhone white might work, too.

10

Brodetto is actually more typically a broth than a sauce. This is going to be seafood in what amounts to a very aromatic court bouillon with a tomato emphasis.

You’ve received good advice with the Italian aromatic white suggestions (Fiano, Greco di Tufo, Falanghina, Vermentino). I’d also look to Sicilian whites, such as Donnafugata’s Anthilia. If French, John’s Cassis rec is good. Also consider Altesse.

11

I like the Rhone suggestion, especially a northern Rhone white like Condrieu.

12

How about a heavier bodied Riesling blend like Marcel Deiss Grasberg Alsace or a Condrieu.

13

Champagne.

14

Picpoul de Pinet (Languedoc) or Gringet (vin de Savoie)…and the Gringet could be bubbly.

15

John,


Chenin Blanc, Pinot Grigio … Gewertztraminer … Rose, Gamay, Sangiovese, Riesling dry, un oaked chard, cab franc, Sauvignon Blanc, Albariño… That should hold ya over… Anything within bubbles white …

16

I would try whites from Montenidoli.
Perhaps a tradizionale or the Il Templar with your seafood dish.

17

Light red. Maybe Rose. Not easy to find, but the Castello dei Rampolla Sangiovese would work well.

18

I would chose red wine with this. I make cioppino and have served it with Barbera and it works well. Something not too tannic with high acidity such as a young Burgundy or a California Pinot. It sounds like a big flavored dish that can stand up to a nice red.

19

Red is the way to go. Montevertine Pian del Ciampolo.

20

For Red - I like the idea of something like Jacques Puffeney Poulsard or Trousseau
For White - I’d go with a Musar Blanc (the high end one not the Jeune)

All of these should please wine geeks and lovers of pairings.