With this recipe I recommend a white wine with medium body. We are featuring Samas, a blended wine from Sardinia. The wine consists of both Chardonnay and Vermentino grapes, resulting in a citrusy fresh body and clean mineral and saline finish.
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If you made this extra spicy consider a Riesling or Gewürztraminer. Those wines have a high acidity, a ripe fruity nose and a sweet but light-bodied mouthfeel. That sweetness and acidity make these wines great for spicy foods.
Shifting over to reds, something with a fresh berry component with limited oak contact would be best. I am thinking about Pinot Noir, particularly from Oregon or Germany (called Spåtburgunder), Zweigelt from Austria or Beaujolais from France.
Lastly, a crisp rose from southern France might be your preference. This week’s featured wine is a rose from the Rhone region. Expressive with red fruit and citrus, this full bodied wine will refresh the palate every sip.
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