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An uneducated request for advice ... here is the menu item: American kobe beef strip loin served with chevre potato au gratin, and baby vegetables drizzled with pinot noir syrup and chive oil ... so here's the question: should the pairing be a pinot noir? Or, do you pair another wine that better suits the kobe beef AND can complement the pinot noir syrup?
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Originally posted by gateway1:
An uneducated request for advice ... here is the menu item: American kobe beef strip loin served with chevre potato au gratin, and baby vegetables drizzled with pinot noir syrup and chive oil ... so here's the question: should the pairing be a pinot noir? Or, do you pair another wine that better suits the kobe beef AND can complement the pinot noir syrup?
Depends on how the Kobe is prepared. While the same Pinot may compliment the flavors in the side dish, it should not be overwhelmed by the beef. A nice Napa Cabernet or Bordeaux may prove to be a better compliment to the beef and the meal overall.

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