Chef Nate’s video explaining the dish and how we do all the hard stuff and then you spend a few minutes making it absolutely perfect! (4:24)
Perfectly Paired Wines, Discounted by $7/bottle for This Dinner:
There are two ways to drink wine with shellfish…
Soter Rosé of Pinot Noir
The first solution is a dry rosé. The presence of a little fruit gives reprieve to your palate between seafood bites while the higher acid in rosé will cut through the bit of fat in the brodo rendered from the house-made sausage. Each sip will essentially clear your palate making each clam and mussel as bright and exciting as the first.
Pieropan Soave Classico
The second approach is with a full-bodied/mid-acid white whose fruit and weightiness doesn’t neutralize the dish between bites but actually builds upon it without any overpowering characteristics (like oak in a California chardonnay). Soave Classico is just the thing and Pieropan is considered a great bang for the buck among notable Soaves.