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White/rose matching challenge


#1

Got a challenge for tomorrow night’s dinner…

having pasta with a rich venison and pancetta based ragu sauce. Red matching is sorted, but we have two white or rose only drinkers…

Was thinking along lines of an Alsace Pinot Gris or a suitably assertive rose, maybe Provence/Southern France or Italian.

Starter is beetroot with goat’s cheese.

Thoughts? I am limited to what I have in my cellar or what I can snaffle at supermarket…I have quite a bit of Alsace in cellar, couple of bottles of rose, not sure they are leaping out at me though…


#2

A suitably rich Alsace Pinot Gris would work very well in my opinion.


#3

For the rose, I’d go for one of these (or whatever is equivalent in the supermarket):

my notes on the Tannat say ‘It’s nice but you kind of feel the grape wants to be a red and is a little disappointed.’ but I think it might therefore go well with that dish!

The two middle ones were fabulous with beetroot and feta salad.

if you have a sainsbury’s near you their taste the difference bordeaux rose is great and would work.

no clue on the white I’m afraid.


#4

A Tavel could handle this combo, I reckon. But depend on whether you got one. Failing that, a rich Alsace PG - as mentioned before- is definitely a good contender in my opinion.


#5

Thanks all for your input.

The Alsace PG is sorted as have several quite full on examples in the cellar.

Don’t have a Sainsbury’s nearby here, Morrisons, Tesco, ASDA and M&S all within a mile or so though.

Was in Morrisons anyway (picked up some of their rather good halves of Oloroso and Palo Cortado for myself and 2 aunts’ Christmas hampers). There was a guy reducing the price on most of the more upmarket rose so I hung around and he took two quid off a Southern Italian Primitivo based rose which was the nearest match to those which @tom highlighted above.

Sadly, @Herbster I have to report that the YellowTail rose was not being reduced :smiley:. So much dross rose or ‘blush’ on the lower shelves, presumably sells though :frowning_face:, however they do have some half decent provence stuff too, now at lower prices. The Oloroso was reduced to £5.50 a half which is a very good price for what is a very decent sherry.


#6

I was going to say Viognier (young Condrieu) for this, but I see you settled on the PG which is inspired and also better match to your beetroot and goats cheese course.


#7

Haven’t got any Viognier about at present, except a single bottle of quite old Condrieu which I’m not opening for this!

Red is going to be a Brunello I think, augmented and preceded by the remains of the wine for cooking it…


#8

Gosh, Venison with white or rose! I would suggest finding out what wines they like and serve those. I remember a sommelier once trying to tell my wife that she should not drink white wine with red meat. He got a very blunt response and she ordered what she liked to drink. On a slightly more practical note, I am thinking something quite mature - either Rhône or Burgundy. Another alternative could be a oaky Chardonnay from the new world.


#9

Timorasso! A match just made for it


#10

Well, in the end it was the Italian Primitivo rose, and a Morrisons Pinot Gris…which is wine I know they both like (one is my wife so I should know)

The rose was excellent with the goat’s cheese and beetroot starter. I didn’t have any with the ragu so can’t comment. However the PG was very good with it - the Morrisons wine, although entry level, is quite gutsy, and the inherent sweetness and body of it matched the venison well.

Not as good as this though…

which was a great match. Quite tannic on opening, even after a couple of hours decant, although it was a great foil for the richness of the ragu and the sweet dried fruit came across too.

Thanks agan for all suggestions.


#11

Poor you! Having to struggle through the Brunello with your venison ragu while others swigged the Pinot Gris to their hearts’ content.