Wine 11

Wine pairing help for Southern Style Dinner

UptownKevin | Feb 26, 200810:27 AM

Ok, I thought this would be an easy one, but I am asking for some new ideas to make this dinner work. I am doing a four course dinner this Friday night as a surprise birthday. I had proposed a couple of different menus, but the clients wanted to mix and match a bit and we've ended up with two very similar dishes using shrimp (it's one of his favorites). Here's the menu and my ideas follow:

Mixed Spring Greens in Balsamic Vinaigrette with Fresh Florida Strawberries, Blue Cheese & Pecans
Paired with (TBA)

“Charleston Style” Shrimp, Sausage and Tasso Gravy Over Creamy Grits
Paired with (TBA)

Shrimp & Scallops Tossed With Linguine in a Light White Wine Sauce
Paired with Chardonnay (TBA)

New Orleans Style Bread Pudding with Bourbon-Pecan Reduction
Coffee (optional)

I am not sure what I will do about the salad, since there are several different dynamics at work. My initial thought is to do a dry Riesling from Alsace or Washington State. Any thoughts? Better ideas?

The Shrimp dishes are my problem. Normally I would pair both of them with Chardonnay that has just a hint of butter. However, I may be able to get away with a gewurztraminer for the shrimp and grits since I have the tasoo and sausage in the gravy. Or should I just do two different Chardonnay's?

Here's the rub; they are more of a red wine family, but I know they are adventurous and will drink white. Besides them having red before and after dinner, is there anywhere I can squeeze in a red? Maybe a Pinot Noir with the shrimp and grits?

Any help would be appreciated. Thank you!


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