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Beef carpacciao - what to drink?


#1

Tonight, chez Lapin… Beef carpaccio. OK, not so much ‘carpaccio’ as finely sliced raw sirloin (freeze for 30 mins, easier to cut) - with home made french fries - pickled shallot, celery greens & parmesan shaves. I’m the only one who eats it - a tad Hannibal Lecter for the rest of the family

Once I had it in Le Havre with roasted bone marrow and and a parsley salad. Fantastic.

Perfect Friday night supper. But what to drink?

I have a St Emillion Grand Cru open, but it doesnt cut the mustard. What do the members suggest?


#2

Hi, I like it with a mature Pinot Noir. Cote de Nuit or similar.


#3

Etna? Xinomavro?


#4

If it were Steak Tartare (with which there must be similarities) one might chooses Dolcetto or Valpolicella in red or, in white, an unoaked Chardonnay.


#5

Dolcetto - would have been my 1st choice (but none in the wine rack) or maybe a cab franc.


#6

Dolcetto or Barbera. Failing that a Beaujolais or red Loire?


#7

I love Carpaccio. You see it everywhere on the continent but never here in the UK.

Even the local organic high welfare butcher gave me a funny look when I told him I wanted some beef to eat raw.


#8

Many thanks for suggestions. Happy coincidence but I’m going through Stevenage today. Xinomavro Jeunes Vignes, Thymiopoulos 2018 looks interesting - never tried a Greek red before. Definitely get some Beaujolais & Dolcetto now that summer has arrived. Loire reds I have a few, am drawn towards older vintages & TWS stock are mostly younger.

The carpaccio incidentally was excellent - totally depends on the quality of the steak. Not cut too thin that you cant taste it.