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joeyz6 · 12-10-2002, 09:42 AM,

Any recommendations?

Thanks.

joeyz6 · 12-10-2002, 12:52 PM,

for a wine accompaniment, that is ...

wondersofwine · 12-10-2002, 01:54 PM,

A buttery Chardonnay if you wish to match the butter in the sauce--a chablis or dry German or Alsatian wine if you want to cut through the buttery sauce with some acid. I could see going either direction.

Innkeeper · 12-10-2002, 03:16 PM,

A good chardonnay would be a Rully, I would also go with a Vouvray such as I posted under Loire today.

Scoop · 12-10-2002, 04:58 PM,

A nice Bordeaux white (e.g. a Graves), with a healthy dose of Semillion (to go with the Sauv Blanc and Muscadelle) would split the difference on the butter vs. acidity gradient. Rich without being cloying.

Cheers,

Scoop

joeyz6 · 12-11-2002, 06:56 AM,

Thanks for the suggestions. I ended up going with Vouvray because that was the only one I had on hand. It worked well, although I think the buttery chardonnay might have suited my taste a little better.
The sauce I made was very buttery.

joeyz6 · 12-18-2002, 07:04 AM,

I made this again last night, but no wine this time (I'm taking a break for a couple of days). Anyway, I am seeing first-hand what Scoop was saying about the butter vs. acid element; it really depends whether the butter or the lemon flavor is dominant. Last night, for example, the lemon flavor was a little stronger than the first time. So a sauvignon blanc probably would have worked better. But if I go lighter on the lemon and let the butter control the flavor, a Macon or one of the other suggestions would work. Next time I make it I'll try to balance it out and drink a Graves.

[This message has been edited by joeyz6 (edited 12-18-2002).]

Thomas · 12-18-2002, 09:13 PM,

Good idea, but I am concerned that you are taking a "break for a couple of days". Don't let your liver win!!!

joeyz6 · 12-19-2002, 11:19 AM,

I know what you mean foodie; also I don't want to waste my time over here. I won't be able to get such a good QPR forever.

In any case, that 'break' ended up lasting 24 hours, as last night I opened up a Bordeaux to go with that steak au poivre that I posted about last week. It worked much better than the Saumur, although I was a little disappointed with the wine. Low in alcohol (12.5 percent) and was kind of lean despite having some nicely smoothed-out tannin (it's a '97).

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