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Originally Posted by 12clicks
sorry for the slow reply, CD. I was in Bermuda for a long weekend. very sketchy connectivity.
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No problem, I posted that question from my pleasure barge on the Gulf, nothing but time here. :D
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Originally Posted by 12clicks
With the au poivre, I usually make myself a courvoisier stinger while I'm cooking since Thats whats what I'm cooking with. Its a great warm up to dinner. Then I generally lean towards an older thinner cab or hermitage. Favorite pairing is a 1996 Beringer Private Reserve.
If you're making both at once, I'd move more to a well balanced Shiraz as I think it works well at cutting through the butter and cheese of the scallops and still works well with the steak. Anything similar to a Two Hands Ares would be ideal. Your results may vary.  |
Cabernet, I knew it as I posted but wanted to see what you'd have to say.
But Shiraz for the surf&turf? Why I wouldn't have guessed. But I'm intrigued. Checking online I see there are several at my local liquor mart from Australia, Chile, South Africa, and California.
Any particular label? Edit: strike that, I see here
http://www.wine-searcher.com/find/tw...outh+australia is what you were referring to.
I must warn you I may throw a few char-broiled garlic buttered shrimp in with this meal. Once I start fooling with scallops I generally can't stop there, being the seafood freak that I am.
Stinger... that's the one with creme de menthe, no? I've never ordered one but vaguely know of it. I've always been more of a gin&tonic, vodka-tonic, rum&coke or spicey ceasar kind of guy but I'm up for a girly drink.
