Wine & Food

Snooth User: jvino

Chocolate pepper steak & garlic mashed... Zin? Cab?

Posted by jvino, Sep 25, 2011.

Hi All,

I have to pair a savory vino with an entree course that follows several other wines and courses. I'm thinking Peter Seghesio's Zin - any other suggestions?

Cheers,

Jeff

Replies

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Reply by EMark, Sep 25, 2011.

Well, I don't think you can go wrong with a zinfandel, but I have often admitted to being a zin bigot.

Another idea would be petite sirah.  I am biased towards Vincent Arroyo, but at a wine bar the other day I had a terrific one from McManis.

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Reply by JonDerry, Sep 25, 2011.

McManis Petite Syrah is also a favorite of a few of us on here.

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Reply by dmcker, Sep 25, 2011.

How much chocolate in the sauce, and anything else in it? Are we talking a mole poblano with chilis in it as well, or...?

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Reply by dmcker, Sep 25, 2011.

Also meant to ask, what other wines come before/after this course? I try to not only match the wines to the food, but also create a progression in the wines that also works....

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Reply by ScottLauraH, Sep 26, 2011.

dmcker, I wondered the same.  I also enjoy a Zin called Brazin Old Vine Zin.  I would definitely go Zin over Cab, but also look at Petite Sirah as others have suggested.

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Reply by outthere, Sep 26, 2011.

Seghesio would be a good match. Something like a Home Ranch or San Lorenzo.

I'm a fan of McManis on the bargain end of the Petit's. Had a nice one from Vina Robles (2007 Viña Robles Petite Sirah Jardine Vineyard) the other night that was surprisingly drinking quite well. A bit oaky but would match up well with your steak.

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Reply by jvino, Sep 26, 2011.

I've just learned that the espresso and chocolate are merely a rub on the tenderloin, and the veggie is asparagus with balsamic. I will likely be following a cab. I picked up a McManis Petit to try and was quite surprised, it has legs - much bigger and much longer finish than I expected. 

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Reply by dmcker, Sep 26, 2011.

I was thinking before when it seemed a mole poblano was in the offing of, besides the zins and petite syrahs that had been suggested, the biggest, most Parkerian Chateauneuf du Pape, or better yet even a dryer Bandol red to match decadence against decadence. Now the McManis sounds fine, though no wine except the most acidic Italian red can stand up to too much balsamico. And asparagus matches no wine, certainly not a red, though a very few whites stretching from Alsace through Germany to Austria have a smidgen of a chance....

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Reply by Richard Foxall, Sep 27, 2011.

I like the PS for big tannins, but you've got tannins aplenty and not a particularly fatty piece of meat.  I often have PS with lamb chops just to strip the fat off my teeth.  I like the big CdP idea that dmcker put out there, and I like a really bold Cab for this as well--the Bell Napa that we had on Sunday (2001, but '07 is in the marketplace and said to be similar) would be a nice choice--but I think I might (if you can get it) pair it with Mauritson Cemetery Zin.  I'd throw a Bella Zin into that mix, too, or a Talty Estate (I think the Filice Connolly might be overwhelmed). 

And I think you can just hope the balsamico isn't too powerful, but asparagus?  I just give up and recognize that the pairings for that are non-existent.  I try to enjoy it for itself and not let the weird flavors in transition bother me--eat some bread, drink some water, eat some meat and go back to the wine.

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Reply by napagirl68, Sep 30, 2011.

Dashe 2008 Florence Vineyard Dry Creek Zinfandel.  A well-structured zin, but not a jammy fruit bomb.  Nice peppery notes. The espresso rub/choco calls for it.

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Reply by JonDerry, Oct 1, 2011.

Glad you liked the McManis Petit Sirah jvino, one of the best bargains out there. 

If you need more acidity but still need the bold style, Ridge Lytton Springs is a possibility.  Little bit of a price hike, towards $30, but a real nice zin with loads of acidity and flavor.

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Reply by ms behave, Oct 1, 2011.

I agree with the man above me: Lytton Springs zin is amazing and will match your steak nicely (see if you can get your hands on the older vintages—they're tasting good, I recently had a 1990 and it was pretty great).

I was also going to go "off the wall" and suggest a petite verdot. It would likely follow the cab from the previous course well, and would hold up against the chocolate. Justin Vineyards in Paso Robles does a nice one.

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Reply by napagirl68, Oct 2, 2011.

I also just tasted a zin yesterday that I very much enjoyed, and seems like it would pair with  your meal:

2008 Anglim Zinfandel, St. Peter of Alcantara Vineyard, Paso Robles. 

http://www.anglimwinery.com/pdf/TS2008%20-%20Zinfandel.pdf


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