I’m doing a steak diane for New Years eve dinner, served with pomme boulangeres. It’s a diane sauce without mushrooms, cut of steak is cote de boeuf. Interested to hear what people think of the following options as a best pairing.
2010 Louis Jadot Beaune Clos des Ursules
2010 Sassicaia
2012 Fattoria Le Pupille Saffredi
2015 VHR
2015 La Rioja Alta Rioja 904 Gran Reserva
2000 Château Montrose
Not familiar with your choices.
I vote for a good zinfandel or petite sirah.
It’s French. Burgundy!
Isn’t it English?
I think any of those wines would pair well. This seems like such a wine-friendly dish that you really don’t need to overthink it. Maybe one of the few times on this board when people won’t tell you that it doesn’t go well with wine?
Hmmm. I’ve always understood that it was created at the Sherry Netherland Hotel.
Is French Burgundy the same thing as Hearty Burgundy?
God let’s hope.
Good lord this is a controversial subject-I don’t think there’s a definitive answer, freaking rabbit hole on google.
Back to the OP…
+1 from me
So it’s about as French as Hearty Burgundy. 
“ It’s still a mystery as to where steak Diane made its debut — although it’s clear that it isn’t actually French despite its French cuisine inspirations. The dish may have appeared at the Café de Paris in London or the Copacabana Palace in Rio de Janeiro during the 1930s, but a New York Times article from 1968 states that the maitre d’hotel of New York’s historic Drake Hotel, a man named Beniamino Schiavon, reportedly invented steak Diane in his original gig working in the kitchens of Ostend, Belgium’s Plage Restaurant. Whatever the exact country of origin, New York was the place that popularized steak Diane and became its de facto home.
There’s still debate, however, as to which fancy hotel truly brought steak Diane to the masses. It could have been the Drake, but another Times article from 1953 also lists the Sherry-Netherland Hotel and the Colony Restaurant as possible cradles of birth. It’s difficult to pinpoint the exact establishment because steak Diane was seemingly everywhere in the halls of midcentury New York’s high society gathering places.”
VHR would be my choice.
+2 from me
I hadn’t had steak diane before so hacked one up tonight- was already having steak and in the mood for a sauce…
It’s a lot of flavor and some richness. Needs some acid.
2000 Montrose. Wonderful wine. Steak needs Bordeaux, not Burgundy.
Ain’t that the truth
Or Cabernet, depending on what you prefer.
Went damn well with Montrose 1996 on my birthday this year! I think savoury, mature Cab Franc would make a lovely pairing as well.