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Food pairing: "red: well-balanced and not too heavy wine."

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Food pairing: "red: well-balanced and not too heavy wine."

frankmcgurk | Feb 22, 2009 07:27 PM

We're having our favorite chef come to our home to prepare a meal for the family. The main course will be "Free-range veal tenderloin baked in pastry with spinach and wildrice, served on Pinot Noir shallot reduction"

When asked for a wine pairing suggesting, he left it pretty open with "For the red wine I recommend a well-balanced and not too heavy wine. Examples; Pinot Noir, Cabernet Sauvignon, Merlot, Bordeaux, and Red Burgundies."

Does anyone have some specific recommendations that would pair well and impress? I'm happy to spend upwards of $100 if someone has a good idea.

thanks,
frank

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