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Subject: Wine Match: short ribs & smoked chipotles?

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Seaquam

Barrel Filler
Posts:1141

05/06/2006 5:58 PM
We're invited out to dinner tonight, and the host has made a point of saying that the main course will be beef short ribs braised in a smoked chipotle sauce. He says it's not very spicy, but quite smoky. He's leaving it to me to find the appropriate wine (I think he's challenging me ) . I'm thinking Rhône initially-- Chateauneuf (I've got some '98 Tardieu-Laurent VV that's particularly oaky for this appelation, do oak and smoke work?)? I've got lots of different Chateauneufs, but also some steroidal Gigondas? Maybe Cote-Rotie, though it might be overpowered by the dish. Hermitage? Or Crozes-Hermitage? Or should I be looking in a different direction? I appreciate any comments/advice.

Winetex

Austin, Texas

Master of Wine
Posts:10799

05/06/2006 6:19 PM
If you go to the Rhone a steroidal Gigondas would work. A Cali zin (fruity vs. peppery) would be a great match as well.

ChangeMe

Master of Wine
Posts:11169

Seaquam

Barrel Filler
Posts:1141

05/06/2006 11:27 PM
Quote: If you go to the Rhone a steroidal Gigondas would work. A Cali zin (fruity vs. peppery) would be a great match as well. I'll take a 2000 Domaine La Bouissiere Gigondas La Font de Tonin. I'm long on Rhone, but short on Zin, so won't be taking one of those. I posed this same question on a different website (I don't want to mention Wine Spectator in case I'm accused of pimping like TJ does so I'll just leave it unnamed) and a couple replies mentioned Malbec, which does sound as though it would be good with smoky flavours. I'm taking a 2001 Catena Alta Malbec Angelica Vineyard Mendoza as well. Hopefully, one or both of these will make me look like I know what I'm doing. Thanks for the replies.

Seaquam

Barrel Filler
Posts:1141

05/08/2006 2:00 PM
In the unlikely event that anyone's interested... I got the food wrong, sorta. I don't know how I misconstrued what I had been told, but the main was actually sauteed beef tenderloin with a sauce of smoked ancho chiles and mushrooms (from recent Bon Appetit, a Bobby Flay recipe). It had a little bit more heat than I expected, but deep rich flavours with less smoky taste than expected. I'll listen more closely next time I'm told what we're having for dinner. The Gigondas went very well with it. It had lots of fruit and enough acidity to handle the sauce well.

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