Wines witha miyazaki dinner

B

Bill Bounds

Bill Bounds
Tei An, our favorite restaurant here in Dallas, is having a miyazaki dinner tonight, a collaboration of Chef Teach and Chef Bruno of The Mansion on Turtle Creek. Miyazaki beef is very rich with extreme marbling. My first thought (and I have these wines standing up) was some mid 80s Cabs (Dunn & Diamond Creek). This morning I was rethinking that decision.

With Teach and Bruno cooking, the beef will not be steakhouse beef. I expect the 5 miyazaki courses will be very subtle. Perhaps even 80s Cabs will overpower the dishes. Consequently, I'm thinking about Poulsard with the acidity and crispness cutting through the richness of the dishes.

Any thoughts.
best,
bill
 
Old burgundy, or at least old enough to have a bit of umami going on.
Or lightweight Nebbiolo with a bit if the same.
Best, Jim
 
originally posted by Florida Jim:
Old burgundy, or at least old enough to have a bit of umami going on.
Or lightweight Nebbiolo with a bit if the same.
Best, Jim
Click to expand...

ArPePe comes to mind.
 
Bill, Also, Rhone and grenache/syrah wines mellowed with age come to mind.

I had a 2001 Ridge Monte Bello the other night that was so smooth that it would work well also.

I think you're on the right track seeking well-evolved wines.

. . . . . Pete
 
Oh sure, it was an anticlimax, at least for us. Chef Teach is incredibly inventive within a very traditional Japanese vocabulary. SueSue and I were expecting four light and raw dishes with, perhaps, a single grilled dish. Consequently I went with a couple of Poulsards, a 2009 Puffeney and 2009 Chaise du Vieux Bourg. Of the five savory course only 2 were raw. So I would have done better with a couple of eighties Cabs.

The highlight of the dinner for me was the steak tartar with uni and caviar. The caviar added little to the dish, but the uni really took the dish to another level. To me uni for so many dishes is like adding runny egg yolk to any dish; it adds a richness and a beautiful unique flavor to the mix. The wines performed reliably; the meat was certainly special. However, we eat at Tei An off the menu every week, and the everyday menu is far more interesting and flavorful than this dinner.

Last night it was shumai dumplings, "a vegetable" (strange but that is its name; it's a stemy green that was sauteed and delicious), baby yellowtail collar, grilled toro, and an incredible fish, sweetlips. The dumplings are the best I've ever had, and the fish is always amazing. So eating grilled beef, there no matter how exotic the beef, is just not at the same level.
 
I have very fond memories of Tei An from my last visit. Of course aside from the food the wine and the company didn't hurt either.
 
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