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+--- Thread: wine to go with spicy cajun-style shrimp (/thread-879.html)
- newsguy - 09-20-2000
hi. i'm fairly new to the wine scene and this is my first post. we're serving a dinner for friends this weekend and the entree is called "barbecue shrimp." it is not really barbecued per se, but actually an old family recipe from new orleans. is it a spicy dish, as the sauce for the shrimp includes lots of seasoning, including cayenne pepper.
the wine spectator website's food-matching tool says that with cajun-style shrimp, the most appropriate wines are (in increasing order of weight) are: Albarino, Gavi, Sancerre or Pouilly-Fume, Chablis
Alsace (except Pinot Blanc).
"cajun-style" seems to be good heading for our shrimp dish, but i'm wondering if this entree is actually much more spicy that they would expect. in other words, will these fairly light wines stand up to this dish? is it the sweetness of these wines that will compensate for the spiciness of the food?
can anyone suggest which of these wine types would be most appropriate, or should i serve something totally different?
thanks for your help!!!
- ddf68 - 09-20-2000
Newsguy, I have found Alsatian Gewurztraminer, Riesling, and Pinot Gris (aka Tokay Pinot Gris) to go very well with any number of fiery foods (particularly Thai), including shrimp. I think the Gewurz is probably the best with hot and spicy foods, but take your pick.
ddf
- Botafogo - 09-26-2000
Try a Prosecco di Valdobbiadene, ice cold and lots of it. This is a fruity but not sweet, crisp but not acidic, fabulously refreshing but not expensive sparkler from NE Italy. Top producers include: Ruggeri, Bisol, Nino Franco, and Montesel. Zardetto is widely available and less than $10. the effervecence combined with the fruit acids are the BEST thing for spicy NO style food, trust me, Roberto (former Beverage Director of Antoine's in New Orleans and continuing my studies at the Bombay Cafe in LA, as a patron!)
- newsguy - 10-03-2000
thank you both for the advice!