In Search Of A Wine?

Question

I am planning a romantic dinner and I need help in choosing a wine. I am not much of a wine drinker and neither is she. I do not know much about the flavors and textures of wine and how they compliment a meal. I did some google searches and gave me some insight but not enough to choose a wine. Here is my main course...


Braised Short Ribs

3 1/2 to 4 lbs beef short ribs (trimmed of fat)
1 can (14.5 oz) diced tomatoes (undrained)
1/2 cup beef broth
1/2 cup Zinfandel Wine or Cranberry Juice
1/4 cup all purpose flour
1/4 cup hot chili sauce (or to taste)
1 teaspoon Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon McCormick garlic - pepper blend
2 cups ready to eat baby carrots
1 medium onion (halved, thinly sliced)
salt and pepper to taste

Any suggestions?

Wow!!! So many good answers, it's going to be hard to choose.

What do you think about a Moscato? I hear it's kind of sweet. Would that work?

Directions:

Directions - Makes 6 servings

Heat oven to 325 degrees F. Spray 12 - inch nonstick skillet with cooking spray. Heat over medium high heat. Salt and pepper short ribs and cook in skillet 6 - 8 minutes or untill browned on all sides.

In a medium sized bowl, mix tomatoes, broth, wine, flour, chili sauce, italian seasoning, salt and galic - pepper blend until well combined. In an un - greased 13 x 9 inch glass baking dish add browned ribs, carrots and onion; toss gently to mix then pour sauce on top (baking dish will be full). Gently stir to distribute sauce. Cover with foil, bake 2 hours.

Uncover baking dish, bake 20 - 30 minutes longer, or until ribs are tender and liquid is slightly thickened.

Optional Cooking Tip

Brown Ribs as above, then place in crock pot all day on low. Even easier to be served during the week for those who

Answer 1

It's going to depend on whether she likes her wine sweeter or drier. (Who cares if you like it, your goal is to impress her, right?) Sweet wines include zinfandel, sauternes, concord, chenin blanc, rose, liebfraumilch; dry wines include pinot, cabernet, merlot, burgundy, chablis, chardonnay.

You've got some great flavorful stuff here, so you're going to want a wine that can stand up to it; something with a lot of flavor. American tradition would argue for a red wine, but there's no reason you can't go with a white if it's a preference.

I'd look for a mid-priced domestic; a red zinfandel or a deep rose if sweet is preferred; a merlot (red) or chardonnay (white) if dry.

You also might think about making your own sangria, which would go nicely here. Get a bottle of red wine--zinfandel, chianti, anything sweet or semi-dry. Take 1 orange, 1/2 lemon, and 1/2 lime and wash them thoroughly, cut into quarters. Squeeze into a pitcher or carafe and drop the rind and pulp in also, then add the bottle of wine. Stir, taste, add sugar to taste. May also add a shot of brandy, or some other fruit varieties that you think would taste good. Serve over ice.

Making fresh sangria will teach you never to buy the stuff that's already in the bottle!

If her palate runs more to dry wines

Answer 2

i would pick either a red zinfandel (not white zin pink stuff) or a shiraz/syrah. Since you need the wine for the short ribs, it would be appropriate to then drink the rest for the meal. Personally I cook with wine that I would drink. You concentrate flavors of wine when you cook, so you should start out with a decent wine.

I would probably go with Ravenswood Zinfandel, Wild Horse Zinfandel or a nice Australian Shiraz like Yellow Tail.

Both zinfandel and shiraz go very well with bbq style foods like your recipe.
Good Luck.

Answer 3

Not much to go on, you could always ask your friend for more details, but try these ones: WAITROSE Cuvée Royale Crémant de Limoux Brut, South of France, Sparkling Wine Bin Number: 83926 Bottle: £6.64 A traditional sparkling wine from south-west France made from Mauzac, Chenin and Chardonnay. The cooling influence of the Pyrenees produces crisp Chenin, Mauzac and Chardonnay grapes, ideal for sparkling wine, which has been made here since the 16th century. Ageing on the yeast 'lees' gives a biscuity complexity and fullness. THE WINE STATION Villa Maria Private Bin Sauvignon Blanc 2005 Bottle: £8.99 Exceptional aromatic ripe gooseberry and lime characters dominate this wine, with hints of green capsicum. The depth and intensity of ripe varietal flavours that this wine presents is a direct reflection of the prolonged fruit ripening policy that Villa Maria pursues in its Marlborough Vineyard. This wine was awarded GOLD at the 2006 interational wine challenge. EVERYWINE Cavalier Demi-Sec Blanc de Blancs Vin Mousseux Style: Medium (Demi-Sec) and Sweet Sparkling Grapes: Mixed Description: Medium-dry so good for those with a sweeter palate or with dessert. Country: France Producer: Cavalier Veuve Valmante Cuvee Close Sparkling Wine Style: Medium (Demi-Sec) And Sweet Sparkling Description: An easy-drinking soft and well-rounded sparkler with hints of light summer fruits on the palate. It has a pale golden colour with a light mousse, and is vibrant and fun in the finish. Great party wine which is just off-dry. Country: France Producer: Compagnie Francaise Veuve de St Vincent Demi Sec French Sparkling Wine Style: Medium (Demi-Sec) And Sweet Sparkling Description: Fresh and fruity medium dry style wine. Country: France Producer: Veuve de St Vincent

Answer 4

If you are not a wine drinker particularly then I wouldn't buy a really expensive wine just to impress as you probably wouldn't appreciate it and end up wasting your money. Stick with what you are used to and what you like. There is no law that says you have to drink a certain wine with certain food. If you like it then go for it!
If you have used zinfandel in the recipe why not drink the rest of it with the meal

Answer 5

Sounds like a good recipe. This is what I'd do; Go to a good wine store and tell the clerk that you need a nice, fruity but not high alcohol, Zinfandel and give him/her your price range.

A good rule of thumb is that you should cook with a wine that you'd drink, and you should have enough left for two.

An alternative to the Zin, would be a Shiraz (syrah).

Answer 6

You need a full bodied red wine for this meal. The best marriage of wine and food would be a Grenache (Preferably 2001 vintage). If you are unable to find a Grenache go for a Dolcetto & Syrah (BROWN BROTHERS) . This is a sweeter red wine that is best served chilled.

Happy entertaining :P

Answer 7

I would choose a young full-bodied red wine, but in any case something that you will enjoy.If you prefer white, look for one with a strong character to stand up to the beef and the chili sauce. If you choose the red wine, the wines from Chili, Argentina, and South Africa are strong and reasonably priced. But talk to the guy in the wine shop, he will be able to answer all of your questions.

Answer 8

Definitely go with a full bodied red here.

And since there's Zinfandel in the recipe, I would try to mirror that with your wine. Find two Zinfandels (not white zinfandel). Use a cheaper one for cooking, but buy a good one for drinking.

And print the rest of that recipe, if you wouldn't mind. It sounds good. :-)

Answer 9

I say go with Jarhead Red.

Jarhead Red is a robust, full-bodied Cabernet Sauvignon. It was aged in French oak barrels for eight months. It offers flavors of plum, cassis and black currant with fine tannins on the finish.

Net proceeds from the sale of this wine benefit the Marine Corps Scholarship Foundation, which provides educational assistance to children of U.S. Marines, with special attention given to children of fallen Marines.

Answer 10

Try Jacobs Creek Merlot or Pinot Noir. It is a wonderful winery from Austraila. Both are excellent with the main course and best of all it is pretty inexpensive, about $8-$10.