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wines can be a tough nut to crack. Since it is a blend and
there are up to thirteen permitted grape types in that
wine blend, one Chateauneuf du Pape wine may or may
not resemble another producer's wine. Our
Chateauneuf du Pape Tasting Report was a testament to
that. But there are some characteristics that seem to
hold true no matter what collections of grape varieties a
winemaker chooses for the wine blend.
For starters, if there is one grape variety that you can
almost be certain makes up a substantial portion of the
Chateauneuf du Pape blend, it is Grenache. This grape
is grown in abundance throughout the Rhone Valley
region and it tends to make up the largest portion of
many wines in the region, especially in Southern Rhone.
Another grape variety that usually is second in the blend
or at least some portion of the blend is Syrah. The other
grape that is fairly common is Mouvedre. Grenache is a
fairly fruity grape, it tends to produce thin to medium
bodied wines that are aromatic and refreshing. Syrah is
a big burly grape and in the Rhone Valley in France, it
takes on a dark, inky like color that is loaded with
masculine flavors like beef and spice. It is more on the
earthy side than fruity, but does often supply a heavy
dose of black fruits. Mouvedre sort of echoes along the
path of Syrah with more earthy tendencies and tannic
structure. I dare say that without the Syrah and
Mouvedre grape varieties in the final wine blend,
Chateauneuf du Pape wines would not enjoy the long
aging potential that do now.
I recap the above three grape tendencies to come to this
point. Food with Chateauneuf du Pape wines needs to be
on the heartier side and not dainty. This is not a fish or
light chicken wine, but rather a darker meat and more
savory dish wine. Game meats especially are the
perfect pair for Chateauneuf du Pape. Wild boar, deer
meat, buffalo, you name it, even lamb is perfect with
them. In fact, if you are serving a dish with some wild
game meat, don't hesitate to make a Chateauneuf du
Pape wine your first choice, you will not regret it. It also
tends to stand up to most cheeses as well.
Here are a few recipes, all of them beef, from
Foodreferrence.com that will get you started on your
way to wine and food pairing perfection:
Recipes
4 Servings, about 3 ounces beef each, plus 4 servings for another meal
Preparation Time: 20 Minutes
Cooking Time: 2 Hours
Onions, chopped 1/ 2 cup
Water 2 tablespoons
Beef chuck roast, boneless 2-1/2 pounds
Hot water 2 cups
Beef bouillon 1 cube
Orange juice 2 tablespoons
Ground allspice 1/4 teaspoon
Pepper 1/8 teaspoon
1. Simmer onion until tender in 2 tablespoons water in heavy, deep skillet.
2. Add roast to skillet; brown on sides.
3. Combine beef bouillon cube with 2 cups hot water; stir until dissolved.
4. Combine orange juice, allspice, pepper, and beef broth. Pour over meat. Cover and simmer, about 2 hours.
PER SERVING:
Calories 220
Total fat 9 grams
Saturated fat 3 grams
Cholesterol 91 milligrams
Sodium 264 milligrams
BISTRO BEEF AND POTATOES MAISON
2 servings
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
INGREDIENTS
2/3 pound (2 medium) potatoes, cut in 1/2-inch cubes
2 tablespoons butter, softened
2 tablespoons Gorgonzola cheese
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup lowfat milk
1 teaspoon olive oil
2 (about 4 ounces each) filet mignon steaks
DIRECTIONS
Place potatoes in shallow 1-quart microwave-safe dish.
Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until tender.
Meanwhile, in small bowl thoroughly mix butter, cheese, rosemary, thyme and pepper. With electric mixer
beat potatoes, 3 tablespoons of the butter-cheese mixture and the milk until smooth.
In medium nonstick skillet over medium-high heat add oil and pan fry steaks to desired doneness, turning
once.
Microwave potatoes on HIGH 1 to 2 minutes until hot.
Top each steak with 1 1/2 teaspoons of the remaining butter-cheese mixture.
Serve with potatoes.
Calories: 452 Carbohydrates: 29 g
Fat: 26 g Fiber: 3 g
Cholesterol: 110 mg Protein: 31 g
Sodium: 312 mg
BLUE CHEESE TENDERLOIN STEAK
Makes 4 servings.
4 beef tenderloin steaks, cut 1 inch thick
1 large clove garlic, halved
Salt
Cheese topping
2 tablespoons cream cheese, softened
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash white pepper
Garnish - 2 teaspoons chopped fresh parsley
In small bowl, combine topping ingredients; reserve.
Rub each side of beef steaks with garlic.
Place steaks on rack in broiler pan so surface of meat is 2 to 3 inches from heat.
Broil 5 to 6 minutes.
Season with 1/4 teaspoon salt.
Turn and broil 5 to 6 minutes.
Season with an additional 1/4 teaspoon salt.
