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Roast Beef Pairing?
Last Post 02-05-2005 10:07 PM byjuggernt. 8 Replies.
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juggernt  Send Private Message
Tampa, FL, USA
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01-29-2005 02:47 PM  
We're serving a roast London Broil, and here are my choices:

01 Patz & Hall Pinot Noir
99 Ballentine BG California Blend
or a CdP (like 01 Ch. La Nerthe)

Thoughts?
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ChangeMe  Send Private Message
Master of Wine
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01-29-2005 08:59 PM  
A CdP would be fine, but I'd like one a hell of a lot older than '01.
David Niederauer  Send Private Message
Los Gatos, CA
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01-29-2005 10:00 PM  
Are you serving it well done, medium or rare?

Pretty short list. If it is being served rare with no gravy or other sauce I would go with the Pinot.
juggernt  Send Private Message
Tampa, FL, USA
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01-31-2005 02:37 PM  
Served rare. We went with the Pinot, because, as Board_O points out, the CdPs were just too young.
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Randy Wigginton  Send Private Message
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02-01-2005 10:09 PM  
David, what dishes would you NOT serve Pinot with?
dbw4  Send Private Message
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02-03-2005 12:46 AM  
How did it pair? I have such a personal slant to cab blends, that it is hard for me to pull out a Pinot in this situation.

DBW
ChangeMe  Send Private Message
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02-03-2005 03:06 AM  
Quote:

How did it pair? I have such a personal slant to cab blends, that it is hard for me to pull out a Pinot in this situation.

DBW




Agree 100%
David Niederauer  Send Private Message
Los Gatos, CA
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02-03-2005 06:19 PM  
Quote:

David, what dishes would you NOT serve Pinot with?




Chili Relleno/Enchilada combination plate with chopped Jalapena sauce.


On the other hand... he had warts.
juggernt  Send Private Message
Tampa, FL, USA
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02-05-2005 10:07 PM  
It was okayish. Next time, I'll go with a cab.
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