According to the calendar, fall is officially here. You know – fall. Time for pumpkin carving, apple picking, leaf pile jumping and red wine opening!
We don’t often lead with the wines in our posts, but today we have such a hankering to crack open a full bodied red, we’ll do that first and THEN figure out the menu 😉
Château de Roquebrune Lalande de Pomerol 2005 ($25) is full-bodied yet elegant and uniquely balanced with enough acidity and tannins to keep for several years. But don’t wait that long because it’s also a great drinking experience right now! Lalande de Pomerol is a small city in Bordeaux with its own wine appellation. The climate is exceptional, warm and dry. It’s rare that the grapes need anything other than the soil and climate to produce wonderful wines with aromas of figs and hints of chocolate. Château de Roquebrune has been a family-owned winery for over five generations. Florent Guinjard, the winemaker, is mindful of family tradition and considers the wine almost like one of his children. Harvesting is done by hand, and the entire vineyard is run using no chemical treatment.
Sold yet? Good. Now here’s what to pair it with: Red meats, strong cheeses, roasted vegetables, wild game and/or mushrooms to name a few options. Here’s a great shortcut recipe for a wild mushroom stroganoff. Serve it over egg noodles or brown rice, and pass plenty of smoked paprika!
Smoky Mushroom Stroganoff
2 tablespoons olive oil
salt and black pepper
1 pound ground bison, beef or lamb
1 medium onion, diced
10 oz mushrooms, cleaned, trimmed and sliced (baby bella, wild or mix works best)
3 tablespoons all-purpose flour
1 14 1/2 ounce can beef broth
2 tablespoons red wine
1 12 ounce bag egg noodles
1 cup sour cream
Chopped fresh parsley
Bring a large pot of salted water to boiling.
Heat oil in a large skillet over medium-high heat. Season meat with about 1/4 tsp each of the salt and pepper. Saute meat in skillet until barely pink. Remove to a plate.
Reduce heat to medium and add onion. Cook 3 minutes. Stir in mushrooms and saute 5 minutes. Add remaining 1/4 tsp each salt and pepper. Sprinkle with flour. Cook 1 minute. Whisk in broth. Bring to a simmer and add wine. Simmer 3 minutes. Add back meat and sour cream, heat through.
Meanwhile, cook noodles according to package directions. Drain. Divide among 4 – 6 plates. Top hot noodles with meat mixture, garnish with smoked paprika and chopped fresh parsley.