“A bottle of wine begs to be shared.” - Clifton Fadiman
Out of all the wines that I drink, red wine is my go to. There’s nothing better than a wonderful glass of red wine, and pairing it with a delicious meal.
The common misconception is that you can only enjoy red wine with red meat - well today I’m debunking that. I’m pairing some of my favorite reds with some delicious home cooked dishes.
Rosso di Montefalco + Smoked Prime Rib
Rosso di Montefalco DOC “Le Mura Saracene” 2017 - Goretti
Smoked Prime Rib + Sauteed Kale + Onion Rings
This delicious wine is 60% sangiovese, 30% merlot 30%, and 10% sagrantino. The nose opens on hints of berries - blackberry to be exact and cherries. On the palate you’ll get coffee, spice, and tobacco.
My husband loved pairing this wine with red meat, and it was the perfect pair for his smoked prime rib. G uses this wonderful coffee rub for a lot of his red meat proteins. With the coffee notes of this wine and protein it was a perfect compliment. Also, the blend of this wine was so lovely, and was really able to withstand a hearty dish like the smoked prime rib.
Petrussa Schioppettino + Smoked Brisket Sandwich or Charcuterie
Schioppettino of Prepotto Petrussa 2016
Smoked Brisket + Gureye + Chipotle BBQ Sauce + Brioche Bun
Charcuterie Board
I fell in love with schioppettino during our trip to Italy earlier this year, so when Petrussa had this wonderful bottle we couldn’t wait to try it. This wine is intense, full-bodied, and very expressive. The tannins are thick, and the aromas are full of ripe fruit. You’ll smell cherry, black cherry, raspberry, blackberry, and floral notes. The flavor of this wine is wonderful and you’ll get hints of pepper, herbs, and spice.
G loved pairing this wine with a smoked brisket sandwich, and I personally love it with a charcuterie board!
Cedar + Salmon Cabernet Sauvignon + Loaded Chicken Potato Nachos
Cedar + Salmon Cabernet Sauvignon 2015
Pulled Smoked Chicken + Jalapenos + Hot & Spicy Pickles + Tomatoes + Avocado + Sour Cream on top of Oven Roasted Potatoes
This cabernet is a textural dream, with notes of cinnamon, nutmeg, vanilla - it is so inviting. On the palate you’ll taste black cherry, black currant, and dark chocolate. It is so rich in flavor and pairs well with hearty dishes, as well as comfort food.
Smoked meats are great with this dish - and the spicy grilled chicken incorporated in our loaded nachos is the perfect compliment to this wine.
Juggernaut Hillside Cabernet Sauvignon + Grilled Chicken Wings
Juggernaut Hillside Cabernet Sauvignon
Sweet & Spicy Grilled Chicken Wings + Onion Rings + Sesame Slaw
I truly love this wine - it is smooth, and the tannins are mild. The flavors are earthy and encompass dark fruits - the perfect medium bodied wine. You’ll taste black currants and vanilla, while smelling licorice and blackberry!
Grilled chicken really holds up well to this dish and really are a perfect balance to this cabernet.
2017 Etnico Gran Reserva Cabernet Sauvignon/Malbec, Valle Del Rapel, Chile
Etnico Gran Reserva Cabernet Sauvignon/Malbec + Beer Battered Chicken Tenders
Seasoned Beer Battered Chicken Tenders
This wine is a cabernet sauvignon and malbec blend, 85% and 15% respectively. Also, this wine is organic and vegan! It has hints of mocha and raspberry. The tannins are well balanced and ripe, while the finish lingers on the palate. It is a bold and earthy wine that is perfect to pair with appetizers or sip solo.
I really loved this wine with my beer battered chicken tenders. This would also be ideal with pepperoni pizza too!
Cascina delle Rose Barbera d'Alba + Smoked Cajun Turkey & Bacon Sandwich
Cascina delle Rose 2014 'Donna Elena' Barbera d'Alba
Smoked Cajun Turkey + Homemade Bacon + Kale + Cranberry Sauce + Gruyere + Cheddar on buttered grilled Ciabatta Bread
This wine is a favorite of mine from Italy. The notes of this wine exude in cherries, plums, tobacco, dark chocolate, and cinnamon. It is such a well balanced wine that does really well with bold cheeses, and meaty dishes. Barbera is great with greens, which is why the kale was a perfect addition and compliment on this sandwich.
For Thanksgiving this year we made a cajun turkey, and with our leftover protein we got pretty crafty in creating dishes. The spicy turkey and homemade smoked bacon sandwich were a perfect pair with the barbera in our wine cabinet.
XO, Analise