New answers tagged wine
I think the above contributer means Pineau de Charentes which is a white wine fortified with cognac from the cognac region of Franceand makes a great substitute.
In my experience, dry wines risk being completely killed by hot food. The classical pairing would be an aromatic white, like Gewürztraminer or Riesling, with substantial sweetness. Germany is the role model here, especially the wines around Spätlese and Auslese levels, with Alsace a close second. (They're also great QPR, but that's a secondary concern.) ...
The white wines I would pair with this sort of dish would have sweetness and acidity, plus a bit of a mineral edge, so Sauvignon Blanc, Riesling, Chenin Blanc, Viognier, or maybe an un-oaked Chardonnay. There are some red wines that would work as well but you'd want light without too many tannins, for instance a beaujolais, pinot noir, cincaut, or ...
I'd opt crisp rose personally to accent the fruity citrus flavors of your sauce without being completely over powered which. I feel a white would be killed by all the spice yet a red would be too dry to compliment such a dish. A Zinfandel is probably the best bet. Quite a summery, but your dish sounds that way inclined anyway :) Something like this: ...
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