Help with Pairings

[Surrational24]

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]

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]

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]

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).]