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+--- Thread: dinner on Friday (/thread-130.html)
- njjchiro - 01-15-2004
We are having a frind and his wife over for dinner tomorrow, I plan to serve a seared sea bass with a cool tomatoe salsa for the first course I'm thinking on serving a Stags Leap chardonay (2000)with this.
Main course is porterhouse with a wine reduction sauce, grilled asparagus and garlic mashed. I'm looking for some suggestions. I have the following:
1.)BV GDL "97"
2.)Gallo Barrelli Creek "99"
3.)Silver Oak Alexander Valley "99"
4.)Artesia(?SPelling)Cab. "99"
So folks, what do you suggest??? By the way, I haven't tried any of these wines as yet, so it will be a "virgin" experiance for me!
- Innkeeper - 01-15-2004
Because of the acid in the tomatoes I would recommend a sauvignon blanc (one from New Zealand or South Africa would be nice) with the bass.
May be overuled by someone, but don't think any of the cabs are ready. Would go with one of the "ready on release" cabs from Oz such as Bleasdale 'Mulberry Tree' or Nugan Family Cabernet.
- Kcwhippet - 01-15-2004
Just a quick note on the wine reduction sauce. Be careful of the wine you use in the sauce, because the temptation is to use a Cab because that's what you'll probably be drinking with the steak. However, if you do use a big, oaky Cab, you run the risk of having the sauce taste like a hardwood floor reduction. Best to go with a young Syrah based wine. Bonny Doon's Big House Red would work very well. Personally, I'd go with the Gallo or the Artesa to serve with the meal because I like my Cabs younger, though IK's suggestions are good, too.
[This message has been edited by Kcwhippet (edited 01-15-2004).]
- hotwine - 01-15-2004
I wouldn't spend any of those cabs yet.