Bonjour! We are celebrating le 14 juillet (Bastille Day) a bit late as I was out of town on the actual day. Wife has requested classic steak au poivre with the peppercorn-cognac-cream sauce. Might use fiket, might use different cut.
I have my own ideas about which wine to pull but would love to hear from this group. Probably shoukd be French but…
Here is what I am considering from my cellar:
2015 Chateau Fombrauge
2009 Chateau Latour-Martillac
2012 Bosquet des Papes Châteauneuf-du-Pape Chante Le Merle Vieilles Vignes
2012 Quilceda Creek CVR
2011 Tablas Creek Esprit de Tablas
I look forward to your thoughts!
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I would open the CdP. I think it would play well with the meat and pepper seasoning and probably add some nice fruit and garrigue. Enjoy whatever you choose.
Vive la France !
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Syrah is your friend. Ideally N Rhône. Esprit decTablas , which I’m not familiar with, has some Syrah I believe so I’d pick that out of this list. And I wouldn’t get too fancy with this dish.
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Definitely Syrah for Steak Au Poivre. Either the CDP or Tablas though if I had a blank slate, I would be searching for Cote-Rotie.
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I’ve not got a Cote Rotie, sadly. But yes,that would be great!
No. Rhône Syrah (preferably Cornas or St. Joseph), or Syrah from some other cool climate area.
Of what you listed, I’d go with the Tablas.
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You might also consider a stiffer cru Beaujolais such as Morgon.
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I’d go with the Latour-Martillac. That wine has a really solid fruit core that will complement the peppercorns and prevent the overall experience from feeling too dried out, which I think could be a risk with the Esprit or a CdP (though I don’t know that CdP personally).
I agree that a good Syrah would be a lovely pairing but don’t think that southern Rhône fits the bill in its absence.
That said, most likely any of the wines you listed will work, so listen to what your heart says in the moment!
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I just find it amusing that you listed 5 wines and 3 have been mentioned to drink, plus one that you don’t have!
I’ll make it 4
Drink the Quilceda!
It’s time…
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Another vote for the Quilceda.
Op list was what was bein considered from the cellar which presumably has other wines as well.
Yes. I have others but many are too young to open.
Zach, You are having a belated celebration of Bastille Day. How can you even consider not having a French wine?
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Exactement mes sentiments…le vin français est nécessaire!
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This is why we recommend Syrah, not Shiraz. 
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Understand not opening wines of which you only have a few and wish t keep, but the dish calls for a vigorous wine.
Years ago while sitting at the bar of Ken Gordon’s (of Kenny & Zuke’s fame) first (I believe) restaurant in Portland, I watched him cook a steak au poivre for a diner. Impreccable piece of beef, great technique, made the sauce in the pan, plated it and it looked incredible. Waiter brings it back about 3 minutes later, “She said it was too peppery.”
I thought he was going to explode.
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Thanks everyone! We went with the 2012 CdP and it was both a terrific wine and wonderful pairing!
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