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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3420
 | | 12/20/2006 10:09 PM |
| Just soliciting opinions on whether or not you'd have a good steak with an Oregon or Burgundian Pinot (or Cali, I guess--I just find them a little too fruity for steak).
We're headed to Bern's in Tampa for XMas Eve, and I know my wife loves the Pinot. Since it's a special occasion, I thought I'd spring for something grand (not neccessarily something *for* a grand!!!).
I know I'm welcome to drink whatever I want with what I'm eating, I'm just interested in VC folks' opinions. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
| JonesWineNo1
Sommelier
Posts:8568
| | 12/20/2006 10:39 PM |
| | The pairing works but is less than ideal imo. | | | |
| skwid
Wine Connoisseur
Posts:5452
| | 12/20/2006 10:45 PM |
| | Actually wouldn't one of the CA Pinotfandels pair reasonally well with a steak? | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 12/20/2006 10:50 PM |
| Don't listen to that guy whose family makes Cab. He'll tell you to drink Cab with duck.
A good Pinot will pair just fine with a steak. I would go with a bigger Pinot than lighter.
And if that Pinot-hater skwid says it is ok... well... | | | |
| TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5219
| | 12/21/2006 12:23 AM |
| what jones said. you can. i wouldn't. but you can.  | | | |
| JonesWineNo1
Sommelier
Posts:8568
| | 12/21/2006 12:28 AM |
| | No doubt Pinotfandel is better suited for a steak then authentic Pinot Noir but its less than an ideal match imo. Heavier varietals (particularly if the steak is grilled) such as Cabernet Sauvignon, Syrah, Petite Sirah, Aglianico, Zinfandel, etc. (pretty much you name it) would be what I would go with personally (unless you are having bistecca all fiorentina which in that case you'd have to go with the classic match imo). | | | |
| David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 12/21/2006 1:40 AM |
| Quote:
No doubt Pinotfandel is better suited for a steak then authentic Pinot Noir but its less than an ideal match imo. Heavier varietals (particularly if the steak is grilled) such as Cabernet Sauvignon, Syrah, Petite Sirah, Aglianico, Zinfandel, etc. (pretty much you name it) would be what I would go with personally (unless you are having bistecca all fiorentina which in that case you'd have to go with the classic match imo).
Don't you mean "phony Pinot maybe with one of those phony corks"?  | | | |
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