Stay Rad Wine Blog TV Episode 135: A Blind Wine and Food Pairing

In this episode, Jeff pairs a blind wine with his lunch and dinner.

Food and Wine Pairing:

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The wine had some really nice acidity, accompanied by red and dark fruit notes. I paired it with a Grass-Fed Beef Sirloin topped with Onions, Mushrooms, and Garlic Sauteed in Stagecoach Vineyard Olive Oil and a bit of Danish Blue Cheese. The Salad is Romaine Hearts with a Simple Vinaigrette and Parmesan Cheese. The food and wine together provided an overall richness that would be lacking if they were consumed separately.

Wine Tasted:

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What I originally picked to be an 8 – 10 dollar Chilean Carmenere, turned out to be the 2012 Chateau Ste Michelle Cabernet Sauvignon from the Columbia Valley of Washington State.

Stay Rad,

Jeff

What flavor profiles do you look for when pairing food and wine?  Leave a comment, and let us know.

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2 Responses to “Stay Rad Wine Blog TV Episode 135: A Blind Wine and Food Pairing”

  1. Marcello Buonarroti Says:

    I wanted to comment on your Brunello di Montalcino: Great review! You mentioned it would go well with duck. Did you know that the Big Green Egg slow cooks a duck better than any great restaurant? So, you provide the Brunello and I’ll slow cook the duck.

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