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Help! Which Shiraz for tonight?

post #1 of 6
2/14/09 at 5:02pm
Thread Starter 
Hello friends,

I am grilling USDA Prime Angus Ribeye this evening for my wife. For the wine (first bottle, anyway) I am thinking a 2005 D'Arenberg Dead Arm, a 2007 Mollydooker Blue Eyed Boy or a 2004 Mondavi Reserve Cab.

Which do you recommend? Decisions, decisions.
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post #2 of 6
2/14/09 at 5:02pm
Thread Starter 
Sorry, my mistake. Obviously the Mondavi is not a Shiraz, but I am considering it as well.
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post #3 of 6
2/14/09 at 11:09pm
Quote:
Originally Posted by syracuse1976 View Post
Hello friends,

I am grilling USDA Prime Angus Ribeye this evening for my wife. For the wine (first bottle, anyway) I am thinking a 2005 D'Arenberg Dead Arm, a 2007 Mollydooker Blue Eyed Boy or a 2004 Mondavi Reserve Cab.

Which do you recommend? Decisions, decisions.

The 2006 Dead Arm is fucking EPIC!!!
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post #4 of 6
2/14/09 at 11:18pm
I'd go for the mondavi. The steak sounds great, is angus a meaningful designation?
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post #5 of 6
2/14/09 at 11:26pm
Thread Starter 
Vinous,

Great Angus rhetoric. I think not, by the way. The meat was excellent, although I do feel it was pricey. I happened to open the Mondavi, and it was a lovely treat. We're drinking inexpensive cab now, although the QPR is high.
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post #6 of 6
2/15/09 at 12:53am
Quote:
Originally Posted by syracuse1976 View Post
Vinous, Great Angus rhetoric. I think not, by the way. The meat was excellent, although I do feel it was pricey. I happened to open the Mondavi, and it was a lovely treat. We're drinking inexpensive cab now, although the QPR is high.
When we were in ca., the shop we do work for set us up with a tour and dinner with one of their winemakers. We tasted a number of the reserves and we were taken with the consistent quality and style. There may be less expensive choices, but you really can't go wrong with their reserve. In college I used to work at a steak house and I came to agree with my fellow waiters and cooks that ribeye was the best cut. I don't buy much prime, but we have a shop called stew leonards which dry ages their own beef and its great for a special occasion. Sounds like a great night, enjoy! best, vp
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