recommend a type of wine for me

[chef koo]

i'm going to friends house and they're serving a beef stew flavored with lemon grass. what a good typ of wine to go with it

[PCL]

In my recent experience, a nice aromatic, preferably a riesling (Australian) would go well. the spice notes in a gewurtztraminer would also work well.

[Rebel Rose]

Hmm, I am thinking more along the lines of a grenache-based Rhone blend--earthy but fruity, with perhaps some mineral content. It sounds like the dish will be hearty with light, citrusy herbal tones?

[Nathan P.]

-earthy but fruity, with perhaps some mineral content

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This could describe a nice Loire Cab Franc as well though the Rhone will be easier to find. I'm enjoying a glass of reasonably priced Baudry Chinon right now that would work. I have another Chinon (Pierre Breton) that a sales guy at Kermit Lynch said was a popular match at the Slanted Door in San Francisco for their Nouvelle take on Vietnamese food. Nice acid as well which I like with food.

[GordonCooks]

Rosemount GSM - about 20.00 and pairs well with asian flavors (just as long as the lemongrass isn't overpowering)

[jfl91]

Why not a Rioja?

A little Artadi Vinas de Gain 2001 would be a good match for only 20-25$usd.

Edited April 5, 2006 by jfl91 (log)

[Craig Camp]

Beaujolais Villages

Why does everyone always forget poor Beaujolais? It's a lot more than nouveaux you know.

Shy away from tannin, high alcohol and oak flavors for dishes like this and you'll be fine. Think fruit.

[scamhi]

with lemon grass I think asian flavor...even though it's beef I would suggest a white wine perhaps from the Loire- a demi sec vouvray- esp if the stew has chilis

[SBonner]

I'm thinking two schools of thought. If the Asian influence is strong go with an Alsatian Gewurztraminer (rich textures, alcohols, and body) to stand upto the dish. PCL's recommend of an Australian Riesling would be on my short list as well.The other school of thought is to go with a complex red such as the Terra Alta Portal available for $22.99 at the Alberni BCLDB. It is a blend of Cab, Merlot, Syrah, and Tempanillo from a small region near the very trendy and expensive Priorat DO inland from Barcelona. This red has a wonderful subtle minty element that would compliment your dish.

Cheers,

Stephen Bonner

Vancouver

Edited April 5, 2006 by SBonner (log)

[chef koo]

you guys do'nt think the riesling would be too sweet for beef?

[PCL]

ahh, chef koo...

australian rieslings have more in common with say, dry aromatics than the light young semi-effervescent bottlings of late harvested fruit that you might be thinking of....

Clare Valley rieslings you definitely must try.

in my book, Aussie riesling goes well with most Asian flavours, including curries!!

[SBonner]

you guys do'nt think the riesling would be too sweet for beef?

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Chef Koo,

A good Australian Riesling is much drier than what you are use to from B.C., Germany, or Washington State. They have concentration, great racy acidity, and intense flavour profiles along with more alcohol than their counterparts produced elsewhere.

Give it a try!

Cheers,

Stephen

Vancouver

Edited April 6, 2006 by SBonner (log)

[chefboy24]

i feel like im taking crazy pills!@

BEEF stew. STEWED. BEEF. who cares if theres lemongrass/ginger/garlic/scallion/whatever.

syrah/shiraz.

rioja

amarone

aglianico

how bout a hermitage or croze hermitage or cote rotie?

or an australian shiraz.

[Brad Ballinger]

Grenache. Either Cotes du Rhone or Chateauneuf-du-Pape that's tilted toward more grenache in the blend.

[Alex]

Beer. Seriously.

[dinwiddie]

Grenache.  Either Cotes du Rhone or Chateauneuf-du-Pape that's tilted toward more grenache in the blend.

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I agree with Brad, but the Rosemont GSM would be a good match too.

[KatieLoeb]

Grenache.  Either Cotes du Rhone or Chateauneuf-du-Pape that's tilted toward more grenache in the blend.

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I agree with Brad, but the Rosemont GSM would be a good match too.

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Two Hands Lucky Country GSM is really good too.

Or a nice Spanish Garnacha, perhaps.

[winefellow]

The REAL question is...stewed in WHAT? Beef stock? Red wine? White wine? Fruit juice? Notwithstanding the known - i.e. the beef and the lemongrass, flavours imparted by the liquids and seasonings are the key here.

Gewurz? Dammit...I've tried SOOOO hard to love gewurz as a match with food, but I find - almost invariably - that most Gewurz-es are too floral and often lack the acidity needed to pair decently with the vast majority of dishes. Once again, depending upon the stock and seasonings, I would be inclined to go with an old-world red. Moulin-a-Vent (arguably the "best" Beaujolais-Villages) - especially Chateau des Jacques from Jadot; a middle-rank Corbieres or Minervois; Pugliese Primitivo or a good Rioja Crianza definitely come to mind. Avoid oaky or overly tannic wines - younger is probably better here.

Having said that, my preference is always to have at least 3 different wines in front of me at all times - now THAT is the way to eat. And to drink.

Happy Easter and Pesach to all!

[LindaJ]

For what it's worth, I also vote a Cotes du Rhone.