Wine with gumbo?

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Jaime Daniel asked a question: Wine with gumbo?
Asked By: Jaime Daniel
Date created: Thu, Apr 15, 2021 12:39 AM
Date updated: Tue, Jan 25, 2022 12:14 AM

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Those who are looking for an answer to the question «Wine with gumbo?» often ask the following questions:

📢 Best wine with gumbo?

The base of gumbo is so rich that a wine with a substantial amount of body and texture is ideal. A Chenin Blanc is a great choice to pair with seafood gumbo on account of the stone fruit notes and slightly viscous texture. We recommend Foreau Domaine Du Clos.

📢 Good wine with gumbo?

Shellfish and zippy white wines are usually a no brainer pairing, but that’s not the case with gumbo. Because of the stew’s richness, you’ll want to choose whites with some body and texture. Chenin Blanc from the Loire Valley in France (places like Vouvray or Savennières, in particular) is a good option because it tends to have honeyed stone-fruit flavors and an almost oily texture.

📢 Pairing wine with gumbo?

With seafood gumbos. Shellfish and zippy white wines are usually a no brainer pairing, but that’s not the case with gumbo. Because of the stew’s richness, you’ll want to choose whites with some...

10 other answers

Shellfish and zippy white wines are usually a no brainer pairing, but that’s not the case with gumbo. Because of the stew’s richness, you’ll want to choose whites with some body and texture.

Shellfish and zippy white wines are usually a no brainer pairing, but that’s not the case with gumbo. Because of the stew’s richness, you’ll want to choose whites with some body and texture. Chenin Blanc from the Loire Valley in France (places like Vouvray or Savennières, in particular) is a good option because it tends to have honeyed stone-fruit flavors and an almost oily texture.

Malbec. Suggest another wine varietal that pairs well with Louisiana Seafood Gumbo. Your Blog or Website link with more details on this food and wine matching (optional) Find recipes for Louisiana Seafood Gumbo. Chateau Duplantier Cuvée. white zifandel. Suggest another wine varietal that pairs well with Okra Gumbo.

For chicken and sausage gumbo (usually with a very dark roux), I'd drink a Chardonnay or pinot noir. For a typical seafood gumbo, I'd probably opt for a pinot gris or sauvignon blanc. I would look towards a fruity syrah or zin. Look to the fruit and acidity in the wine to balance the spice of the dish.

We moved on to an American wine, the 2016 Decoy Sauvignon Blanc, thinking that its subtle sweetness might tame the spice profile of the gumbo. It proved to be a better pairing, but still not ideal. Decoy Sauvignon Blanc is produced by the Duckhorn Wine Company in Sonoma County's Hopland, California and has flavors of grapefruit and apricot with notes of honeydew melon and lemongrass and no oak.

The gumbo has an earthy, salty, and slightly spicy flavor, so consider these three styles of wine: • Chateau Bonnet Rose 2016 ($12, purchased , 13%): This French pink from one of the world’s great cheap wine producers has enough fruit for the gumbo’s spice, with sweet cherries and strawberries, as well as an almost limestone minerality.

The base of gumbo is so rich that a wine with a substantial amount of body and texture is ideal. A Chenin Blanc is a great choice to pair with seafood gumbo on account of the stone fruit notes and slightly viscous texture. We recommend Foreau Domaine Du Clos.

What alcohol goes with gumbo? While off-dry whites, like Chenin Blanc or Riesling, will work, there are times when beer is best. If your gumbo has a lot of Andouille (the smoky, spicy sausage) or chile heat, skip the wine and opt for a pale ale.

The absolute best wine you can pair with Gumbo (especially a seafood variety) has to be Chenin Blanc. This delicious bottle of white can be great for cooling down those spicier Gumbos, and they really bring out the flavor of the shellfish to allow it to sing.

White wines will still be the most versatile for your secret gumbo recipe. You will need a very lively wine like a great Sauvignon Blanc to do it justice and balance the heat of the classic Cajun soup. As for red wine selections, opt for a versatile Pinot Noir or a snazzy Shiraz. Both of these are typically low in tannin structure.

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Make a dark roux. In a large cast-iron Dutch oven over medium heat, melt butter, combine with flour, and whisk until the roux thickens and turns a dark brown color (almost burnt), about 10 minutes. Reduce to medium-low heat and add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.

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For darker gumbos, I like to add in a dash or two of Worcestershire sauce to add that umami element. And lastly – you gotta have some Louisiana Hot Sauce; a tablespoon or two should do you just fine. Bring the mixture up to a slow simmer and cook for as little as 30 minutes, up to a couple of hours, skimming the surface as needed. Okra vs. Filé

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