white clam sauce

[msfd424]

Is it OK to serve red wine with white clam sauce? If so what kind? and what kind of white wine?

[Thomas]

It's ok to serve any wine you want with anything you want, just that some things work better than others; white clam sauce has few red wine partners, if any, at least none that I have encountered. But if pressed, I'd go with a light Chianti--nah, I really wouldn't.

For white wines: Pinot Grigio, Soave, Gavi, Grechetto, Lugana, Verdicchio, oh so many more...

[Innkeeper]

Welcome to the Wine Board MSFD. Agree with Foodie on the red. His whites are good suggetions, to which I would add Venmentino. Since most of it comes from Sardinia, it is a natural with seafood.

[Thomas]

IK, believe it or not, but I purposely left out Vermentino--just for you [img]http://www.wines.com/ubb2/wink.gif[/img]

[Oenotheque]

I like my clam sauce served with an epi-pen (anaphylaxsis allergy). But that aside if they are sweeter clams an Alsacian wine would be delicious, more briney or salty and I would suggest a Sauv. Blanc.

Red would be a tough sell, maybe Beaujoulais-Villages???...

[Thomas]

Sweet clam sauce? Alsatian wine?

Oeno--do you do that at home? Pray tell, the recipe please, sans epi-pen...