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| Pairing Food and Wine Discuss and learn about pairing food and wine. |
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#1
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| Tough question: What wine would you serve with crawfish etouffee? If you are not familiar with the dish, follow my sig links. Thanks in advance for the help! ![]() |
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#2
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| Possibly a Gewürztraminer, maybe a Viognier. |
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#3
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| Both good choices. Also think about an Off-dry Riesling as I think that would work beautifully. If you don't care for the sweeter whites, you could try a Sauvingon Blanc or white blend like Conundrum. That is an actual offering from a winery in Napa, but I have to apologize because the name of the winery is escaping me right now. Zach |
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#4
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| Say what you will about my choices but I prefer a good Bordeaux or Cab and maybe even a very good beer. Maybe in the ale or stout realm. ![]() |
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#5
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| Nouveau. Mos' def. BDL |
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#6
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| Without question, a Viogner... Something such as the one from Maryhill Winery in WA: IZO WINE - Maryhill Viognier 2006 http://www.maryhillwinery.com |
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#7
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#8
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| Thanks ChefJune. Caymus, that's the one I couldn't remember. If you like Conundrum, you should try Symphony from Michael David winery in Lodi, CA. There's also an offering from Van der Heyden Winery in Napa. It's just a white table wine and is simply incredible! It might be the overall best tasting white blend I've ever had and it would also work beautifully with Etouffee. Zach |
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#9
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