Thursday, June 6, 2019

Recipe Thursday: How to Drink Full-Bodied Reds in the Summer

We’ll be spending a lot of time over the next few months talking about wine and food pairings that are suited for warmer weather, including copious amounts of rosé and light, fresh bites. However, that doesn’t mean we’ll be storing away our fuller-bodied reds until the cooler seasons arrive. Powerful wines with generous tannins, such as the Herdade do Rocim Tinto “Clay Aged” Alentejo, deserve a special place at the table this summer -- especially when firing up the outdoor grill for meatier favorites, such as Grilled Herb-Marinated Entrecôte of Lamb (Saveur).

Photo Credit: Saveur / Ingalls Photography

The roasted tomato sauce served alongside the succulent lamb entrecôte takes full advantage of summer’s juicy, vine-ripened tomatoes. It’s a glorious pairing with the Rocim “Clay Aged” Tinto, a rich red blend that matches the weight and body of the flavorful lamb, and brings out the umami-rich marinade and zesty sauce.

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