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+--- Thread: What to drink with Beef, Radicchio, etc.... (/thread-465.html)
- quijote - 04-08-2003
A friend of mine is making dinner as I type, so perhaps it's too late to ask, but....
The menu looks like: field greens with tarragon vinaigrette, ravioli in saffron cream sauce, a beef-radicchio dish (?), and asparagus.
Here are the reds that I have on hand: a Barbera d'Alba, a Sangiovese, several Riojas, a Gigondas, a Cotes du Rhone, some Aussie shiraz, Canadian pinot noir and baco noir....
The whites include a California chard, an NZ sauvignon blanc, an Albariño from Spain, Riesling from Germany and Washington....
My gut feeling is to go with the Barbera d'Alba or the Sangiovese for the entree, and maybe the chardonnay for the ravioli....?
Thanks for your ideas....
-Q
- quijote - 04-08-2003
My friend just told me that the beef/radicchio dish also has some ground black pepper. Would a Barbera d'Alba be okay? Or is this food for something along the lines of a tempranillo or shiraz?
- hotwine - 04-08-2003
The Barbera will do just fine.