Slow meat, fast wine?

[Arjun Mendiratta]

This is certainly a new twist on an old debate:

After years of eating braised meats at home, I have come to the conclusion that the best wines for the job come from the New World.

Last night I ate a (delicious) braised lamb steak and drank a (delicious) bottle of 2006 Bachelet Gevrey, and it's true that the match was off somehow. But I'm not yet fully convinced.

 

[Jeff Grossman]

Lamb with Bordeaux, beef with Burgundy, no?

(Of course, Barolo goes with everything.)

 

[Joel Stewart]

seems like unnecessary suffering

 

[Keith Levenberg]

Very good article - looks like the writer really does his homework into the chemistry. But I dunno if Old World/New World is the right dichotomy since it seems all he's really talking about is tannin. He could just as easily have written how old wines work better than young wines.

 

[Arjun Mendiratta]

So is your experience that braised meats don't like young, tannic wines?

 

[Claude Kolm]

originally posted by Jeff Grossman:
Lamb with Bordeaux

Bandol. Although Hermitage ain't too bad, either.

 

[Scott Kraft]

Braised meats go best with '97s.

 

[Scott Kraft]

Pizza goes best with wines with white labels.

 

[Lee Short]

Never had a problem with coq au vin and Burgundy. Heh, I haven't done that this winter...may be about time.

I've also done well with Valpolicella (Ripasso or not), Minervois, and the occasional Barbera with other braised meats. Sure, there's lots of classically styled reds that don't match so well with braises. But I don't think he chose the best set of European wines to match with that food. If he dug a little harder, I think he'd find some stuff that worked much better.

 

[VS]

Roast baby lamb with Spanish tempranillo. Morteruelo, the old La Mancha game-and-fowl pt, with Manchuela wines. I know. :-)