Eric White 
San Ramon, CA
Advanced Sommelier
Posts: 9625
 | | 12-21-2003 07:13 PM |
| I'm leaning toward Pinot, what do you think? | | | 2008: the end of an error |
|
|
wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 12-21-2003 07:20 PM |
| Pinot Noir from Oregon would work with a a slightly heavier cream sauce, almost alfredo like. With a lighter style cream sauce with clams I'd go more towards the Cali/NZ Sauvignon Blanc to Cali Chard range. Maybe even a Chablis or White Burgundy. | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
|
love_cab_chard
Master of Wine
Posts: 12771
| | 12-21-2003 08:23 PM |
| I would agree with any of the above. Very flexible pairing (as far as I am concerned). I say roll the dice on any of the above suggestions. Or, if in the mood for any of the above suggestions... | | | |
|
TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10205
| | 12-21-2003 08:32 PM |
| cali chard | | | |
|
TCK
Barrel Filler
Posts: 1279
| | 12-21-2003 09:48 PM |
|
Chablis is good - I never make this with a cream sauce. Remember "real" Itallian cooking does not pair cheese with fish. I like a very light sauce based of off the juice released from the clams after they are steamed in white wine.
A more traditional match would be a Pieropan Soave | | | |
|
David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 12-21-2003 09:55 PM |
| Ask Brian Loring. "Everything goes better with Pinot!" I agree. | | | |
|
Landshark
Wine Labeler
Posts: 3727
| | 12-22-2003 12:04 AM |
| It is my understanding that “White Clam Sauce” refers to a c sauce made with an olive oil, garlic, clam juice and/or white wine base not cream or cheese. The red sauce has a tomato base and tends to be spicier.
Usually Pinot Grigio is the wine pairing, but a Chardonnay or Sauvignon Blanc would be fine. I also think you could get away with a light Pinot Noir. | | | |
|
Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 12-22-2003 12:05 AM |
| Thanks for the feedback all. I'm with you Tbird on the Cali Chard suggestion, but I'm afraid we're in the mood for red, so I'm going with:
1998 G. Roblot-Marchand Vosne-Romanee 1er Cru | | | 2008: the end of an error | |
|
TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10205
| | 12-22-2003 12:15 AM |
| eric, you should have a cali chard on hand for your own comparison..?? or delight....  i'm sure it'll be awesome whichever road you travel!  | | | |
|
JimmyV
Central Connecticut
Wine Connoisseur
Posts: 5251
| | 12-22-2003 12:27 AM |
| I don't use cream, and I always por Cal. Chard. Great match. | | | Beta testing a new signature. | |
|
Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 12-22-2003 12:50 AM |
| Ok fine, I'm going with BOTH! | | | 2008: the end of an error | |
|
Budman
Philly Suburbs
VinoCellar.com Extraordinaire
Posts: 23749
| | 12-22-2003 01:26 AM |
| I'll go along with Cali chard! | | | |
|
Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 12-22-2003 02:21 AM |
| Ok, early dinner tonight and the results are in. The Vosne-Romanee actually went really will with the dish! The Cal Chard I opened was the 2000 Pecchetti Zabala Vineyard - the first few bottles of this I really liked, but lately I am just not getting this chard  | | | 2008: the end of an error | |
|
Craig Camp
Grape Stomper
Posts: 107
| | 12-23-2003 10:03 PM |
| The dish needs acid - something to clean the palate. I just don't see it with pinot noir - what flavors are you matching? It is also not a dish that demands a great, complex wine.
I would go with something like a zingy Alto Adige pinot blanc, a Soave or a crisp Tocai Friulano.
A white wine with high acid, bright fruit and no oak is just what this dish needs. | | | |
|
GATC
Wine Lover
Posts: 4741
| | 12-24-2003 12:17 AM |
| CraigCamp, I'm with you. A Kabinett is perfect with this dish. | | | |
|