pairing question

Fra Divalo means (to me) cooked tomatoes, garlic and red pepper flakes.

I wouldn't want to drink Prosecco with that sauce (regardless of what seafood is involved).

Grenache (southern Rhone maybe, or perhaps better yet, Spain) is the first thing that occurs to me.

My view is very different from yours. If food is spicy, my first choice for wine is invariably cold wine, and that means white (or very occasionally rosé), rather than red.

Prosecco might not be my first choice for a white, but it seems fine to me.

And by the way, to answer Joseph's question about spelling, it's "Fra Diavolo," not "Fra Divalo."

Ken Blake wrote in news: snipped-for-privacy@4ax.com:

Grenache is a good idea. Funny, because if the dish in question had been Paella I may have thought of it myself.

Vermentino as a white would be nice as well, but those pesky tomatoes . . .

Perhaps your daughter has a preference as to white or red; that might make the decision easier.

For myself, I would prefer a red, tho not heavy, for a highly seasoned seafood dish which includes tomato. I would not serve rose, though.

My opinion, Dee Dee

FWIW I ended up reccomending a Valpolicella as it is a very appraochable wine within her budget. I went with the Masi Bonacosta if for no other reason because I knew she could find that distinctive black bottle!

How will it work? We shall see.

Thanks to those who responded.

I wouldn't think that it'll work too well (not acidic enough). Maybe a Barbera would be better suited? Anyway, it'll be interesting to see what she thinks.

Mark Lipton