3 replies to this topic

[Jen Rehm]

Ok so not straight forward s and t

Lobster/barley risotto and marinated skirt steak.
The barley is make in a creamy risotto style with a shellfish fish fumet and topped with a butter poached lobster, hint of bergomot and citrus
The skirt steak is marinated with soy, beer, mustard and rosemary.
There is a an arugula parsley chimichurri to dress the steak.

What wine would you serve? Oregon Pinot?

Thoughts suggestions?

Jen

[pastrygirl]

What wine would you serve? Oregon Pinot?

Exactly what I was thinking. Pinot goes with everything.

[Dexter]

I was actually thinking something like a partially oaked viognier, with a richer texture to try to match the barley-"risotto." Can handle the steak slightly less well, but the soy and beer sort of strike me as a "salty sweet" combo that tends to work pretty well with these wines.

Shoot for something like E. Guigal, or Abacela.

Gamay might be a fairly decent match too. Tempranillo might also play well - just go with a young one.

Very difficult menu to match a single wine to... Lots of things would go well with one or the other, but very few that pop to mind that would work equally well with both.

[Doodad]

I would continue each course with the same ingredients in the dish. Whatever wine is in the risotto or if none perhaps a spicy Gewurtz. For the steak I would continue the beer theme with an IPA.