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- Pookie and Pams Mom - 12-06-1999
Does anyone know what type of wine to use when steaming clams and cooking shrimp scampi? Both recipes call for a dry white wine but which type is best? Chardonnay? Rhine? Any help would be appreciated.
- Thomas - 12-07-1999
I assume you refer to the wine for cooking and not for consuming with the meal. Personally, I like fruity wines when I cook, so for dry whites I generally use dry Riesling or Chenin Blanc.
- Innkeeper - 12-07-1999
Use Italian Dry Vermouth for both these dishes, as well as steamed mussels and lobster (mixed with water for the steaming). Also find that the vermouth goes well in Oriental dishes that call for "wine" as an ingredient. Actual Orientals have advised they do the same as the "wine" they would use is not usually available here. Agree with Foodie on the wines to drink with the dishes you mentioned. Specifically a crisp Northwestern Reisling or a Vouvray from the Loire.