Gigondas turned bitter with steak!

[vickib]

I opened a 2005 Chateau de Montmirail Gigondas this afternoon, decanted it, started it out with some cheeses, bread, olives, etc. It was fine, if a little closed at first. Then, I made some filet mignon with just salt and pepper, with a reduction of some leftover Core, a Rhone style blend from California. The other item on the plate was store bought tabbouli. At first, I thought it was my imagination, but every sip of wine accompanying this meal had a bitter finish. It was quite awful. Any thoughts?

[vickib]

The next evening, I drank the last glass with some double glouster with onion and chives, bread, olive oil, and chicken liver pate. Delicious. I think the problem was the tabbouli, because the reduction with the steak was fine. Do you think that a more tannic "steak" wine like a cabernet sauvignon would have been better, or is tabbouli just a nonstarter with wine?

[ibstatguy]

I think the tabbouli question is for a separate thread

[moh]

I think the tabouli would crush the cab sauvignon like a little bug....

Chicken liver pate, well now you're talking! Bet it was great with the Gigondas!

[pinotho]

Vicki....best guess : the culprit is that " leftover Core " that you further concentrated by reducing it down . Montmirail Gigondas is good stuff , and should have done just fine with your food ......

[Lenox637]

The high iron content of the parsely in the tabouli is probably the reason. There is also the possibility that the wine you used in the reduction may have turned bitter under high heat. I love Gigondas as well and it does stand alone but IMO it goes quite well with a pork loin or roasted lamb.

[moh]

I also wonder if the culprit is the tabouli. Gigondas isn't my first choice for a steak, but a steak should not make the wine bitter. Tabouli has some very strong flavours, and I could see it causing a bitter taste in the wine.

When I have a meal that has some elements that don't quite match the wine, I try to buffer the wine by only drinking after bites of food that will be ok with the wine. So: Tabouli. Swallow. Sip of water. Steak. Wine. Steak. Tabouli. Repeat. Pretty Type A, huh? You can start your mockery :)

[vickib]

Mockery? No way. I myself am a Type A. Thanks for your input. I've got some wine left, and will try it again this afternoon with other fare.

[ibstatguy]

curious how this went; update?

FWIW: Les Pallieres Gigondas is a personal favorite of mine and, perhaps because of what it has been served with, I have always found it to be very food friendly.

[WineUnleashed]

Probably was the Tabouli... parsely, mint and lemon juice being the culprits. Gigondas would not have been my first pick either to showcase the wine but should not have turned it bitter. Try the wine with almost any spicy red sauce and you will have a winner.

Type A people rule... moh you have a good pattern for tasting.

[ChefJune]

Gigondas goes great with food, but more of the stew, braised meat dishes, than something like steak. I've never decanted one, tho, in my life.

FWIW, the Montmirail is a favorite.

[Paul Weller]

I don't like Gigondas with food so much. It's more of a stand alone wine for me.