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Old 01-12-2007, 06:02 PM   #1
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wine for a steak sauce

What would be the best white wine to use for a sauce that I'm getting from deglazing a pan that I seared marinated steak in? The steak would br marinated in oil,garlic,onion, and parsely

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Old 01-12-2007, 06:20 PM   #2
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Does it have to be white wine? Personally, I would use red. If it has to be white I would make sure it isn't sweet or oaked, nor do I think I would use a sauvignon blanc. I would probably go for a chablis or an unoaked chardonnay. Chenin Blanc or Semillon may also be an option, possibly.

That's my 1 1/2 cents.
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Old 01-12-2007, 06:28 PM   #3
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I have a question about that, too. We aren't fond of red wine, but we really like Marsala. Would that make a good sauce for the steak?
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Old 01-12-2007, 06:29 PM   #4
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Since when I marinate steak I nearly always use dry sherry in the marinade, that's what I'd use to deglaze the pan. However, if I didn't use any wine in the marinade, I'd probably go with a dry red or a strong white to deglaze the pan (the dry red - like a burgundy or merlot - being my preference).

Oh - Marsala would work just fine as well. I've used that too with great results. Marsala isn't that much different from sherry - just a bit sweeter.
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Old 01-12-2007, 06:35 PM   #5
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Sauteed fresh mushrooms and/or caramelized onions would be great with the sherry sauce.
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Old 01-12-2007, 06:36 PM   #6
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When I make steak sauce usually use a red wine like Cabernet Sauvignon or Merlot. I use Marsala for Veal or Chicken Saltimbocca and it makes a wonderful sauce. Your sauce will be a little on the sweet side with Marsala but it will still be good. Or try a drier wine as I mentioned C.S or Merlot.
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Old 01-12-2007, 06:47 PM   #7
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I ended up getting golden sherry its not to dark but not white amnd its good with dessert to sooo I win. i decided to make steak au poivre
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Old 01-12-2007, 07:16 PM   #8
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My choices would be Burgandy...Sherry...Marsala.. Cab. Sav. or Merlot....in no certain order..
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Old 01-12-2007, 07:31 PM   #9
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tsi - I know you are also in school. Let us know if you have to follow some sort of guideline or if this is just your own question for your own personal use. We can help you either way. The sherry is a GREAT way to make a sauce...and it makes a great marinade too...and a slightly different version of chicken marsala, I guess it would be chicken golden marsala?

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Old 01-12-2007, 07:34 PM   #10
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what do you guys think of this ginger steak au poivre?

i would marinate the steaks in a ginger, paresly, lime, and lemon juice marinate. then i would sear the steaks and broil them. after the steaks are done I would deglaze the pan with the sherry. and serve over garlic mash potatos. What do you guys think of that? I'm worried about the flavors conflicting with each other.
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