Wine to go with balsamic short ribs?

[Peter_Kleban]

TIA for any ideas! Sorry, that’s all the info I have on the recipe.

[Karl_K]

Ridge Lytton Estate Petite Sirah.

[David_Bu3ker]

Funny…I was thinking Ridge Lytton Springs.

[Bill_H_o_o_p_e_r]

Riesling and Ribs every single time.

[David_Bu3ker]

Even beef ribs?

[P_Turk]

One word … Zin!

[Eric_S_n_y_d_e_r]

You can get away with a lot of pairings… but my favorite pairing with braised short rib is Mourvedre.

[Andrew_Demaree]

Brunello.

[Neal.Mollen]

@D@vid Bu3ker

Even beef ribs?

Ha! My thought too, until I saw Bill’s signature

[David_Bu3ker]

If we are talking pork ribs, then I might very well try a Riesling.

[Robert.A.Jr]

For me, the rich combo of Zin and Ribs would be a killer. Too much.

I’d go with a higher acid red to cut the fat, think Chinon, Bojo or a leaner-year French Northern Rhone, like 2011.

I’m not sure that I’d even pop an expensive wine with that combo, as the ribs will carry the day. I’m thinking a Baudry Les Granges.

[Peter_Kleban]

Thanks, guys!

My guess is it’s beef short ribs. Riesling I’d love to try but I doubt it would fly with this crowd. I have some D&R Familiar Mourvèdre, probably go with that–should be fresh and acid enough to stand up with this dish.

[Randall_McFarlane]

@Andrew Demaree

Brunello.

An excellent suggestion.

[Robert.A.Jr]

@Peter Kleban

Thanks, guys!

My guess is it’s beef short ribs. Riesling I’d love to try but I doubt it would fly with this crowd. I have some D&R Familiar Mourvèdre, probably go with that–should be fresh and acid enough to stand up with this dish.

His style of California Mourvedre should be a great choice!

[Karl_K]

@Robert Alfert

For me, the rich combo of Zin and Ribs would be a killer. Too much.

I’d go with a higher acid red to cut the fat, think Chinon, Bojo or a leaner-year French Northern Rhone, like 2011.

I’m not sure that I’d even pop an expensive wine with that combo, as the ribs will carry the day. I’m thinking a Baudry Les Granges.

I like these suggestions!

[Julius_L]

I agree with the idea that a wine with a enough acidity to balance what should be the richness of the dish is in order. Additionally, there should also be a good level of structure to stand up to the dish. So, I would go with a BdM, a Tuscan Sangio/Bordeaux blend or an Amarone.

[Karl_K]

@Julius L

I agree with the idea that a wine with a enough acidity to balance what should be the richness of the dish is in order. Additionally, there should also be a good level of structure to stand up to the dish. So, I would go with a BdM, a Tuscan Sangio/Bordeaux blend or an Amarone.

I was also thinking a good Barbera, or a nicely structure Emilia Romagna Red like 2007 La Stoppa Macchiona.

[Gerard_S]

It would help to know if this is one of the short rib recipes that has a large amount of brown sugar in it. If so, that would change some of the options.

personally, I like Bandol, northern rhone (particularly St. Joseph or Cornas), more traditional CdP (especially mouvedre heavy ones) or Brunello with braised short ribs. If there was a large amount of brown sugar in the sauce, I might look to malbec or a zin.

[Peter_Kleban]

@Bill H o o p e r

Riesling and Ribs every single time.

Thanks, Bill. I guess this is beef ribs, probably not so much sugar. Which style Riesling did you have in mind? I have some Willi Schaefer Spätlese, for example.

[Lee_Short]

Musar will be a great match if the vinegar shows in the final dish