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+--- Thread: dinner (/thread-270.html)
- Valerie - 08-31-1999
In two months, I'm serving a five course meal, so I'm collecting my wines now, starting with the main course wine, which will be served with roasted beef tenderloin marinated in white wine sauce, served with a madeira in brown sauce. Would Covey Run 1995 Whiskey Canyon cabernet sauvignon go good with that, or any suggestions would be appreciated, thanks!
- Jerry D Mead - 09-02-1999
Whiskey Canyon Cab is a dandy and should work fine....what I don't understand is why you marinate red meat in white wine that's going to be served with a brown sauce and red wine?????
- RickBin389 - 09-02-1999
I dont quite understand the logic of the white wine marinade - especially with beef tenderloin - i might suggest an herb/spice/oil rub before just before you roast the tenderloin......what are the other courses??? if you need recipes or ideas , e-mail me.
regards....
- Valerie - 09-02-1999
Since you are interested, the recipe is from Julia Childs. I don't know how much that explains, but the marinade calls for a dry white wine, cognac, truffles, peanut oil, and other assorted seasonings. While roasting, you reserve the marinade, boil it down to a quarter cup and then cook it with madeira and brown sauce. The final result is a spoonful of the sauce spooned over the tenderloin before serving. I plan to use Portebello mushrooms along with it. Delicious! Keep an eye on me, as soon as I figure out the rest of the course I'll be asking more questions as I am a major amateur when it comes to wine. One more question, Where can I find a good winery around the Orange county area if any? And does Covey Run exist here? Thanks for the help.
[This message has been edited by Valerie (edited 09-02-99).]
- Randy Caparoso - 09-02-1999
When we were first married 23+ years ago, my wife cooked faithfully from Julia Child -- I did the wine matching -- and so I remember having variations of this. White is actually preferred in the marinade because it doesn't discolor the meat so much, yet you still get the same wonderful winey flavor. The tenderloin and reduction of natural juices definitely make this a red wine dish.
I think the Covey Run is nice and soft enough for this dish, which has a touch of sweetness from the Madeira and caramelized touches in the roast. The thing to remember is that if you are serving a Cabernet Sauvignon, just make sure it is not too big and seriously high in tannin -- otherwise the bitter elements will fight with the sweetness (the wine will taste too dry, and the dish to caramely). Wineries like Chateau Souverain, Beaulieu (their "Rutherford" bottling), Kunde, and Justin make beautifully soft yet rich, almost sweet toned Cabernets.
But because the tenderloin is a particularly low fat cut, an especially good choice in wine would be a good, rich, yet velvety smooth Pinot Noir -- particular full, sweetly scented, serious ones from Oregon (a Ponzi "Reserve," Cristom, or WillaKenzie), Santa Barbara (Au Bon Climat, Babcock or Lane Tanner) or the Russian River Valley (Williams Selyem, "J," or De Loach "OFS"). The portobello mushrooms make Pinot Noir a particularly ideal match (both elements bringing out the earthy, aromatic qualities in the other).
- Jerry D Mead - 09-03-1999
Covey Run is distributed in California...a couple of really good wine merchants to check out in Orange County, California are The Wine Club in Santa Ana and Hi-Time Cellars in Costa Mesa...both of which are good about special ordering things they don't have...or at least they used to be when I lived there a hundred years ago.
P.S. Randy...Did you get a taste of the Santa Cruz Mountain Vineyard 1995 "Estate" Pinot? There was only 100 cases of the vintage and all went to the mailing list...Ken's best since the spectatular 1975 and 1977.
- Randy Caparoso - 09-03-1999
No, Curm. And I don't know when I'd ever get the opportunity -- sounds extremely rare and coveted. But I'll look for it next time I'm hanging out on the West Coast (in mid Oct.). Thanks for the tip!
- Valerie - 09-08-1999
Okay, here it goes: I plan to serve seared scallops marinated in lemon and olive oil (garlic and basil will also be used). I guess a sauvignon blanc would compliment the scallops but which kind?
