Pairing Burgundy with Rib Eye

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Sh@n A
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Pairing Burgundy with Rib Eye

#1 Post by Sh@n A » October 28th, 2018, 9:30 pm

Hosting a big steak dinner (think Rib eye more than Filet) and have the opportunity to bring in Burgundy for the event ($125/bottle price, although I could do a pour of $50/bottles and a pour of $200 bottles). Curious for any recommendations of nice burgundy to pair with a fatty steak & potatoes meal. Going with Bordeaux or Nebbiolo is not an option. I had a good Bourgogne at Le Relaise last week, for $30 at the restaurant.... this should be a pretty good dinner.

Question #1: Are there particular villages that pair better?
Question #2: Are there particular producers that pair better / should be avoided?
Question #3: Any particular bottles in the $50-200 range you would recommend?

I assume I'll be looking for 2015 - 16s, but perhaps can find 11s or 14s.

Thanks!
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Re: Pairing Burgundy with Rib Eye

#2 Post by Tom Reddick » October 28th, 2018, 9:41 pm

For steak and potatoes, a robust Gevrey-Chambertin is a good bet in my book.

Pommards and Cortons work well too, but since you are seeking young wines be sure to get examples that are likely to show well young. Parent's 2015 Corton-Renardes is showing very nicely now (much development in store- but drinking well in primary stage) and worth seeking for your price range. Jadot is a good example to avoid unless someone can give a specific rec based on recent tasting because their wines tend to be more austere young generally speaking.

Nuits St. Georges would be another good option. I have not delved much into 15 or 16 yet, but hopefully others can suggest producers whose wines are at least approachable now.
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Re: Pairing Burgundy with Rib Eye

#3 Post by Sh@n A » October 28th, 2018, 9:58 pm

How would you define "robust" -- any producers that come to mind? E.G., poking around a retail store, I see: 2011 Faiveley Mazi (Maybe too young?), 2016 Duroche Lavaut St. Jacques, 2012 Bart Clos Beze, 2012 Drouhin-Laroze Latricieres, 2015 Hubert Lignier Riotte (although this is MSD)?
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Re: Pairing Burgundy with Rib Eye

#4 Post by jcoley3 » October 28th, 2018, 10:04 pm

I had an 08 Serafin Gevrey 1er Fonteny with Hanger Steak tonight that was pretty lovely, so I'm inclined to agree with Tom about Gevrey and steak (though other villages will work fine, but Gevrey often has a subtle meaty note).

Of the producers you mention, I'd be most inclined to gamble on the Bart for vintage quality/accessibility, price and style. The Lignier Riotte should be brilliant, but I want to age Lignier.
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Re: Pairing Burgundy with Rib Eye

#5 Post by Jeremy Holmes » October 28th, 2018, 10:20 pm

Hi SH@N,

I actually don't reckon red Burg is great with steak, you need Bordeaux or Barolo. But if you have to go with red Burg look for a chewy Pommard or muscular Gevrey.

Cheers
Jeremy
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Re: Pairing Burgundy with Rib Eye

#6 Post by Tom Reddick » October 28th, 2018, 11:16 pm

Sh@n A wrote:
October 28th, 2018, 9:58 pm
How would you define "robust" -- any producers that come to mind? E.G., poking around a retail store, I see: 2011 Faiveley Mazi (Maybe too young?), 2016 Duroche Lavaut St. Jacques, 2012 Bart Clos Beze, 2012 Drouhin-Laroze Latricieres, 2015 Hubert Lignier Riotte (although this is MSD)?
I have not had many Faiveley since the big change (I liked them well enough before.) In old school days, I would say these are too young- but now, perhaps they would be approachable. Drouhin should work. And Serafin- as someone else suggested. I love Serafin- sadly they do not come to Texas anymore. Drouhin-Laroze or Lignier could work too, that particular bottling should be fine. The MSD grand crus would be a miss here, but MSD has its share of good rugged village and 1er cru bottlings.
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Re: Pairing Burgundy with Rib Eye

#7 Post by Doug Ackerman » October 29th, 2018, 12:01 am

For ribeye I'd probably go Northern Rhone, Bandol, Bordeaux or Brunello. Barolo from a tannic vintage is a good call too.

However, the question is about matching burgundy villages. I'd probably steer away from the more feminine wine producing villages of Chambolle and Morey (obviously many exceptions) and think more in terms of Gevrey especially if you want to spend $150/bottle. For more reasonably priced wines, I'd go NSG, Volnay or Pommard, Vougeot, Savigny. I'd avoid any peppery sauce...

