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Started By
Message
Crawfish etouffee... What wine goes with it
Posted on 5/31/14 at 5:43 pm
Posted on 5/31/14 at 5:43 pm
What wine would you serve with crawfish etouffee?
Thanks!
Thanks!
10
Posted on 5/31/14 at 5:49 pm to LT
Gruner Veltliner
Posted on 5/31/14 at 5:51 pm to Cosmo
chianti classico
Posted on 5/31/14 at 5:52 pm to LT
Thunderbird
Posted on 5/31/14 at 5:52 pm to John McClane
Cisco Black Cherry
Posted on 5/31/14 at 5:54 pm to Cosmo
What about a Viogner
Posted on 5/31/14 at 5:59 pm to LT
Franzia
Posted on 5/31/14 at 6:22 pm to LT
Anything from a Sauvignon Blanc to a rose' to a Pinot Noir
Posted on 5/31/14 at 7:03 pm to VOR
I think rose' would actually be a good call.
Posted on 5/31/14 at 7:07 pm to LT
Vino Verde
Posted on 5/31/14 at 9:44 pm to LT
Thanks all!
Posted on 6/1/14 at 12:14 am to LT
look for something with lower alcohol (under 13% would be ideal), medium to low tannins and some nice bright acidity. maybe find a Riesling if you want to go white or a light red like a Zinfandel. Broc Cellars Vine Starr Zinfandel is distributed in Louisiana and would be nice w/ it. If you want a Riesling you can find around south La maybe seek out the 2010 Louis Guntrum Riesling which is really solid and only about $20 bucks.
Posted on 6/1/14 at 2:25 am to LT
Sake
Posted on 6/1/14 at 2:28 am to Rohan2Reed
quote:
maybe find a Riesling
My first thought
Posted on 6/1/14 at 3:22 am to LT
Spicy Cajun food usually calls for a white with a touch if residual sugar and great aromatics. I would go Alsace first off and varietal would be Pinot Gris or Gewürztraminer. Viognier could work but I don't honestly think it would be as good of a choice. If you wanted a fun rose wine, try and find a ramato style Pinot Grigio from Italy. All the fruit with just enough body and skin contact. For an obscure selection, Moschofilero from Greece would be awesome. Falls automatically between Gewürztraminer and Pinot Gris.
Posted on 6/1/14 at 10:17 am to LT
I had a Riesling with my Crawfish Quartet the other night....paired well.
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