OK... Time To Get Serious!

by lcombs
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Had a NY Strip for din-din tonight with a house variety red wine.

What is your choice of wine for a steak dinner?
  • Profile picture of the author HeySal
    Chablis before -- and chardonnay with. Then a bottle of asti or an irish coffee with desert.
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    • Profile picture of the author lcombs
      Originally Posted by HeySal View Post

      Chablis before -- and chardonnay with. Then a bottle of asti or an irish coffee with desert.
      No, no, no.....

      Always red wine with red meat.
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      • Profile picture of the author AprilCT
        Frosty cold beer goes well with everything. I like to put just a few grains of salt in the glass and I'm happy.
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      • Profile picture of the author HeySal
        Originally Posted by lcombs View Post

        No, no, no.....

        Always red wine with red meat.
        LOL - I know. That's what I'm sayin' -- I don't like Red wine. I thought you'd catch that one sooner or later.

        BTW - although I never ever drink red wine unless I serve it for company - - a very good red wine for steak is Barolo. It's Italian and very bold. Yuck - love me my asti.
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  • Profile picture of the author Halcyon
    A nice 2013 Pepsi

    Not being a wine connoisseur, I don't generally pair my wines with dinner. If I want a glass of something, I grab it. The Ohio Amish make a selection of table wines under the Breitenbach label and every one of them is delicious.

    Also Dreaming Tree wines makes a Cabernet Sauvignon that tastes great and sneaks up and bashes you in the head with no warning.
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    • Profile picture of the author Dan Riffle
      Originally Posted by Halcyon View Post

      A nice 2013 Pepsi

      Not being a wine connoisseur, I don't generally pair my wines with dinner. If I want a glass of something, I grab it. The Ohio Amish make a selection of table wines under the Breitenbach label and every one of them is delicious.

      Also Dreaming Tree wines makes a Cabernet Sauvignon that tastes great and sneaks up and bashes you in the head with no warning.
      Another vote for Breitenbach wines. Excellent value wine.

      Halcyon is also spot on regarding Cabernet Sauvignon with steak. Pairs very well with red meat, as does Syrah.

      That said, I prefer an ice cold Sam Adams or Samuel Smith's Nut Brown Ale.
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  • Profile picture of the author HeySal
    If you like it. Chardonnay, I can choke down - CS, I can't. If I get my own way instead of having to serve for company - I'd drink the asti during dinner, too, maybe some dryer champagne. White Zin is about the reddest wine I actually drink willingly. But I prefer seafood to steak, too, so go figure. I'm way over due for a crab or two but am a little hesitant because the ones in the pacific are full of nukes now and the others are often from farms in China - and no thanks. I wish I could get some nice N. Atlantic sea food. They never label where the heck the stuff comes from.

    Oh - yeah, we were talking about steak. Since you're a steak connoisseur -- does it bother you to watch someone dump A-1 liberally all over a steak? Unless it's prime rib or Filet, I always smother it in A-1 - and can instantly tell who in the room is a steak connoisseur - they stare and shudder - possibly whisper insulting jabs, too, from the looks they give you.
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    • Profile picture of the author Dan Riffle
      Originally Posted by HeySal View Post

      If you like it. Chardonnay, I can choke down - CS, I can't. If I get my own way instead of having to serve for company - I'd drink the asti during dinner, too, maybe some dryer champagne. White Zin is about the reddest wine I actually drink willingly. But I prefer seafood to steak, too, so go figure. I'm way over due for a crab or two but am a little hesitant because the ones in the pacific are full of nukes now and the others are often from farms in China - and no thanks. I wish I could get some nice N. Atlantic sea food. They never label where the heck the stuff comes from.

      Oh - yeah, we were talking about steak. Since you're a steak connoisseur -- does it bother you to watch someone dump A-1 liberally all over a steak? Unless it's prime rib or Filet, I always smother it in A-1 - and can instantly tell who in the room is a steak connoisseur - they stare and shudder - possibly whisper insulting jabs, too, from the looks they give you.
      I think you're talking to me here. I, personally, only use A-1 if the steak comes out overcooked. I couldn't care less how someone else eats their steak. Their money, their way.
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    • Profile picture of the author lcombs
      Originally Posted by HeySal View Post

      If you like it. Chardonnay, I can choke down - CS, I can't. If I get my own way instead of having to serve for company - I'd drink the asti during dinner, too, maybe some dryer champagne. White Zin is about the reddest wine I actually drink willingly. But I prefer seafood to steak, too, so go figure. I'm way over due for a crab or two but am a little hesitant because the ones in the pacific are full of nukes now and the others are often from farms in China - and no thanks. I wish I could get some nice N. Atlantic sea food. They never label where the heck the stuff comes from.