Enjoy and report back. [cheers.gif]
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Re: Pairing Burgundy with Rib Eye

#8 Post by Mich@el Ch@ng » October 29th, 2018, 3:22 am

I had burg with prime strip earlier this year and the pairing was great. The wine was 2005 Rossignol Chevret.

Rossignol wines tend to be pretty big and the obvious one to pair with steak would be 2015 Nicholas Rossignol Pommard Epenots. This is drinking great atm.

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Re: Pairing Burgundy with Rib Eye

#9 Post by Mark Golodetz » October 29th, 2018, 7:07 am

Benchmark has 2 Jadot wines for you both 2006
Pommard Rugiens $50 and the CSJ. for $125
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Re: Pairing Burgundy with Rib Eye

#10 Post by jeff ostroff » October 29th, 2018, 9:50 am

Just about any red 2003 Jadot should work from $50 and up.

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Re: Pairing Burgundy with Rib Eye

#11 Post by Richard T r i m p i » October 29th, 2018, 10:17 am

Doug Ackerman wrote:
October 29th, 2018, 12:01 am
For ribeye I'd probably go Northern Rhone, Bandol, Bordeaux or Brunello. Barolo from a tannic vintage is a good call too.
Hard to disagree Doug. Don't forget the Chianti and Steak Fiorentina pairing.

A village Burg might struggle to pair well, but I like the Jadot 1er suggestions that Mark made: Rugiens (Pommard) and CStJ (Gevrey). Somewhat youthful and fairly dense/chewy. A darker Corton or Ech could work.

Hope you, Michele, the family and vines are all doing great.

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Re: Pairing Burgundy with Rib Eye

#12 Post by Sh@n A » October 29th, 2018, 10:45 am

Thanks for the suggestions. I expected a stronger Burgundy response, although didn't know what it would be. Had a steak frites with a Bourgogne Rouge for $25 at Le Relaise Entracote in NY... enjoyed it... and was curious how folks would go upmarket with it. Hoping to purchase from a local NY store to throw some business to folks, so no easily accessed old Jadot, but that was a pretty great idea at Benchmark worth consideration - thanks.
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Re: Pairing Burgundy with Rib Eye

#13 Post by Marcu$ Stanley » October 29th, 2018, 11:20 am

I've never understood this idea that young Bordeaux/CalCab pairs with steak and Burgundy doesn't. Beef is the most delicately flavored red meat there is. Best match with Burgundy which is the most delicate red wine. There's a reason why the dish is beef burgundy and not beef bordeaux.

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Re: Pairing Burgundy with Rib Eye

#14 Post by Brady Daniels » October 29th, 2018, 2:31 pm

Sh@n A wrote:
October 29th, 2018, 10:45 am
Thanks for the suggestions. I expected a stronger Burgundy response, although didn't know what it would be. Had a steak frites with a Bourgogne Rouge for $25 at Le Relaise Entracote in NY... enjoyed it... and was curious how folks would go upmarket with it. Hoping to purchase from a local NY store to throw some business to folks, so no easily accessed old Jadot, but that was a pretty great idea at Benchmark worth consideration - thanks.
I’d visit one of your favorite NY merchants, and ask them for something drinking well today. Don’t worry about the village, they all produce steak-worthy wines. Perhaps they’ll have some older village wines or lesser 1er in your price range. If not, young is fine. We’ve had a good streak of decent vintages recently. Run away if they push 2004 or 2011.

Are your fellow diners Burgundy experts? If not, then definitely avoid challenging, chewy burgs. They won’t find joy there.

Ok, I’ll name one widely available maker with the highest probability of success young, Fourrier. These are wines of joy, not too challenging. I suspect all their 2014's should still be open. I haven’t his 15's or 16's yet.

Good luck!

FWIW, I too, don’t understand the anti-burg and steak opinions.
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Re: Pairing Burgundy with Rib Eye

#15 Post by Mark Y » October 29th, 2018, 2:34 pm

Marcus Stanley wrote:
October 29th, 2018, 11:20 am
There's a reason why the dish is beef burgundy and not beef bordeaux.
[rofl.gif] so funny and so true!
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Re: Pairing Burgundy with Rib Eye

#16 Post by p. raghib » October 29th, 2018, 2:40 pm

Jeremy Holmes wrote:
October 28th, 2018, 10:20 pm
Hi SH@N,

I actually don't reckon red Burg is great with steak, you need Bordeaux or Barolo. But if you have to go with red Burg look for a chewy Pommard or muscular Gevrey.

Cheers
Jeremy
Jeremy, I always enjoy your posts and can't recall disagreeing with you-but I'll take the other side of the coin here. I love burgundy with a great ribeye. I'd reach for burgundy far more often than Bordeaux, but that may say more about what I enjoy vs "right" or "wrong".

