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+--- Thread: red sauce pasta w/scallops (/thread-723.html)
- eddie - 02-19-1999
Hi. One of the quick meals that my wife & I sometimes make during the week is a red-sauce w/sauteed (in garlic/lemon juice) scallops over spaghetti. i've had some difficulty in selecting a wine to balance the red sauce w/the sauteed scallops. Suggestions?
[This message has been edited by eddie (edited 02-21-99).]
- Bucko - 02-19-1999
Eddie, we like the same dish during the week for a quick fix meal. Sounds wierd, but a wine that has worked well for us has been Carignane (not a well known varietal). David Coffaro and Rabbit Ridge make some nice ones. Give it a try!
Bucko
- Joe Schmoe - 02-21-1999
Warmer European Sauvignon Blanc would be a good match, as the herbaceous style of a good Bordeaux Blanc or Loire white, always seems to chime in with Tomatoes well. You might even try a riper New Zealand example. The scallops would almost certainly go with the same, or an Alsace Pinot Blanc .
JW
- eddie - 02-21-1999
Wow, some of these ideas sound really intriguing. The Carignane sounds particularly intriguing as does the Bordeaux Blanc. Thanks much to both Bucko & Joe Schmoe.
- Thomas - 02-22-1999
Eddie,
Try Pellegrini Carignagne, Old Vines. great stuff.
The Pinit Blanc idea is a good one, also Tocai Friuliana might work (white) or a Refosco (red).
- Thomas - 02-22-1999
Eddie,
Try Pellegrini Carignagne, Old Vines. great stuff.
The Pinot Blanc idea is a good one, also Tocai Friuliana might work (white) or a Refosco (red).