Comments on: Challenging Wine Pairing: Chicken Fried Steak

By: Rick

Rick — Wed, 12 May 2010 20:08:58 +0000

though I don’t think it has a wine list at all, I would recommend Hoover’s Beef Palace in Templeton CA–the next time you’re in Paso wine country. amazing breakfasts, and great local color. you could get some of the CFS to go, and sample it with some wine selections from the 200+ wineries nearby!

I thought that the Steelhead Diner in Seattle might carry CFS, but didn’t see it on their menu. It’s a good place to eat, though–with a very good NW wine list.

By: Kori

Kori — Wed, 12 May 2010 02:11:41 +0000

Rebecca,
Glad to hear you are a steak fan. As a Texas girl, I love my steak dishes too. We will be adding a recipe section to our site later this year. Cheers!

By: Rebecca Murphy

Rebecca Murphy — Tue, 11 May 2010 19:38:12 +0000

Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient..*’

By: Kori

Kori — Sat, 27 Feb 2010 22:52:58 +0000

LRC,
Thanks for the pairing suggestion. We have had Las Rocas a number of times and really enjoy it. We’ll have to try it with our chicken fried steak sometime. Cheers!

By: Las Rocas Source

Las Rocas Source — Sat, 27 Feb 2010 20:46:59 +0000

Mmm, chicken-fried steak. What a delicious conundrum! Well, conventional wisdom calls for serving a “big” tannic wine with red meats, but I think full flavor is more important, and smoother reds do just as well as those with upfront tannins like Cabernot and Merlot. In fact, a good Garnacha, like Las Rocas, can work well with just about any kind of meal — the flavors are bold enough to standup to juicy steaks but also behaved enough to not overpower poultry and fish such as salmon. It’s a great complement to meals with multiple choice courses…or perhaps chicken-fried steak.

By: Kori

Kori — Tue, 22 Dec 2009 21:42:05 +0000

Kevin,
Trying the steak sans gravy with the sparkler would be a good experiment, but I can’t imagine having chicken fried steak without gravy. But maybe that’s just me. I’d love to hear how the challenge comes out for you.

Mike,
Great suggestion. We’ll have to try an Alsatian Riesling next time. But you are exactly right, the ultimate challenge would be find a restaurant that serves chicken fried steak and has a good wine list. Let me know if you find one.

Cheers!

By: Mike Veseth

Mike Veseth — Tue, 22 Dec 2009 17:40:26 +0000

What an interesting challenge! Since the dish has German roots, I think I’d try to match it with a German-style wine, which points me toward a Riesling. But you’d need something pretty sturdy to stand up to the gravy. That suggests an Alsatian Riesling to me, maybe Trimbach, which has good power and acidity. Now another challenge: finding a restaurant that has chicken fried steak on the menu and a good wine list, too.
Mike Veseth

By: Kevin Glowacki

Kevin Glowacki — Tue, 22 Dec 2009 15:21:46 +0000

Being a native Texan, I love a good chicken fried steak. I’ll have to take up this challenge myself. I think the sparkler would have worked better on the steak sans gravy, but will have to add that as an element to the experiment.