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.
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Wines to pair with prime rib
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Club Member
- May 2019
- 1334
- San Clemente, CA
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Sam
MAK 2 Star
Napoleon 500 Pro gasser grill
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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 Probe
Fireboard v2
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7 Shun knives (paring to 12" slicer)
Misen Chef's knife
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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
And, cigars, wine and some good spirits!
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Club Member
- Nov 2021
- 3646
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
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Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
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.
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Club Member
- Nov 2021
- 3646
- Alexandria, VA
-
Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
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.
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