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Seafood Linguine
03-24-2013, 03:19 PM
Post: #1
Jule Offline
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Seafood Linguine
Getting ready to serve a simple seafood linguine with lots of shrimp and scallops plus lemon, lemon zest, garlic, tomato sauce & parsley. What would be a nice refreshing wine to go along with it. I'm also doing a green salad, garlic bread and some kind of vegetable.

Dessert is TBD.

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03-24-2013, 07:06 PM (This post was last modified: 03-24-2013 07:06 PM by Innkeeper.)
Post: #2
Innkeeper Offline
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RE: Seafood Linguine
Hi Jule, and welcome to the Wineboard. If you want a red (because of the tomato) go with a light Pinot Noir. Otherwise a full bodied Chardonnay or Riesling would work.

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03-26-2013, 08:39 PM
Post: #3
TheEngineer Offline
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RE: Seafood Linguine
By refreshing, I'm also reading into it "chilled". If so, one more option (beyond the recommendations by IK which I like) could be a nice rose. The pasta is going to be hot and might even have a little bit of heat to it. The rose will be refreshing, light and definitely not overpower the dish.

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03-28-2013, 07:06 AM
Post: #4
Thomas Offline
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RE: Seafood Linguine
At first, with all that lemon in it, I thought of Vermentino; then, I came to the tomato sauce (lemon and tomato sauce; lots of acidity).

After thinking about it more, I come down on a light red (or Rose) too, but I'd go with a northern Italian Pinot Noir (Pinot Nero from Trentino) or some other red from that region, or from Germany. In other words, a cool climate, lighter red that is fruity as well.

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06-19-2013, 07:44 AM
Post: #5
Rafael6060 Offline
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RE: Seafood Linguine
Very interesting topic,Every type of sea food will be available from the market,but I like fish very much and The pasta is going to be hot and might even have a little bit of heat to it. The rose will be refreshing, light and definitely not overpower the dish.

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06-19-2013, 07:44 AM (This post was last modified: 06-22-2013 06:50 AM by Rafael6060.)
Post: #6
Rafael6060 Offline
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RE: Seafood Linguine
Very interesting topic,Every type of sea food will be available from the market,but I like fish very much and The pasta is going to be hot and might even have a little bit of heat to it. The rose will be refreshing, light and definitely not overpower the dish.

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11-29-2017, 08:52 PM
Post: #7
Jessi Marina Offline
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RE: Seafood Linguine
my opinion is Pinot Noir goes well with the pairing as you said ....

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