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+--- Thread: spinach-gruyere calzones entree (/thread-1211.html)
- cpurvis - 03-01-2001
Will these bear a red, or am I stuck with SW? Suggestions appreciated either way.
Thx, cp
- ddf68 - 03-01-2001
I think red would be fine, but then again I'm not one to let what I'm eating deter me from drinking red wine.
I'd stick to the lighter side of red, Beaujolais or pinot might be good. If there's going to be tomato in there Chianti or Barbera would be fine as well.
ddf
[This message has been edited by ddf68 (edited 03-01-2001).]
[This message has been edited by ddf68 (edited 03-01-2001).]
- winoweenie - 03-01-2001
Purvie, I drink light bodied syrahs, Shirazs with Trader Joes spinach pies and Spinach Calzones alla' time. Know Ik and the Foodster will come wif' some SWs' that don' have nowheres near the color. WW
- Innkeeper - 03-01-2001
Would go with a very fresh, Italian owned, Bardolino or Valpolicella. That does not include Bolla. Nothing older than '99.
- Thomas - 03-02-2001
Purvi, if you can find one, get a Refosco (Friuli) or a nice Dolcetto D'Alba.
- cpurvis - 03-02-2001
Thanks for all the suggestions. Weenie, we have another commonality...Trader Joe's suffers from my raids whenever I'm in Calif. or Tucson. BTW, is Shiraz Light the brand w/ the frog commercials [img]http://www.wines.com/ubb2/wink.gif[/img]
Can put by hands on a Shiraz or low priced Valpolicella, but haven't seen a Refosco & am not sure 'bout findin' Dolcetto d'Alba in this backwater...slim pickin's in these parts. cp
- cpurvis - 03-05-2001
Found a couple of Bardolino & Valpolicella options. Avoided the Bolla & opted for the Pasqua Bardolino Classico 1999.
To IK's credit, the style was perfect for the meal. However, this particular inexpensive wine was unremarkable...a rather bland table red without 'nuff stuff to balance the alcohol.
cp
- jock - 03-05-2001
If I'm not too late here is another suggestion. Try a Gruner Veltliner from Austria. They are white but not in any way sissy. Also, despite the bottle shape they are bone dry. Good firm acidity and no wood.
Interesting nose and great mineral richenss. They are especially well suited to vegetarian dishes.
- cpurvis - 03-06-2001
Never too late here Jock. The G.V. is a worthy suggestion, & one I hadn't considered, but also unlikely found in this neck of the woods...would have to order one.
cp