What wine goes best with chicken provincal & vegetable ratatouille?!
I am making a "French feast" to show off my new kitchen, Quiche & salad, Onion soup Salade Nicoise, Chicken Provincal and Ratatouille!.
I am not limiting myself, but since I am doing a "French feast" a french wine would make sense!. But again, all ideas are appreciated!.
What wine would anybody recommend (under $40 a bottle)Www@FoodAQ@Com
I am not limiting myself, but since I am doing a "French feast" a french wine would make sense!. But again, all ideas are appreciated!.
What wine would anybody recommend (under $40 a bottle)Www@FoodAQ@Com
Answers:
These are all southen French dishes, so I'd be authentic and use a southern French wine!.
I think a Cotes du Rhone would be perfect, they're good value, not expensive and contain a blend of Grenache and Syrah!. Reliable producers include Guigal and Jaboulet!.
Mmmm -- that menu sounds great, I can taste it now!Www@FoodAQ@Com
I think a Cotes du Rhone would be perfect, they're good value, not expensive and contain a blend of Grenache and Syrah!. Reliable producers include Guigal and Jaboulet!.
Mmmm -- that menu sounds great, I can taste it now!Www@FoodAQ@Com
Do you want more than one wine - for example, do you want a white wine and a red wine, in case your guests have preferences either way!?
In terms of a red wine, I would suggest either a French Merlot (possibly Moueix Merlot) or, possibly a Beaujolais!. If it were my preference, I would go with the Merlot for a red wine!. As an option for white wine, try a Sauvignon Blanc!. I'm not exactly sure what would be available at your local wine shop but I'm sure they will have a decent selection for you to choose from!. One thing to keep in mind - some Sauvignon Blanc's from France are also called Pouilly-Fume!.Www@FoodAQ@Com
In terms of a red wine, I would suggest either a French Merlot (possibly Moueix Merlot) or, possibly a Beaujolais!. If it were my preference, I would go with the Merlot for a red wine!. As an option for white wine, try a Sauvignon Blanc!. I'm not exactly sure what would be available at your local wine shop but I'm sure they will have a decent selection for you to choose from!. One thing to keep in mind - some Sauvignon Blanc's from France are also called Pouilly-Fume!.Www@FoodAQ@Com
As the food has fairly full- big flavours I'd go with a full bodied white, such as a chardonnay that has oak- white burgandy, not chablis, or a Rhone Blanc- don't know how much french wine is there, so maybe just an oaky chard!. For red i'd say something smooth and not too tanic like a merlot, or a grenache blend!. Shiraz can be a bit too heavy for white meat- hope that helpsWww@FoodAQ@Com