Provençal Pairings: Wine with Food Seeking Simplicity
I make a lot of complicated food; I enjoy the challenge. However, every once in a while, I need to kick back and make something simple. And that is just what I did this week — seared Elk Medallions with Sautéed Mushrooms. Admittedly, I complicated it a bit by adding a red wine sauce. Did I have a choice? In the words of Nathan Lane in the Birdcage, “One does want a hint of color.” And flavor. You can find the recipe on Cocoa & Lavender.
I ventured into the Languedoc for this week’s pairing. I found a red blend that seemed perfect for my meal. The combination of Syrah and Carignan appealed to me a lot; Carignan is not a grape I can usually find... [...]
