Les Vins de Sélection
I think we can agree that what’s needed for this dish is a selection of full bodied reds; robust and courageous enough to keep pace with this intense medley of flavors, the peppercorns, the cream and cognac sauce. And that’s just for starters. All of these wines are excellent and full bodied and should go alongside this dish quite comfortably.
For French wines, I am suggesting the following:
A St. Emilion, Fronsac, or a Pomerol from Bordeaux, that world-famous wine producing region in southwestern France. I truly don’t believe you can go wrong here.
From the Provence region, the Mas de la Dame les Baux-de-Provence Cuvee Gourmande 2005. This is a Grenache varietal and a good solid wine.
Either a Châteauneuf-du-Pape (or a Gigondas – a cheaper alternative), or a Côtes du Rhône (03) from the Rhone Valley.
If you are inclined to stray and look elsewhere, think about:
Amarone, a powerful beautiful northern Italian red wine made from shriveled grapes that have dried for several months. It is a full-bodied wine and a good match-up to the steak. Try it but be prepared to surrender your soul. Yes it’s that good.
Australian Shiraz from the “land down-under” and most of their wines are wimp-free so tuck your knife in your boot and go for it.
Australian Cabernet Sauvignon is the classic red variety of Bordeaux and second only to Shiraz in importance in Australia. Jacob’s Creek, St. Hugo Cabernet is a good selection
From Argentina, the Malbec which is that country’s signature grape, is going to hold up to almost anything including a revolution.
From California, a Beringer 2003 Howell Mountain Bancroft Ranch Merlot. A great West Coast wine from a house that consisently produces outstanding wines.
But somewhere, somebody is saying I don’t eat meat but sure as heck like my spuds. Well then, I have some suggested white wines for you to consider. A Burgundy Chablis, a white Mâcon, Mâcon Village, an Alsace Riesling or a Beringer Chardonay will pair very well and complement the gratin.