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Hi all - I'm a wine novice looking for a recommendation for a wine to go with a meal I'm making this weekend. The main course is a roasted red pepper risotto with chick pea fritters (that sounds weird but it's tasty). Any advice? Many thanks.
Recommendations for a risotto?
Replies
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20313202 - Reply by Philip James, Jul 8, 2008.
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Hmm, sounds like quite a rich moutfilling dish (risotto and fritters) - so i'd suggest a good medium oak chardonnay, which will also be mouthfilling. If you want a red, maybe a merlot or some other soft rounded red wine.
Anyone else have any thoughts? I'm no risotto expert...
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343 - Reply by gabriellaopaz, Jul 8, 2008.
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I'm thinking a Spanish Godello or even a Portuguese Antão Vaz sounds lovely with your risotto, but in regards to the chick pea fritters, you got me as I not sure what they are? How do you make chickpea fritters?
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- Reply by ABS, Jul 8, 2008.
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Well, according to the cookbook, they are actually called "Spiced Chickpea Cakes with Red Onion and Coriander Salad." Think falaffel meets veggie burger meets, uhm, well, something else vegetarian and round and fried and patty-like. Idea is to add something with protein and a bit of kick to the risotto, which will be creamier with a touch of sweet from the red pepper. Are the wines you recommend easy to find? Thanks to both of you!
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343
- Reply by gabriellaopaz, Jul 9, 2008.
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I don't think Godello would be that difficult to find. Rafael Palacios, Telmo Rodriguez and Dominio de Tares are just a few of many producers able to found outside of Iberia. Antão Vaz, on the other hand, may be a little more of a challenge as Portuguese wine is not as accessible. Herdade da Malhadinha, Adega Cooperativa de Borba and Cortes de Cima all produce blends with Antão Vaz that may be able to be found in your area.
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12 - Reply by staforlife, Jul 10, 2008.
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Going out on a limb... what about a dryish Gewurtztraminer?
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15105 - Reply by Pymonte, Sep 4, 2008.
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I'd opt for a nice malolactic chardonnay. It would counteract the weight of the fritters and work well with the risotto, while not fighting with the spiciness of the salad.
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05 - Reply by The Tippler, Sep 4, 2008.
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As a risotto expert (cooking to my own taste!), I use various white wines as part of the cooking process, depending on the other main ingredients.
Thereafter, best to stick to the same wine used in the cooking. For red pepper risotto, I'd probably opt for chardonnay.
