I have the pleasure of coming up with a wine list for a fine dining steakhouse in Lancaster, Pennsylvania. This is my first opportunity to do so and I want to do it right and impress! So my question for all of you, what is your absolute number one wine that needs to be on that list. Steak sauce add ons will include au poive, portuguese inspired chimichurri, brandy braised crab, nebbiolo demi. A focus will also be the marrow of the cow, featured in dishes and used to coat the steaks.There will be a rotating fish du jour option.I would just love to hear opinions from sommeliers around the world on what they think sells and works best in their restaurant. Thank you all so much, cheers!
Portuguese inspired Chimichurri.....How about some Portuguese Wines?
Some reds that stand out are:
Wine & Soul "Pintas" Douro
Wine & Soul "Manoella" Douro ...especially the VV bottling
Casa Ferreirinha "Callabriga" Douro
Quinta do Vallado "Reserva" Douro
Cartuxa "Pera Manca" Alentejo
Adega de Borba "Reserva" Alentejo
Quinta do Cardo "Reserva" Dao
Quinta de Lemos "Dona Santana" Dao
Foz de Arouce 'Vinhas Velha de Santa Maria" Bairrada
By the way, What's Portuguese about this Chimichurri anyway? I'm intrigued.
It will be a peri peri inspired chimichurri.
peri peri originated in africa, and south africa has some pretty bangin' wines too. just a thought