Steak au Poivre pairing help?

Epicurean Exploits - Food and Recipes
1

I am doing this for dinner tonight. V day celebration.

Ceasar Salad
Steak au Poivre
Cognac peppercorn sauce
Aspargas
fingerling taters (Landreth style)
Assorted Cheese and fruits
Creme Brulee’

Here is the link to what I have in my small collection. Can you guys give me some suggestions as to what to pop for our 25th Valentines day together?

Wines from 'jfgardner4' - CellarTracker" onclick="window.open(this.href);return false;

Thanks so much!

2

If your primary concern is to pair the wine with the steak, then I’d go with the '06 Cabot Syrah. If your primary concern is to make it a “grand evening” then … well, I still think you should go with the Cabot Syrah! [basic-smile.gif]

3

I have a Champagne for the start of the evening, well wife has it. not sure what it is. Was thinking the 06 Aubert Ritchie Chardonnay for the salad and early in the evening.

And then of course Makers Mark will always be at my side. [dance-clap.gif]

4

There’s only one right answer: Whatever your bride likes best.

Enjoy!

5

Robert beat me to it. Open something your wife will say “that’s one of the best wines I’ve ever had”. That’s the perfect pairing. Great meal BTW

6

Would one of my cabs or Bordeaux be too “big” for a meal like this? there are a couple that each of us have never had, but just do not want o open before the prime or pair with the wrong meal:

1999 Château Fontenil
1996 Harlan Estate The Maiden
1989 Château Branaire (Duluc-Ducru)
1998 Château Beychevelle

THese are a couple I had in mind.

you guys are a wealth of knowledge. and I thank you for your help.

7

Black or green peppercorns? Or mixed?

8

black. but can use green if that would work better.

9

Better? Not suggesting that. Just different. If green, would look at the list again for something with a good bit of Cab Franc in the blend…

To your specific question:

Can’t speak to The Maiden, never had it, don’t know it. But for the Bordeaux you named, my answer is “no.”

If you’re not going to follow my advice and let your bride choose, if you’re letting me choose, it’s easy: 89 Lynch Bages.

10

we actually had an 89 Lybch Bages last weekend at a friends house. It was very good.

I think I will put it on the list for her to choose from.

11

John, I just looked at you CT wines. I love Steak au Poivre and I personally love me some syrah with it. For me, I would throw out for a choice to your wife…2004 Carlilse DCV. Had a bottle two weeks ago and it is signing. Would suggest at least a couple hours of air.

12

Can’t speak to the specific wine, but like the Syrah suggestion.

13

I find a top Zin always goes great with au poivre and all the pepper. I usually make it w/ black, green and red peppercorns finished w/ a shallot/ cream/ cognac sauce.

Zin might not sound that great but for pairing w/ this dish I find it perfect. IMO the subtle nuances of an aged bord etc might be lost with all the pepper.

I’d pick one of the Carlisle zins you have or the Cabot/ Carlisle Syrah’s…

14

I knew the “beef meister” would surface when he saw auPoivre. lol

04 Carlilse added to the list.
and Carlisle Zin added.

Heck might have to open 2 and compare.

might not make it out of bed in the morning haha

15

Pay very close attention to what it signs. It might be rating itself and offering up a tasting note [wink.gif]

16

I just did NY Steak w/ black peppercorn sauce last night for a dinner party (cognac, etc.).

We drank 3 bottles of Kistler (97, 98, 01) Pinot and a flight of Cos d’Estournel (88, 96, 00, 06).

The meat went well with all. Although palate fatigue did set it later after sloshing around the 06 Cos. Tannic little number.

17

Good timing for this thread–I’ve been looking for something to eat with my 06 Shane Jemrose Syrah. Supposedly a peppery bottling, this sounds perfect. Thanks for posting & for the good recs following!