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Thread: With steak?

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  1. #1

    With steak?

    So how many prefer wine with steak over whisky? I have been a wine drinker with red meat for a long time and I feel a little funny when I drink bourbon with my beef.
    Anyone else?

  2. #2

    Re: With steak?

    I like a peppery red wine -- say, Shiraz/Syrah or Zinfandel -- with steak (beef), but almost always use a bourbon-based marinade if I'm preparing it myself. Old Forester 86 or Ancient Age 80 or 90 are good examples for use.

  3. #3
    The Boss
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    Re: With steak?

    Old Forester 86 or Ancient Age 80 or 90 are good examples for use.
    This intrigues me Tim. Why do you use relatively low proof bourbons for marinade? I started using Booker's in my marinades some years ago, as I became convinced that high proof bourbons produce a more flavorful meat.

  4. #4

    Re: With steak?

    ...Why do you use relatively low proof bourbons for marinade?...
    Because if I don't use them as marinade, I have to drink them.
    Seriously, I figure the cooking is going to 'burn off' much of the flavor anyway. I find the lower-proof versions are still high-enough proof to tenderize, and still impart what bourbon flavor is going to remain after cooking. Seems like a waste of Booker's and suchlike, to me.

  5. #5
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    Re: With steak?

    Booker's has a nutty flavor that I find most disagreeable, so I don't drink it. It's damn good in a marinade however.

    I admit I've been working on this same bottle of Booker's for three years now. I don't frequently bourbon marinate red meat, and maybe use 3 or 4 oz's when I do.

    I do always have to have a snort just to see if I like it yet though.

  6. #6
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    Re: With steak?

    Persistance will someday pay off Jim, keep it up!

  7. #7
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    Re: With steak?

    Quote Originally Posted by TNbourbon View Post
    I like a peppery red wine -- say, Shiraz/Syrah or Zinfandel -- with steak (beef), but almost always use a bourbon-based marinade if I'm preparing it myself. Old Forester 86 or Ancient Age 80 or 90 are good examples for use.
    As a barkeep for a fine dining restaurant, I might also recommend one of the new Malbecs from Argentina. They're nice, dry, reds that rival Cabernet Sauvignon as a great "steak wine"!

    As for whiskey, if it's a BBQ'd steak, then yeah, I'll reach for a bourbon, something heavy and woody, like Booker's. Though I do admit that the Talisker 10-year scotch pairs pretty well with a good steak, too, particularly if it was dry-aged...

  8. #8
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    Re: With steak?

    Quote Originally Posted by boss302 View Post
    As a barkeep for a fine dining restaurant, I might also recommend one of the new Malbecs from Argentina. They're nice, dry, reds that rival Cabernet Sauvignon as a great "steak wine"!

    As for whiskey, if it's a BBQ'd steak, then yeah, I'll reach for a bourbon, something heavy and woody, like Booker's. Though I do admit that the Talisker 10-year scotch pairs pretty well with a good steak, too, particularly if it was dry-aged...
    Can you recommend a good malbec? I have thus far been underwhelmed with the examples of the varietal that I have tasted.
    Simplicity is the essence of universality - MK Ghandi

  9. #9
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    Re: With steak?

    Jeff, Have you tried Almos Malbec. I must admit this is the only Malbec I can recall having recently, and after years of working in wine-intensive restaurants, I have adopted a "just drink it" attitude.
    2010 Bourbonian of the Year

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  10. #10
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    Re: With steak?

    Having recently returned from 10 days in Argentina including 4 in the Mendoza wine region, I'll offer my opinion. As stated above, the malbecs tend to have a drier and sometimes short finish. If you're expecting a real fleshy rich finish like you find in some CA cabs, you probably won't find it in a malbec. None the less, we found many that we really enjoyed. Here are my opinions on some you might find here in the US.

    Catena Zapata makes a wide range of wines at various price points. Their "Catena" malbec is good at $18 and their "Alta" is very nice at $40.

    Acheval Ferrer makes great malbecs, but can be hard to find and a little pricey.

    Tikal makes many excellent wines including their malbec at $25 and a red blend (called "Amore" if I recall) at $20.

    O. Fournier makes a nice blend of tempranillo and malbec. Their "B Crux" is very nice and should run about $20.

    I was disappointed with Salenteins wines as I found their malbecs finish to be too short.

    Alta Vista makes a great reserve malbec for about $35.

    In summary, I'd try the Catena Malbec for $18 to see if you like a "typical" good quality malbec. You may find you simply prefer a cab with your steak.


    Coincidentally, I am planning on bringing some of these wines to Bardstown for the Sampler dinner.

    Randy

 

 

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