Which red wine with Tri Tip Hors d' oeuvres?

The subject says it all, even if the spelling doesn't. Cabernet or Merlot or Pinot or ? with tri tip appetizers (I'm not sure how to spell ordervz)? Thanks

Reply to
Bryan
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Everyone has their own tastes but for a mixed crowd a Pinot Noir would do well. It should hold up well against the tri-tip without being over powering for some that aren't big red drinkers.

Reply to
miles

Thank you! Exactly what I needed to hear.

Reply to
Bryan

What is Tri Tip?

Reply to
Mike Tommasi

I had to look it up on Google:

"A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape."

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Reply to
Andrew Haley

Alright, so what is a tri-tip appetizer?

Reply to
Mike Tommasi

Tri-tip is a particular cut of beef that is typically used in the southwest to make taco's, fajita's etc.

Reply to
miles

OK, so spicy then? I would think PN would get overwhelmed, I think of Pinot Noir requiring more subtle flavours like roast pigeon. In this case I would go for a syrah, preferably of the southern kind (IOW not a Hermitage or even a St Joseph).

Reply to
Mike Tommasi

Reply to
DaleW

It's not always spicy, it just depends on how one prepares it. Some people like to marinate tri-tip, but I typically just season it with a mildly spicy rub - something like:

1 part sea salt 1 part ground black pepper 1 part onion powder .5 part garlic powder 1 part granulated sugar 1 part ground chipotle pepper (adjust to taste)

brush it with olive oil, and smoke it over oak lump with a few chunks of barrel stave tossed-in early in the cook, until

135-140F internal.

It really depends on the PN; there's plenty of inexpensive, fruit-forward PN sloshing around California right now that would work just fine, though I'd probably favor Zinfandel or Syrah myself. I would not bring out an especially delicate wine for this.

Sounds like we're thinking along the same lines.

Dana

Reply to
Dana H. Myers

Bryan,

I would think that the preparation of the tri-tip would dictate the wine to go with it, plus any garnish, etc. Considering most tri-tip recipes that I have experience with, there is a touch of spice, and sometimes a bit of heat. If this is the case, my recs. would be as follows:

Fruit-forward Zin; Syrah/Shiraz, PN. Note the "fruit-forward" aspect. Many Zins fit that bill nicely, as do US Syrahs and OZ Shirazes. If you wish a PN, I'd look to the CA Central Coast, rather than the more earthy OR/WA or Burg- style.

Let us know how the tri-tip will be cooked, i.e. grilled dry, rub applied, sauce/marinade, etc. That will be the clincher.

Hunt

Reply to
Hunt

Had not gotten your post, when I replied. For your recipe, I think that you are right-on regarding the wines.

Hunt

Reply to
Hunt

It can be spicy but doesn't have to be. Often it's smoked over mesquite etc. I agree that I would prefer a Syrah with this but in a mixed crowd a big red would not do well. A spicy Pinot Noir should hold up well unless the tri-tip being served is rather spicy.

Reply to
miles

I to would prefer a Zin or Syrah. However, I find when entertaining a mix of guests I always avoid those wines. In mixed crowds big reds do not go over well. They are a wine lovers wine and thus make poor choices for get togethers and parties.

Reply to
miles

I'm not thinking of big blockbuster Zins or Syrahs; I'm thinking of Cline California Syrah or Ravenswood Vintner's Blend Zinfandel, or Yellowtail Shiraz, or any one of the many inexpensive, fruit-forward, relatively soft quaffing wines out there. This has worked well in mixed crowds for me many times.

Dana

Reply to
Dana H. Myers

miles wrote in news:Ubx0h.37$ snipped-for-privacy@newsfe13.phx:

Hmm, I've never had this impression. In fact, it seems to me that red wine is so much the fashion these day that there are many beginners who profess to drink only reds and big reds at that. Certainly, the tanker loads of huge Australian reds being consumed by average wine drinkers in the US are telling us something.

John

Reply to
John Gunn

In the USA people tend to start out drinking sweet wines, roses and lighter whites. Common starters are White Zin, Savingnon Blanc, Chablis, Roses etc. After awhile with those they tend to progress to Chardonnay and then to light Reds. Rarely do I see beginners drinking full bodied Syrahs, Zins etc. I have no idea how it is in other countries.

Reply to
miles

This seems like a dangerously broad generalization.

True.

In my experience, Sauvignon Blanc is not a common "starter" wine.

I assume you mean the generic white wine that's labeled Chablis, not actually the much more distinctive wine from the Chablis region of France?

Are you counting blush wines are roses? Because, if you're not, I believe this misleading, at least for the parts of the US I've been to.

Actually, I've seen a lot of people start out with inexpensive Chardonnay, much more than Sauvignon Blanc or non-blush roses. I rarely see people "starting" out on overtly sweet wines, though the crowd-pleasing generic white blends tend to be off-dry.

I see beginners drinking medium-bodied (inexpensive) reds all the time. Are you in the same US that I am?

Dana

Reply to
Dana H. Myers

It's often the next step after White Zin.

Yes. Since I was referring to most Americans the wines I refer to are US wines, primirily but not limited to California. Chablis in the USA is generally a rather low end entry level wine.

Light Roses and blush wines yes.

Sometimes. There is not solid progression. Depends on individuals. Sauvignon Blanc is generally a lighter wine than Chardonnay. I find beginners tend to shy away from full bodied wines.

I see quite the opposite. When wine tasting with people who are not wine drinkers at all their first question is almost always "Do you have anything sweet?". They will easily accept off-dry such as White Zin as well.

I don't see beginners drinking heavier wines at all. Not at first anyways. When visiting low end wineries in California that cater to beginners their selections tend to be lighter and sweeter. I do see some medium bodied reds but at these wineries their production levels are much smaller.

Reply to
miles

This is what you typically get if you order the "house white" at many restaurants; they've got a box in the fridge ;-)

[...]

I don't believe that most "beginners" are that structured. They order the house white and drink up. House whites are either generic white wine or low-end Chardonnay.

If sweet wines really were popular as "beginner" wines, then Safeway would have considerably more shelf-space dedicated to them :-) Yes, I've heard people at tasting rooms ask "do you have anything sweet", but the by-the-glass house wines at restaurants are not sweet wines. I believe that when people are asking for "sweet" at tasting rooms, they're really trying to find "soft".

Could you give some examples of these "low end wineries" ?

Dana

Reply to
Dana H. Myers

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