Celebrate Burns Night

January 20, 2013 4:58 pm | Posted by Del

Celebrate Burns Night with Bobbie Burns Shiraz, Campbells Wines, Rutherglen, Australia

Burn’s Night celebrates the life and works of the poet Robert Burns, born January 25, 1759 as well as Scottish culture in general. John Campbell sailed from St Andrews, Scotland in 1857 to Rutherglen, Australia in search of gold. He acquired land adjoining the Bobbie Burns Gold Seam and established his Bobbie Burns Vineyard,Successive Campbell generations of this adventurous Scot have continued his tradition of premium winemaking on this original vineyard. We think Bobbie Burns Shiraz 2010 is a worthy wine to celebrate Burns Night this Friday 25 January 2013.

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FOOD and WINE PAIRING – BEEF DISHES

November 26, 2009 3:01 pm | Posted by Graham D

-(continuation from blog  Food and Wine pairing  dated 10th November  2009)

 

 

 INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

 

FOOD BEING FEATURED:—–BEEF DISHES, including  ROAST BEEF GRILLED SIRLOIN STEAK, GRILLED RUMP STEAK, GRILLED T BONE STEAK, GRILLED FILLET STEAK, GRILLED RIB EYE STEAK, GRILLED ENTRECOTE STEAK,  BEEF EN CROUT and BEEF STEWS  ( Venison dishes  would also be a good alternative )

 

 CHALLENGES:—–Good beef dishes are the main stay of so many different countries and the dishes can range from simply grilled Entrecote Steak to a substantial Casserole such as Brasato al Barolo (Beef in Barolo wine). The wine challenges are not too difficult since most people opt for and enjoy red wines with beef and preferably full bodied wines. On saying that, whether lightly grilled  beef steak or a big big winter beef stew most styles red wines will suffice, with Cabernet Sauvignon being a favourite of many.

 

RECOMMENDATIONS:—–Simply grilled beef with light sauces but no mustard can make good friends with light bodied reds such as a fruit driven Fleurie or Brouilly from Beaujolias, simarilly from Italy a good quality Valpolicella will hit the right mark.  If we move to upmarket dishes like Beef en Crout  then wines of fine pedigree should come into play like an aged St. Emilion or a smooth full bodied  Margaux from the Medoc.

 

The big beefy dishes such as Boeuf Bourguignon  or a traditional British slow cooked Braised Beef do enjoy the company of big and weighty wines like a Shiraz from Clare Valley Australia, a Zinfandel from Chile, or an oaky Rioja Gran Reserva from Spain. Two other favourites of mine to match most beef dishes are from Italy, one being a Chianti Classico Reserva, the other a full bodied red from Montepulciano. Both these Italian wines would also make a superb match with a firm old favourite—Beef Stroganoff.

 

MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also Great Friends – Cheese and Wine for cheese and wine pairing.

 

 

 

NEXT ARTICLE:—–Poultry dishes, including chicken, turkey, guinea fowl, goose and farmed duck.

 

 

HAPPY  BEEF  AND WINE PAIRING DAYS

 

Graham D

 

 

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