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Yet another wine pairing question

c
climberdoc Jun 30, 2008 02:47 PM

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.

  1. c
    climberdoc Jul 1, 2008 03:12 PM

    So here are some of the Italian wines from my cellar that I'm considering. Let me know what you think.

    Collosboro Brunello 2001-have not yet tried

    Tenuta Della Luna Rosso di Toscana 2003-have not tried

    Castello di Gabbiano 2000-great Supertuscan

    Caterina Zardini Valpolicella 2005-have not tried

    Orlando Abrigo Barberesco 2001-have not tried

    Reverdito Barbera D'Alba 2004-tried once and enjoyed

    Maraia Barbera Monferrato 2002-have tried but can't remember it

    Which of these wines do you think would match best with this dish.

    8 Replies
    1. re: climberdoc
      Steve2 in LA Jul 1, 2008 03:50 PM

      If I was drinking it, my first choice would be the 2001 Brunello. Second the 2004 Barbera D'Alba, third, the 2005 Valpolicella.

      Buon appetito!

      1. re: climberdoc
        b
        Brad Ballinger Jul 1, 2008 04:28 PM

        The Brunello isn't ready yet, if it's been cellared well. Gabbiano is a producer who makes Chianti wines, a Sangiovese/Merlot, and two different wines that might be considered SuperTuscan -- Alleanza (50% sangiovese, 40% merlot, 10% cab) and Bellezza (100% sangiovese). If your wine is one of those two, then serve that one. If it's a Chianti, then serve one of your Barbera wines.

        1. re: Brad Ballinger
          c
          climberdoc Jul 1, 2008 04:52 PM

          It's the Alleanza. I'm popping and decanting as soon as I finish this post.

          The Brunello has been in my basement in which the temperature ranges from 58 to 63 degrees. When do you think it will be ready to drink?

          I'll post later on how the pairing was. Thanks to all for their advice.

          1. re: climberdoc
            w
            whiner Jul 1, 2008 06:19 PM

            You chose the right wine in the Alleanza. I've had that exact wine multiple times... good choice all around, imo.

            Let us know how it all works out!

            1. re: whiner
              maria lorraine Jul 1, 2008 09:30 PM

              Love that wine.

              1. re: maria lorraine
                b
                BN1 Jul 2, 2008 09:46 AM

                Alleanza sounds like a good one, which I would like to try. Is it a Super Tuscan as defined by grapes from low-yielding vineyards, picked when they are very ripe, aged in French barriques or is it just a blend of red table wines labeled Toscana?

                1. re: BN1
                  maria lorraine Jul 2, 2008 10:38 AM

                  It's a Super-Tuscan, but one of elegance and a bit of restraint...made in part by Ed Sbragia of Beringer fame and Sbragia Family Vineyards.

        2. re: climberdoc
          ChefJune Jul 2, 2008 10:02 AM

          <Reverdito Barbera D'Alba 2004-tried once and enjoyed>

          This one would be my choice....

        3. Steve2 in LA Jun 30, 2008 09:51 PM

          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.

          1. c
            Chicago Mike Jun 30, 2008 09:04 PM

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

            1. w
              whiner Jun 30, 2008 07:05 PM

              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. mangiabeve Jun 30, 2008 06:53 PM

                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
                http://www.vignauvavino.com/vuv_tasting.html
                http://vignauvavino.blogspot.com/

                1. b
                  Brad Ballinger Jun 30, 2008 02:58 PM

                  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. re: Brad Ballinger
                    maria lorraine Jun 30, 2008 06:42 PM

                    Yup. Go with lusty full-bodied Tuscan.

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