I would like to have the best wine pairing with the diner that I want to cook in the near future. The meal is as follow: veal strip-loin wrapped in bacon and stuffed with a spinach/mushroom stuffing served with a Cumberland sauce that is made with 1 cup of raspberry coulis, 1 tbsp of orange juice concentrate, 1/2 cup of port and 1 tbsp of currant jelly with a pinch of cayenne. I thought I could pair it with either a 20 year old St-Emilion grand cru or a 13 year old pomerol but I’m not certain. Thanks in advance for the help
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I would imagine a northern rhone would go better since you have a fairly acidic sauce. but if you add cayenne, perhaps going to southern rhone instead.
I'd open the merlot based bdx for the cheese plate after dinner.
I think a New Zealand Pinot Noir. Not sure I've ever had Cumberland sauce.
An acidic wine like a Chianti would be my choice.