I'm making Cioppino for dinner tonight. I usually use red wine, fennel, a bit of basil, garlic and oregano with a few red pepper flakes, cod, halibut, shrimps, clams, and crab. Thinking Ridge Zin or California Pinot. Opinions? Starting with house smoked pheasant quesadillas and house made duck liver terrine. Maybe a Rose sparkler to start.
with the pepper I would opt for a fruity and light Pinot or even a nice Beaujolais maybe a Morgon or Fleurie?
DaleW wrote on Sat, 8 Jan 2011 12:54:00 -0800 (PST):
Cioppino is a great San Francisco invention isn't it? I've seen recent posts ascribing it to old Italy.
Nice
Strong dishes like this usually call for a "different" wine, I would definitely think of a really good sherry, something like a palo cortado.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.