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Easter Wine


Waitman
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This Easter, we're going to Ray's.

To pick up the raw steaks, that is, before serving them up with probably a Bernaise or a Marchand du Vin sauce (a la Jacques Pepin, but the New Orleads variations I just googled up look intriguing) and a mound of frites. I want to spend 50-ish for a wine and I thought I'd throw it to the crew. I'm pretty Catholic in my tastes, if not my churchgoing ways. Who doesn't like a big old Cabernet with a steak? But a Zin, a Rhone, a more ballsy sort of Merlot, some of that Aussie juice.... I'll drink it all (though probably not a Pinot or a Riesling ;) ). I just wanted to see if anyone has a producer, a vintage and a store location for something exciting, possibly different and definitely possessed of a high quality/price ratio.

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This Easter, we're going to Ray's.

To pick up the raw steaks, that is, before serving them up with probably a Bernaise or a Marchand du Vin sauce (a la Jacques Pepin, but the New Orleads variations I just googled up look intriguing) and a mound of frites. I want to spend 50-ish for a wine and I thought I'd throw it to the crew. I'm pretty Catholic in my tastes, if not my churchgoing ways. Who doesn't like a big old Cabernet with a steak? But a Zin, a Rhone, a more ballsy sort of Merlot, some of that Aussie juice.... I'll drink it all (though probably not a Pinot or a Riesling ;) ). I just wanted to see if anyone has a producer, a vintage and a store location for something exciting, possibly different and definitely possessed of a high quality/price ratio.

Appropriate for the holiday

Antica Cantina S. Amico, Lacrima di Morro d’Alba 2005 (Marche) ($20).

Ace Beverage

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I just wanted to see if anyone has a producer, a vintage and a store location for something exciting, possibly different and definitely possessed of a high quality/price ratio.

I presume that you wouldn't object to spending less than $50 per bottle--

MacArthur is selling 2006 Can Blau, a Monsant blend of Mazuelo/Syrah/Garnacha for $14.99. List is $18-19. I know you probably scoff at Parker points, but this one got 92 and was called essentially an insane freakin' bargain.

I love it--tasted one and went back for several more. I actually got it at Paul's when it was on their e-mail list for the same price MacArthur is selling it at. Arrowine had it on their e-mail for $13.99 for a full case and Doug Rosen was raving about it--I couldn't do a full case at that moment or I would have jumped at it.

It'd be a perfect wine with steak and frites. And at that price, you could get three bottles for your $50.

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I presume that you wouldn't object to spending less than $50 per bottle--

MacArthur is selling 2006 Can Blau, a Monsant blend of Mazuelo/Syrah/Garnacha for $14.99. List is $18-19. I know you probably scoff at Parker points, but this one got 92 and was called essentially an insane freakin' bargain.

I love it--tasted one and went back for several more. I actually got it at Paul's when it was on their e-mail list for the same price MacArthur is selling it at. Arrowine had it on their e-mail for $13.99 for a full case and Doug Rosen was raving about it--I couldn't do a full case at that moment or I would have jumped at it.

It'd be a perfect wine with steak and frites. And at that price, you could get three bottles for your $50.

I'm afraid if I get three bottles, I'll drink them all. ;)

Not aginst bargains -- might pick up a few for the road whether I drink them at easter or not -- but not afraid to spend more, wither.

Thanks Z&J

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I like lighter red wines with steak, actually...big wine and big steak and you're too full to want the big yummy scotch or bourbon or armagnac afterward ;).

I believe Ace also has one of the 2005 C. & P. Breton Chinons which is plenty ripe but has a beautiful core.

Lacrima di Morro d'Alba is a good shout as well. You should also be able to find the 2001 Giuseppe Cortese Barbaresco around, either at Wine Specialist or at (of all places) several Total Wine & More locations in Virginia.

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This Easter, we're going to Ray's.

To pick up the raw steaks, that is, before serving them up with probably a Bernaise or a Marchand du Vin sauce (a la Jacques Pepin, but the New Orleads variations I just googled up look intriguing) and a mound of frites. I want to spend 50-ish for a wine and I thought I'd throw it to the crew. I'm pretty Catholic in my tastes, if not my churchgoing ways. Who doesn't like a big old Cabernet with a steak? But a Zin, a Rhone, a more ballsy sort of Merlot, some of that Aussie juice.... I'll drink it all (though probably not a Pinot or a Riesling ;) ). I just wanted to see if anyone has a producer, a vintage and a store location for something exciting, possibly different and definitely possessed of a high quality/price ratio.

I know this doesn't answer your question (sorry!), but I've got a question of my own -- about how much does Ray's charge for the raw steaks? This sounds like something I should be doing. It's not like they charge too much for cooked steaks either, but cooking at home might be convenient sometimes!

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I took none of that advice and ended up with a Cahors - might have been a decent choice, 2 or 3 years from now. We'll hold on to the second bottle for a while. A contributed Syrah (tossed the bottle and I have no memory for wines) was much more ready for consumption and worked well.

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I know this doesn't answer your question (sorry!), but I've got a question of my own -- about how much does Ray's charge for the raw steaks? This sounds like something I should be doing. It's not like they charge too much for cooked steaks either, but cooking at home might be convenient sometimes!

Cowboy Steaks were $26 apiece. There's an argument to be made that it's worth the extra $7 just to have someone who knows what they're doing cook them for you, but we find the price and the convenience quite satisfactory. Best stratgey seems to be to arrive about half an hour before opening, and ask politely.

So, what wine ultimately accompanied the Easter feast?

The Vouvray, the Savenniers - Joe, help me out...it was all a bit blurry by the time the steaks were served, and we recycled with an unaccustomed alacrity, rather than letting the bottles hang out for days.

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