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- Donavon - 09-13-1999
I plan to serve three courses at dinner
1. Curry shrimp with fettuccine & Heirloom tomato Sauce
2 Warm Ahi Tuna on baby spinach with black olive-caper vinaigrette
3 Grilled Cedar Plank Salmon with toasted corn vinaigrette.
What wines would you suggest for each course?
Thank You
- Thomas - 09-13-1999
Wine? I am having trouble trying to conjure a match of curry shrimp with fettucine and tomato sauce...
- Randy Caparoso - 09-13-1999
Well, your courses might sound crazy, but it also sounds like fun. And when you're having fun, the last thing you really want is a "serious" wine. In other words, just something that drinks easily with your food and doesn't fight it.
There are a number of wines that fit this description. My own first choice would be a dry pink wine -- preferably a gentle, fragrant California brand made from the Pinot Noir grape -- which is refreshing enough to go with curry seasonings, zesty enough for tomatoes, flavorful enough for the spinach and olive-caper vinaigrette, yet fruity and fleshy enough to match both tuna and salmon.
There are also elements in your dishes -- the spices in the shrimp, and the natural sugars in both the tomotoes and corn -- that suggest that a wine with a touch of sweetness would also do fine. If this is closer to your taste, a pink wine like a White Zinfandel (my favorites are De Loach and Santino) would fit in nicely. A third option is a slightly sweet white Riesling from Germany -- one classified as a "QbA" or the higher quality Kabinett -- which has the lightness, fruitiness, and palate-freshening acidity to go with many dishes, yet is soft and simple to just drink and enjoy.
But what if you, or your guests, are a little more descriminating when it comes to wine? Many people, for instance, will not drink Riesling, White Zinfandel, or anyything sweet or pink. It might be a prejudice, but that's life. In that case I'd recommend a light, easy, yet seriously fragrant and complex red wine -- in other words, a red possessing qualities that go with many foods, including fish, salads, Mediterranean seasonings and even hot spices -- like a California or Oregon Pinot Noir. There are lots of good brands available that I'm sure that any knowledgeable retail wine specialist can help you decide upon.
If you're worried, pick two wines -- a dry or slightly sweet pink or Riesling, plus a red Pinot Noir. Put the bottles out and let your guests pick and choose. They might prefer one, or they might like both. Why not? That's the fun of it!
[This message has been edited by Randy Caparoso (edited 09-13-99).]