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/ Seafood Linguine

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Seafood Linguine
03-24-2013, 03:19 PM,
#1
Jule Offline
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Seafood Linguine
Getting ready to serve a simple seafood linguine with lots of shrimp and scallops plus lemon, lemon zest, garlic, tomato sauce & parsley. What would be a nice refreshing wine to go along with it. I'm also doing a green salad, garlic bread and some kind of vegetable.

Dessert is TBD.
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03-24-2013, 07:06 PM, (This post was last modified: 03-24-2013, 07:06 PM by Innkeeper.)
#2
Innkeeper Offline
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RE: Seafood Linguine
Hi Jule, and welcome to the Wineboard. If you want a red (because of the tomato) go with a light Pinot Noir. Otherwise a full bodied Chardonnay or Riesling would work.
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03-26-2013, 08:39 PM,
#3
TheEngineer Offline
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RE: Seafood Linguine
By refreshing, I'm also reading into it "chilled". If so, one more option (beyond the recommendations by IK which I like) could be a nice rose. The pasta is going to be hot and might even have a little bit of heat to it. The rose will be refreshing, light and definitely not overpower the dish.
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03-28-2013, 07:06 AM,
#4
Thomas Offline
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RE: Seafood Linguine
At first, with all that lemon in it, I thought of Vermentino; then, I came to the tomato sauce (lemon and tomato sauce; lots of acidity).

After thinking about it more, I come down on a light red (or Rose) too, but I'd go with a northern Italian Pinot Noir (Pinot Nero from Trentino) or some other red from that region, or from Germany. In other words, a cool climate, lighter red that is fruity as well.
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06-19-2013, 07:44 AM,
#5
Rafael6060 Offline
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RE: Seafood Linguine
Very interesting topic,Every type of sea food will be available from the market,but I like fish very much and The pasta is going to be hot and might even have a little bit of heat to it. The rose will be refreshing, light and definitely not overpower the dish.
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06-19-2013, 07:44 AM, (This post was last modified: 06-22-2013, 06:50 AM by Rafael6060.)
#6
Rafael6060 Offline
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RE: Seafood Linguine
Very interesting topic,Every type of sea food will be available from the market,but I like fish very much and The pasta is going to be hot and might even have a little bit of heat to it. The rose will be refreshing, light and definitely not overpower the dish.

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11-29-2017, 08:52 PM,
#7
Jessi Marina Offline
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RE: Seafood Linguine
my opinion is Pinot Noir goes well with the pairing as you said ....
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09-28-2018, 02:25 AM,
#8
Charlie1122 Offline
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RE: Seafood Linguine
Eating fish a few times each week can help bring down cholesterol and diminish the danger of coronary illness, fish is an incredible wellspring of best quality protein and contrasts positively and meat and chicken, fish is a brilliant wellspring of numerous essential minerals, including iodine, zinc, potassium and phosphorus...








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