Wine Pairing for Cioppino

First thought for red is a Rioja from Spain, enjoyed Rioja Vega 2006 with a Vera Cruz Snapper dish recently.
Pretty much my go to red is California Zinfindel and feel this dish would stand up to it?
For a white, I am just getting into Rias Biaxas, also from Spain, very nice with the spices here. But still love my Sauv Blancs.
So many wines, so--you know the rest---
Nan

Not sure how our prices compare?? There seem to be Riojas for under $20.
I usually go with Ravenswood Zin at around $13-14, Several good Zins in that nieghborhood.

The Spanish white is around $17 here. I really enjoy Sterling Vineyards Sauv Blanc for around $13. There are some excellent ones from Chili and New Zealand for less.

I love Cioppino! Need to work in into my menus, great for using bits of fish and shellfish.

Have a great party!!!
Nan

You need something that will compliment the tastes of the stew. You want something juicy but without too much young fruit. Something essentially light, but still with good mouth feel.

Cioppino is as much a California dish as it is Italian, because of the communities of Itialian fishermen on the coast -- Santa Monica, Santa Barbara, San Luis Obispo, Monterey, Santa Cruz, and San Francisco to name a few. In fact "cioppino" as such is probably entirely California-Italian. If it was straight Italian it would be called zuppa de pesce.

The varietal of choice here, as well as my recommendation, is Pinot Noir. Indeed, Pinot Noir is probably the red varietal most often recommended with fish. Here are a few California Pinots within your price range, each qualifying as "spectacular:"

First: Frei Brothers (2003)
Second: Byron Vineyards (2001)
Third: Acacia (2002)
Fourth: Wild Horse (2003)

If you can't find any of these, or the prices have risen beyond your range, I'd look for Pinots from other California wineries such as Beaulieu, Chateau St. Jean and Mirassou -- and from Oregon wineries as well.

A Chianti Classico would also be a good choice.

Personally, if I were going with a red, I might stay more on the simple, inexpensive side rather than looking for "spectacular." Had I promised spectacular, and if it were my dinner, I'd seriously consider a rose sparkler like Chandon Estates Rose Brut. Schrammsberg or Gloria Ferrer would be better if you can find either in your range.

With respect to shipscook, neither Riojas nor Zinfandels partner well with fish, with fish stews, or tomato based fish stews. Too rich.

Good luck,
BDL

I had a bottle of First: Frei Brothers (2003) this weekend and enjoyed it.

PK -- Your appetizers have enough going on to partner a rose sparkler. That having been said, they could live with anything -- red, white, flat, bubbling that wasn't too sweet. Heck, last years aperitifs had me thirsty. You might consider sweeping your way around the Med and adding a chilled Fino and a good Turkish or Lebanese Arak.

Arak is, more or less, another name for ouzo, pastis, etc. However, the subtle differences are all on arak's side. It's the traditional drink with appetizers all around the Mediterranean. Why fight it? A little arak in the glass, about three times the amount in water; and only then the ice. Then swirl for a nice, milky color. This is called louching. Louching has some rather louche connotations, which only makes it more fun.

This is the time of year we unpack the mojito and sangria recipes for group entertaining. We make our mojitos light enough for the ladies to drink all night without much effect, and our sangria sneaky strong. Both as it should be.

Love Campari soda,
BDL

PK, what a lovely menu!! Each dish sounds great and the dessert a perfect ending.
thanks for posting,
Nan

Yes, sounds lovely. Glad we could help. BDL

I tried the Byron Vineyards (2001) and i have to say that i loved it! The dinner was a bit more "casual" than pkgigharbor dinner party, but i have to say that my husband and i had a great time and really really enjoyed the pinot! :)

I like that one too:)

great drinking

Glad you guys liked the wines.

BDL

PK -- Yes, but I'll start a separate thread in Recipes called "Summer Coolers." Sounds like too good a topic to keep to one drink.

Will do. Writing drinks recipes might have to wait until the end of the week though.

I don't know if I should "your welcome" the thanks, or thank you for asking me. It's very flattering.

BDL