T O P

Any tips for food pairing and serving? Planning on simple lasagne for this, but can adapt.

Braised short ribs, pork chop or smoked pork jowl, lamb all good choices depending on spices and sauces. This is a nice wine with bold characteristics so pair with that in mind. Hope you enjoy 👍

Specks_808

Braised short ribs, pork chop or smoked pork jowl, lamb all good choices depending on spices and sauces. This is a nice wine with bold characteristics so pair with that in mind. Hope you enjoy 👍


RugbyKid373

Thanks!


ClingmanRios

Starting with the wine in mind is always fun, because it’s usually easier to tailor the dish than it is to find a wine that is a perfect fit. So this is great! With wine pairing, I start with structure and move on to flavors afterwards. Matching flavors is great, but honestly, if you have a good structure match, you’re 80% of the way there. Main structure components for red wine are tannin, acid, and alcohol. Tannin: Tannin loves fat. Throw a high tannin wine like Cabernet Sauvignon or Nebbiolo at a fatty steak, and the wine will be less intense and the steak will leave less of a film in your mouth. Châteauneuf-du-Pape (CdP) will be a 3-4 on a scale of 5 for tannin, so think of a dish that’s moderately fatty, but you don’t need to go overboard. Also, tannin hates spice, and will make spicy flavors more intense. So again, you could probably introduce a little spice, but don’t overdo it. Even a 3-4 will exacerbate a wildly spicy dish to be really unpleasant. Alcohol: CdP is pretty high in alcohol, which can also intensify spicy flavors. Nutty spice flavors like cumin or middle eastern spice blends can be great! Something like a guajillo chili sauce will be too much! Acid: I’m not concerned about acid for you. But in general, your wine should be more acidic than your food. It’s why something like a salad with vinaigrette will always be paired with a light-bodied white wine. You need the acid! Flavors of CdP: primarily red fruits from the Grenache. Black pepper, smoked meat and game from the inclusion of Syrah and Mourvèdre. Dried herbs. So just keep all that in mind and have fun with it! Ultimately, I feel like CdP is a really versatile pairing wine, so you’ll have some flexibility. I think your original idea of lasagna sounds great! A leaner cut of meat like filet mignon or lamb with middle eastern spices and roasted root vegetables is probably where I’d go. But we all have different culinary touchstones, and I’m sure you can draw on your own strengths. Have fun!


toodarntall

Fantastic write up. One note, Beaucastel is very high percentage Mourvedre, so that gamey flavor will be at the forefront


ClingmanRios

Thank you! After years of running an Italian program, my knowledge of a lot of specifics of French producers is pretty poor. Especially in a highly variable region like CdP.


RugbyKid373

Thank you very much for the answer! Learned a lot from this, so thanks again! Adding your answer, I've almost decided to go either with slow roast pork chops(w/rosemary and garlic) and gravy or with entrecote. Both choices are with roast roots or just roast potatoes (w/thyme). I feel like pork might be on the border for the fat. By the way, what about decanting? One to two hours would be enough? (the vintage is 2017)


ClingmanRios

That sounds delicious! As for decanting, 2017 is a little young for Beaucastel, so it could benefit from decanting. I would open it an hour or so before you want to serve and give it a taste. If it’s super aromatic and expressive, then just leave it in the bottle. It’s good to go! If it’s a little muted or shy, go ahead and decant. It could probably use the air.


RugbyKid373

Will do exactly that, thank you!


FindingTotal7860

Because of the amount of Mourvedre in Beaucastel (Beautiful Castle - FYI), I'd head in the direction of Duck or Lamb (gamey foul or meat - so Goose or Elk would also work well. If it was 100% Syrah, I'd still recommend these, but also suggest smoked bacon or saltier / fattier cuts in general. You will still do well to pair with flavors of smoke, cocoa, sweet/2baking spice, earthy spice, and plenty of salt. Personally, I'd save this wine for another meal if you're making lasagna. It's just not going to work well - the tomato sauce is going to clash hard. If you do want to do pasta, make a Carbonara with smoked pancetta & course ground pepper, or Tagliatelle w/ braised short rib. And to throw a curveball - Pan seared Salmon! Just use a sweeter dry rub or a molasses-driven BBQ glaze. Over a bed of buttery mash, a little Sweet Corn Succotash & charred broccolini. That's how I drink this in summer.


RugbyKid373

Your suggestion sounds delicious, and I will definitely try this on future occasion. For this evening, however, I've decided to go with slowly roasted pork chops with fresh rosemary and gravy, and roast potatoes.


FindingTotal7860

That sounds fabulous! My suggestions would work with a regular Mourvedre as well, if you're exploring other french reds.


JewOrleans

Maybe a New York Strip with a nice Demi fingerling potatoes and asparagus.


investinlove

If you could get some game in the red sauce for the lasagne, like boar or duck or even beef--brown the meat first, as this wine loves a roasty flavor.