Wine for Buffalo Meat
Posted 04 October 2012 - 06:36 PM
Posted 04 October 2012 - 07:34 PM
Posted 04 October 2012 - 08:26 PM
I'd be looking to those too. Well, pinot noir and merlot, at least. And probably--I haven't had much American wine--moreso the French stuff than the Australian. Our wine is a bit big and jammy. I mean, I haven't had a lot of buffalo--a bit, yeah--but I'm thinking of other mild, red meat that has a close-enough flavour profile not to matter, such as blesbok and impala and wallaby. A big shiraz or zin would murder it.
Yeah, I, too, was thinking that "big" would be a little too much.
Posted 05 October 2012 - 07:30 AM
I don't know what brands/styles you normally drink, but I find I generally prefer good wines from lesser vintages when buying California wines. They're usually not as ripe and overblown (my opinion & preference).
A nice Cote du Rhone Village won't break the bank and they're really a versatile wine - in this case something from either the north or the south would work well.