Help with food-wine match

Matt P · Post by **Matt P** » Wed Jun 29, 2005 12:15 pm

Hi all

Need some quick advice. I've got the outlaws coming for dinner tonight and am doing chargrilled tuna with saffron rice, stuffed artichokes and baked roma tomatoes.

The problem is that they only drink red and I don't know what I can serve that won't overpower the tuna.

Pinot is a no-go as I really don't like it (as much as I've tried).

The only thing I can think of is a cooler climate red like a Delatite Merlot......

Oh heck - I'm clutching at straws here!

Any advice/suggestions?

Cheers

Matt

Petaluma · Post by **Petaluma** » Wed Jun 29, 2005 12:35 pm

I would deffinatly go cool climate. A Yarra Valley Shiraz or light Cabernet.

How about a Chianti? Italy has something for every food.

lantana · Post by **lantana** » Wed Jun 29, 2005 12:35 pm

Matt P,

Anything that doesn't have aggressive tannins should do the trick, try Cullens Ellen Bussell Red 2002 if it's still around.

P.S. I think you should persist with Pinot Noir & Tuna, try Stoniers standard label

Good luck lantana

Guest · Post by **Guest** » Wed Jun 29, 2005 12:59 pm

If you can't get a good older Pinot, then give beer a lighter bodied beer a go!

cheers,
Simm

Nayan · Post by **Nayan** » Wed Jun 29, 2005 1:00 pm

Matt,

Go a Dolcetto d'Alba, if you can find one. Icardi make a very good one.

Regards

Nayan

Matt P · Post by **Matt P** » Wed Jun 29, 2005 1:06 pm

Thanks for the ideas guys - much appreciated.

Will have a hunt around & see what I can find. I like the idea of an Italian wine - particularly the Dolcetto. Will see if I can get some from the local cellar as I don't have any in mine.

Cheers

Matt

MatthewW · Post by **MatthewW** » Wed Jun 29, 2005 2:04 pm

Another possibility might be a Cotes du Rhone.

Matthew

Rooview · Post by **Rooview** » Wed Jun 29, 2005 2:38 pm

Chargrilled tuna matches remarkably well with a good, fruity merlot.

For less than $20 you can find an 2001 Irvine Springhill Merlot - exceptional value for money. Plum, cherry, tobacco, round and supple taninns.

If you're heading slightly upwards (sub $40) Katnook Estate Merlot 2000 is another great choice.

Stay away from the "bigger" merlots - Henschke's Abbots Prayer, Irvine Grand Merlot and Petaluma Merlot 2001 - they'd probably overpower the tuna...

Good luck!

Gary W · Post by **Gary W** » Wed Jun 29, 2005 3:42 pm

Chianti ..failing that a decent Aus Sangiovese like Pizzini
GW

Guest · Post by **Guest** » Wed Jun 29, 2005 5:24 pm

Agree on Chianti

Red Bigot · Post by **Red Bigot** » Thu Jun 30, 2005 7:57 am

In the Red Bigot household, with Atlantic Salmon it's usually a cabernet or cab-merlot blend with a bit of age, something like (all 96) Mildara White Label 0r Brookland Valley Cab-Merlot, Leasingham Bin 56 Cab-malbec, Redman Cabernet or Tollana TR222. :-)

Guest · Post by **Guest** » Thu Jun 30, 2005 1:35 pm

Matt,
What did you finally decide on for wine? Did it work?

Paul

Matt P · Post by **Matt P** » Thu Jun 30, 2005 5:59 pm

Finally went with the Chianti.

Not the best example of the variety, but certainly not the worst either.

Surprisingly there was no danger of the wine overpowering the tuna. In fact next time I would comfortably serve a bigger red as long as the tannins were a bit restrained. Maybe a '91 389.....if only I had some :roll:

Thanks for all the advice - much appreciated

Matt