+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: Help with Pairings (/thread-489.html)
- Surrational24 - 10-23-2000
Looking to pair a wine with the following main course... English Cut Beef Roast basted with french onion soup. Any Suggestions would be helpful.
- Innkeeper - 10-23-2000
Hi Surrational, and welcome to the Wine Board. Not familiar with the dish you are describing, but with a little analysis could make a recommendation or two. First idea, would go for an approachable Rhone. Just today one of good guys recommended: 1998 Paul Jaboulet Aine's "Les Jalets." This is a great suggestion, and you can find more information under the "Rhone" thread below. Another good idea is an Argentine Malbec Mendoza with a "little" oak. If you want something more traditional (say Merlot or Cabernet Sauvignon), you might ask your local merchant for a "ripe" Pomerol or St Emilion; which are heavy on the Merlot and light on the Cabernet.
- ltmikey - 10-26-2000
Careful, Innkeeper. Many Saint-Emilions contain more Cabernet than Merlot, and Pomerol can be over 50% Cabernet Franc. That doesn't mean your suggestions won't work, by the way. I think any firm red from a great number of countries will work but this is such a curious combination that I'd really have to taste it to determinate an exact match. I'm interested so please surrational, let me know how the onionsoup affected the meat.
Mike
- mrdutton - 10-26-2000
I would'nt think that the use of the onion soup would NOT affect the meat any differently than preparing a nice roast cooked with garlic and onions and serving it with a rich brown gravy along with the onions.
A Rhone red should match nicely, I'd think.
[This message has been edited by mrdutton (edited 10-26-2000).]