Second course will be cream of artichoke soup, which contains armagnac, heavy cream, hazelnuts, celery, olive oil and artichoke hearts, all pureed.
Third course will be a spinach salad with smoked chicken, apple, walnuts, and bacon-what exactly is a Beaujolais? it was recommended.....
I've already described main course, for dessert it will be a white chocolate mousse served with strawberry sauce. I'm looking for a port or dessert wine, suggestions appreciated. Thanks!
- Valerie - 09-08-1999
oops
[This message has been edited by Valerie (edited 09-08-99).]
- Randy Caparoso - 09-09-1999
Well, Valerie, by asking "which kind" of Sauvignon Blanc, you're asking for complicated answers. So you get what you wish for:
1. If, by your own taste and design, the lemony tart quality will predominate in the scallops, then you should go with a more lemony, crisper style of Sauvignon Blanc such as Pouilly Fume or Sancerre from France. But if you intend to subdue the lemony taste with the olive oil, and thus bring out nuances of garlic and basil instead, then a moderately acidic Sauvignon Blanc such as one from California (by Robert Mondavi, Duckhorn, Murphy-Goode, or any number of other excellent producers) would probably do better. Think of California as being more "Mediterranean" in climate -- and garlic and basil always makes dishes more Mediterranean. Consult your friendliest wine retail specialist for advice on specific brands.
2. Smoked chicken, even in a spinach salad, calls for a white wine with some smokiness (from a little bit of oak aging); also one with moderate flesh and fullness to click with the bacon, yet a little bit of acidity to balance the vinegar you're sure to use in the dressing. An ideal choice would be a Pinot Gris from either Alsace, Oregon, or California; although personally, I tend to lke a good, bone dry rose from France (Tavel) or a "Vin Gris" of Pinot Noir from California (or a Pinot Noir-based Marsannay Rose from France if you're super adventurous). Again, consult your retailer.
3. Chocolate mousse with strawberry sauce. My, my -- sounds like a highly personal combination of favorite foods. It's also a tough match with most sweet dessert style wines. I personally like Banyuls from France (a sweet, raspberry scented, fortified red similar to Port), but you might also want to request Justin's fortified "Obtuse" from California (has beautiful strawberry/cherry red fruitiness). Barring that, a light, half-bubbley (what they call "frizzante") Moscato from Italy would probably do just fine for washing it all the way.
4. But do consider a good $20 to $35 Oregon or California Pinot Noir for the beef!
- Randy Caparoso - 09-11-1999
Valerie, happened to be scrolling through and noticed your question about Beaujolais wasn't answered. Sorry. Beaujolais is a type of red wine from the region of Beaujolais, in the lower part of Burgundy in France. They use only the Gamay Noir grape by law, and the result is generally a very soft (low tannin) fruity wine (flavors of strawberry and other red fruits, and more perfumey purpley/black fruits like plums. Beaujolais also has a touch of zesty natural acidity, which is why Burgundians often drink it with weird things like eggs scrambled with balsamic vinegar, and maybe chives and bacon bits (for lunch or dinner, not breakfast!).
I'm sure that you read somewhere that Beaujolais can be good with salads, and it's true -- but for me, mainly if you use things like warmed, rich, winey red wine or balsamic vinegars. Sherry vinegar if augmented with meats like pork, crispy charred beef, chopped gizzards, etc. Therefore, it would probably do just fine with your spinach chicken salad. But do use a good, dark, aromatic vinegar with mild olive or walnut oil. As for the Beaujolais, select a good brand of Beaujolais Villages or one of the softer "grand crus" bottlings sold under names such as Chenas, Julienas, Fleurie, St. Amour, Regnie, or (my favorite for these purposes) Chiroubles. Also make sure that it is a 1997 or younger (don't take chances with Beaujolais more than two and a half years old, since it is usually a red wine to drink young). Consult your retailer for recommendations -- telling him you need something young and very fruity since you'll probably serve it a little chilled (I recommend serving it about 60 degrees Farenheit, which means about an hour in the refrigerator).
Let us know how it goes!