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+--- Thread: white clam sauce (/thread-1124.html)
- msfd424 - 02-24-2006
Is it OK to serve red wine with white clam sauce? If so what kind? and what kind of white wine?
- Thomas - 02-24-2006
It's ok to serve any wine you want with anything you want, just that some things work better than others; white clam sauce has few red wine partners, if any, at least none that I have encountered. But if pressed, I'd go with a light Chianti--nah, I really wouldn't.
For white wines: Pinot Grigio, Soave, Gavi, Grechetto, Lugana, Verdicchio, oh so many more...
- Innkeeper - 02-24-2006
Welcome to the Wine Board MSFD. Agree with Foodie on the red. His whites are good suggetions, to which I would add Venmentino. Since most of it comes from Sardinia, it is a natural with seafood.
- Thomas - 02-24-2006
IK, believe it or not, but I purposely left out Vermentino--just for you [img]http://www.wines.com/ubb2/wink.gif[/img]
- Oenotheque - 02-24-2006
I like my clam sauce served with an epi-pen (anaphylaxsis allergy). But that aside if they are sweeter clams an Alsacian wine would be delicious, more briney or salty and I would suggest a Sauv. Blanc.
Red would be a tough sell, maybe Beaujoulais-Villages???...
- Thomas - 02-25-2006
Sweet clam sauce? Alsatian wine?
Oeno--do you do that at home? Pray tell, the recipe please, sans epi-pen...