Wind & Food match

[Max Schindler]

Wine to go with brisket with portobello mushrooms and dried cranberries...thank you

[Karena Shannon]

Hmmm, brisket with portobellos, so something earthy, and then there's the cranberries---usually pretty acidic---I'm going to recommend an older Chianti with this dish.
Botofogo (Roberto Rogness), a frequent contributor to this forum, should have no problem suggesting several choices.

[Jerry D Mead]

A good Zin should handle it as well...Ferrari-Carano, Sausal, A. Rafanelli could all work.

JDM

[Randy Caparoso]

Bravo! In my mind, both Zinfandel and Chianti /Sangiovese are perfect when faced with the issue of dried, sweet berry taste and the presence of higher acidity in a fatty beef context. In our restaurants -- which feature Asian influenced foods (i.e. lots of sweet/sour situations) along with French sauces -- sugar/acid/tannin juxtapositions are common wine "probs." Also consider these curves: an Australian sparkling Shiraz or Chambourcin (which combine acid, fruitiness and light tannin), a slightly chilled Dolcetto (for more simplicity), or Sancerre rouge (Pinot zesty and cherry fruitiness). Not necessarily better choices, but certainly out of the ordinary!

[Max Schindler]

My thanks to Karena Shannon, Wine Curmudgeonand Randy Caparoso. We used a Martinelli Zinfandel and it was perfection with the brisket/portbello mushrooms & dried cranberries. Again...many thanks.