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Need Wine Pairings For Beef From The Resident Experts Please

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Looking for something to pair with a roasted beef tenderloin and also with prime rib, domestic or imported wine is fine. The upper end of the budget is $50.00 per 750ml.

Thanks.

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  1. Sauce on the tenderloin or just a simple roast?

    1 Reply
    1. re: Robert Lauriston

      Just roasted.

    2. How about a '99 Langoa Barton?

      http://www.wallywine.com/p-13477-1999...

      1. That is a wide open question. It really depends on your taste in wine. Prime rib will go well with almost any good red wine, from an Aussie Shiraz to a CA Zin and everything in between.

        My personal taste is to go with a good Bordeaux, preferablily a Pauillac. But most of what is available now is not really ready to drink. However, if you want some specific suggestions (I'll only list wines I've had and enjoyed) as to good matchs of various types that should be fairly available and are drinking well now:

        2001 Worthy Cabernet Sauvignon Napa Valley Sophia's Cuvee

        2002 Columbia Crest Walter Clore Private Reserve Columbia Valley

        2002 Concha y Toro Cabernet Sauvignon Puente Alto Don Melchor

        2002 Bodega Catena Zapata Malbec Mendoza

        2002 Turnbull Cabernet Sauvignon Napa Valley

        2002 Joseph Phelps Cabernet Sauvignon Napa Valley

        2001 E. Guigal Chateauneuf-du-Pape

        2001 Buehler Cabernet Sauvignon Napa Valley

        1 Reply
        1. re: dinwiddie

          I second 2002 Walter Clore, One of the best wines out of washington. Perfect pairing for a roast beef dinner. Good luck finding a bottle. I still have one cellering.

        2. One wine to pair with both... go with Cabernet Sauvignon.

          Other great choices: a cabernet/merlot blend, zinfandel, shiraz, and nebbiolo...

          I'd rather have a smashing zinfandel than a so-so cabernet, so go to your best wine supplier and ask them what's the best they have from these varietals in your price range.

          For 50 bucks you should easily be able to get two very good bottles of wine. For example, why not get one cabernet and one shiraz and compare the differences ?

          1. Chateauneuf du pape goes great with roasted meat. Several from 2003 and 2001 are drinking well now. It depends on what your wine store is selling.
            Avoid the 2002 for all Southern Rhones. Disastrous vintage. Not so great for Northern Rhone either.

            1. I would go with a Cab based wine. Either Bordeaux or CA.

              1. Hard to go wrong with just about any structured red wine, including ones with some age on them. That said, I'm not a fan of most Médocs with beef, though Bordeaux and other wines with a high percentage of merlot (Graves and right bank appellations like Pomerol, St-Émilion and Fronsac) can make a dandy match. Rich red Burgundy can be a treat. An accessible young Barolo would be a surprise choice. Remember that grilled steak is one thing and roast beef another; big, fruity, oaky New World-style wines may work with the former but tend to overpower the latter.

                1. Get the nicest Muga rioja you afford. I think a 96 Prado Enea can be had for $50. I find that Muga makes structured, yet suave and mysterious reds that are intense but not overly tannic.

                  1. Thanks all, your input helped me put together a little Christmas care package for a friend.