Jambalaya and . . .

How about a dry or off-dry Chenin Blanc from the Loire? A Savennieres, or perhaps a Vouvray Möelleux or demi-sec? Something with plenty of acid and perhaps a touch of sweetness...

Mark Lipton

Mark Lipton wrote in news: snipped-for-privacy@comcast.com:

I love that idea!!! I was planning on some chenin for the appetizers but can vary the theme a bit-Oh I like the symmetry wines from Old Orleans for meal with food from the New!

Wine with that? Hell no!

Zin or sharaz, or better yet, Pilzen style beer.

I've served a nice Riesling many times with jambalya .... works great Also ... a crisp Blanc - de - Blanc Art Stratemeyer ============================

Cellar! Wine Software

All good places to start. With NO/Cajun (different, but with similarities) we go with off-dry Rieslings. For reds, CA/US Pinot Noirs, especially with some forward fruit components usually go well also. When the roux is more earthy, a lighter Burg, or OR PN will usually pair well. I look for wines with a simpler profile when the heat is kicked up a notch, as complexity is usually lost.

Hunt