A Difficult Wine and Food Pairing – Seafood Marinara
Our informal “Friday Night Wine & Dine” group arrived early at Vine18 restaurant to order the special of the evening, the Seafood Marinara dish. The special was pre-published so the dilemma was which wine to pair? Simple seafood is easy to pair with a variety of white wines, but combined with a marinara pasta and sauce, it leaned towards a Pinot Noir or various Italian varietals. However I didn’t want to overpower the shrimp, scallops, clams and mussels.
Went with one of my favorite varietals and winemakers Susan Tipton’s Acquiesce Winery and her 2018 Roussanne. On the eye is a light golden straw and medium viscosity. On the eye and palate, it possessed an elegant finesse with floral aromatics, hints of pear, apricots and with a rich and silky smooth mouthful texture almost creamy. The finish had a soft nutty texture of almond and a hint of honey with a distinct minerality with a medium long finish. Roussanne brings more acidity, elegance and floral aromatic complexities to the wine which makes it perfect for fish. The retail is $34. The wine has already made my Best Wines of 2020 list which is published at the end of each year. Click on the previous articles on Acquiesce Winery:
The Food and Wine Pairing
The seafood marinara dish included: sautéed shrimp, scallops, clams and mussels with light red sauce, pasta, and garlic bread. The meal was delicious and the wine pairing was very good. Should they offer this again, I might try this dish with a light red wine for a comparison.