My younger son has been accepted to all the schools he applied to, so we’re celebrating in a covid-friendly way by ordering take-out to eat at home. He’s chosen the huge, but delicious sandwiches from a deli that’s not too far from us. I know its not an ideal wine friendly food between the mustard, sides of sour pickles and coleslaw, but I want to be able to toast with something vinous.
1st thought was young rose champagne, but the Mrs isn’t a really a fan.
Anyone ever contemplated this pairing?
Rose, Syrah, Grenache, CdP. I make smoked bbq pork w coleslaw all the time and a bright Rose always works. Pastrami w pickles and mustard might do better with a deeper red.
Specifically any Syrah or Grenache from Cayuse, Reynvaan, some other Rocks of Milton Freewater often have smoky and pickled meat notes that match perfectly. Those wines are NOT for everyone, so for a toast I might go pink champagne. Or a Rhône Provence Rose.
I’m with Jay and Jordan on the riesling. I wouldn’t go as high as an Auslese, but a Spatlese or even Kabinett is great with pastrami. And those wines work well with mustard-heavy dishes (e.g., potato salad with a lot of mustard).
I froze some pastrami I made in the fall and had sandwiches last night. I popped a bottle of 2018 Ridge Three Valleys. I think a fruit forward new world Pinot Noir would be great too.
This. Toast with champagne before the meal to celebrate and a good cold beer with the smoked meat. I’m sure you can find many wines that would work but with smoked meat, beer is king. Especially dark beers.