What wine pairs best with prime rib that is not cabernet sauvigon ??!
Now if you are convinced that nothing with a cab grape will do, then I would suggest any of the following:
ITALY: Barolo, Amarone or Brunello di Montelcino, all 3 are great with prime rib. Prices range from $30 to $75 for a good quality wine, higher for exceptional, i.e. over $100 a bottle.
FRANCE: Burgundies are exceptional with beef. Consider Montrachet, Corton Charlemagne, Chambolle and any Chambertin. Prices range from $35 to $75 for excellent quality vintage.
SPAIN: Often overlooked, but very well made and an expanding rep! Consider Marques de Riscal, Cacares, Sansol, Miguel Torres, and any Abadia vintage. Prices are roughly $15 to $30 and worth the money.
Answers: First off, this is a case where matching the wine is critical, white, zinfandel and any other fruity drink will ruin the taste of the beef. A bordeaux is not a california cab, they have nothing in common except color. The cab grape of France is a lot different than california and the winemaking and aging processes are very different.
Now if you are convinced that nothing with a cab grape will do, then I would suggest any of the following:
ITALY: Barolo, Amarone or Brunello di Montelcino, all 3 are great with prime rib. Prices range from $30 to $75 for a good quality wine, higher for exceptional, i.e. over $100 a bottle.
FRANCE: Burgundies are exceptional with beef. Consider Montrachet, Corton Charlemagne, Chambolle and any Chambertin. Prices range from $35 to $75 for excellent quality vintage.
SPAIN: Often overlooked, but very well made and an expanding rep! Consider Marques de Riscal, Cacares, Sansol, Miguel Torres, and any Abadia vintage. Prices are roughly $15 to $30 and worth the money.
A robust pinot noir - or an Australian shiraz would be great
Personally I'd go for a nice Pinot Noir.
Pinot Noir, Barolo (not cheap but if budget is not an issue, this would be my first choice), Chateauneuf-du-Pape would be nice. Avoid Bordeaux since a lot of it is cabernet.
Chilean Malbec would be worth a try. It's not too expensive and goes great with beef. I can't afford prime rib. Any chance of the leftovers tomorrow?! Enjoy.
I'm not a huge Pinot Noir fan...but that's just me. I would recommend a Shiraz---something Australian won't let you down---or a Merlot. One of my favorites is a California called Forest Glen, although there are plenty of others out there that are reasonably priced, and of high quality.
a nice pinot grigio is nice or a blush
I just served some prime rib for my Christmas party and Merlot was the guests favorite. Went through two bottles.
The best wine would be the wine that YOU would most enjoy, whether that is red or white wine. You don't have to stick with the old adage of white wine with chicken or fish, and red wine with red meat.
Skip the wine and serve CHAMPAGNE!! A nice bottle of bubbly goes with EVERYTHING!!
HAPPY NEW YEAR!!
A full bodied red would pair best. Other than a Cab Sauv, I would go with a Syrah, a Zinfandel, a Bordeaux, or a Petite Syrah (not related to Syrah or Shiraz). Of those, I would probably choose a fruit forward Bordeaux first, however, any would do for me.
You should also drink what you like.
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Try a chilled, Pinot Noir, Petite Schrazz, ask your local wine merchant, enjoy!!!
I always like zins with red meat, but I would also go for the malbec or a carmenere. I think you can't taste even the most bold pinots with BBQ or roast so I would avoid that.
On the other hand I completely agree with JJ in that you should drink whatever you like to drink - red, white, rose, whatever.