[SunRescue] Vinophiles of the world unite

[Chris Byrne]

Actually I rather enjoy a good red once in a while, but not generally while
I'm eating, whereas I find a dry white to be palletable almost all the time.
Where many people would have an after dinner dessert wine, I prefer a very
strong (some have described it colorfully as 'mulepiss') coffee.

Really the only time I'm going to go for a red with food is if I'm having a
very strongly flavored beef, i.e. a porterhouse or a prime rib. Then a good
'robust' red is the best way to go.

Actually here's an interesting combo. Have you ever had gaucho steak? It's a
VERY tasty Argentinian beef dish.

What you do is take a very fine beef loin, then slice it EXTREMELY thin,
almost like slices of bacon. Marinate for at least four hours in an acidic
white wine (add vinegar or more lemon juice if necessary, the acid content
is very important), garlic, chili peppers, black pepper, and various other
spices to taste. Then sautee the steak in a light oil or even better butter
and lemon until just barely cooked (preferably only a few seconds if you
sliced thin enough). Really you're almost blanching the meat rather then
sauteeing it (that's why the acidic content is important. It softens the
meat, and helps to kill bacteria making it safe to cook it less). Since the
meat is sliced so thin it almost dissolves in your mouth.

That is unquestionably the best way to have white wine with beef I have ever
had the pleasure of tasting. Personally I find it apropriate to have an
Argentinian wine with an Argentinian beef dish, but they do almost all reds.
There can be found a few chilean whites, either semillon or sauvignon blanc
that are very nice, and of course the ubiquitous chardonnay.

Personally I'll take a sauvignon blanc or a pinot grigio over a chardonnay
any day, but as I said I prefer a clean and light wine. When I want
something 'robust' to drink I'm usually going for a good ale, stout, or even
a 1608, Famous Grouse, or Laphroaig. I may be Irish and a recovered catholic
but god damned if the protestants dont make the best whiskey ;-)


BTW, I have enough credits to go for an associates degree in CA from Newbury
college. When I was growing up I had a plan, I wanted to be a pilot. My
mother also had a plan for me, she wanted me to b a chef. We compromised, I
took one cooking class for every hour I flew. I now have some 1400 hours
time (only about 240 of it loggable under FAA regs)

Chris Byrne


-----Original Message-----
From: rescue-admin at sunhelp.org [mailto:rescue-admin at sunhelp.org]On
Behalf Of amy
Sent: Thursday, April 12, 2001 08:26
To: rescue at sunhelp.org
Subject: Re: [SunRescue] Vinophiles of the world unite




On Thu, 12 Apr 2001, Chris Byrne wrote:

> I unlike most vinophiles prefer a young white, dry, crisp, and clean. I'm
> not much for the heavy tannins some Californians prefer, and the only
> fruitiness I like to taste is a hint of peach, pear, or apple.

actually you're like most wine drinkers of your age bracket and sex. most
men stay clear of tannic reds and sweet, heavy whites and opt for, say, a
young riesling instead.

its interesting that you chose only extreme northwest whites just based
off your tastes. the climate isnt suitable up there to produce a sweet
white--not hot enough, not sunny enough (texas on the other hand...some
of the local whites here can get quite sugary).

if you like apple/pear, have dinner and then drive down to santa cruz one
day and go to bonny doon's tasting room and try their muscat over ice
cream. if you're feeling raspberryish, have their framboise over ice
cream. as a side note, those two wines make incredible milkshakes (now
*that* is heretical).

i tend to cook with whites and drink dessert reds or port. imo, the
majority of white wines taste like all the ratings..like perfume. i've had
reds with fish and whites with beef so my "motto" tends to be 'drink what
you like with what you like to eat'.

--a


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