Wine Pairing with Seafood Gumbo

[Henry_Willmore]

Any thoughts?

[Bob_Wood]

@Henry Willmore

Any thoughts?

The bell peppers might be an issue, but I’d lean toward the same thing I’d drink with spicy Asian food - off-dry whites, especially riesling and gewurztraminer.

[Henry_Willmore]

@Bob Wood

@Henry Willmore

Any thoughts?

The bell peppers might be an issue, but I’d lean toward the same thing I’d drink with spicy Asian food - off-dry whites, especially riesling and gewurztraminer.

Thanks. I was thinking along those lines. Also have a Moscato D’Asti that I thought might work.

Anyone think a Pinot with good acidity might be a good match?

[Roberto_Rogness]

Fruity, spicy, dry Rosé from Spain or Italy. I’ve got years of experience on that one from working at Antoine’s in NOLA.

[Robert.Fleming]

‘Seafood gumbo’ covers a lot of territory.
Light roux or dark roux?
Tomatoes?
Thickened with okra or filé?

I love to make Paul Prudhomme’s Çajun Seafood Gumbo with Andouille. Shrimp, oysters, and crab; very dark roux, almost black; no tomatoes, okra, or filé; and a nice ‘glow’ from the andouille and cayenne. Recipe: Chef Paul Prudhomme's Seafood Gumbo Recipe - CookEatShare" onclick="window.open(this.href);return false;

The best match I’ve found - and I’ve tried many - is a young, fruity Zinfandel.

[Henry_Willmore]

@Robert.Fleming

‘Seafood gumbo’ covers a lot of territory.
Light roux or dark roux?
Tomatoes?
Thickened with okra or filé?

I love to make Paul Prudhomme’s Çajun Seafood Gumbo with Andouille. Shrimp, oysters, and crab; very dark roux, almost black; no tomatoes, okra, or filé; and a nice ‘glow’ from the andouille and cayenne. Recipe: http://cookeatshare.com/recipes/chef-paul-prudhomme-s-seafood-gumbo-105483" onclick="window.open(this.href);return false;

The best match I’ve found - and I’ve tried many - is a young, fruity Zinfandel.

Dark roux. Okra not filé. Yes to tomatoes.