SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
I would go with the Santa Barbara-Santa Maria Syrah, particularly if from one of the wineries on the Lompoc side of that area. Otherwise, I would go with the Cab if aged at least 6 years (prefer 10+ for most cabs) - you do not say which area/winery or age. Of course, a good meritage would also be great, but I would save the Zin blends for heavy pasta dishes. I know it sounds snobby, but that's the way I would go.
Not snobby at all! And this is why I'm asking Cabs are all Napa-Sonoma area but they're only 3-4 years old. The Syrah is a 2017, and the Rioja is 2012.
Hey! I ended up opening that Santa Barbara Syrah and the Rioja. Both were splendid, but the Syrah was the better choice to have while actually eating, it cut through the incredibly beefy beefiness of the prime rib we served tonight. The Rioja was best suited for the afterglow, sipping contentedly. At least for me.
Cabs are all Napa-Sonoma area but they're only 3-4 years old. The Syrah is a 2017, and the Rioja is 2012.
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