Originally posted by: HotChic
Cabernet Sauvignon. I wouldn't do a pinot noir - that's better paired with salmon. Zinfandel is a spicy wine, goes better with pizza. Merlot would be decent but I don't like merlot.
Originally posted by: 3cho
Originally posted by: HotChic
Cabernet Sauvignon. I wouldn't do a pinot noir - that's better paired with salmon. Zinfandel is a spicy wine, goes better with pizza. Merlot would be decent but I don't like merlot.
pinot noir with salmon?... not sure if that's a good fit. for salmon i think a chardonnay aged in french oak would be most fitting.
my preference for your case would immediately be a red wine, merlot from st. emilion would be a winner because it's rather herbaceous, i think the roast beef would be able to soften the tannen quite a bit.
edit: merlot doesnt come from st. emilion, it's just that the wine of that part of bordeaux is usually 70% merlot and 30% others.
Link2Although Pinot Noir harmonizes well with a wide variety of foods, the best matches to show off the delicacy and texture of Pinot Noir are: grilled salmon, a good cut of plain roast beef, or any dish that features mushrooms as the main flavor element.
Pinot Noir, one of the most food-friendly red wines, is a classic pairing with salmon... The rich, creamy taste of wild salmon can be attributed to their high oil content, which is also why it pairs so well with the delicate flavors of Pinot Noir. Because salmon is so versatile and absorbs flavors so easily, there are beautiful toppings and sauces that can enhance its compatibility with Pinot Noir.
Originally posted by: HotChic
Originally posted by: 3cho
Originally posted by: HotChic
Cabernet Sauvignon. I wouldn't do a pinot noir - that's better paired with salmon. Zinfandel is a spicy wine, goes better with pizza. Merlot would be decent but I don't like merlot.
pinot noir with salmon?... not sure if that's a good fit. for salmon i think a chardonnay aged in french oak would be most fitting.
my preference for your case would immediately be a red wine, merlot from st. emilion would be a winner because it's rather herbaceous, i think the roast beef would be able to soften the tannen quite a bit.
edit: merlot doesnt come from st. emilion, it's just that the wine of that part of bordeaux is usually 70% merlot and 30% others.
Pinot and salmon is a classic pairing! And completely delicious, as well.
Link
Link2Although Pinot Noir harmonizes well with a wide variety of foods, the best matches to show off the delicacy and texture of Pinot Noir are: grilled salmon, a good cut of plain roast beef, or any dish that features mushrooms as the main flavor element.
Pinot Noir, one of the most food-friendly red wines, is a classic pairing with salmon... The rich, creamy taste of wild salmon can be attributed to their high oil content, which is also why it pairs so well with the delicate flavors of Pinot Noir. Because salmon is so versatile and absorbs flavors so easily, there are beautiful toppings and sauces that can enhance its compatibility with Pinot Noir.
If you go for a cab, try a Blackstone Cabernet Sauvignon. Under $20, good wine that you can find at your grocery store. Fetzer also makes some good cabs.
Originally posted by: Descartes
Not enough information. Some people put so much nonsense on their beef that it barely resembles what it actually is, so if you tell me you're going to have a parmesan-encrusted roast beef you'll have an entirely different recommendation than if it were not.
That said, I couldn't see myself drinking anything other than a big red. A Merlot, imo, won't do; I think I'd have to go with a Syrah, or at least a blend that has Syrah character. With that in mind, I'd likely choose a Chateauneuf du Pape just because I can, and for that I'd likely seek out a Vieux Telegraphe or a Beaucastel as they are largely consistent and accessible. I have some '03 Clos Des Papes that I'm saving, but prices have skyrocketed for those bottles. '03 was a great year, but not drinkable yet for the better wines.
If you do inundate the beef with spice rubs or anything else, then I'd go for something a little softer. I'd probably go with a Barbaresco simply because I favor them, but a nice Merlot would work well. If I were to go Merlot, it would have to be a St. Emilion Grand Cru Classe or a Cali Merlot.
Originally posted by: 3cho
Originally posted by: Descartes
Not enough information. Some people put so much nonsense on their beef that it barely resembles what it actually is, so if you tell me you're going to have a parmesan-encrusted roast beef you'll have an entirely different recommendation than if it were not.
That said, I couldn't see myself drinking anything other than a big red. A Merlot, imo, won't do; I think I'd have to go with a Syrah, or at least a blend that has Syrah character. With that in mind, I'd likely choose a Chateauneuf du Pape just because I can, and for that I'd likely seek out a Vieux Telegraphe or a Beaucastel as they are largely consistent and accessible. I have some '03 Clos Des Papes that I'm saving, but prices have skyrocketed for those bottles. '03 was a great year, but not drinkable yet for the better wines.
If you do inundate the beef with spice rubs or anything else, then I'd go for something a little softer. I'd probably go with a Barbaresco simply because I favor them, but a nice Merlot would work well. If I were to go Merlot, it would have to be a St. Emilion Grand Cru Classe or a Cali Merlot.
a st. emilion grand cru would not be cheap no?
Originally posted by: Descartes
Originally posted by: 3cho
Originally posted by: Descartes
Not enough information. Some people put so much nonsense on their beef that it barely resembles what it actually is, so if you tell me you're going to have a parmesan-encrusted roast beef you'll have an entirely different recommendation than if it were not.
That said, I couldn't see myself drinking anything other than a big red. A Merlot, imo, won't do; I think I'd have to go with a Syrah, or at least a blend that has Syrah character. With that in mind, I'd likely choose a Chateauneuf du Pape just because I can, and for that I'd likely seek out a Vieux Telegraphe or a Beaucastel as they are largely consistent and accessible. I have some '03 Clos Des Papes that I'm saving, but prices have skyrocketed for those bottles. '03 was a great year, but not drinkable yet for the better wines.
If you do inundate the beef with spice rubs or anything else, then I'd go for something a little softer. I'd probably go with a Barbaresco simply because I favor them, but a nice Merlot would work well. If I were to go Merlot, it would have to be a St. Emilion Grand Cru Classe or a Cali Merlot.
a st. emilion grand cru would not be cheap no?
I didn't see his pricing requirements until later, but yes, they can be somewhat expensive; however, you can find Grand Cru Classe for ~$40. Château Le Prieure is something I can sometimes find for around that price and I still have a bottle or two. Keep in mind that I'm not referring to a Premier Grand Cru Classe, so there's some value to be found in the Grand Cru Classe area. In my experience, the ~$40 range is typically where one needs to be to get a French wine that actually expresses the character one wants (excluding Beaujolais). Anything less than that and it's hard to find anything beyond a regional wine, and a decent village Burgundy (my favorite being a Gevrey-Chambertin, Pommard and Volnay) will run you ~$40.