Crustacean

dmcker, I would certainly like to have your recipe for the ragout of baby squids with garlic, leeks and zinfandel in the sauce. Sounds wonderful, and I'd like to see how it pairs with a Sparkling Red that I received in my...

Zufrieden, as I mentioned in my first post, I do generally prefer whites (though more often chardonnays and sauvignon blancs, just as often muscadets, and nearly as often albarinos and picpouls, as rieslings) with seafood,...

eAs suggested by many following this thread, light, slightly acidic Pinot Noir ... subtle taste of mollusks, crustaceans and fruits de mer... Having said this, I would still recommend you abandon this line of inquiry and...

All Portuguese food such grilled octopus, shrimp, scallops, lobster, braised tuna goes very well with a good Bourgogne/Burgundy. When the fish is grilled pretty much any soft bodied red wine can pair. Discover and try in...

Oh yeah, that makes total sense. I guess I was meaning shellfish au naturel as it were -- blanched langoustines, moules mariniére, oysters. That's what pops into my head when I think shellfish. But yeah, piri piri prawns...

re:Reply by Robert Johnston, Oct 30. "I have to admit, though, I've never ... with shellfish (mollusc or crustacean)." Robert, I've been serving hearty reds with spicy shrimp dishes and seafood paella for years and...