Wine pairing with Korean-style stew

[Scoop]

I'm entertaining this weekend, and I've decided to make a Korean-style beef short rib stew which calls for that special Korean ground red pepper. It's a great, hearty cool weather dish, peppery of course and sporting some heat, but not 4-alarm hot. Asian comfort food. We've made it several times to good effect. Previously, I paired it with a Provencal red(Cab/Syrah blend), which worked pretty well, and a young Zinfandel (also not bad). Since we're having company, I'm looking for an alternative suggestion -- that "optimal" pairing for a special occasion (in the $20 to $30 range).

Any suggestions would be welcomed.

Scoop

P.S. We'll serve the stew with rice and carrots sauteed with tarragon and a butter/olive oil mixture. The other courses we've taken care of.

[team]

Where is Randy when we need him?!

[n144mann]

He is in Florida till this weekend! [img]http://216.122.9.155/ubb2/smile.gif[/img]

[Bucko]

A nice Chataneuf du Pape would go nicely. The hot pepper is the hard thing to match. Surprisingly, a Champagne, Sparkling Wine, and in this case, with the red meat, a Sparkling Shiraz would go very well. The latter is a novel wine and will definitely generate discussion.

Bucko

[team]

Good suggestions, Bucko, and re the red champagnes there are two good ones made in California though they are both difficult to find...both are labeled Rouge and both are made from Pinot Noir and with just enough dosage to handle that sugar. Korbel is one; Thornton is the other.

[Scoop]

Thanks for the suggestions Bucko. I was gravitating to the Rhone in any case, so Chateauneuf du Pape will probably be the choice.

But I was intrigued by your sparkling shiraz call as well. If I happen to stumble on one...

Cheers,

Scoop

[Scoop]

After discussing the meal with my wine merchant -- who dissuaded me from the CNP -- I went with Bucko's suggestion for a sparkling rose' with the red pepper infused Korean beef short rib stew. It was the right choice!

I chose an Italian version, Berlucchi's Cuvee Imperiale Max Rose' (NV), which was nicely off dry (bordering on sweet)and full of light plummy fruit, a delicious and cooling counterpoint to the stew.

It was a big hit around the table.

(BTW, to keep things light before the stew, we started off with fresh herbed goat cheese on petit toasts and the Deboeuf 1997 Domaine de la Seigneurie Julienas, which is a classic Cru: nice berry fruit, balanced and light-bodied but with a pretty long finish. We carried the Julienas over into the first course, which was a timballe of pumpkin sage risotto.)

So, hats off to you Bucko for the great pairing!

Cheers,

Scoop

[Bucko]

So, hats off to you Bucko for the great pairing!
*************
I screw up and do something right on occasion...... glad you enjoyed the match.

Bucko

[Randy Caparoso]

Bucko,

Ditto... and congrats!

Randy