-paul
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Re: Pairing Burgundy with Rib Eye

#17 Post by Jeremy Holmes » October 29th, 2018, 3:05 pm

A slow cooked braise, such as beef Bourguignon is a totally different proposition. The texture of the dish will match with many Burgundy wine. I agree that the flavour of beef is suited to Burgundy. I'm assuming SH@N is having a Rib Eye cooked rare to medium rare, not done as a slow braise, and when I have such an animal I'll usually reach for Cab, Sangiovese or Nebbiolo, as I want a bit more tannin to cut through the meat.
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Re: Pairing Burgundy with Rib Eye

#18 Post by jcoley3 » October 29th, 2018, 3:08 pm

One reason to potentially lean Barolo over Burgundy with Ribeye would be because of the relative fattiness of the steak and the higher tannin content. But it will be fine either way.
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Re: Pairing Burgundy with Rib Eye

#19 Post by Kris Patten » October 29th, 2018, 6:06 pm

To Jim's point if I was having ribeye, ue to the fat, I'd be looking for something with more acid to cut the fat...Volnay or Corton or a Beaune Red.
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Re: Pairing Burgundy with Rib Eye

#20 Post by jcoley3 » October 29th, 2018, 6:25 pm

Kris Patten wrote:
October 29th, 2018, 6:06 pm
To Jim's point if I was having ribeye, ue to the fat, I'd be looking for something with more acid to cut the fat...Volnay or Corton or a Beaune Red.
Granted it was hanger and not ribeye, but one of things that made the 08 Serafin I mentioned above work well was the acidity of the vintage.
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"You could spend a lot more money, and not get a better Burgundy...” - Carlo Rossi

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Re: Pairing Burgundy with Rib Eye

#21 Post by Jeff Cassetta » October 29th, 2018, 6:27 pm

Ribeye - Tuscan Steak with Brunello would be my vote...considering that Cabernet and Nebbiolo have been ruled out.

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Re: Pairing Burgundy with Rib Eye

#22 Post by Sh@n A » October 29th, 2018, 6:53 pm

Merchant #1 Burgundy suggestions (this was after warning to not show any 04s, and they don't have older stock like a Benchmark):
2008 Domaine Gerard Raphet Chambertin Clos de Beze
2009 Robert Arnoux Clos de Vougeot
2011 Domaine Hubert Lignier Charmes Chambertin
2011 Bouchard Pere et Fils Chambertin Clos de Beze Grand Cru
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Re: Pairing Burgundy with Rib Eye

#23 Post by Jeff Cassetta » October 29th, 2018, 7:02 pm

Second choice would be a Nuits St. Georges Les Vaucrains from Chevillon. With a little effort you can probably find the '08 for less than a $100 per.

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Re: Pairing Burgundy with Rib Eye

#24 Post by jcoley3 » October 29th, 2018, 7:11 pm

If the ask price on that Clos de Vougeot is in your range, I'd probably do that.
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"You could spend a lot more money, and not get a better Burgundy...” - Carlo Rossi

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Re: Pairing Burgundy with Rib Eye

#25 Post by Jeremy Holmes » October 29th, 2018, 7:16 pm

I'd buy the Arnoux.
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Re: Pairing Burgundy with Rib Eye

#26 Post by Mich@el Ch@ng » October 29th, 2018, 7:27 pm

Agree on arnoux

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Re: Pairing Burgundy with Rib Eye

#27 Post by p. raghib » October 29th, 2018, 8:21 pm

I won’t buy2011 reds unless I taste them first, the arnoux should be good but if it is similar $$ I’d take the 08 beze. I prefer the freshness of 08s
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Re: Pairing Burgundy with Rib Eye

#28 Post by P@u1_M3nk3s » October 29th, 2018, 8:40 pm

Granted this was way down the ladder from Clos de Beze, but the 2008 Raphet village Gevry that I’ve had all had a very snappy acidity to them.
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Re: Pairing Burgundy with Rib Eye

#29 Post by Sh@n A » October 29th, 2018, 9:52 pm

..
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Re: Pairing Burgundy with Rib Eye

#30 Post by Sh@n A » October 30th, 2018, 1:41 pm

I presented four options to the host,
(i) 2011 Faiveley Beze + 2008 Serfarin Gevrey VV
(ii) 2012 Faiveley Cortons + 2009 Arnoux Clos de Vougeot
(iii) 2009 Arnoux Clos de Vougot + 2012 Arnoux NSG Pagets
(iv) 2012 Faiveley Corton + 2008 Serafin Gevrey VV
(v) 2011 Faiveley Beze + 2015 Stephane Mangien Facconiers

They went with (v).

