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+--- Thread: Wind & Food match (/thread-550.html)
- Max Schindler - 03-13-1999
Wine to go with brisket with portobello mushrooms and dried cranberries...thank you
- Karena Shannon - 03-14-1999
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 - 03-14-1999
A good Zin should handle it as well...Ferrari-Carano, Sausal, A. Rafanelli could all work.
JDM
- Randy Caparoso - 03-16-1999
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 - 03-17-1999
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.