THE PILGRIM
Member
Ain’t no Sin to drink a little Zin!
What wine to serve with prime rib?
- Thread starter targetchief
- Start date
Me too. Don't know if it's"old vine" for sure, but my wife and I got hooked on 7 Deadly Zins from Michael David Winery. It's about $14 around here, is smooth, almost silky? with a full-bodied flavor and lingering taste in the mouth that goes on and on.
It's our go-to red for sipping or beef.
How about grape juice and grain alcohol, mixed to suit?
UncleEd
Member
This! Or has also been suggested a pinot noir.
What Wine
and i say again , what a great site . answers from some that appear to know wine , what goes with what , and some that don't know anything about wine but can join in the banter and lighten things up . the fact that all are welcome , silly , serious or oblivious . that's for all to ponder and is accepted as appropriate by all . glad to be here .Merry CHRISTMAS all . God Bless , kenny , texas
and i say again , what a great site . answers from some that appear to know wine , what goes with what , and some that don't know anything about wine but can join in the banter and lighten things up . the fact that all are welcome , silly , serious or oblivious . that's for all to ponder and is accepted as appropriate by all . glad to be here .Merry CHRISTMAS all . God Bless , kenny , texas
I was left in charge of Thanksgiving dinner, so I went unconventional with
rib-eye steaks. Picked up a bottle of Cooks California champagne. It was
only about six bucks. Pretty good. No complaints.
PS I still use the old PS1 in the background, mostly for word processing.
rib-eye steaks. Picked up a bottle of Cooks California champagne. It was
only about six bucks. Pretty good. No complaints.
PS I still use the old PS1 in the background, mostly for word processing.
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My stamp of approval.....
Good choice.
signed,
RWSmiff - Certified firearms expert and Sommelie're.
And if you believe this.........
Good choice.
signed,
RWSmiff - Certified firearms expert and Sommelie're.
And if you believe this.........
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MD 20/20
Mogen David 20/20 (aka "Mad Dog" 20/20)...after drinking enough of this your prime rib will be the "best" they ever ate...I have seen what it does to my friend...
Mogen David 20/20 (aka "Mad Dog" 20/20)...after drinking enough of this your prime rib will be the "best" they ever ate...I have seen what it does to my friend...
Texas Star
US Veteran
I agree with the suggestion of Cabernet sauvignon and the Columbia Crest/Ch. Ste Michelle idea was good. You don't need to spring for a fine Bordeaux, especially if your guests aren't sophisticated enough to appreciate it. If you want to go that route, I recommend a Classified Great Growth from St. Julien like Chateau Ducru-Beaucaillou, Chateau Beychevelle. If I had won a sweepstakes, I'd buy some Chateau Latour. My son gave me a bottle once. Always been too frugal to buy it on my own.
Ch.Haut Brion is also in that class.
Australian Cabs can be very good,and bargains like Lindeman's Bin 45, and the best Chilean Cabs are terrific and should be around $15.
Bear in mind that these firm red wines need maturing before serving. Give them at least four to five years in the case of $10-15 ones on average. Serve one before its time & you'll find it too tannic and not yet developed. Most restaurants are guilty of this.
Shiraz from Australia or South Africa can be good, if a little spicier than Cab. sauv. or Merlot. Some of the Chilean Merlots have excellent reps. One bottler is Ch. Santa Carolina.
Good luck. You really need to keep red wine on hand, aging in your cellar, even if it's just a cardboard box in a cool closet.
With the aging thing in mind, I might get Sutter Home Cab. from CA. It's often pretty ready to drink when sold. You can buy in four - packs of small bottles and try it. Not as grand as the others named, but a nice red at a good price. Your grocer may have it.
Ch.Haut Brion is also in that class.
Australian Cabs can be very good,and bargains like Lindeman's Bin 45, and the best Chilean Cabs are terrific and should be around $15.
Bear in mind that these firm red wines need maturing before serving. Give them at least four to five years in the case of $10-15 ones on average. Serve one before its time & you'll find it too tannic and not yet developed. Most restaurants are guilty of this.
