Monday, February 11, 2008

Pot Roast food and wine pairing


In the Burlington Free Press article ' Pot roast, an American classic,' author Debbie Salomon offers tips on cooking a flavorful pot roast. For roasting liquid, she recommends, "equal amounts of dry red wine and canned beef broth (to barely cover meat)."

For an flavorful twist, Salomon offers a list of interesting ingredients to add to pot roast, including cranberry juice, ketchup, vinegar, V-8, prune juice, orange, lemon, allspice and cumin.

Red wine is a traditional wine pairing
for pot roast. Choose a Merlot or Pinot Noir for a lighter style, venture into a Malbec, Syrah or Zinfandel pairing for a more flavorful roast.

Salomon says it best, "no deli meat even comes close to a hot pot roast sandwich on rye bread or a crusty roll."

Related Articles:

Wine Friendly Spices - How to season your dinner for a better wine pairing

http://kathleenlisson.blogspot.com/2008/01/wine-friendly-spices-season-your-food.html

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