quality posts: 20
North316 wrote:Since we are lacking winery participation today, I wanted to throw out a question for all you people in the know.
We are going to marinate some bacon wrapped beef filets overnight tonight and I was wondering if anyone had a suggestion of any wines that would be good for the job (and to drink tonight/tomorrow). I was leaning towards a Pinot Noir or Syrah but am open to suggestion. Feel free to make suggestions based off of my CT as well.
Only marinate up to a few hours. Anymore is overkill and could ruin the texture of your steak. If you are using the same wine to drink the next day, choose one you prefer to drink with steak. The Syrah would be fine, Pinot should be full bodied to hold up to the steak. Also think merlot, zin or Cabs. Since you just plan to marinate a nice piece of beef, these are fine. If you are making a stew or sauce, then stay away from heavy, high tannin oaked wine. They tend to overwhelm sauces. For that I tend to use a burgundy style Pinot or a medium body blend low in oak.
If you are a fan of Steve Raichlen, here is a recipe I set aside to try this summer. I'm sure it would work fine in a grill pan or under the broiler.
"I cook with wine, sometimes I even add it to the food." - W. C. Fields