Winter Foods

AND WINES TO GO WITH.

BRAISED BEEF

Chuck roast is usually the cut of choice for braising — less-expensive, full of flavor but requires long, slow cooking time to tenderize it. If you’ve got the patience… it’s worth the wait. Delicious, fulfilling winter fare. Varietals that pair well are fuller-bodied (to balance the weight of the meal) and with some good tannins and/or acidity to cut through the richness, again creating balance on your palate. Try:

Syrah/Shiraz, with its body, tannins and spice, would be a great choice, as would Zinfandel, again, fuller-bodied with jammy, velvety fruit. The above recipe includes puréed parsnips (with an earthy sweetness) and Brussels sprouts (which are nutty and slightly bitter). Zinfandel would be a match made in heaven with that combo!

BRUSSELS SPROUTS

This veggie is at its seasonal height in winter. They show up everywhere! They can be the star of the show (as in the tart pictured) or as a reliable side-kick as with the beef short ribs above. Brussels sprouts are hearty with an earthy, nutty, slightly bitter note. Wine pairing is a cinch: Dolcetto & Vernatch are lighter reds (both from Piedmont) with a slightly bitter note. (Remember: pair like with like!)

If your dish features Brussels sprouts, consider pairing a winter white. The Prechtl Burgunder Cuvée is a Chardonnay + Pinot Blanc + Pinot Grigio (equal parts blend). No oak but still fuller-bodied, lots of fresh tree fruits & citrus with great acidity! Another delightful idea would be a Southern Rhône white blend, often combining Grenache Blanc, Marsanne, Roussanne & more. It’s creamy and full of yellow fruit flavors with a nice dry, acidic finish.

Stay tuned… we’ll soon be adding in duck ravioli, schnitzel with rotkohl & more!

Cheers,
Julie (co-owner with Jens)
Portalis Wine Shop & J. Strecker Selections