On 27 Oct 2006 08:58:46 -0700, "DaleW" > wrote:

>Tri tip seems to be a real big thing in California. The name refers to
>a rather lowfat cut, but you can see it at booths at places like
>football stadiums , where it seems to be understood that it'll be
>marinated and grilled. Not especially spicy when I've tried.
>
>Mike Tommasi wrote:
>> miles wrote:
>> > Mike Tommasi wrote:
>> >
>> >> What is Tri Tip?
>> >
>> > Tri-tip is a particular cut of beef that is typically used in the
>> > southwest to make taco's, fajita's etc.
>>
>> OK, so spicy then? I would think PN would get overwhelmed, I think of
>> Pinot Noir requiring more subtle flavours like roast pigeon. In this
>> case I would go for a syrah, preferably of the southern kind (IOW not a
>> Hermitage or even a St Joseph).

Now, I think we're getting down to cases. While I knew what a tri tip
roast was, I think the nature of the hors' d'ouvres (horses ovaries in
fighter pilot parlance), is important.

If marinated and then braised until it shreds like a BBQ brisket, then
it might be a fairly neutral roast beef. If then done with BBQ
seasonings or chiles you get something different. How about Szechuan?

Basic is beef, so most reds would be friendly. If creamy, neutral,
cheezy (I recall a sirloin with sour cream, onions and gorgonzola on
small buns that was to die for...), you could do the PN. If spicy,
red, piquant, etc. then it looks like Shiraz, Zinfandel or how about a
Cab Franc?

Since it doesn't sound like a grand formal meal, but rather a social
munch/sip gathering, I'd suggest a couple of 1.5 bottles of Yellowtail
reds and see what the guests think about preferences. Try the Cabernet
Sauvignon, the Shiraz, and then the Shiraz-Grenache. You don't need a
big investment and the wines are all very approachable.



Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com