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+--- Thread: prime rib again (/thread-111.html)
- Georgie - 12-08-2003
Christmas dinner is at my house and the troops have requested a standing rib roast. The other day I bought a 2000 Hogue Cabernet Merlot. That should go well, shouldn't it? I'll pick up a bottle or two of something else, also. Only three or four wine drinkers will be there
Hmmm, just found Bucko's notes on this from last winter. He called the tannins "green and chewy." Maybe I'll leave this one in the bottle. I have some other good suggestions from folks on this board for prime rib...Geyser Peak Merlot, Kendall Jackson Cab, Vinter's Reserve, Hogue Merlot, Jacob's Creek Cab., and Ripasso Valpolicella. Perhaps I'd do better to look for a couple of those.
[This message has been edited by Georgie (edited 12-08-2003).]
[This message has been edited by Georgie (edited 12-08-2003).]
- Innkeeper - 12-08-2003
I think a Loring Pinot would be perfect.
- hotwine - 12-08-2003
Dunno how you prepare your prime rib, Georgie, but would consider an upgrade of a notch or two, especially since only 3-4 of those present will be wine drinkers. One of the inexpensive 2000 Bordeaux that we've posted on lately would work nicely, like the Ch. Malescasse. That thing that I posted on yesterday with a nose like a wild hog would work, too, if you decanted EARLY
(Dunnewood "Signature" Napa Valley Merlot).
[This message has been edited by hotwine (edited 12-08-2003).]
- Georgie - 12-08-2003
Yeah, it's Christmas dinner, after all. We should splurge a little. I like Pinot Noir, and I've never tasted a Bordeaux. Thanks for your help guys.
- hotwine - 12-09-2003
Suggest you try a bottle well before Christmas dinner, so you'll know what to expect. Some surprises are fun, but those that spoil a nice dinner are definitely not.