471060 Wed Dec 19 12:58:35 -0800 2007 4 34 Wine 0 3222804 Planning my first attempt at a red wine sauce for flank steak tonight. Thinking of using mushrooms, garlic, pepper, and maybe some fresh oregano or basil. Would you go with Merlot or Malbec? Thanks in advance! Wed Dec 19 12:58:35 -0800 2007 135133 washingtonred 1 3222924 In a sauce you would be unlikely to taste the difference. Choose a respectable example of one or the other. Don't splash out (no pun intended) on anything too expensive. Wed Dec 19 13:32:12 -0800 2007 3222804 138952 Worzel Gummidge 1 3223368 I've had several Pinot Noir reductions with "flatiron steaks" lately, that have been excellent. I served an older Cal-Cab, and Amarone and a Santa Rita Hills PN (closer to a Syrah, than a traditional PN) and all were quite good. In very general terms, I usually lean toward an Old World Syrah, or a PN, when mushrooms have much of a role, though several other varietals seem to pair well too. Of the two (without specific examples), I'd tend to think of a Mendoza Region Malbec to pair with the flank steak with a reduction/sauce. Hunt Wed Dec 19 15:52:40 -0800 2007 3222804 11329 Bill Hunt 2 3226223 Bill , pardon my ignorence , but what cut is a "flatiron" ? THANKS . Thu Dec 20 13:29:13 -0800 2007 3223368 80122 pinotho 3 3226289 www.wikipedia.org Thu Dec 20 13:44:50 -0800 2007 3226223 138952 Worzel Gummidge