Mollusks

We took our honeymoon (bike trip) through the Finger Lakes, and have had a number of trips to the wineries in the past. The best wines made in the Finger Lakes are Riesling and Gewurzrtraminer. The latter are generally...

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 ... with seafood, especially mollusks. The only tinted wine that would pop to mind for me with raw oysters would be a rose champagne or other...

eAs suggested by many following this thread, light, slightly acidic Pinot Noir ... sauce. As for shellfish, mollusks and seafoof of that ilk, you are faced with unusually metalic, sometimes sweet flavors that can be...

Cigarman, I have to admit I never would have thought of a big Barolo and shark's fin. When I have it, it's usually with Shaosing. Greg, let's not forget the iron content of the wine, as per the article in the top post....

Depends on the Merlot or Cab. What is it about PN that makes it work? One thing might be that the grape doesn't have big tannins and it generally doesn't have lots of brand new oak. So if you have similar profiles, I...

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...

But your friend must have some reason for his belief, no? Generally it has to do with intensity of flavor and texture. So fresh trout or lake perch, which are basically flavorless fish, would be lost with a big red or...

Am curious to try more wines from Mallorca, Greg. Any you can recommend? And yes, red wine with octopus was something I forgot to include in my list at top as one of my favorites. Perhaps I've been feeling guilty about...