quote:Originally posted by wineismylife:
Board-O, having prepared and served this before, is there any particular varietal and style of wine you'd serve with it?
This is one dish that you could serve with almost any red, though I might not choose the biggest young Zins or Syrahs. When I made this last month for the BHVineyards, TBirds, and another couple, I served it with a 2002 Belle Glos Clark & Telephone Vineyard pinot Noir and 1978 Griotte-Chambertin from Joseph Drouhin. I don't know that Pinot Noir is the very best pairing, but for BHVineyard I wanted to open some. A well-aged Bordeaux or Rhone would probably be my first choice, maybe a mature California Cab. You could actually serve this with a number of big whites, like a Viognier or Chardonnay with good weight, or maybe a Riesling with a little sweetness to it.