Shiraz from Australia or South Africa can be good, if a little spicier than Cab. sauv. or Merlot. Some of the Chilean Merlots have excellent reps. One bottler is Ch. Santa Carolina.
Good luck. You really need to keep red wine on hand, aging in your cellar, even if it's just a cardboard box in a cool closet.
With the aging thing in mind, I might get Sutter Home Cab. from CA. It's often pretty ready to drink when sold. You can buy in four - packs of small bottles and try it. Not as grand as the others named, but a nice red at a good price. Your grocer may have it.
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OP
Thanks for all the responses. Keep them coming. Just the wife and I for Christmas eve so I will probably pick 2 from your suggestions. I knew this bunch would come thru with some great ideas both serious and humorous. Thanks again.
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Sent from my SM-J737V using Tapatalk
Daniel Howe
US Veteran
I understand a good red wine is to be served with red meat. I'm not a wine drinker so I would serve Crown Royal on ice.
I'm a "whatever you like" kind of wine guy..................
are you trying to impress someone ( aka a special lady) or just feeding a bunch of wine swilling family?
are you trying to impress someone ( aka a special lady) or just feeding a bunch of wine swilling family?
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I'm a "whatever you like" kind of wine guy..................
are you trying to impress someone ( aka a special lady) or just feeding a bunch of wine swilling family?
My sisters-in-law are the biggest bunch of wine-swilling wenches you'll find anywhere. They get the Cardboardeaux. They don't care, plus otherwise they'll drink up my gun budget a couple of times over.
I've discovered it actually keeps the drama in check if they are kept well lubricated.
It is your dinner party so serve what you like to drink: red wine, white wine, pink wine, champagne, water, soda pop, etc. The guest get to drink what they are served and if they aren't happy about it, so what..
I've never had any but have heard/read that Costco has some excellent value vines under their private label. Anyone try them?
Bill Bates
Member
A Pinot Nior is never wrong. These days I think the best Pinots are coming out of Oregon's Willamette Valley. I really enjoy Ponzi.
If you want a nice richer, a little sweet and very fruit forward you might go with a California Pinot like Meiomi. Most of my non-wine drinking friends seem to really enjoy this one. It doesn't requirer much from the drinker.
If you want to break a bit from the herd try a good Argentina Melbec. There are a bunch of really approachable bottlings in the $10-20 range.
I know conventions says to go with a Cab or Merlot but I find they can kind of over power the subtle softer flavor of a nice rare to medium rare prime rib. I'm not saying that they are a poor choice but I just prefer something a little less tannic like a Pinot.
If you want a nice richer, a little sweet and very fruit forward you might go with a California Pinot like Meiomi. Most of my non-wine drinking friends seem to really enjoy this one. It doesn't requirer much from the drinker.
If you want to break a bit from the herd try a good Argentina Melbec. There are a bunch of really approachable bottlings in the $10-20 range.
I know conventions says to go with a Cab or Merlot but I find they can kind of over power the subtle softer flavor of a nice rare to medium rare prime rib. I'm not saying that they are a poor choice but I just prefer something a little less tannic like a Pinot.
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I have had a lot of the Cab, which now comes in boxes. It really is pretty good, especially for the price.
hoosierone
Member
Cabernet Sauvignon or Pinot Noir. I open mine before dinner so they aren't too cold.
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Pinot Noir really is a safe bet. It's the wife's favorite, and she's really not a red wine person. Either of the La Crema Pinot Noirs...Monterey or Sonoma but she gives the Sonoma a very slight edge. It's what she's drinking while I'm working my way through a box of Cardboardeaux and when the sister-in-laws aren't looking.
Pricing is all over the place. Usually $20-$25 but we went into a Kroger on a trip to Houston and there it was....$11.89. The wife took all they had.
Pricing is all over the place. Usually $20-$25 but we went into a Kroger on a trip to Houston and there it was....$11.89. The wife took all they had.
