Hope you enjoyed yesterday’s post, featuring the amazing PBS video, “Julia Child Remixed – Keep On Cooking!“
I mentioned then that I’d be posting about my food and wine doings for Drink Wine With Dinner® Day.
Since I had a gorgeous bottle of Pinot Noir to look forward to, I opted to sauté up some good steak, and keep it really simple so I could show off the wine.
I trust Julia would have approved…
This means I’m starting with a “Geographic” pairing (the first of “Rosina’s Five Non-Rules of Pairing Wine and Food”), which I’ll build on.
I’ll do a full post about umami soon, and I’ll fill in a lot more details for you.
The reason I mention it here, though, is that foods high in umami partner especially well with Pinot.
This particular Pinot Noir, WALT’s 2013 “Clos Pepe” from the Santa Rita Hills AVA in Santa Barbara County – as well as the winery itself – rank among my very favorites.
On our recent Sonoma trip, my childhood friend Maria and I beelined to the WALT tasting room off the town square.
(More details about WALT, with tasting notes, coming soon.)
The WALT 2013 “Clos Pepe” Pinot that Maria and I decided to bring home with us showed so many of the characteristics that I love about the Pinot Noir varietal.
It kept evolving in the glass, with a rich, supple texture and a long finish. Though this Pinot is extremely complex, it’s restrained and elegant too – hallmarks of superior vineyards and careful winemaking.
I cooked my side dishes of string beans and tri-color “marble potatoes” with just butter and chicken broth, and I’ve sketched out the methods, below, for the steak and mushrooms.
Steak – Method:
Hot cast-iron pan, a little bacon fat, salt and black pepper; sear hard on both sides to get a good crust, lower heat and cook rare. Remove steak, let it rest 5 minutes, slice thin. Meanwhile, deglaze pan with red wine and stir in a pat of butter, spoon over meat.
Mushrooms – Method:
Heat clarified butter until golden brown. Stir in chopped mushrooms, cover and cook over low-medium heat. When they begin to soften, stir in 1/3 cup dry red wine. Cover and stir occasionally until mushrooms are cooked through and liquid is absorbed.
The wine pairing worked beautifully. The earthy mushrooms, black pepper and touch of smoky bacon all matched and emphasized similar flavors in the WALT Pinot.
And as for umami – The bacon, the mushrooms, the sear on the steak, and even the broth built this “fifth flavor” into the meal, and succeeded in making it even more Pinot-friendly.
By supporting the wine’s flavors, and not overpowering the lighter body that’s typical of Pinot Noir, this straightforward steak dinner brought out the best in the wonderful WALT “Clos Pepe” Pinot.
I hope you’ve been discovering and enjoying delicious wine-with-food pairings of your own. And I hope you continue to do so – during Drink Wine With Dinner® Month, and beyond…
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Until next time, my friends –
Cheers and happy tastings,
It’s the best way I know to help you make the foods *you* love taste even better!
Email me anytime at Rosina@DrinkWineWithDinner.com with comments or questions. I look forward to hearing from you!
Cheers once again,