I'm making a family favorite for a holiday meal (the first time I have actually cooked it myself) and was wondering what you chow hounds thought would be the perfect wine to serve with it.
The dish is beef tenderloin that's coated with a thin layer of a thick spicy Asian sauce that features ingredients like Sambal Manis and Sambal Oelek.
The trick is to put on enough sauce that it seals in the tenderloin's juices but not so much that it overwhelms the beef. When done right, the beef has a lingering spice but at first you only taste beef itself.
So, which wine? I'd like to keep it between $15-$25 a bottle. I was thinking perhaps one of the less expensive Ridge Zins. I thought a zin would stand up well to the bit of spice, but am a bit concerned it might be too fruity for those used to Bordeaux.
Any thoughts would be appreciated.
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