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+--- Thread: beef tongue/ wines (/thread-271.html)
- kim83 - 02-16-2006
going to a dinner party that is serving
beef tongue and root vegetables..
any wine suggestions?
red, definitely, but what kind?
malbec?
- Innkeeper - 02-16-2006
Hi Kim, and welcome to the Wine Board. Most tongue that I've had were served with a sweet sauce (with raisins and such). A not so big (strong) Red Zinfandel would work with such a dish. Ask your retailer for one made in the Claret style.
- Kcwhippet - 02-16-2006
Welcome to the Board, Kim. Well, tongue is not, I repeat NOT, one of my favorite dishes. I believe I've had it maybe three or four times. Once, a few years ago, I had it in a San Francisco restaurant and the sommelier told me the best match is Cabernet Sauvignon. That is, unless it's pickled or cooked sweet and sour, then you're on your own.
- Thomas - 02-16-2006
Zinfandel mostly, but one of those fruit forward, jammy Pinot Noirs might do too. That'll make one less on the market [img]http://www.wines.com/ubb2/smile.gif[/img]
[This message has been edited by foodie (edited 02-16-2006).]
- Oenotheque - 02-17-2006
I would pick something that I could have 2 full bottles of prior to having to eat that. On a more serious note I would think that a terroir driven earthy Chateauneuf could save said dish as well