I really hadn't given this much thought until now, since we were just planning on pulling out one of our "good" bottles to drink regardless of what we were eating. (FYI, "good" in our wine cellar is 100% based on what we think of it, not what anyone else's tasting notes read, ha!)
Dinner plans include a grilled ribeye, pasta and pesto, broiled lobster and butter and then a dense chocolate torte. I was leaning toward the Chardonnay because of the lobster, but we've enjoyed our Zin with ribeye before. I'd rather not open two bottles, especially since we're eating it all in the same "course". I don't do multi-course meals at home because I like to sit and eat, not be up prepping the next course while the first is on the table.
Which got me to wondering... so many restaurants offer a surf 'n turf entree, how do you pair a wine to it?
I have a Cline Zin, a Mastantuono Zin, Provenance Cabernet, and Clos Pegase Chardonnay. We might still have a Far Niente Chardonnay, too. Of those choices, what do you think we should go with? Or are they all way off base and you think I should pick up a bottle of something else? Please keep in mind that until we really figure out our wine palates and nuances, I'd rather not jump out for a $60 bottle of wine. $30 would be my limit for now.
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