      Oh - yeah, we were talking about steak. Since you're a steak connoisseur -- does it bother you to watch someone dump A-1 liberally all over a steak? Unless it's prime rib or Filet, I always smother it in A-1 - and can instantly tell who in the room is a steak connoisseur - they stare and shudder - possibly whisper insulting jabs, too, from the looks they give you.
      Ummmm....
      You got me. :p

      Except, I don't stare and shutter, I scream "NOOOOO!" while diving at the bottle of sauce in an attempt to save the steak.

      NEVER, EVER ruin the flavor of a good steak with any kind of sauce.

      Now, if you're talking a lesser steak, say sirloin or T-bone, sure, I'll have a little A-1 or Heinz 57.

      I do love sea-food. Unfortunately, here I am in sea-food heaven, married to a woman whose idea of sea-food is Mrs. Pauls.
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      • Profile picture of the author AprilCT
        Seafood is tough to find the origin, the ones from the Atlantic side are often from farms. That's not supposed to be good for you to eat very much and we love seafood.

        Sal, don't you have a Geiger Counter so you could check the fish?
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      • Profile picture of the author Kurt
        Originally Posted by lcombs View Post

        Ummmm....
        You got me. :p

        Except, I don't stare and shutter, I scream "NOOOOO!" while diving at the bottle of sauce in an attempt to save the steak.

        NEVER, EVER ruin the flavor of a good steak with any kind of sauce.

        Now, if you're talking a lesser steak, say sirloin or T-bone, sure, I'll have a little A-1 or Heinz 57.

        I do love sea-food. Unfortunately, here I am in sea-food heaven, married to a woman whose idea of sea-food is Mrs. Pauls.
        Would this be a bad time to inform lcombs that the big side of a t-bone is a NY strip steak, and the small part is a couple of bites of filet minon/tenderloin? And that a porterhouse is also a NY strip on one side, with more tenderloin on the small side of the bone?

        And no wine is good with steak, save it for quiche, and use my homemade version of Heinz 57 on any and all steaks.
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        • Profile picture of the author MissTerraK
          Call me crazy, but I don't care for steak all that much. Seriously, I could take it or leave it.

          But as for the wine, I'll take that glass!

          And for dessert, I'll take that Asti too.

          Dinner anyone?, lol!

          Terra
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        • Profile picture of the author lcombs
          Originally Posted by Kurt View Post

          Would this be a bad time to inform lcombs that the big side of a t-bone is a NY strip steak, and the small part is a couple of bites of filet minon/tenderloin? And that a porterhouse is also a NY strip on one side, with more tenderloin on the small side of the bone?

          And no wine is good with steak, save it for quiche, and use my homemade version of Heinz 57 on any and all steaks.
          A Porterhouse has NY Strip, Filet Mignon, and, I believe, some ribeye.

          And, I beg to disagree.

          A good red wine will bring out the flavor of a good steak.
          It is not only essential to make a steak complete, but, it also makes a good marinade.

          The fact that you smother the flavor of the meat with a strong sauce, ( Heinz 57 is much stronger than A-1), shows that you have no taste for good steak anyway rendering your opinion moot.:p
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          • Profile picture of the author Kurt
            Originally Posted by lcombs View Post

            A Porterhouse has NY Strip, Filet Mignon, and, I believe, some ribeye.

            And, I beg to disagree.

            A good red wine will bring out the flavor of a good steak.
            It is not only essential to make a steak complete, but, it also makes a good marinade.

            The fact that you smother the flavor of the meat with a strong sauce, ( Heinz 57 is much stronger than A-1), shows that you have no taste for good steak anyway rendering your opinion moot.:p
            No rib eye on a porterhouse.

            Funny, in your earlier post you said you yourself put steak sauce on NY strip, when it's a t-bone. It's the same meat. Hello!??!?!?! (Where's the "moot" button? LOL)
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  • Profile picture of the author SShip
    I'm not a wine drinker but could go for a kailua. When it comes to steak, sorry but I like mine with A-1 as well as sour cream. I think I know what I want for dinner tonight.
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  • Profile picture of the author lcombs
    I will finish off dinner with a final glass of wine then, for desert, I'll finish off with a couple of good dark beers.

