Cooking a salt/pepper crusted prime rib roast with garlic cloves stuffed in for flavor. I’m planning on serving on a bed of polenta. I’ve got two bottles I’m eyeballing, 07 Colgin IX Estate or 08 Paolo Scavino Cannubi. I have little experience with Barolo. Any suggestions on which might pair best?
A lot of that depends on your feelings on tannin in wine. I’d guess the Scavino is still showing a good bit of fruit (and oak, but you’ll get that in the Colgin, too) and hasn’t shut down yet. It will have a lot of tannin (more than the Colgin) to go with that fruit, which I’d be fine with, but I like tannin in red wines when I’m serving meaty things. You, or your guests, may not want that experience, in which case drink the Colgin.
Also if you are drinking the Barolo, there’s advice both ways about decanting vs. PnP. If I were decanting it, I’d do it now, rather than an hour or two before service, FWIW.
Thanks, I also like tannin with red meat but my wife less so. To keep her happy I’ll probably pop the Colgin and decant. Maybe decant two hours prior to dinner?
How many red wines don’t pair well with prime rib? I’m having trouble thinking of any.
I always pick a Bordeaux or cabernet with a dish like this, although as Jay points out anything will work. But Bordeaux is my go-to because it actually isn’t all that food-friendly with much else. Once your ingredients start getting more complicated than a basic roast or grilled meat, Bordeaux is often out the window, so when I have a basic roast going that’s when I go for a Bordeaux.
+1
Seems like a reasonable timeframe to me, though I doubt you’re going to over-air it.
I’m serving the same protein for XMAS dinner in a couple hours. I’m headed towards bordeaux. Going to open a 1986 LLC and let it breath for a couple of hours. Starting with a white burgundy paired with a grilled shrimp appetizer. Don’t know which one yet. I’ll amend my post later.
Fixed prime rib dinner last Saturday. Thought I’d go with older Cali cab. A 06 Blankiet prop red and a 04 Rubicon Estate PNV auction wine worked well. I preferred the Blankiet and my wife the Rubicon. Opened both about 2 hours ahead of time. The rubicon opened (or changed) the most with the air it had.
Had a standing rib roast for Christmas with a 1995 Château Léoville Poyferré. Excellent.
Moving on to a 1997 Niepoort VP.
half bottle of 1986 LLC for us…unbelievable wine…and something else red
The LLC was corked! Opened a 2002 Henri Boillot Corton Charlie with the shrimp and a Kelham fortified white wine with dessert. I am really disappointed with the LLC as previous bottles were perfect and I did not check the wine when I decanted so I had to have a glass or two of the corked monster with my meat. ![[cry.gif]](/uploads/db3686/original/2X/8/853b6e76c6e8406be77a6727c2a27ad1672678b3.gif "cry"){kind=small}
Had the exact same meal tonight… Paired with a 07 quilceda creek palengat… Probably could have gone bigger, but wine was a solid partner
Ditto. '04 Provenance PNV. Shame my mother-in-law didn’t have a decanter as the bottle was significantly tighter than our last one.
To me, prime rib screams for a bigger Cali Cab, with no more than 10 year on it.
As others have stated, though, I can’t think of many red wines that don’t work well with prime rib.
The prime rib was delicious. The 07 Colgin was underwhelming. Maybe in my mind I had always built up the wine as legendary. First time with this vintage and Colgin. It was pulled from 55F wine fridge and decanted for almost 2 hours. To me it was dense with a nose of licorice and plums. It wasn’t very aromatic and the taste reflected it’s smell. Licorice, plummy and a wet stone finish. Not a very long finish to be honest and IMO is inferior to a 05 Shafer Hillside I had recently.
Personally, I like older (at least 20 years) wine with basic beef like prime rib. I’m not super particular, but older seems better.
What red wines don’t go with prime rib? Well, Lambrusco and Beaujolais come to mind. But there’s nothing like a well structured Cali cab to go with rib roast, for example the 99 Turnbull I had tonight. That or Bordeaux, left bank. Nebbiolo and sangi wouldn’t be my first choice though.
Maybe in a shut down phase? Many '07s seem to be at this time.
I had prime rib for Christmas dinner and paired a 2010 Shafer Relentless with it. Worked well.