Wine Pairing for Savory Short Ribs?

[anewton]

I am making the savory short rib recipe from the New Basics cookbook. The ribs are braised in a sauce consisting of Italian plum tomatoes, beef stock, garlic, Italian flat-leaf parsley, rosemary, cinnamon, black pepper, onions, and dry red wine. I plan to serve the ribs over papperdelle. Accompaniments will be green olive foccacia bread and local organic greens tossed with a simple olive oil/balsamic dressing.

What would be the wine of choice for such a meal?

Thanks in advance

[Foodandwine]

I think a Petit Syrah will go well..

[RCC]

Merlot.

[anewton]

I served the ribs with the Altos Las Hormigas malbec, which is what I added to the braising sauce. The wine paired wonderfully with the ribs. The Altos is my 'house red' this summer; I just cannot beat the quality-to-price ratio.

I'm sure that merlot would have been a superb choice as well; I have certainly enjoyed pairing merlot with beef in the past (it would have worked well here because of the rich, tomato-herb-wine sauce in which the ribs were braised).

I'm not as experienced with Petit Syrah; in my limited experience, this varietal does seem to have some incense/perfumed and sandalwood charateristics, which may have gone nicely given that this particularly recipe includes cinnamon.

[Foodandwine]

Altos is a great QPR Bodega.. Nice choice. I would try a Petit Syrah. its a very versatile varietal..

[whiner]

Chateuneuf-du-Pape. Hands down. Case closed.

If not, other Southern Rhone, Barolo, Barbaresco, Barrique-aged Barbera, Cote-Rotie...

But, really... CdP. All the way. Don't look back.

[ibstatguy]

I don't think it is quite hands down on the CDP but that or a Gigondas would be an awfully good match

[Brad Ballinger]

Syrah (California, Australia, or France)
Grenache (France or Spain)
Nebbiolo (Italy)

Harder to find, but what I'd look for -- Sagrantino di Montefalco (from the Umbria region of Italy)

[ibstatguy]

perhaps an Arnoldo Caprai?

[vinosnob]

What whiner and brad said.

[WineUnleashed]

I would reach for almost any red from the Rhône or southern France.

Yum!

Cheers,
Angela

[ChefJune]

Rhone Reds for me...