What wine would be appropriate with Linguine with white clam sauce?

Answer 1

Try Sutter Home's Pinot Grigio: Sweet flavors and aromas of white peach, melon, citrus, and tropical fruits accented with a pleasant, floral note. Light-to-medium bodied on the palate, and round in texture. A versatile pairing to many cuisines, including Mediterranean, Italian, seafood, cheeses, and spicy Latin and Asian fare. The well-known Italian version of France's Pinot Gris grape. A great wine for sipping as an aperitif or with lighter cuisines, Pinot Grigio from California tends to be more fruit forward than its Italian counterparts. The wine has a bright acidity that makes it crisp, refreshing, and delicious when served chilled.

Answer 2

Oh my goodness most of these are terrible answers. Merlot is not even close to the "strongest" which isnt even a wine term I am guessing that person means its the most tanic(acidic) which it isnt. Sutter home pinot grisio? are you kidding? Mad dog 20/20 I hope you are kidding. The old rule of wine is white with chicken, fish and white pasta sauce (like clam sauce) and red with red meat and pasta with marinara sauce. However today it is more common to pick a wine you like to go with it. Also every wine is different a chardonay can oakie, butterie, a little sweat, dry. So your best bet is to pick something you like and can afford. The only way you can learn is by trying different wines. If you dont know what you like I would suggest a pinot noir or syrah/shiraz if your into red. They are both a mellow red thats not too acidic, a little fruity and not too dry or sweat. If you can find Joseph Druin Pinot in the store get it its amazing also rosemont estates makes a nice shiraz that is not too expensive. If you like white wine better I would suggest a sauviognon blanc, viognier or chardonay. Sauviognon blanc is a nice dry white wine that is usually a little fruitty/citrusy it will go great with this dish. Viognier is my favorite its a nice wine that is very dry but very fruitty also (unless its french then its more flowery). I am not a huge chardonay fan but if you like it get a nice oaky chard it will be great with this. Also if you go to a bev mo you can ask the staff for help.

Answer 3

An Italian pinot grigio would be excellent -- crisp, with a bright acidity that'll stand up to the garlic and lemon in the sauce.

I like to use white wine as the liquid when I make white clam sauce -- mince a couple cloves of garlic and saute in a little butter/olive oil mix, then add chopped clams when the garlic is clear (but before it burns). Dust with a teaspoon or so of flour, then add the juice from the clams (okay, I nearly always use canned clams for this...) and a little white wine to balance the sauce. Then add chopped Italian parsley, salt and pepper to taste, and serve over linguine.

As a variation, I've made this with Dungeness crab meat instead of clams and it's outstanding, especially with just a hint of prepared curry powder. If you do this, change to a Gewurztraminer instead of a pinot grigio -- it's got the flavor to stand up to crab and curry.

Bon appetit!

Answer 4

My God! There are hundreds or even thousands of Italian wines alone (I am surprised that of the answerers before me so few have recommended Italian). Generally, the lighter the garlic the fruitier should be the wine. For commonly available inexpensive Italian whites that still are great matches I would pick a Frascati if the dish is more lightly garlicked, a Soavi or dry Orvieto or a Trebbiano if the garlic is more heavy. A particular good one if you'd like some bubbles: if you are located near a licensed Trader Joe's store they have a wonderful frizzante Italian Prosecco (I forget the brand name) that costs only $ 5.99 at TJs in California; $ 6.99 in VA and MA, and comparable prices (depending on state taxes) at licensed TJs elsewhere.

Answer 5

Sutter Home is the official wine of the trailer park set.

Dr. Konstantin Frank Johannisberg Reserve Riesling is excellent with shellfish runs about 25$ a bottle so it's not expensive at all. Gold medal winner this one.

For less you can get an American wine North Carolina's Biltmore Estate wines gets you European quality on the cheap 10-13$ a bottle as their winemaster is from France himself. Try one of their excellent rieslings.

Of course the red wine red meat blah blah rule is dead.

The wine must not overwhelm the food is the only rule you need follow try a good Chenin Blanc or Pinot Grigio in the reds. For Chenin Blanc buy wines from cooler climates as warmer regions tend to produce grapes with less flavor (that's why the best wines are from Europe) however a French Chenin Blanc will have a sharp flavor as oppossed to other countries.

Pinot Grigio aka Pinot Gris is a grape best grow nin France's Alsace region but Germany makes a good product as well.

also try Fetzer wines of any of the above grapes.

Answer 6

Best Clam Sauce

Answer 7

The old rule of thumb is white wine with chicken or fish, red wine with beef or pork. It's really a matter of personal preference though. If you go for red, Merlot is strongest followed closely by Cabernet Sauvignon. Chianti and Shiraz/Syrah are more mellow but still stronger than white. If you go for white, they range from very dry (Chardonnay) to very sweet (Muscat). Personally, I'd go with white, but I couldn't tell you which one is best -- probably wander down to Cantoro's Italian Market and ask Vincenzo the owner to recommend something...

Answer 8

Linguine with clam sauce.

Answer 9

French unoaked chardonnay(chablis, rully, montrachet, etc)
French Muscadet, French Savignon Blanc from Loire Valley(Sancerre, Pouilly Fume)
Italian whites like Gavi de Gavi, Grech de Tufo, even a very good quality Pinot Grigio preferably from Alto Adige

Answer 10

Honestly, it truly is a matter of taste. Personally I prefer red wine, but you might not like them. May I suggest you take into consideration the dish you are going to serve? If entertaining, you might want to stick with a theme. Offering an Italian dish for your guest‘s? You might want to serve and Italian wine. Take into consideration the tastes of all your guests; offer a choice of either red or white Italian wine. Most people who drink wine have a good idea of what they like and don’t like and by offering both you will please both taste and all your guests will be able to enjoy your cooking with the enjoyment of what they personally prefer to drink. This way you will shine as a concinnous host.

This link offers a variety of wine suggestions paired with dishes. http://www.italianmade.com/wines/home.cfm
I hope it helps. Bon Appétit!