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+--- Thread: Spicy seafood dishes (/thread-367.html)
- joeyz6 - 11-16-2002
Would anyone have a recommendation for a French wine to go with a spicy shrimp and pasta dish? How about spicy seafood in general?
- hotwine - 11-16-2002
I'd use something non-spicey, to avoid crashing into the cuisine's spices... at least, until the food flavors could be better defined. Something like a cheapo Sauvignon Blanc comes to mind. If that works, then upgrade to a Sancerre. If not, try a Chenin Blanc.
- Thomas - 11-16-2002
Chenin Blanc would be my choice--good fruit and good acid. You'll find them in the Loire section--Vouvray would do it.
- Drew - 11-16-2002
A crisp sparkler would also do the trick. Blanc de Blanc.
Drew