Pairing wines with spicy food — here, andouille sausage — can be a challenge. But chosen correctly, both whites and reds can work.
The food: Quick turkey and sausage gumbo with red rice
Heat 1/4 cup oil in a skillet over high heat; add 1/4 cup flour. Reduce heat to medium. Cook flour, stirring, until brown, about 5 minutes. Add 3 chopped ribs celery, 1 chopped onion and 1 each chopped red and green bell peppers. Cook, stirring, until softened, about 2 minutes. Add 1 teaspoon dried thyme and 1/4 teaspoon paprika; cook 1 minute. Add 10 ounces andouille sausage, sliced; cook, 1 minute. Stir in 2 cups chicken broth. Simmer, 15 minutes. Stir in 2 cups chopped cooked turkey; season with salt. Serve over steamed red rice. Makes: 6 servings
Recipe by Carol Mighton Haddix
The wines
Pairings by sommelier Michael Taylor of Del Frisco’s Double Eagle Steak House in Chicago, as told to Michael Austin:
• 2014 Elk Cove Pinot Gris, Willamette Valley, Oregon: Founded in 1974, Elk Cove was one of Willamette Valley's winemaking trailblazers. Alongside its incomparable pinot noir, Elk Cove also makes this amazingly refreshing pinot gris. Notes of bright green apple on the nose transform into flavors of Comice pear, white peach and nectarine with subtle hints of ginger on the palate. The wine's acidity and slight sweetness will tie the turkey and sausage together seamlessly.
• 2014 Domaine Gramenon Poignee de Raisins Cotes du Rhone, France: "Poignee de Raisins" translates to "Fistful of Grapes," a terrific image for this bottling, given the winery's dedication to naturally made wines. A blend of grenache and cinsault, this unassuming wine from younger vines is the epitome of balance. It's ripe but not overly so, and jammy but not a fruit bomb. The spicy andouille will play nicely with this juicy Cotes du Rhone.
• 2011 El Enemigo Cabernet Franc, Mendoza, Argentina: From the youngest daughter of famed winery owner Nicolas Catena, this high-altitude red displays rich black cherry and black berry fruits, a wonderful violet bouquet and great acidity. Unlike a lot of cabernet francs on the market, it does not come off under-ripe and vegetal. It does, however, have just enough herbal elements to go great with the peppers, herbs and onion in this dish.
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