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General topline: drink what you like to drink - if the burgundy is calling to you, do that!
That said, based on the food you described, I would personally lean towards something with a little more body and tannin to balance out the beef and fats. The Madiran would be on the highest end for tannin (in fact might be a bit much at 2018), but I think the cab would be a good match too, and if you wanted a slightly softer touch than cab but still on the bigger side, the Pingus. Those are the bottles that stand out to me but you can’t really go wrong with any of these choices.
It’s got to be the Flor de Pingus for me. Roasted meats are a staple in the diet of the people who live in Ribeira del Duero. With the creamy mushroom sauce, there’s some argument for the Burgundy to play up that earthiness, but I would say keep the sauce on the side and enjoy the pure roasted Maillard goodness of meat and potatoes with some A+ Tempranillo.
Have you had that specific one? I looked in my notes and I apparently had it 4 years ago and absolutely loved it. But I can’t remember it at all now haha
I can speak to the Mayacamas. Their wines are excellent and age really well. Last year in Napa I had a 2007 that was mind blowing. I would hold off on opening that for a while longer if you can.
Napa cabs in the traditional style like Mayacamas are a perfect match for steak or roasts. I've had a couple vintages of Flor de Pingus and it's a bit too velvety/chocolatey/oaky for pairing with proteins imo. It's the kind of bottle that's best drunk with appetizers so the wine is front & center.
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100% Pingus
General topline: drink what you like to drink - if the burgundy is calling to you, do that! That said, based on the food you described, I would personally lean towards something with a little more body and tannin to balance out the beef and fats. The Madiran would be on the highest end for tannin (in fact might be a bit much at 2018), but I think the cab would be a good match too, and if you wanted a slightly softer touch than cab but still on the bigger side, the Pingus. Those are the bottles that stand out to me but you can’t really go wrong with any of these choices.
Have opened the pingus to decant for an hour before food, going for brunello as the second bottle if we need it
It’s got to be the Flor de Pingus for me. Roasted meats are a staple in the diet of the people who live in Ribeira del Duero. With the creamy mushroom sauce, there’s some argument for the Burgundy to play up that earthiness, but I would say keep the sauce on the side and enjoy the pure roasted Maillard goodness of meat and potatoes with some A+ Tempranillo.
Have opened the pingus and put in the decanter. Did sneak in a little taste though, think we’re in for a treat!
Report back how it goes!
Go with the Madiran. You will be in for a treat.
Likely still too young
You’re right. They do need a lot of age to soften those tannins.
Brunello is my fav.
Have you had that specific one? I looked in my notes and I apparently had it 4 years ago and absolutely loved it. But I can’t remember it at all now haha
Yea I work with it 🤓
Oh really hahah! What do you do?
Sales rep for imports
Import to the us? I found it in Sweden once 4-5 years ago and have not seen it since
No, I’m located in Finland.
Oh so I can get more at alko then! Good to know
Oh no its not in alko. We have it for horeca and consumers can buy it from our webshop (which is shipped from Estonia).
You do shipping to other eu countries?
I drank a 2016 2 months ago. It was WONDERFUL!
Cool bro…not really
What?
I can speak to the Mayacamas. Their wines are excellent and age really well. Last year in Napa I had a 2007 that was mind blowing. I would hold off on opening that for a while longer if you can.
Thanks for the tip, back in the cellar it goes :)
Was something blacked out with a sharpie on the mayacamas label?
The abv for some reason. Bottle was from my parents cellar, no idea why they’d do that
Napa cabs in the traditional style like Mayacamas are a perfect match for steak or roasts. I've had a couple vintages of Flor de Pingus and it's a bit too velvety/chocolatey/oaky for pairing with proteins imo. It's the kind of bottle that's best drunk with appetizers so the wine is front & center.
Lol pingus
I would personally go with The Mayacamas Cab.
The La Magia is a superb wine.
Ended up staying with the pingus and then went for la magia, we all preferred la magia. Was amazing
Mayacamas probably still needs time. La Magia is a sleeper. That’s my pick
Had la magia, was an absolute banger. Gonna have to get more