Need a wine recommendation please.?

Question

I'm not a wine connoisseur - so I need some help with wine selection. The person hosting is making either a chicken dish or a shrimp dish.

She wants me to bring a white wine - but nothing too dry.

I just need something basic - nothing too expensive, please.

Thanks!

Answer 1

Chateau St. Michelle Riesling.
Any Germany Riesling Spatlese
Italian Pinot Grigios.
New Zealand Sauvignon Blanc

Do you have a decent wine store in you neighborhood?

Answer 2

I would go for an unoaked Chardonnay, but not ones from Chablis as younger ones from this area are often dry, in fact, austere would be a more appropriate term here. Anyway, I am suggesting an unoaked Chardonnay because, by not too being fruity or herbaceous, if she has any earthy elements, spice or cream in the dish the flavors will not compete with each other and neither the wine or the food will be neglected. Fermented in stainless steel they tend to be on the crisper side and acidic. (an acidic wine, such as a Sauvignon Blanc wine would pair well with the seafood or if the dish has a cream sauce and an oaky Chard would generally go well with chicken) and the hint of buttery notes without the oak, but forward fruit will match the chicken or shrimp. You can generally find one for under $12.00 easily. If you have no clue as to how either dish is being prepared this style of wine is versatile and not too dry.

Answer 3

Since I don't know where you are and I don't know what would be available to you, I will make a basic suggestion in terms of grapes to look for. With either chicken or shrimp, look for something like a Pinot Grigio (Pinot Gris in some areas) or an Unoaked Chardonnay. You could even try a Sauvignon Blanc or a dry Riesling, although use the Riesling as a last resort.

Answer 4

Chicken and shrimp really call for different wines, so rather than try to pair with the meal I would just find a wonderful lush white. A Viongier is an amazingly smooth fruity white that may have hints of ginger and honey. It's a big pleaser and since it's not well known (but easy to find), it can be a conversation started.
I don't know where you are so I'll list a few modestly priced Viogniers.


Cono Sur Viognier Limited Release 2005 (Chili)
Gerard Bertrand Classic Viognier 2005 (France)
Smoking Loon Viognier 2004 (California)
McManis Family Vineyards Viognier 2004 (California)

I searched a list for you.
http://www.gismondionwine.com/wine_list.php

Answer 5

A nice Chardonay will be a great accompaniment tothe meal. Mellow oak and light fruit should be the main characteristics of the bottle. Rieselings and Pinot Grigios are a bit difficult to choose becasue they vary so much. Remember, many whites are usually ready to drink at a much younger age than reds -- 2 year-old wine is quite nice. The cost range can be from $6 - $14, and cost is not necessarily indicative of quality.
Bon Apetit, and Salud!

Answer 6

For a safer bet to bring for an otherwise unidentified meal of EITHER chicken or shrimp, follow the advice of the Answerers recommending a good pinot grigio. Even when they are bone dry (as in Alsatian pinot grigios) it tastes not, as it is usually very fruity. The most popular pinot grigios come from northern Italy; in my judgement the best for the money come from the Okanagan appellation of British Columbia.

Answer 7

Try a Chilean white... I think the name is Caliterra. I know they make a fabulous red wine that I have with red meat, and I'm pretty sure they make a white. It costs me $12,25 canadian for it and I can only find it at a liquor commission...

It will usually say on the bottle if it's dry or not, just look for terms like 'fruity undertones", or 'floral conetations'. Usually those types of wines are far less dry. Whenin doubt, the people at the liquor commision should be able to point you in the right direction. Enjoy your supper!

Answer 8

Santa Margharita Pinot Grigio

Answer 9

Pinot Grigio is always a Reliable Wine-Any Brand will suffice the Uninitiated Wine pallet!
Works Great with Chicken!

The wine is Light,Fruity(Not Sweet) and sit Great on the Tongue!
As You become more aware,you can look for Local Brands(If your Area has any!?)
Hope this works for you!

Answer 10

I think your best bet is Off-dry Riesling or Gewurztraminer. Both are sweet and fruity not dry at all. Gewurztraminer is just a little more sweet from my point of view. I have never met anyone that didn't like either one so it's pretty safe. You can get them as cheap as $5 but I would suggest not going that cheap because you can tell the difference.
Here is a website that may be helpful for any future probs
http://www.foodnetwork.com/food/wd_pairings