This is the perfect dish to open a bottle of Gewurztraminer. If you’re not familiar with this wine you are in for a treat. Hailing from foothills of the Alps, this fragrant wine has a cult-like following but at a value price point. On the nose and taste, tropical fruits and citrus along with the telltale lychee notes and honey are typical of this varietal. The wine has a low to medium acidity profile and is a perfect accompaniment to spicy foods.
A crisp white wine would be a great pairing with this dish. The Garganega grape is used to make the iconic Soave wine of the Veneto region and provides a melony-citrus flavor and a lean, mineraly finish. Other options would be fuller-bodied Pinot Grigio, made predominately in the surrounding areas around Veneto or a Sauvingnon Blanc.
The wines of central Italy, particularly Chianti or another Sangiovese-based wine is the classic choice for pairing. I had mine with the house red (whatever it was) and it was a divine pairing.
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This Pot Roast recipe, also known as Beef Bourguignon, is perfect for a variety of red wines. From Pinot Noir to Cabernet Sauvignon, Chianti to Rioja, pick your favorite and enjoy the pairing.
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