A friend of mine asked me this question yesterday and, in developing an answer, it occurred to me the question would be a great blog topic. That’s because in order to get to the answer, I had to sift through a few important wine issues.
The first one to deal with was the fact this was not only a dinner party, but a “foodie” dinner party. From that, I took it that the participants are knowledgeable about at least about their food (and probably about their wine). That means whatever wines I recommended had to work with the food
And it was also a “guys” dinner party. So – at the risk of stereotyping – and assumed there would be a bit of competition going on here. So the wine not only had to be good, it had to be well known and probably not cheap. So probably no bargains wanted.
Next issue – the food! By steak, I assumed it wasn’t just chuck or sirloin and would be cooked on the barbecue. The potential cuts actually didn’t matter as much – T-bone, striploin, New York, Porterhouse, Ribeye – as it would be the barbecuing that would add much of the flavour. Grilling adds that wonderful charred flavour to meat, which can be powerful and overwhelm a more delicate read wine. A minor consideration was also if they were going to sauce the steak i.e. bbq sauce before, béarnaise after. Either way, those are some rich flavours that have to be accounted for in the wine selection.
The last issue was the word “great”. I needed not just any red wine, but a “great” red wine.
Now, that could mean a number of things, of course. “Great” tasting, “great” reputation, “great” rating…or some combination of all three. I doubt it meant “great” price i.e. cheap, given the other factors above. So, we are probably looking at $50+ in order to be in the game!
The toughest issue here, actually, is the “great tasting” one. It would be relatively easy to find a “big red wine” from Bordeaux, Piedmont, Tuscan, or even Spain. But if it is too young – and therefore too tannic – that might be a problem, even if those tannins are somewhat softened by the steak itself. Chances are the guests are going to start with a glass before eating the steak, and if all they get is a mouth of wood and lip-searing tannin, that’s not going to work.
So, with all that to consider…can you guess my recommendation(s)?
There were two, both from California.
The first was Cabernet Sauvignon from a “name” producer in a good, recent year. The style of Cali Cabs should be perfect for steak – big enough to take on the barbecue and any sauces, but also ripe enough even on release to enjoy on their own. And some of the “name” wineries make enough wine to have it available. I specifically recommended Caymus (the 40th Anniversary Vintage is very highly rated, although pricey at $72) as the wine that would be the best name. For about $30 less, I also recommended the Beringer Knights Valley Cabernet – not as big, but same style.
The other option was old vine Zinfandel. Again, big enough to take on the barbecue (it is actually my “go to” barbecue wine), nice on release, and available from some big name producers. Ridge Vineyards is my top pick, either the Lytton Spring, Geyserville (both $55 up her) or the Three Valleys (at $40). All are Zin blends, which adds even a little more complexity to the wine.
There you go…no over to my friend to see what he chooses…and how it works out!
PS If you have a wine question you think would make a good blog topic, let me know!
Tags: Barbaresco, barbecue, Barolo, Beringer, Bordeaux, Cabernet, cabernet sauvignon, California, Caymus, dinner party, Food, Food; restaurants; wine, foodies, Geyserville, great, guys, Knights Valley, Leisure, Life, Lytton Springs, red wines, Restaurants, Ridge Vineyards, steak, tannins in wine, Travel, Zinfandel