Comments on: Mediterranean Brisket http://palettedome.com/cuisine/2009/12/10/mediterranean-brisket/ Savor.Natural.Fresh Tue, 05 Apr 2011 16:58:55 -0400 hourly 1 http://wordpress.org/?v=3.3.2 By: Chef Mesilati http://palettedome.com/cuisine/2009/12/10/mediterranean-brisket/comment-page-1/#comment-106 Chef Mesilati Fri, 11 Dec 2009 16:17:16 +0000 http://palettedome.com/cuisine/?p=948#comment-106 I was asked to pair this dish with a wine, so here are my thoughts: Since the spices here are quite bold, you want to have a wine that you can feel; something full bodied is required. A heavy cabernet or petit syrah, Cotes du Rhone, Chateauneuf du Pape and Spain's Rioja will all do the trick as they have full, heavy flavors. However, given the complexity of the spicing, you want to choose something that is not overly complicated – will just be too much! My favorite wine for beef dishes like this one is the <a href="http://www.guigal.com/vins_detail.php?langue=en&rub=4&id=53&millesime=4" target="_blank" rel="nofollow">Guigal Cotes Du Rhone</a> - available in many wine stores, and under $20 per bottle. I was asked to pair this dish with a wine, so here are my thoughts:

Since the spices here are quite bold, you want to have a wine that you can feel; something full bodied is required. A heavy cabernet or petit syrah, Cotes du Rhone, Chateauneuf du Pape and Spain’s Rioja will all do the trick as they have full, heavy flavors. However, given the complexity of the spicing, you want to choose something that is not overly complicated – will just be too much!

My favorite wine for beef dishes like this one is the Guigal Cotes Du Rhone – available in many wine stores, and under $20 per bottle.

]]>