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+--- Thread: Cajun Food (/thread-618.html)
- pamhauck - 02-11-2000
I need to know the best wine to serve with a Cajun Jamalaya, somewhat spicy, shrimp and sausage based. Thank you.
- mrdutton - 02-11-2000
I'd try a Merlot or Pinot Noir.
You might want to check with your local wine merchant. If he's conscientious and reliable, he'll help point you in the direction you want to go - besides you'll be able to discuss your tastes with him. That will help him match a wine to your menu and your tastes.
- Thomas - 02-11-2000
Syrah or Shiraz gets my vote, as do Dry Gewurztraminer and Dry Riesling.
- Thomas - 02-11-2000
Even better, Madeira.
- Innkeeper - 02-11-2000
Recommend Oatmeal Stout from Belfast Bay Brewery.
- juliedu - 02-13-2000
Ah Ha, We just had a Shrimp Jambalaya "Cook Off" here in the heart of swamp country. Several of the participants asked if I could recommend a wine to accompany this dish. My number one choice for spicy Cajun dishes is a Gewurztraminer. I also like Sequoia Grove Cab. it has a good peppery taste that goes well with the Red Sauce based Cajun Fare.
- Winent - 02-15-2000
well I'm a little late for this one.
I like a big Zin with my Jambalaya. Hey to Juliedu from morgan city, I'm from New Iberia.
- tommy_d - 02-27-2000
how about a beer!!! (God forbid)
i'd also have a burgandy (pinot), or shiraz/sryah...no oak, but lot's of nice fruit to balance the spice and fat!
- misterjive - 02-28-2000
This is funny--I just posted a reply in the Italian wines folder about primitivo, and said that it would pair well with jambalaya! I guess this means that I agree with all those who said zin....