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Wine with citrus?

I'd say a New Zealand Sauvignon Blanc, though any good Sauvignon Blanc would do the trick. The high acidity and natural citrus flavors of the wine make an easy pairing with any citrus sauce, particularly grapefruit. I've paired it with Halibut w/grapefruit buerre blanc with great success. Drylands and Whitehaven are two good, reasonably priced options from New Zealand, and I like the Matanzas Creek from California, also not too expensive. If you want to go for something different, a Spanish Albarino (Burgans is an inexpensive option we like a lot) would also work well.

Jan 21, 2009
tjm3408 in Wine

Good Burgundy?

If you mean for the marinade, I don't think you need to spring for the burgundy. Any decent pinot will do, since it's the same grape. You won't really taste the difference, and It will be much cheaper. Crossings makes a nice, solid, inexpensive pinot (13/bottle at my local shop), and I've had success with a Mark West as well. If you really want to use a burgundy, I'd ask the folks at the local shop to recommend a basic bourgonne rouge; but I'd save the burgundy for drinking. Personally, I'm fond of the Matrot Blagny. By the way, I always use short ribs when I make beef bourguignon; the bones make the sauce even richer. Good luck!

Jan 20, 2009
tjm3408 in Wine

Pairing suggestions for beef tenderoin??

Thanks, everyone. I was also worried about the tannins in the Duhart-Milon, and my local shop is weak (and overpriced) in Bordeaux. But they do have a couple of Melot-based blends from the Columbia Valley I've been itching to try (Andrew Will Ciel du Cheval, Spring Valley Uriah Red anyone?). Thanks again. You all are really terrific.

Tim

Jan 20, 2009
tjm3408 in Wine

Pairing suggestions for beef tenderoin??

Hi everyone. I'm new to the group and was hoping you could help me. I was planning a dinner for my wife's birthday ( fillet with herb butter, sauteed spinach with roasted garlic and pine nuts, and roasted fingerling potatoes) and can't decide on a wine. We have a burgundy I know she loves, but I'm worried it would be lost with the beef. Any other suggestions? We've got a '02 Duhart-Milon on hand and a nice Ribiera del Duero, but I'm feeling indecisive and would love some help. Thanks so much.

Tim

Jan 19, 2009
tjm3408 in Wine