Gumbo pairing?

[Rob_MacKay]

We’re making a chicken and andouille sausage gumbo tonight. What red wine to pair with such a dish? The gumbo isn’t super spicy. Probably only about as spicy as the andouille sausage.

[Robert.Fleming]

A young, fruity, but not overly alcoholic Zinfandel (think Dry Creek Valley AVA) is a terrific match with my dark roux seafood and andouille gumbo. Should work well here, too.

[John_Morris]

Or a Southern Rhone. Like zins, they tend to be fruity and not too tannic, which wouldn’t go well with a moist dish.

[Robert.Fleming]

Or a young Chianti if your gumbo includes tomatoes (which it shouldn’t, but hey, I’m not the gumbo police).

[Rob_MacKay]

Don’t have much, if any, zin on hand… Southern Rhone might be workable though.

[Bill_Tex_Landreth]

@Robert.Fleming

Or a young Chianti if your gumbo includes tomatoes (which it shouldn’t, but hey, I’m not the gumbo police).

But you ARE the varietal & variety police.

[Robert.Fleming]

@Bill Tex Landreth

@Robert.Fleming

Or a young Chianti if your gumbo includes tomatoes (which it shouldn’t, but hey, I’m not the gumbo police).

But you ARE the varietal & variety police.

At your service.

[Chris_Seiber]

The only thing 04 La Tache goes with better than chili is gumbo.

Seriously, zin is a great choice when you want a red to go with spicier food (Asian foods, Mexican food, spicy barbeque, etc.).

[Henry_Willmore]

@Rob MacKay

Don’t have much, if any, zin on hand… Southern Rhone might be workable though.

Hey Rob, I went with a Grange des Peres recently with a seafood gumbo and that worked pretty well. I think you’re on the right track with Southern France. Maybe a Bandol?

[F.Daner]

Rhone blend might work. Just had Chicken Grandee tonight- Chicken thighs, andouille, root vegetables seared then finished in the oven. A bit earthier of a dish that worked great with Grey Stack Syrah/Grenache blend.

[Brian_G_r_a_f_s_t_r_o_m]

@Robert.Fleming

A young, fruity, but not overly alcoholic Zinfandel (think Dry Creek Valley AVA) is a terrific match with my dark roux seafood and andouille gumbo. Should work well here, too.

This.

Until I came across the word “red” in your OP, Rob, I was thinking “dry, minerally white,” but once I got to the word “red” in your OP I thought, “Shit, a red really isn’t the best choice here, but if you insist I would go with Zin.”

[Rob_MacKay]

@Brian G r a f s t r o m

@Robert.Fleming

A young, fruity, but not overly alcoholic Zinfandel (think Dry Creek Valley AVA) is a terrific match with my dark roux seafood and andouille gumbo. Should work well here, too.

This.

Until I came across the word “red” in your OP, Rob, I was thinking “dry, minerally white,” but once I got to the word “red” in your OP I thought, “Shit, a red really isn’t the best choice here, but if you insist I would go with Zin.”

It’s hard for me to drink white wine in the “winter”?

[Brian_G_r_a_f_s_t_r_o_m]

@Henry Willmore

@Rob MacKay

Don’t have much, if any, zin on hand… Southern Rhone might be workable though.

Hey Rob, I went with a Grange des Peres recently with a seafood gumbo and that worked pretty well. I think you’re on the right track with Southern France. Maybe a Bandol?

I’d stay away from Bandol or CdP, unless it has some legitimate age on it – thick fruits and heavy tannins are not going to play nicely with the gumbo. Maybe a lighter Languedoc or Cotes de Roussillon would work, though.

At this point, I have to ask: Why are you wanting to force a red wine on this situation? – EDIT: nevermind, I see your answer above.

[Glenn_L_e_v_i_n_e]

Roussanne? Great wintertime white.

[Brian_G_r_a_f_s_t_r_o_m]

@Rob MacKay

@Brian G r a f s t r o m

@Robert.Fleming

A young, fruity, but not overly alcoholic Zinfandel (think Dry Creek Valley AVA) is a terrific match with my dark roux seafood and andouille gumbo. Should work well here, too.

This.

Until I came across the word “red” in your OP, Rob, I was thinking “dry, minerally white,” but once I got to the word “red” in your OP I thought, “Shit, a red really isn’t the best choice here, but if you insist I would go with Zin.”

It’s hard for me to drink white wine in the “winter”?

Dude, it’s currently 59 degrees in your hood … and you’re from Canadia, so I call on your reasoning. It should feel like summer to you right now.

All that said, if you don’t want a white you don’t want a white – I’m just kinda giving you a hard time at this point.

[Henry_Willmore]

@Brian G r a f s t r o m

@Henry Willmore

@Rob MacKay

Don’t have much, if any, zin on hand… Southern Rhone might be workable though.

Hey Rob, I went with a Grange des Peres recently with a seafood gumbo and that worked pretty well. I think you’re on the right track with Southern France. Maybe a Bandol?

I’d stay away from Bandol or CdP, unless it has some legitimate age on it – thick fruits and heavy tannins are not going to play nicely with the gumbo. Maybe a lighter Languedoc or Cotes de Roussillon would work, though.

At this point, I have to ask: Why are you wanting to force a red wine on this situation? – EDIT: nevermind, I see your answer above.

You’re right about wanting a wine with some age to take the edge off the tannins. The Grange des Peres I had was the 2001.

[Brian_G_r_a_f_s_t_r_o_m]

OK, having just looked at your cellar on CT, I have an even better understanding of why white is not an option!

[Rob_MacKay]

@Brian G r a f s t r o m

OK, having just looked at your cellar on CT, I have an even better understanding of why white is not an option!

You are correct sir. Went with an 07 Chante Cigale Vielles Vignes CdP. Problem with that though as it will be gone before the gumbo is ready…

[Gerard_S]

if it’s real gumbo, it’s spicy. When I make gumbo, I serve beer. Abita Amber works well and it has the whole NOLA thing going on…

[Robert.Fleming]

@Gerard Stranch

if it’s Cajun gumbo, it’s spicy.

Fixed. Creole gumbo, not so much.