looking for input what wine would you match with shrimp creole?

[znfdl]

I have a hankering for some authentic shrimp creole. In the past I have paired the creole with a Pinot Noir and / or Chardonnays. Neither of the wines seemed perfect, as even a lightly oaked Chardonnay clashed with the food and Pinot Noir seemed good but also fought the food.

I am thinking of a German or Alsatian gewürztraminer, I thought that the slight sweetness and the acidity levels of the wine would pair nicely, any feedback / input?

[Nierman]

We hosted a gumbo/creole dinner last year w/a couple friends and they brought a red (can't recall) that must have had some high % alcohol because we were all on fire. I think you're on the right track - next time, I'd cool it down with a sweeter, chilled white or just go IPA. Damn, I'm hungry now!

[roguedog]

Hm.. thinking something from the Rhone region or maybe just grenache?

[robin3mj]

Rioja?

[AJPM44]

Sparkling wines work. And if you want to go the off dry way, you could do a a German Sekt or a French Sec or demi sec, like the Heidsieck Green Top.

[znfdl]

Sparkling wines work. And if you want to go the off dry way, you could do a a German Sekt or a French Sec or demi sec, like the Heidsieck Green Top.

True a German Sekt would be nice, as I am a big fan of that Sparkler.

[Mark Kelly]

Or an Austrian Gruner Veltliner, 2010 for preference.

[AJPM44]

I also totally forgot to add Sake. A junmai sake would be pretty cool as well.

[spopepro]

Beer.

Ok, got that out of the way. A gruner is probably a good call. Whenever I think shellfish, I think Chablis, but that means Chardonnay grapes and maybe you already tried this. But shrimp and crab love Chablis. (As an aside, Clancy's in New Orleans is worth the trip alone during crab season--they purchased the house next door to handle their cellar). And then there's always: when in doubt, Pinot Gris. I think I've had some campania reds that would be amazing... but I can't remember the names and they probably are unobtanium in the states anyway. If you have a quality retailer, they might have a lead, but I know that the flavor profile is similar between that region and creole cooking.

[zetroc]

cabernet franc, or a syrah/syrah-grenache blend - but i'm biased. (not much of a white wine drinker.)

[znfdl]

I think I settled on a 2011 Spatelese from the Mosel

[vertical_doug]

Mojitos beforehand.

Sour beer mixed with some lemonade with dinner

[Wisco]

Another obvious choice could be a Sauvignon Blanc to mate with the peppers in the base/roux. With enough acidity to cut through the richness, it could also be a match. Enjoy.

[alexis]

Any chance you will share your shrimp creole recipe? I can offer up a heavenly redfish courtbouillon in exchange.

I have a hankering for some authentic shrimp creole. In the past I have paired the creole with a Pinot Noir and / or Chardonnays. Neither of the wines seemed perfect, as even a lightly oaked Chardonnay clashed with the food and Pinot Noir seemed good but also fought the food.

I am thinking of a German or Alsatian gewürztraminer, I thought that the slight sweetness and the acidity levels of the wine would pair nicely, any feedback / input?

[znfdl]

Any chance you will share your shrimp creole recipe? I can offer up a heavenly redfish courtbouillon in exchange.

I will be happy to, I follow Paul Prudhomme's recipe with a few small changes.

[crumpton]

spicy savory? a chenin blanc! i usually avoid whites but these have been great with a variety of spicy foods in my house.

[znfdl]

spicy savory? a chenin blanc! i usually avoid whites but these have been great with a variety of spicy foods in my house.

Nick, I like a little bit more residual sugar than Chenin Blanc's provide when going with pleasantly spiced food, such as Thai, Indian or Cajun. That is why I tend to go with Rieslings.

[ghammer]

vinho verde (portuguese "green" <young> wine)

[Tom]

OK, I like wine. A lot. I like good wine. More.

I also consider myself slightly a beer snob. A good beer is one as good as I can make it. A better beer is one where I wonder how they did that, knowing I can't.

That being said, shrimp creole is enjoyed one way and one way only. Off a paper plate, with a plastic fork, outside, sweating and listening to great music. Accompanied by an ice cold Budweiser straight from the can.

[Too Tall]

I'm going with beers on this one Stu.
Here are two very different ones that have my interest:
Arrogant Bastard from Stone Brewing (The smoothest dark beer on the planet)
Fat Tire Amber Ale