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+--- Thread: Shrimp Fra Diavolo (/thread-667.html)
- randery - 03-05-2003
We're having dinner guests Saturday and plan to serve shrimp fra diavolo (medium hot) over fresh linguini with a light marinara sauce. Dessert will most likely be a blackberry/rasberry tart. Suggestions would be appreciated.
Thank you
- hotwine - 03-06-2003
I would choose a nice Pinot Grigio for the shrimp dish; preference is Tommasi, served a bit below cellar temperature, say 50F, to temper the heat of the dish. And coffee with the dessert. Trying to choose a wine that could handle the aftertaste of the entree and avoid a clash with the berry tart would be asking for trouble, IMHO.
- wondersofwine - 03-06-2003
A red sparkling wine like the Brachetto d'Acqui I mentioned on the Italian thread (educational luncheon with Banfi wines) might go well with the dessert. The bubbly had some raspberry/strawberry flavors.
- randery - 03-07-2003
Thank you both for your help.