need a suggestion for a spicy shrimp dish

[phoebe]

Although we really prefer red wine (believe it or not, white wine tends to give me a headache after one glass ) we'll consider a good argument for a white if need be.
The dish combines shrimp with red pepper flakes, cognac, white wine, lots of garlic, tomatoes and parsley, served on rice. Wine pairing suggestions?

[cape chef]

Originally Posted by phoebe

Although we really prefer red wine (believe it or not, white wine tends to give me a headache after one glass ) we'll consider a good argument for a white if need be.
The dish combines shrimp Sweet and brinywith red pepper flakes,Hot, not good cognac,Caramel notes,earth white wine,Acid, fruit lots of garlic,bitter tomatoesNeeds acid and parsley,herbal served on rice.neutral Wine pairing suggestions?

A Blanc de Noir, A very fruity Tavel, a slightly chilled Gamay from southern burgundy

[phoebe]

Thanks CC! I love the notes you added to my recipe ingredients. They really demonstrate how complicated pairing wine and food is (when you're working with more than one ingredient ). Part chemistry, part art, and part, well, tasting a lot of wine

[nowIamone]

Give this a try, "I'M ROSE`," by I'M wines. It's a Mondavi wine, (as a family tribute to Isbella Mondavi) and made in the Saigee' style. I just added this to our wine list, it's not dry, and not sweet, just has a good structure and a enjoyable finish. I think we've forgotten how nice a true Rose` can be, the sweet white Zins, have tainted our thinking!

[lentil]

I like a gewertztrameiner (the spelling is a long shot...) or reisling with spicy food.

[Steve A]

A Spanish Rioja is probably just what you're looking for. It's a natural match in my old area of Andalucia (southwestern province).

Ciao o adios,

[cliveb]

For a similar dish a few weeks ago I used an Argentinian Torrontés, served icy cold.

A Portuguese Vinho Verde would also go down very well.

[oldschool1982]

Oh shnikes I guess I'll take a stab at it. I personally believe you drink what you like and like what you drink so....

First off if your gonna cook with liquor/wine/beer use good stuff especially if you're not messing around with food or beverage cost (ie at home) actually strike that all the time. After all it's the flavor you're left with since all the alchomahol is burned off.

Secondly I like a Shiraz or a Sangiovese for spicy dishes. Just the Paisano in me I guess.

Thirdly that dish sound like it'd be great over linguini or Vermicelli. Then the wine "gods" won't be be so angry. After all everything goes with pasta. (I'm more out of touch with wines than I care to be or admit)

Mangia e Cincin!