Thursday, January 18, 2018

Recipe Thursday: It's All About the Sauce

A well-prepared sauce has the power to transform a simple cut of meat into an extraordinary dish. Sauces are especially prevalent in French cooking, and one of our favorite red meat and sauce combinations is the classic Entrecôte à la Bordelaise, or rib steaks in red wine and shallot sauce. This delightful recipe from Food Network is another instance in which the wine you use in the sauce is as equally important as the cut and quality of meat you buy. We’ve said it before, and we’ll say it again: Always cook with a wine you would gladly pour for yourself or your guests.

Photo: De Vous a Moi


When pairing a wine with this recipe, just look to the name of the dish for inspiration: Bordelaise, named after the Bordeaux region of France. A right-bank style blend of Merlot and Cabernet Franc, such as Château Mazeris Canon Fronsac, is a terrific match. The peppery tannins act as a palate cleansing astringent with the fatty cut of beef and rich, buttery sauce.

What is your favorite sauce? 

For more food and wine pairing ideas, check out our blog at http://shiverickwine.blogspot.com/.



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