Top each steak with an equal amount of reserved cheese topping.
Broil an additional 1 to 2 minutes.
Garnish with parsley.
BOEUF A LA MODE
Description: (Pot Roast Braised In Red Wine)
Cuisine: French
Serving Size: 16
INGREDIENTS:
8 Pounds Beef Roast
1 1/2 Cups Carrots -- cut in chunks
2 Whole Onions -- cut in chunks
1 1/2 Cups Celery -- sliced coarse
4 Each Garlic Clove
1 Tablespoon Salt
2 Quarts Burgundy
1/2 Cup Brandy
1 1/2 Tablespoons Bouquet-Garni -- see Notes
DIRECTIONS:
[1) Combine all ingredients and MARINATE Roast for 1 to 3 days.
[2) Drain and dry the Roast. BROWN in some Oil on all sides.
[3) Place beef in large roasting pan or pot. Add Marinade, reduce by Half.
Add enough BEEF STOCK to cover 2/3...
Then COVER and either simmer on stove top or put in 350°F oven for 3-4 hours.
Remove Meat when done...Skim fat...Reduce liquid and thicken with some roux.
Serving Ideas: Serve with garlic mashed potatoes and haricot verts (fresh green beans).
NOTES: (Bouquet garni - Thyme, Bay leaves, Parsley & Peppercorns.)
Per serving: 588 Calories (kcal); 35g Total Fat; (65% calories from fat); 36g Protein; 5g Carbohydrate;
131mg Cholesterol; 534mg Sodium
CIDER BEEF STEW
Serves 4.
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb. stew meat, cut into small pieces
1 tablespoon vegetable oil
1 1/2 cups apple cider
1/2 cup water
1 tablespoon vinegar
1 package onion soup mix
2 carrots, cut into 1-inch cubes
1 celery rib, cut into 1-inch pieces
1 large potato, cubed
1 medium onion, sliced
In a small bowl, combine flour, salt and pepper.
Toss beef in mixture and brown with vegetable oil in a large skillet.
Add cider, water, vinegar, and onion soup mix and bring to a boil.
Add carrots, celery, potato and onion.
Simmer , covered for 45 minutes, stirring frequently.
NUTRITIONAL INFORMATION PER SERVING:
Calories (kcal) 572.5; Total Fat (g) 27.8; Carbohydrate (g) 44.2; Protein (g) 36.1
COFFEE-CRUSTED BEEF TENDERLOIN
Semi-Homemade Cooking 2 by Sandra Lee
Complex in taste yet simple to make, this dinner du jour brims with cafe style. A dry rub of spiced ground
coffee beans wakes up beef tenderloin and gives it a slightly crunchy crust. A masterful blend of flavors and
textures—bittersweet coffee, sweet brown sugar, spicy paprika, and earthy sage—this coffee lover's dream is
a special roast for special friends.
servings 6
prep time 5 minutes
stand time 1 hour + 25 minutes
roasting time 30 minutes
1 2-pound beef tenderloin, trimmed of fat and silver skin
Spice Rub
1/4 cup finely ground coffee beans
1/4 cup brown sugar, G&H®
2 tablespoons chili powder, McCormick®
2 tablespoons paprika, McCormick®
1 teaspoons ground sage, McCormick®
1 teaspoon onion powder, McCormick®
1/4 teaspoon cayenne, McCormick®
Red onion, quartered
1. Remove meat from refrigerator 1 hour before roasting. Preheat oven to 500 degrees F. Fold over thin end
of meat and tie with string.
2. In a small bowl, combine spice rub ingredients. Rub meat generously with the spice mixture. Let meat stand
for 15 minutes and repeat rub.
3. Place meat on a rack in a roasting pan; arrange quartered red onions around meat. Do not cover. Place in
oven. Turn oven down to 400 degrees F. Roast for 30 to 40 minutes, or until internal temperature of roast is
130 degrees F for rare to 145 degrees F for medium. Remove from oven; let meat rest for 10 minutes before
slicing. Serve with Beef Coffee Gravy (below).
BEEF COFFEE GRAVY
servings 6
prep time 2 minutes
cooking time 2 minutes
1 can (15-ounce) beef broth, Swanson®
1 tablespoon Worcestershire sauce, Lea & Perrins®
1 teaspoon instant coffee crystals. Maxwell House®
1/8 teaspoon seasoned salt, Lawry's®
2 tablespoons cornstarch
1/4 cup water
3 tablespoons butter, cut into large chunks
Salt and pepper
1. In a medium saucepan, combine broth, Worcestershire sauce, coffee crystals, and seasoned salt and bring
to boil. Reduce heat to simmer.
2. In a small bowl, dissolve the cornstarch in the water and whisk into broth mixture. Cook until gravy has
thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season to taste with salt and pepper.
