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grafstrb -> RE: What red pairs with Jambalaya? (2/3/2012 6:26:29 AM)
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Hmmm, I guess I'd take a different tack than you and the first two responders: my initial thought was "light, with zippy acidity." Perhaps a Beaujolais, Chianti, Nero d'Avola, a lighter-bodied Burgundy. If this is going to be the "real deal" then, imo, you want to avoid high-alc. wines as the spiciness of the jambalaya will only accentuate the alc. in a wine.
Real bummer a red has been requested, as, imo, this is absolutely screaming for a bone-dry minerally white wine.
Give me a few moments to peruse your cellar for recs. from you cellar:
I’m just going to list some possibilities, in order of cellar appearance, and my stream of conscience thoughts on them:
reds
I could maybe see the 1994 Bosquet des Papes Châteauneuf-du-Pape Cuvée Chantemerle working, as it’s a lower-alc. CdP, and it will have aged into a more relaxed/refined state by now. That said, I don’t think the CdP flavor profile is what you’re really after here.
I’m not familiar with the producer, but perhaps 1999 Domaine Alain Burguet Bourgogne Les Pince Vin is what you’re looking for.
Sure, the notes on it aren’t very attractive, but 2009 Domaine de la Charmoise (Henry Marionnet) Gamay Touraine sounds like a good match.
Glad to see this is an option: 2006 Fattoria di Fèlsina Berardenga Chianti Classico. Many notes talk about its acidity and good typicity, which is what you’d want from any Chianti you pair with jambalaya (imo).
Maybe 2008 Rezzadore Tai Rosso Monte Oseliera if you’re looking for simple straightforward fruitiness.
With a healthy decant, perhaps 2009 Domaine des Terres Dorées (Jean-Paul Brun) Morgon would be nice.
Whites
In general, I’d avoid Chardonnay and Sauvignon Blanc here, which knocks-out many of your whites. My whites suggestions (and thoughts) from your cellar:
I haven’t had this 2006 CastellRoig Penedès Terroja, but if it’s like many Spanish whites I’ve had (lots of mineral, low alc., with shades of fruit), then I could see that being a good match.
1997 Nicolas Feuillatte Champagne Brut Cuvée Palmes d'Or would likely be excellent, but I don’t know if you want to blow such an expensive bottle in this situation.
2007 Viña Godeval Valdeorras Blanco sounds like a semi-boring wine, but perhaps the jambalaya is what it needs to really shine? Honestly, I don’t know – I’ve not had this wine, either – just going off the CT notes to get an impression of what it’s like. If it’s really fruity or has any sense of sweetness, then I’d avoid.
Either 2006 Domaine Jo Pithon Savennières La Croix Picot or 1991 R. López de Heredia Rioja Blanco Reserva Viña Tondonia could be excellent.
2007 Joh. Jos. Prüm Riesling Kabinett or your 2004 JJ Prum W.S. Kabinett would almost certainly be gorgeous with the jambalaya. Really, any Kabinett Riesling in your cellar would be a fantastic match here.
These sound interesting and promising: 2009 Rudolf Fürst Müller-Thurgau "pur mineral" and 2009 Schäfer-Fröhlich Riesling Medium-Dry.
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