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Need some help here, if I was going to have a Prawn dish as an entree and Steak as a main meal what wines would you serve?

Champagne goes with both. If you want two courses, go with italy and use a pinot grigio for the first course and a tuscan red for the second course. Ruffino Riserva Ducale is a widely available and admired tuscan red.

Rose :winkwink:

Only if gay.

White wine with prawns, red wine with steak.

Use common sense when buying and don't be cheap :)

Don't forget the big brother! But really its going to depend on what type of steak, is it lean like tenderloin, or big and fatty like Ribeye. What sort of sides, or sauce if any? Really its going to come down to your own personal preference. I'm a big proponent of drinking what I like, with what I like to eat. Only rule of thumb is, if its big food, and really fatty, you will find that a weaker more fruit forward wine will get lost with the food, and that tougher less approachable red, that maybe didn't seem like it was ready, will stand up to the steak better. But if I were you, I would try not to over think it too much, its just food.

http://www.crownwineandspirits.com/i.../sassicaia.jpg

Homophobe!

Tiger Prawns and T-Bone steak ;)

http://www.ridgewine.com/
My favourite vineyard.

Montebello is their signature wine. I really like their Lytton Springs too.

Sassicaia!!!!! One of my favorite wines EVER! I was in an Italian restaurant in Berlin in 2001, at a show, and we had a couple of bottles of the 1997. Back then it was only $75 per bottle. It was the BEST wine I had ever had.... and I had had a few that were much more expensive. I got back to Miami and bought 8 bottles. Over the next year and half I gave away and drank them all.

Now that year is worth about $400 a bottle, and I won't spend that.


I still remember how it tasted though. God it was amazing. I've had other years of that wine. They're great, but not like the 1997!




.:thumbsup:pimp

For T-Bone, go Cab from Washington or perhaps Napa, I would also go any Super Tuscan, Argentinian Malbec would work well, or a nice big Shiraz from Australia, but make sure the Shiraz has some guts, something from the Claire Valley would work well, something like Leasingham Bin 61.

For the Prawns, if its spicy, go Gewurztraminer, if its fresh and acidic, go New Zeland Sauvignion Blanc, or if its more buttery, Chardonnay, not sure how readily available this one is in your area, but one that blew my socks off was Landmark Damaris Reserve Chardonnay, and I'm not normally a Chardonnay fan. But a nice Russian River Chard would do as well or even a NZ one. Above all though.. Drink what you like!

As stated above.. If its fatty and thick (and a special occasion) go hardy on the wine. A special dinner that you wanna remember deserves a vintage port .. Late 70s.. But that's just my over the top opinion. :) In any case hope you enjoy.

Yeah that was a fantastic Vintage for Tuscan wine. I worked in a restaurant years ago, and we were bringing in 88 Sassicaia, this was just before the huge wine boom, and damn was it good, and you're right.. sub $100 (Even in Canada). We had clients that specified that they wanted these Super Tuscans, pretty much any Italian wine ending in "AIA". It was around then that the Asian Stock Markets were going haywire, and heard reports that many Super Tuscans, as well as 1st, and 2nd Bordeaux Cru's were being consumed with Cola, such a waste, same for really old Cognacs, really who drinks Louis XIII and Coke?

Why anyone would do that is beyond me. Even if you can afford to it makes zero sense. I guess rich idiots like these are why people admire Cincinnatus so much.

What's your Budget?