In my reading, Faiveley was less impacted in 2011, and this was corroborated with the CT notes, especially on the 2011 Beze. The Beze does not have any recent notes, however, so there is risk it is closed down. Will know Tuesday...
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Re: Pairing Burgundy with Rib Eye

#31 Post by jcoley3 » October 30th, 2018, 8:35 pm

These steaks better turn out good after all your work...[wink.gif]
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"You could spend a lot more money, and not get a better Burgundy...” - Carlo Rossi

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Re: Pairing Burgundy with Rib Eye

#32 Post by Jeremy Holmes » October 30th, 2018, 8:39 pm

2 or 3 are the best options. I'd stop hanging around the host.
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Re: Pairing Burgundy with Rib Eye

#33 Post by Doug Hein » October 30th, 2018, 9:05 pm

Jeremy Holmes wrote:
October 30th, 2018, 8:39 pm
2 or 3 are the best options. I'd stop hanging around the host.
This. Or some Hermitage. I'm sure you'll have a great dinner and enjoy the wine!

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Re: Pairing Burgundy with Rib Eye

#34 Post by LMD Ermitaño » October 31st, 2018, 12:27 am

Jeremy Holmes wrote:
October 30th, 2018, 8:39 pm
2 or 3 are the best options. I'd stop hanging around the host.
Same here.
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Re: Pairing Burgundy with Rib Eye

#35 Post by Sh@n A » October 31st, 2018, 4:53 am

Host is paying :)
Notes on the Faiveley 11 Beze sound pretty good - what’s the concern here? Vintage or too young for a Beze versus a Corton?
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Re: Pairing Burgundy with Rib Eye

#36 Post by Mich@el Ch@ng » October 31st, 2018, 4:55 am

Not as good of wines.

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Re: Pairing Burgundy with Rib Eye

#37 Post by Sh@n A » October 31st, 2018, 6:21 am

The idea for that option was to offer a more expensive geography (e.g. Beze, and paid got the Faiveley for 'only' ~$210) paired with a more affordable "village level" accessible to the guests generally (in this case, Facconieres for $55/bottle).
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Re: Pairing Burgundy with Rib Eye

#38 Post by Mich@el Ch@ng » October 31st, 2018, 6:40 am

2011 will give you some nice vegetal notes to go with your meat and potatoes, for sure. You can probably skip the salad course.

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Re: Pairing Burgundy with Rib Eye

#39 Post by Sh@n A » October 31st, 2018, 6:47 am

Did the vegetable notes in the 2011s only come later, or would they be apparent by 2013? (CT has a lot of positive notes in 2014, and I think I read it somewhere here on WB that Faiveley's 2011s weren't impacted with the vegetables and could be hidden value, especially given the change of producer style which was largely implemented by 2011)?
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Re: Pairing Burgundy with Rib Eye

#40 Post by Robert Pavlovich » October 31st, 2018, 7:06 am

Only way is to taste. Faiveley's Beze figures to have avoided most of 11's issues, being such a warm site (and warmer than Chambertin), but it's become such an unsexy vintage for geeks and collectors that hardly anyone is taking an interest to continue to taste and follow the wines.

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Re: Pairing Burgundy with Rib Eye

#41 Post by Sh@n A » November 6th, 2018, 7:32 pm

Stephane facconiers was too ripe. A crowd pleaser albeit a bit monodimensional with just enough aromatics to let you know this was a burgundy. At 50 bucks was fine, but a bit too ripe for me or what I wished to bring.

The faiveley mazi was a step ahead. Was open and drinking well (has been decanted for a few hours FWIW). While this wine had more aromatics and was more balanced, I felt this was also too ripe and fruit a little too bright ( and a 2011 so maybe I don’t like mazi?). Still a 93-94 wine, but I didn’t absolutely love it for my palette.

These were not the best burgs for the rib eye. But the crowd was not into wine due to extenuating circumstances. So the somm got a lot of extra he was happy with.

The white was pretty good. 2013 Joseph Drouhin Puligny Montrachet les Folatieres. I don’t drink much of whites, but no allergic reaction to this one. Refreshing while still having unctuous creamy fruit. A crowd pleaser for sure.
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Re: Pairing Burgundy with Rib Eye

#42 Post by John J » November 11th, 2018, 1:54 pm

Good to know I am not the only 'heretic' that occasionally drinks Burgundy with ribeye. A youngish Nuit st George (from a vineyard closer to the southern part of the appellation ) is usually my go to.
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