I have used the recommendations of this board in the past with tremendous success.
I am going out to dinner later this evening and was hoping I could get a few recos. I am looking for a red, priced in the $70 range (a little more is fine if need be). The food is typical bistro fare and the wine should be versatile enough to accomodate someone eating moules frites and another eating steak.
The more recommendations the better since these lists are constantly changing.
Like I said, the suggestions from this board in the past have been nothing short of exceptional - whether I was dining in New Orleans or at home, in NYC.
Originally posted by docdekay: I have used the recommendations of this board in the past with tremendous success.
I am going out to dinner later this evening and was hoping I could get a few recos. I am looking for a red, priced in the $70 range (a little more is fine if need be). The food is typical bistro fare and the wine should be versatile enough to accomodate someone eating moules frites and another eating steak.
The more recommendations the better since these lists are constantly changing.
Like I said, the suggestions from this board in the past have been nothing short of exceptional - whether I was dining in New Orleans or at home, in NYC.
Thanks in advance.
As a representative of the Sommelier Institute of New Jersey, I would reccomend having one of the chablis listed because this type of beverage blends well with seafood. If available, although I did not see it when glancing over the menu, I would also highly reccomend a Vinho Verde, another fine type of wine that matches seafood marvelously. I know you are looking for a red, but it is not recommended to have a red with seafood as stated in my post below. Steak is more versatile, but if you are open to suggestion, I would reccomend considering a white wine.
This message has been edited. Last edited by: Secsillc,
Originally posted by docdekay: the wine should be versatile enough to accomodate someone eating moules frites and another eating steak.
As a representative of the Sommelier Institute of New Jersey, I would reccomend having one of the chablis listed because this type of beverage blends well with seafood.
Did I miss something here?
No wonder Sommeliers get beat up here. You ignore a key customer requests.
He asked for something that would also go with steak.
Jeez, and I usually defen the Sommeliers around here, but that sucked.
This message has been edited. Last edited by: Stefania Wine,
Paul Romero (tlily)- Owner, Winemaker, Tour Guide Stefania Wine http://www.stefaniawine.com
Posts: 5702 | Location: San Jose | Registered: May 24, 2002
Yes, I am aware that chablis would go well with the fish, notably the raw bar. I also just got back from Portugal a few months ago and am familiar with vinho verde; however, I am looking for a red as tilly pointed out.
None of the Burgundies looked really exciting. There was a 94 Laurent NSG for $81. I've had that wine and it's funky earthy with light tannins, it could probably cross over between dishes, but it's just ok. I'd stick with a light tannin red, Cab Franc or Grenache. The best Gigondas (98) is above your price range, but there are some other's close, and there were some interesting Chinons.
If this was us I'd order the Joly Loire for my mussles and let Stefania get the 01 Hermitage for her steak.
Paul Romero (tlily)- Owner, Winemaker, Tour Guide Stefania Wine http://www.stefaniawine.com
Posts: 5702 | Location: San Jose | Registered: May 24, 2002
1998 Gigondas Brusset "Les Hauts de Montmirail". Admittedly above the stated price range at $96, but it should be getting close to its prime drinking window.
Originally posted by docdekay: the wine should be versatile enough to accomodate someone eating moules frites and another eating steak.
As a representative of the Sommelier Institute of New Jersey, I would reccomend having one of the chablis listed because this type of beverage blends well with seafood.
Did I miss something here?
No wonder Sommeliers get beat up here. You ignore a key customer requests.
He asked for something that would also go with steak.
Jeez, and I usually defen the Sommeliers around here, but that sucked.
First of all, it is the reccomendation of most professionals that red wine goes badly with seafood unless it is covered with different flavors or many spices. Thus, I thought a white may be more appropriate since he was asking for suggestions and seemed open. Secondly, steak is a much more versatile food that agrees with many types of wine, as opposed to potent seafood, and therefore planning wine around the moules makes more sense. I am sorry for this misinterptretation of some members, and I should have clarified myself more. If your heart is set upon a red, I would personally try a wine that you haven't tasted before on the menu to experience something new. With steak, you really can't go wrong with most reds. If available, maybe a lighter rose wine may work. This will not overpower the seafood as some of the deeper reds.
just another observation, but with the request of "I'm looking for a red" and a sommelier recommending a non-red because reds dont go well with seafood. Isn't that the whole point of having or asking a sommelier, to help find a wine that satifies the customers needs. Of course asking a few more questions as to what is the motivation behind the seemingly incongruent request "red with a seafood meal" and possibly allow a secondary recommendation after the inital one that be a better match.
If the advice breaks down to red for red meat, and white for white meat, or just recommending the 'best' wines available, wheres the added value in that? If thats the extent of the 'advice', just list the 'allowed' pairings in the menu or wine list.
Now if a sommelier could recommend a red that DID go well with the seafood, now thats a top notch som (and a good wine list).
Posts: 108 | Location: Minneapolis | Registered: Aug 01, 2002
That's like 4-5 times retail. Weird wine list.