Need wine suggestion for bday dinner

[SHERRY]

A cabernet sauvignon would be nice. We just had a great '96 from William Hill last night. You probably won't find that particular year, but others would be great too.
A red zinfandel would also work well. Perhaps one by Cline (approx. $8-40) so it dep. on how much you want to $.

Let us know what you choose.

[emilycat]

Susann,
I really think any of the reds, as long as they're full-bodied, would go well with the steak -- you don't want to use a Beaujolais or Rhone, because those are too light. I have to admit that I don't know much about Syrah or Shiraz, but I do love rosso, and I think it would be really nice. A lot of people swear by Cabernet with steak; I'm just not a big fan of it -- a little to bold for me. I am a port fanatic, however, I adore the stuff; I have about 6 bottles right now (shameful, isn't it) and although it would be wonderful after dinner, I have to go with lindrusso -- you really don't want to sip it with dinner. 3 1/2 ounces is a typical pour because it's very concentrated and the alcohol content is pretty high--around 24% ; if you drink it as you would wine, you're not going to be able to cut the cake http://www.cookinglight.com/bbs/smile.gif
Have fun tonight!

[lindrusso]

Hi emilycat (again http://www.cookinglight.com/bbs/smile.gif ),

What kinds of port do you like? My husband really likes it, and it would be great to buy him some for Christmas. TIA!

[emilycat]

I really like tawny port the best, but I occasionally buy ruby.
My absolute top recommendation is actually not a port, but a sherry that in a blind taste test, I would swear was just a phenomenal port. It's Lustau East India Solera Sherry, it runs about $25 I think, and it's one of the most amazing ones I've ever had. If you want something very nutty and caramely, Barossa Valley makes a Tawny port that's really inexpensive (about $15) and it's also really good.
Graham's 10 year tawny is another one of my favorites, I'm sure the 20 year is even better, but I've never had a good enough excuse to spend so much money on it! (I think it's about $40. Not extravagent, but if I'm the only one drinking it...)
Graham's Six Grapes is good, too, and not a ruby or tawny, technically, but it's more on the ruby side.
If you need any more ideas, let me know!
Em

[This message has been edited by emilycat (edited 11-12-2000).]

[Susann]

Ok, I can admit it-I am wine ignorant!

Tonight I am making a birthday dinner for hubby- steak with Ed's port wine shroom sauce, snow peas, stuffed baked potato and the ever-so-famous Italian creme cake.

Now, I really am trying to learn about wines so I have been on a little bit of a buying frenzy. Can someone give me some guidance as to which of the following will go well w/the steak and port sauce: syrah, cabernet sauvignon, rosso, or shiraz. Or, should we just go with the port? (see-I told you I was wine ignorant!!!)

Any suggestions are appreciated! Thanks! http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

Well, I don't know if I'll be much help here, but I can say with some degree of certainty that you don't want to go with the Port with dinner. Port is on the sweet side and very strong, something to be sipped slowly after dinner, a dessert wine - so maybe you can have it with the cake?

Red wines are generally the choice for steak/beef dinners. Beyond that I don't know if one particular red would be better than another - that may be more a matter of preference. I don't have much exposure to any of the wines you listed other than Cabernet Sauvignon which I'm sure would be just fine.

[Susann]

Thanks for all the help. I ended up going w/the shiraz (recommended many times on this board)and...wow. I never really considered myself a red wine drinker, but this was tasty, tasty, tasty! It also went well with the steak, which I am going to post a review of later (the bell just rang and I have to go do hall duty http://www.cookinglight.com/bbs/smile.gif )

ps-Emily-I don't know if you saw, but I posted the vodka pasta recipe you asked about on that thread.

[Vanessa]

Lindrusso
I got my husband Sandeman Founders Reserve Porto (Portugal) and previously Ramos Pinto Porto(very good) This weekend we were looking at different porto (Tawny Porto & porto). HE hinted for tawny.They had this case with 2 smaller porto bottles one tawny one porto which might be a good gift idea. I learned to like porto after my husband ret from Denmark (work) he had tried it there and liked it after a few tries I develop a liking for it http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

Thanks emilycat and Vanessa for your suggestions! Now I'll just have to find them - another drawback about a small town! There's always the internet though....

[emilycat]

Susann,
Thanks! I did see it; my boyfriend is coming home Thursday after being out of town for 2 weeks, so I'm planning to make it for him for dinner one night this weekend; he and I really love vodka sauce. Didn't you say that it's okay to use fat free half and half? What brand do you buy? Thanks!
Em

[This message has been edited by emilycat (edited 11-13-2000).]

[Susann]

Hi Emily-I use the ff half and half with no problems. The brand is Land o Lakes ( I think). They don't carry it at Harry's, but they do have it at the Georgetown Kroger.

Enjoy the dinner-let us know how it goes http://www.cookinglight.com/bbs/smile.gif

ps-you and Lindrusso weren't kidding about the port. I had a little and....zoinks!!!!!