wine pairing for this dish?

  • 751 views
  • 6 Comments

6 Comments

sydney November 25, 2015
...or a 'big' white like Viognier, Marsanne, Roussanne or a Rhone white blend; or a Chardonnay done in a properly oaked style; or a good Chenin Blanc; or Gamay (red); or any dry rosé (!); or a quality, good-value sparkler like Cava or Crémant -- this dish and Thanksgiving gives so many options! I've even sold a just off-dry, medium-bodied white blend and people have loved it with Thanksgiving meals.
 
Leslie S. November 25, 2015
This dish is so wonderful! And what's better than pairing grapes with grapes?? I'm going to be serving orange wine at my own table—an Italian one like one made by Paulo Bea, Lamoresca, or Panevino (if you can find one!) would be delicious here! Otherwise, you can't go wrong with a pinot noir as Sam and ChefJune suggested!
 
ChefJune November 25, 2015
So glad you asked this question or I might have missed this recipe! Now I can scarcely wait to make it myself.
I would prefer a Burgundian style Pinot Noir with these babies. That would probably mean one from Burgundy itself, or perhaps Oregon. Many California Pinots are too fruit forward to really compliment this dish best. Actually, one from the Loire, or a Loire Cab Franc would go well, too.
 
Samantha W. November 25, 2015
You are speaking my language, ChefJune.
 
Caroline C. November 25, 2015
Sounds great! Thanks for the quick responses!
 
Samantha W. November 25, 2015
Are you planning to serve red? I think Pinot Noir would do well here!
 
Recommended by Food52