Linda Bramble, who was a guest on Wine Behind the Scenes, loves Italian food. She comes by it honestly because that is her background. She grew up in an Italian family where food, wine and making connections with friends and family around the dining tables were extremely important. You can listen to Linda’s episode <insert link to podcast when it’s published>.
And as with all recipes, if you don’t like something (just like Linda who doesn’t like calamari), leave it out. Or substitute something else. Think of this as a seafood “stew” that’s being served with pasta. The great thing about stews? They’re stews! Adjust as you see fit!
The recipes
There are many recipes for Frutti di Mare – and I’ve given you some links here:
- https://www.askchefdennis.com/frutti-di-mare/
- https://www.spoonforkbacon.com/frutti-di-mare/
- https://www.allrecipes.com/recipe/216475/ivans-mega-frutti-di-mare/
The white wine recommendations
Frutti di Mare is slightly spicy but also has delicate seafood in it, so you’ll want to want to look for something that it not too heavy.
Choose something like a Vermentino from Italy that has the acidity to cut through the dish, an Albariño from Spain that is crisp and aromatic, or (and this is Linda’s favourite!) a Chardonnay. Choose an unoaked Chardonnay that will complement the dish with its clean flavors of green apple, pear and perhaps a touch of lemon.
<add photo of unoaked Chardonnay>
The red wine recommendation
Want to be a little adventurous? Then try a RED wine with the Frutti di mare.
I think a slightly chilled Pinot Noir from Ontario, Burgundy or Oregon would be perfect. And in this case, “slightly chilled” means about 13°C (or 55°F). Pop the bottle in the fridge for about 30 minutes before you’re ready serve everything.
Make sure that the wine is unoaked or very lightly oaked because you don’t want to overwhelm the flavors of the seafood.
The freshness and fruitiness of the Pinot Noir will pair really well with the seafood.
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