Wine dinner match suggestions?!
Going to wine dinner and need suggestions for pairing with pasta with clams and duck confit- would like "special" wine suggestions!. Thinking of some kind of bordeaux for duck but kind of stuck on clams!. Thinking pouilly fusee or NZ saugvinon!? Www@FoodAQ@Com
Answers:
The most satisfying choices would depend on the complexity, weight and ancillary flavors in each of the two dishes - remember, matching a wine with the protein (i!.e!. meat, shellfish, etc!.) is relatively easy; the more difficult part is matching all the other aspects (palate weight, acidity, etc!.)!.
If the confit will be a very rich one, I concur with earlier posts that a good Bordeaux would be a fine match!. However, I would suggest a bit more Cabernet Franc in the wine (that would be a St!. Emilion) or one with a bit more Cab Sauv in the blend (Medoc area)!. If it will be a lighter confit, then a good French or Chilean Merlot - or even a heavier-bodied Pinot Noir (from Burgundy) - would pair well!.
As far as the pasta dish, I would stay away from the NZ Sauv Blanc, as the pronounced acidity of them may clash with the sauce!. Anyway, if the sauce will be oil- or pesto-based, I would recommend a good-quality Orvieto or Soave!. If the sauce will be cream- or cheese-based, I would then say an unoaked Chardonnay (Chablis, NZ or CA unoaked) or an IT Falanghina or Greco di Tufo would work well!.
Hope this helps, and bon appetit!Www@FoodAQ@Com
If the confit will be a very rich one, I concur with earlier posts that a good Bordeaux would be a fine match!. However, I would suggest a bit more Cabernet Franc in the wine (that would be a St!. Emilion) or one with a bit more Cab Sauv in the blend (Medoc area)!. If it will be a lighter confit, then a good French or Chilean Merlot - or even a heavier-bodied Pinot Noir (from Burgundy) - would pair well!.
As far as the pasta dish, I would stay away from the NZ Sauv Blanc, as the pronounced acidity of them may clash with the sauce!. Anyway, if the sauce will be oil- or pesto-based, I would recommend a good-quality Orvieto or Soave!. If the sauce will be cream- or cheese-based, I would then say an unoaked Chardonnay (Chablis, NZ or CA unoaked) or an IT Falanghina or Greco di Tufo would work well!.
Hope this helps, and bon appetit!Www@FoodAQ@Com
A Merlot based Bordeau should go well with the duck!. With the clams and pasta, if you have a light white sauce, I would go with a Sancerre or Sauvignon Blanc!. If it is a red sauce, I would use a light red like Pinot Noir!.
!.Www@FoodAQ@Com
!.Www@FoodAQ@Com
If you are serving two different wines with the meal, your choices are excellent!. If you are planning on just one wine I would suggest a light Pinot Noir which will compliment both!. My own choice would be for a white like Pouilly-Fuisse' or a Meursault!.Www@FoodAQ@Com
