what wine do you think I should have?

Question

I'm having steak tonight with mustard mash and corn on the cob.. what wine would you drink with this? i don't like red as it give me bad head ache.. you suggestions please... cheers

Answer 1

well i would drink reds with steak

since that isn't an option, i'd either drink whatever wines you know you like, or something other than wine

Answer 2

The general rule of thumb is red wine for red meat. If red gives you a headache, it might have been the type of wine. Merlot and Cabernet Sauvignon are VERY strong. You may want to try something a little more mellow like Syrah. Another reason you may get headaches with red is the fact that a lot of commercial reds have added sulfites. I have yet to see a French wine that is processed with sulfites, so you may want to check that out. My favorite French red wine is Bordeaux, but it ain't cheap (got a bottle as a gift from a friend who works for Interpol in Lyon and got sticker-shock when I saw how much a bottle costs in the U.S.)

Answer 3

If you're set against red, Try a Viognier, they are bigger whites than most others and have a fat mouth feel. You don't want the wine to disappear behind the steak, Also serve it a bit less chilled than you would normally, take the bottle out of the fridge 20 minutes before dinner. here is a couple suggestions.

88/100 Fairview Viognier 2003
Paarl, Coastal Region, South Africa
Produced By: Fairview - The Wines of Charles Back
Distributed By: The Bacchus Group Inc.
Honey, mineral, ginger, citrus rind, leesy, floral nose. Dry, round, slightly fat texture with good acidity and balance. Spicy, ginger, orange peel, butter, honey mineral flavours with just a hint of bitterness in the finish. We like the fruit and best of all it's not to fat.
Last Tasted: 2005-03-04 by ST
Prices: AB $19.50 Fine Wine Boutiques; BC $21.99 Specialty
CSPC: 633172; UPC: 6002291000381

90/100 Yalumba Y Series Viognier 2004
Barossa Valley, South Australia, Australia
Produced By: The Yalumba Wine Company
Distributed By: Mark Anthony Wine Merchants
Negociants International
Big spicy, honey, mineral, rose petal, creamsicle, ginger nose with a touch of grapefruit rind. Rich, ripe, round and a bit oily with super ginger, mineral, honeyed, floral, orange, nectarine skin flavours with a touch of apricot and steel on the crisp, warm finish. Great now but will improve over the next year. Great value.
Last Tasted: 2004-08-06 by AG-ST
Prices: AB $14.45; BC $17.99 Specialty; ON $13.95 Vintages
CSPC: 624502; UPC: 9311789475974

92/100 Yalumba Viognier Eden Valley 2003
Eden Valley, South Australia, Australia
Produced By: The Yalumba Wine Company
Distributed By: Mark Anthony Wine Merchants
Negociants International
Very open mineral, spicy ginger, honey, creamsicle, lychee nose with a bit of citrus rind and buttery vanilla. Super rich, round and fresh with fine acidity if a touch warm. Ripe apricot, spicy ginger, orange rind, mineral, buttery vanilla flavours with green apple skin, honey finish. Fine length, intensity and extract.
Last Tasted: 2004-08-06 by AG-ST
Prices: AB $19.50 Fine Wine Boutiques; BC $26.99; ON $22.95 Mark Anthony Wine Merchants
CSPC: 034066; UPC: 9311789079745
this last one has some oak and well worth the money

Answer 4

The fact that you don't like red has already decided what you should drink: anything. I'm sure you probably like sweet and fruity whites. Try a Riesling, or get one of those Arbor Mist wines. Really, nothing compliments the flavor of steak like a nice red, and in this case, I'd go with a big Syrah.

Answer 5

Depends on what you want to spend...........If you like a 'fruitier' wine there are a number of relatively cheap Chardonnays on the market. Alternatively if you like a crisp, dry white try Frascati.

If you want to be really brave go the Chilean route and try a red wine from the Merlot or Shiraz grapes as these generally are much lighter than cabernet sauvignon.

Answer 6

You can really have any wine you like with the meal. If you are trying to be "wine correct" then it would be a red wine. Since red gives you headaches, not uncommon with red, try a nice rose or Zinfandel. I prefer a 2001 Spanish La Mancha with my pork or beef. It's not to dry with a slight sweetness.

Answer 7

If rerd makes you ill, I wouldn't recommend having wine at all. You shouldn't drink a white with red meat. It will only take away from the experience.

Answer 8

A very chilled glass of white zinfidel. The colder the better it will cut the harshness of the mustard. And blend with the meat perfectly

Answer 9

get a nice white for about £5 or £6, maybe jacobs creek or hardys would go really nice with that - mmm mustard mash never tried that but i'm going to do it tomorrow now - thanx

Answer 10

I know this is too late for that meal but try a Kumala. It's a south african white wine. They have a range to suit everyone.