Wine pairing?

What varietal would you recommend for a quasi-Louisiana dish of a tomatoey sauce with seafood (scallops, shrimp, lobster) over rice?

Rose from Provence, no specific varietal.

[Robin Garr]

Cold beer, longneck bottle.

Dry rosé isn't a bad choice, either.

The issue with the wine, of course, is that the tomatoey sauce hints at a stereotypical Chianti or similar high-acid red, but lobster and such really want a rich white. Rosé offers a compromise, but like all compromises ... ehhhh.

What about a sparkler?

Larry. if you have access to a bottle of Steve Edmunds Bone-Jolly rosé then you are home free. This wine has the acid to stand up to a tomato based sauce, and the fruit will go well with the seafood. If the ESJ rosé is not available most rosés from the Provence or Minervois regions carry decent acidity and good red fruit flavors. One in mind is the Chateau de Donjon which is a Handpicked Selections import. Handpicked Selections are in NM and the contact there is:

Crawford Malone
505-982-4583 ph
crawford@hpswine.com

We would go with a Cerasuolo d'Abruzzo.

I've passed along your reccos. Our host will consider them next time because he had already purchased the wine.

The meal was yummy. The wine was a NM Gruet Blanc de Noir bubbly. Gruet is a French owned winery in New Mexico that has won beaucoup awards. http://www.gruetwinery.com

Gruet is splendid stuff. I've also had their still wine, which is also quite good.