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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