Pairing suggestions for dry-aged beef and lamb

Hello All:

I am planning a non-diary antipasto that includes:

120-day dry-aged beef prime rib roast
60-day dry aged beef pepperoni
30-day dry aged lamb sausages

Nothing is smoked, only dry-aged.

I am seeking suggestions for a proper wine paring of these meats.

Many thanks in advance.

-Adam

I've not attempted a wine pairing to any of these, but my instinct here is to go Italian. Rosso di Montalcino (Brunello is probably too big for antipasto), Valpolicella (again Amarone is probably too big), or Barbera should all work nicely. A lighter weight Nebbiolo might work (a cheaper Langhe maybe), and Aglianico might be an interesting one to try. You need something with good acid, I think, and not too much ripeness.

I'd think an older (15 years or more) petite sirah would be good.

John

To me, the beef roast and lamb are easy to pair, but the pepperoni presents the challenge. Since I can only guess at the level of spicing in it, I'd probably suggest a Syrah from the N Rhone, and one on the beefier side of the spectrum. If you have any aged Hermitage laying around, this might be the time to open it; barring that, a good Cornas ought to do the trick.

Mark Lipton