LE BOCCE

[hotwine]

Cadell, a porterhouse and veal are quite different in their pairings with wines. Although the cuts come from the same critter, there's a big age difference between them, in that veal is from milk-fed, unweened calf, and a porterhouse is a large T-bone from a very mature animal. Although the BBQ pit will tend to equalize them, there are still differences in both flavor and texture of the beef to deal with. The veal calls for a rather delicate wine, like a German or Alsatian Riesling, due to the delicate sauces that are frequently served with it, whereas the steak needs a robust red. A Chianti (Sangiovese) can be used with the porterhouse, but Merlot, Cabernet Sauvignon and Syrah (especially a Rhone) are more traditional, as is a cru Beaujolais. If you want to stay with Chianti, that's OK, but at least try a Chianti Classico with the steak; it has more elegant nuances than the plain ol' Chianti, which can scrape the enamel right off your teeth in some versions. Check the Best Buys thread for some very recent notes on bargain Merlot and Cotes du Rhone (CdR).

Glad you're thinking BEEF, a subject dear to my heart.....