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.
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