Wine pairing for Shrimp and Grits?

what's in your sauce?

butter, bell pepper (yellow, red, and green), red onion, celery, garlic, flour, shrimp stock, heavy whipping cream, green onions, Salt and Pepper

pinot noir or a beaujolais nouveau would work with seafood...

that would def work

quote:

---

Leaning away from a Chard because they're usually pretty buttery and there's already tons of butter in the S&G

---

which is exactly why people might recommend chardonnay......but most any light-ish red wine would be good id think

quote:

---

which is exactly why people might recommend chardonnay

---

You don't think it would just be too much of a butter taste and overpowering?

a hearty zin is great with thet,G&G and bbq too

You want a wine that either compliments and mimics the flavors of the dish, or you want something that contrasts the flavors in the dish. For example rich, fatty dishes are often served with big rich wines, like foie gras with Sauternes. But sometimes rich fatty dishes are served with acidic wines to offset the richness of the dish, like foie with Champagne or a sweet white wine with high acidity, like a coteau du layon.

If you want contrast I would suggest an off dry white wine with high acidity, like a pinot blanc or Riesling from Alsace, if your dish is really spicy, especially if you're using a lot of butter. If you want a red, chianti, montepulciano d'abruzzo, barbera, et al are high acid wines. Zin would be a good choice too, especially if you can find a lighter one (less than 14% alcohol). A big fat Chard would probably be a good match if you want a wine that mimics the flavors in the dish.

Let us know what you choose and how it works out.

Pinot Grigio