Pairing: Pot Roast Paired with a 2014 Louis Martini Cabernet Sauvignon (Alexander Valley – Sonoma County)
Food: My wife and I each grew up in the 1950’s with Pot Roast as a fairly regular feature to the dinnertime meal. My mother’s go-to cookbook for such a meal was the Joy of Cooking, while my wife’s mother relied on Fannie Farmer’s Boston Cooking School Cookbook as her cooking bible.
To this classic dish of braised bottom round beef, potatoes, carrots, and onions we’ve added mushrooms (fresh shiitake and dried porcini) and a splash of red wine to the braising liquid. Mom might be a little shocked!
Wine: Perhaps the most important wine made in the Alexander Valley, located in Sonoma County, is Cabernet Sauvignon. The grape thrives in the lands surrounding the Russian River that flows through the Alexander Valley in the warmer climates north of the city of Healdsburg. The Russian River Valley lands south of the city are cooler and foggier, perfect conditions for Pinot Noir and Chardonnay. Taken together, these two valleys account for some of the finest wine production in the United States.
Tasting Notes: Color is a deep violet-red … or dark garnet. The nose is rich in the aromas of cocoa, black cherry, black currant, hazelnut, and allspice. The palate furthers the black cherry and currant, and adds pepper, leather and cedar. Wonderfully complex. The black currant persists on the long finish. The Cabernet really brings out and enhances the earthy mushrooms in the sauce and the wonderful beefiness of the meat. A superb pairing!
Other Wines That Pair Well with Pot Roast: Merlot (Chile), Zinfandel (California), Barolo (Italy), Cotes du Rhone (France)
Other Food That Pairs Well with Cabernet Sauvignon: Roast or Grilled Lamb, Roast Duck, Venison, Game Birds
View the Alexander Valley Wine Region: Alexander Valley AVA
A Source: www.wine.com