I like marrow bones and sometimes include them as a course in a formal dinner, and I was wondering if there were any other marrow eaters here and i so what wines they match with that food. The form I usually make involves long bones sawn lengthwise and roasted in a hot oven and anointed with parsley, shallots and chopped capers or a bit of garlic.
My best match so far involves Pinot Noirs but I thought I’d ask what wines others have used. I could have posted this in the food section but it is really the wine aspect I want suggestions on.
A par for the course answer, a richer Champagne. Any fatty food goes with Champagne. A richer PN heavy to match the roasted, toasted flavours and you’re good to go.
Here (as in my sub region) bone marrow is a traditional dish, either by itself or as ingredient in more complex dishes.
Disclaimer: don’t put much trust in my suggestion.
I percieve it on the sweet side (not the real sweet, I don’t know if I’m wording this correctly) so if you want a pairing that goes along with it (and not in contrast) I’d think some lush and ripe red would be good. I think the lopez de heredia suggestion is good.
All good suggestions so far. I’d like to add Nebbiolo- the delicate red fruit and floral aromas, as well as the earthiness, might be nice (like Pinot), and the high tannin levels would work well with the fattiness.
A lighter style of Nebbiolo prob. I had a dish with donkey marrow not so long ago but I’ll have to double check how much actual marrow was in the dish and then see what was paired to me.
EDIT no it was raw donkey meat tartarre, grilled bone marrow, tarragon gel and caviar on top so the Etna Rosso that was paired with it is not useful to us
Two votes in favour of Champagne - I must try that as I have always been prone to use a lighter style of red wine.
I actually liked Dolcetto some years ago, when it was a much lighter style, before Parkerization induced the producers to pump it up and turn a delightful country style wine into a riper Big Boy wannabe.
