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.
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
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.
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.