Wine & Food

Snooth User: flammifera

for the adventurous: organ meats?

Posted by flammifera, Jan 14, 2009.

So...I've been experimenting with cooking some less-conventional meats this week, and I have a beef heart marinading for dinner tonight. Any wine suggestions? A varietal would be the most helpful suggestion, since I live in PA and my actual wine access is limited.


Reply by Gregory Dal Piaz, Jan 14, 2009.

Beef heart is delicious! How are you planning on preparing it?

Being in Pa your choices are going to be limited but I would suggest a nice Chianti Classico. The textures, intensities and acidity of the wine make them a solid match. And I'm not sending you off looking for Achaval Ferrer Malbec or quimera or the weinert carrascal tinto, which would both be great pairings.

I like Malbec but was hesitant to suggest it since there are so many styles involved but an unoaked or lightly oaked malbec or malbec blend would do the trick!

Reply by flammifera, Jan 14, 2009.

Well, it's my first time trying beef heart, so I'm looking forward to enjoying it! We're letting it sit for 24 hours in a marinade from Nourishing Traditions, the Sally Fallon book (Weston A. Price Foundation); it's simple -- oil, vinegar, cumin, paprika, salt and pepper I think.

Thanks for the general recommendations. I'll see what Malbec options I can find, but you're right -- it's frustrating to be given a specific recommendation, then stand in front of the shelves at the state store and despair.

Also, to collect this general information here for reference, there is at least one beef heart recipe + wine pairing online (from Incanto, a restaurant in CA), and the sommelier there recommends Pinot Nero or perhaps Montepulciano from either Abruzzo or the Marche.

Reply by Adam Levin, Jan 14, 2009.

And Incanto knows their meat parts -

Reply by Gregory Dal Piaz, Jan 14, 2009.

They certainly know their meat parts but I am not convinced by their suggestion of pairing Pinot, especially with the preparation the heart is under going. The marinade makes me even more tempted by the Malbec. Heart and Pinot Nero, not only am I not convinced but considering the paucity of Pinot Nero in the marketplace and the painfully broad range of styles it's a recommendation made based on the one bottle on Incanto's wine list, most likely.

Now the Montepulcino makes alot of sense but being more specific would help. Pepe's from a 20 year old vintage or so would be brilliant and the Enotria Falu would be a great match as well.

I generally marinate then grill beef heart so take that into consideration.

Reply by terry picillo, Jan 14, 2009.

Ya'll are making me hungry-----we are going to have sauteed chicken livers and pasta with fried sage. Haven't settled on the wine yet.

Anyway, I would like to hear how your hearts come out........I ate them the last time we were in Roma and they were absolutely delicious.

Reply by Philip James, Jan 15, 2009.

I'm not much of an organ fan (although will, and have tried, most anything once!), but beef heart was pretty tasty...

This has got me thinking, I'll start a thread on exotic foods tried - i think i can beat most people on that!

Reply by ryanopaz, Jan 15, 2009.

I love the organ meats!
Lung - on my list

One of my favorite sites for it:

Reply by terry picillo, Jan 15, 2009.

Don't forget beef tongue-----most delicious as well!
Brains anyone?

Reply by Pymonte, Jan 15, 2009.

Hell yeah.

If it doesn't run away, or doesn't run away fast enough, I'll eat it.

Pigs ears, brains, kidney, et al.

Venison heart is delicious as well.

Reply by MReff, Feb 6, 2009.

who doesnt like Haggis, stand up!!!!!

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