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+--- Thread: Chicken, shrimp and bay scallop corn chowder (/thread-160.html)
- Drew - 02-24-2008
Wow, need some help. I've made a dynamite roast chicken, shrimp and bay scallop corn chowder. Cream version with lots of garlic, onion and shallots. The shrimp and bay scallops will be added to the bowls just prior to serving and this homey meal will be served with salad and warm asiago cheese bread. Simple, rustic and rich, we're serving this at home after attending Ronnie's wine tasting this afternoon where they'll be serving finger foods. I think this simple fare will do the trick with semi-buzzed friends who'll be spending the night...I'm a spitter they are swallowers [img]http://wines.com/ubb/biggrin.gif[/img]
Anywho, I'm long winded, these folks all prefer reds so what reds might I pair with this dish, if any? Thanks.
Drew
- hotwine - 02-24-2008
What a curve ball!
I'd probably choose a light Italian, maybe a Barbaresco..... that would handle the mixture without overpowering any item. But haven't seen one for less than about $30.
Good luck!
- Innkeeper - 02-24-2008
I'd go lighter such as a Monte.
- wdonovan - 02-29-2008
Jacquart Rose Mosaique or Drappier Val de Demoiselle Brut Rose. They're red enough for this crew. Plus they're better with the creamed chowder.