I’m turning 21 soon and I’ve never drunk alcohol. Yes, never. My parents are taking me to dinner, and we’re going to a good Italian chain nearby. I’d like to order wine, but I’m not sure what to get. If it helps, I’ll probably be having Capellini Di Mare which, if you can’t tell, is pasta with various seafood (shrimp, scallops, clams, etc…not fish). It’s very good.
Perhaps some of the more experienced folks here could suggest one or two from the list and tell me what to expect. General wine tips and information also appreciated, of course.
Second, you should probably go with the very first red on the list. Even though you’ll probably hear people say that you should drink white with seafood, this is in a slightly spicy red sauce, and for me that means a fruity red. Now, it’s not the wine I would choose, but a Lambrusco is a lighter, sweetish Italian red, so you should be able to handle it. Just don’t drink too much. And have a great time.
The White Zinfandel (listed under Rose/Sparkling) might work as well. I’ve found that a nice Zinfandel goes with almost anything, and is not too dry, so it’s good for non-wine drinkier.
I agreee with **ShibbOleth **as far as a light red with a spicy tomato sauce. I’m not familiar w/ Lambrusco; personally I’d go for either a good chianti, or the Ironstone Zin.
The white zin is gonna be sweet … if that suits your taste, go for it.
Or if you’re splurging for the big 21, I *really *like the Chandon blanc de noirs…
Thanks for all the suggestions so far, you’ve all been very helpful. Maybe some of the daytime readers would like to share their recommendations as well…
The white zinfandel and lambrusco will be sweet and are probably easier on the tongue for a first time wine drinker than some of the others listed.
I usually go with a pinot grigio. They are light and can be fruity, yet still dry. The Giovanni Puiatti is very, very good. Any of the chiantis would be a good choice with the Capellini Di Mare.
These look like great suggestions to pair with your meal. Since the tomato sauce in the pasta is light, you really could go with either a light red or a medium white.
Personally for a red I’d go with the La Crema Pinot Noir (a little heavy for Pinot, but very soft and not too hot) or the Lambrusco and for a white I’d go with either the Viognier or Giovanni Puiatti Pinot Grigio. I’d base my final decision on what your parents will be eating. Try to get something that will pair nicely with everyone’s meal.
That’s an excellent suggestion that I hadn’t really thought of. Neither of them drink much (and especially not wine), but they may want to on this occasion so I’ll make sure to ask them and consider that.
The Ca’del Solo Big House Red from Bonny Doon Vineyard (the last one in the first section of the list) is one of my favorite wines – it’s the red I keep on hand at home. And it should go well with your meal.
My partner is Italian and is a wine specialist; he recommends that you go for the Fume Blanc, Chateau St. Jean, Sonoma or Pinot Grigio, Giovanni Puiatti, Italy, because the aromatic pinot grigio or the citrus of the fume blanc will complement the seafood flavours.