    My 1st choice would be Christian Morlein's Dopple Dark.
    Unfortunately, they don't sell it here.

    A couple of good alternatives are Killians Irish Red, or, Michelob's Amber Bock.
    I'm thinking Sam Adams Octoberfest will be very good. Will be trying next grocery stop.
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  • Profile picture of the author Rainmanxxx
    Banned
    chardonnay the best
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  • Profile picture of the author lcombs
    I stand corrected concerning the Rib Eye in the Porterhouse.

    However:

    The first step in cooking a perfect steak is choosing the right cut of beef. You want to select a cut of meat that's tender and has plenty of marbling. In general, the best cuts of beef for steak come from the rib, short loin or tenderloin primal cuts. Examples:
    The strip steak (sometimes called a New York strip or Kansas City strip), which is from the short loin;
    The Porterhouse and T-Bone steaks, which are comprised of meat from both the short loin and the tenderloin;
    The ribeye steak, which is from the rib primal cut;
    Filet mignon, which is a steak from the pointy end of the tenderloin.

    So, a T-bone contains meat from the same general vicinity of the NY Strip, it is not necessarily the same quality of cut.

    You'll note that the NY Strip is listed first.
    Although, I believe a Filet Mignon is far and away the best cut.

    And, I did not say I used steak sauce on ANY steak.
    I said it was only acceptable on lesser cuts of meat.

    So, the point still stands.
    The fact you smother your steaks in sauce AND don't include red wine
    renders your opinion moot.:p

    That would be akin to using cocktail sauce on Lobster.
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  • Profile picture of the author lcombs
    Well, I will most assuredly take your advice on which wine with seafood.
    Generally, I have a decent pilsner with seafood.
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  • Profile picture of the author Big Rob
    You should make the trip down to Clermont, Larry, and check out LakeRidge Winery. Never been myself, know many who have that loved it.
    Not much of a Wino, Tried a glass of the Southern Red, paired with some Venison Jerky, Awesome!

    For dessert wines, to me nothing is better than Schmitt Sohne spatlese piesporter michelsberg

    If you can find it, Yuenglings Octoberfest ROCKS!
    Got mine@ Sams, $20 a case ( I think)
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    • Profile picture of the author ThomM
      Originally Posted by Big Rob View Post

      You should make the trip down to Clermont, Larry, and check out LakeRidge Winery. Never been myself, know many who have that loved it.
      Not much of a Wino, Tried a glass of the Southern Red, paired with some Venison Jerky, Awesome!

      For dessert wines, to me nothing is better than Schmitt Sohne spatlese piesporter michelsberg

      If you can find it, Yuenglings Octoberfest ROCKS!
      Got mine@ Sams, $20 a case ( I think)
      Good choice. I've been a fan of German white wines for years.
      I tend to go with an Auslese most times. Once I found a few bottles of a Trockenbeerenauslese for about $60 a bottle at the liquor store and snatched them up. Was like drinking liquid heaven
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    • Profile picture of the author lcombs
      Originally Posted by Big Rob View Post

      You should make the trip down to Clermont, Larry, and check out LakeRidge Winery. Never been myself, know many who have that loved it.
      Not much of a Wino, Tried a glass of the Southern Red, paired with some Venison Jerky, Awesome!

      For dessert wines, to me nothing is better than Schmitt Sohne spatlese piesporter michelsberg

      If you can find it, Yuenglings Octoberfest ROCKS!
      Got mine@ Sams, $20 a case ( I think)
      As far as German wines go, one my favorites is Blue Nun Liebfraumilch.
      Very nice white wine.

      I will definitely check out Yuenglings Octoberfest.

      The beer that got me hooked on dark beers is no longer in production.
      It was made by a small Cincinnati brewery Hudepohl.
      Their Octoberfest was and still is the best I've had.
      They have recently re-opened and are brewing the best light beer.
      Hudie Delight.
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  • Profile picture of the author HeySal
    I lived in Germany for about a year and a half. Tasted maybe a glassful worth all together the whole time I was there. I drank a LOT of white wine, though. Trying to remember even seeing red wine there. I'm sure they have it - but the white wines were incredible. There were very few that I didn't enjoy and while everyone else was trying their beer - I was drinking the white wine. Libfraumilch became pretty popular in Michigan a few years before I left. Not quite as popular as my favorite but that and White Zin were both becoming very strong favorites for just sitting and drinking with the pals by the time I left.
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