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Jun 30, 2008 02:47 PM

Yet another wine pairing question

The Chowhounds on this board have come through big with great suggestions on a couple occasions. As always, I greatly appreciate the advice and teaching I get on the Wine board.

We are making braised oxtails with fresh pasta and tomato gremolata. Oxtails will be braised in chicken broth, red wine, red wine vinegar, a number of spices and veges. The gremolata is made with plum tomatoes, shallot, garlic, olive oil, lemon zest, red wine vinegar and a number of spices.

I'm thinking red over white to pair with the rich, meaty oxtails and possibly with the tomato based sauce. My question is would this pair better with a lighter bodied red like pinot or something fuller bodied like a syrah? My cellar is very rich in California pinots and Tuscan reds with Piedmonte represented with a few Barberas and Barbarescos.

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  1. Fuller bodied over lighter bodied. If your tomato influence is just the gremolata, they are not going to dominate. Unless your Barbaresco wines have some age on them, I'd go Tuscan.

    1 Reply
    1. Any one of these will do:

      Rubesco Rosso Di Torgiano DOC Lungarotti 2004...
      Firriato Chiaramonte Nero D’Avola 2005...
      Rocca Delle Macie Chianti Classico DOCG 2004
      DaVinci Collezione Speciale Toscana Chianti 2004 DOCG Italy

      ...they're all in the $10-15 range... (I think the Firriato may be a bit more)
      Dave T

      1. From your cellar? Full bodied Tuscan. If you are willing to go get a bottle, or have smewithouttelling us about it? Rich Chateauneuf-du-Pape in the Grenache-heavy yet earthy style eg. Marcoux, DonJon, Pegau, Bosquet des Papes "Chante Le Merle", etc.

        1. easy call here.... heavier, richer red is preferred over lighter red varietals.

          1. If you want to do something "bril" get 2 bottles of a nice Australian Shiraz (I'd look for something from the McClaren Vale.) Use one as the braising liquid, serve the other in your glass.

            The pairing will be flawless. Don't forget a msuhroom risotto as an accompaniment.