stuckincincy Posted July 1, 2010 Share Posted July 1, 2010 I am broiling a flank steak for the 4th. My understanding is that a red wine is popularly considered to be the compliment to red meat. Fine with me; I don't care for white - except for Muscatel, which I have always found to have a good, piquant kick for the buck. I know nothing about wine - I like it, but I do not have any sort of discriminating palette to speak of for it. Link to comment Share on other sites More sharing options...
TheMadCap Posted July 1, 2010 Share Posted July 1, 2010 randy will know....where are you Mead? Link to comment Share on other sites More sharing options...
Pete Posted July 1, 2010 Share Posted July 1, 2010 Red Zin would go nice with that steak Link to comment Share on other sites More sharing options...
VABills Posted July 1, 2010 Share Posted July 1, 2010 Dead Arm Shiraz Link to comment Share on other sites More sharing options...
erynthered Posted July 1, 2010 Share Posted July 1, 2010 I am broiling a flank steak for the 4th. My understanding is that a red wine is popularly considered to be the compliment to red meat. Fine with me; I don't care for white - except for Muscatel, which I have always found to have a good, piquant kick for the buck. I know nothing about wine - I like it, but I do not have any sort of discriminating palette to speak of for it. What seasonings are you putting on the Flank steak? Link to comment Share on other sites More sharing options...
Mr Info Posted July 1, 2010 Share Posted July 1, 2010 I suggest Ten Mile. It's a 2006 Petite Sirah, Zin, Barbera, and Carignane blend. You can get it for ~ $10-15 a bottle. Good red wine and not a lot a $. I bought a case. Link to comment Share on other sites More sharing options...
Chef Jim Posted July 1, 2010 Share Posted July 1, 2010 The best wines to go with that and my current favorites would be any of the southern Rhone varietels. So you'd want to look for Syrah, Grenach, Petit Syrah. These are hardy wines that go well with a marinated flank. If you want a true Rhone you can search out a Chateauneuf du Pape which can be expensive but there are some decent ones for +/- $25. Or you can look for a CA wine made with a Syrah grape or a Spanish wine made with the Grenach (they call Garnacha). The Aussies call it Shiraz but it's pretty much the same. But buy a couple a different wines experiment because what you like will not always be what everyone else likes with that dish. That's the fun part. Link to comment Share on other sites More sharing options...
BuffaloBud Posted July 1, 2010 Share Posted July 1, 2010 I get some off the chart deals here on occasion - Linky Link to comment Share on other sites More sharing options...
Hossage Posted July 1, 2010 Share Posted July 1, 2010 I know whats up with this. The orthodox advice with beef would be a cabernet. You will want a tannic and smoky flavored one. Other posters have recommended very good varietals, but for a flank steak, 90% of sommeliers are going to recommend the same thing I am. An affordable option that would be a good match is Casa Lapostalle cabernet. Montes also has the flavor you are looking for. You could do well with some of the more austere california cabernets, but I think they have too much fruit. Link to comment Share on other sites More sharing options...
BUFFALOTONE Posted July 1, 2010 Share Posted July 1, 2010 try the Rex Goliath, excelentflavor and dirt cheap right now, it is slowly gaining in popularity but a fantastic wine with a great finish and bitterness. Link to comment Share on other sites More sharing options...
CountDorkula Posted July 1, 2010 Share Posted July 1, 2010 I am broiling a flank steak for the 4th. My understanding is that a red wine is popularly considered to be the compliment to red meat. Fine with me; I don't care for white - except for Muscatel, which I have always found to have a good, piquant kick for the buck. I know nothing about wine - I like it, but I do not have any sort of discriminating palette to speak of for it. St.Urbans-Hof Mosel Riesling GOOD STUFF!!!!! Link to comment Share on other sites More sharing options...
linksfiend Posted July 1, 2010 Share Posted July 1, 2010 except for Muscatel, which I have always found to have a good, piquant kick for the buck. My personal preference was for Lux, but I found Palmolive had a nice, piquant after-dinner flavor - heady, but with just a touch of mellow smoothness Link to comment Share on other sites More sharing options...
stuckincincy Posted July 1, 2010 Author Share Posted July 1, 2010 What seasonings are you putting on the Flank steak? Scored then marinated in a mix of light olive oil, lemon juice, black pepper, a bit of tumeric, marjoram, paprika, and onion powder, and some $1 generic mild barbecue sauce overnight. Then wiped off, with some kosher salt for the broil. Link to comment Share on other sites More sharing options...
Hossage Posted July 1, 2010 Share Posted July 1, 2010 St.Urbans-Hof Mosel Riesling GOOD STUFF!!!!! I do like me some st. urbans-hof, but that is for after dinner, not with steak. You just cant do that. Link to comment Share on other sites More sharing options...
BuffaloBill Posted July 1, 2010 Share Posted July 1, 2010 I don't have any wine recommendations though I can help with whine advice - good luck with the meal. Link to comment Share on other sites More sharing options...
erynthered Posted July 1, 2010 Share Posted July 1, 2010 Scored then marinated in a mix of light olive oil, lemon juice, black pepper, a bit of tumeric, marjoram, paprika, and onion powder, and some $1 generic mild barbecue sauce overnight. Then wiped off, with some kosher salt for the broil. I'd go with a nice Merlot from either Washington State or Napa and Sonoma Valleys Maybe a Ravenswood. Happy 4th SIC! Link to comment Share on other sites More sharing options...
stuckincincy Posted July 1, 2010 Author Share Posted July 1, 2010 Happy 4th SIC! You and yours, too! My wife already installed a mat under the bed, for one of our cats that considers the neighborhood booming the onset of WWIII. I used to be a big fan of bottle rockets. I fondly remember firing off a volley under the door crack of an outhouse one evening in one of those cobbled-up hunter trailer camps that pepper the territory around the Allegheny Nat'l Forest in NW Pennsylvania. We barred the door so he couldn't escape and he was howling and threatened murder. Booze is booze... He got his revenge - whacked me square between the shoulder blades with an oar as I was gazing at the river, and I of course pitched forward and fell face first into the bank muck. Jeeze - the goofy things you do when you were young! Interesting altered state facts: If you toss glass beer bottles into a long-running campfire, they melt and flow. Fireflies hunker down for the evening, but if you go take a wizz onto the ground, they light up to protest your action. Link to comment Share on other sites More sharing options...
Hossage Posted July 1, 2010 Share Posted July 1, 2010 I have set off a fiework or two in the ANF. Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted July 2, 2010 Share Posted July 2, 2010 I notice WalMart had some (wine) on sale for $2.97 a bottle... WTF? They must have been putting the squeeze to non-union grapes! Sheist! You can't even get two 2 liters of pop for that much! Link to comment Share on other sites More sharing options...
rockpile Posted July 2, 2010 Share Posted July 2, 2010 Red Zin would go nice with that steak How is Red Zin different from White Zin? Just curious because White Zin is pink and like soda pop. I would enjoy a Malbec from Argentina with red meat, but that is me. Link to comment Share on other sites More sharing options...
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