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Wine to go with sweet/sour brisket?

BeeZee Dec 2, 2012 06:15 AM

Chanukka meal, serving brisket. it will probably be in a tomatoey/oniony gravy with sweet/ sour flavor. I would like your thoughts on what type of wine would go nicely with the beef dish. Bonus points for an Italian varietal, since bro-in-law is Sicilian. Several people who are coming are not into "heavy" or tannic reds.

  1. ipsedixit Dec 2, 2012 07:22 PM

    Prosecco maybe?

    1 Reply
    1. re: ipsedixit
      BeeZee Dec 3, 2012 07:23 AM

      Prosecco on deck for appetizers!

    2. Bill Hunt Dec 2, 2012 07:04 PM

      I might explore some Amarones, and lean toward some with some aspect, as in Recioto della Valpolicella.

      Good luck,

      Hunt

      1. Robert Lauriston Dec 2, 2012 01:32 PM

        Second on Frappato or Cerasuolo (blend of Frappato and Nero d'Avola).

        Lambrusco, dry (secco) or off-dry (abbocato / semisecco) but not sweet (amabile / dolce) would be a good match.

        Some Montepulciano d'Abruzzos are pretty harsh.

        2 Replies
        1. re: Robert Lauriston
          collioure1 Dec 2, 2012 02:04 PM

          I agree with the Nero d'Avola wines (I just know the grape) and Lambrusco which I haven't had in ages and couldn't think of, and will withdraw Montepulciano d'Abruzzo even though I suggested a soft one.

          And I'm finished deliberatering over Riesling. I'll recommend that too. This dish sounds a lot like sauerbraten.

          1. re: collioure1
            BeeZee Dec 2, 2012 05:36 PM

            I like the idea of Nero d'Avola as one of the choices...I can't drink wine these days, but remember enjoying that.

        2. penthouse pup Dec 2, 2012 10:58 AM

          Frappato from Sicily. You'll get the extra points...Could also try the Cerasulao di Vittoria also from Sicily (but avoid the more expensive versions, ie, above $30.)

          1. collioure1 Dec 2, 2012 08:33 AM

            Mogen David, Manischewitz <g>

            From Italy a soft Montepulciano d'Abbruzzo might go well with this comfort dish, but I'm afraid of a clash.

            Otherwise Cotes-du-Rhone Villages for sure and Beaujolais cru (e.g., Cote-de-Brouilly or Chénas), Merlot, (toying in my mind with Riesling Kabinett but not pulling trigger yet)

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