Hi -- I have been wondering about the best (if there is such a thing) pairing for a seafood risotto I am making over the holidays. The risotto will have shrimp, scallops, squid and will be prepared with a rich seafood stock. I may or may not add grated cheese -- perhaps just a bit. Bit of butter stirred in when removed from heat.
I finally chose a 2006 Mulderbosch Sauvignon Blanc (South Africa) -- any predictions? Any suggestions for a different direction to have gone? I considered a chardonnay, non-oaked, but was undecided on which one.
I'm finishing the evening with a cheese trio and wanted a wine to accompany, am having an English brie that is wrapped in birchbark, another item that I'm making (okay, it's one of my faves, I admit it, a hot asparagus dip/spread, what can I say ... ! ... it's "comfort food" to me), and a St Agur (French blue, creamy, mellow). I decided upon a wine to match the St Agur, and will let the others hopefully fall in place -- a 2004 Rasteau Cotes du Rhone Villages - Domaine de Beaurenard. I guess I selected that one as it is from the same general area of France as the St Agur cheese. I will truthfully say that the presence of the asparagus item is of some concern to me. But I am hoping the wine will transcend this need of mine to have some hot asparagus dip? (Or should I have left the asparagus dip for when I'm home alone and enjoy it with a good cold beer?)
Your thoughts are most welcome. Thank you! Mark in Minneapolis