Wine pairing help for Southern Style Dinner


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Wine 11

Wine pairing help for Southern Style Dinner

UptownKevin | Feb 26, 2008 10:27 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!


Want to stay up to date with this post?

Recommended From Chowhound