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Wine to go with sweet/sour brisket?

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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.

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  1. 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)

    1. 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. 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

          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

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

          Good luck,

          Hunt

            1. re: ipsedixit

              Prosecco on deck for appetizers!