This page features a wine chosen from our portfolio paired with a meal prepared by Martin Loving, our Great Falls & Surrounding Area sales representative. Enjoy!
The Wine: I chose to pair Dunham Trutina. Having never tried the wine prior I had little to go on until it was in front of me. Once open I found that I had a very versatile red with decent complexity, dark fruit, and tannin to pair nearly any red meat, but an underlining flavor profile of earthiness and brighter fruit characteristics. I used this ladder flavor as base of the pairing as I believe it shows more versatility from a kitchen standpoint.
Entree:
Beef Sirloin Sous-Vide with Roasted Beet Fillet, Sauteed Batonnet of Potato, and Pomegranate Demi Glaze
Sous-Vide
This technique of cooking requires to vacuum seal your desired items and then cook in water bath generally at low temperatures. Since I do not have a water circulator the technique I used is high heat version of process I filled my dutch oven with water and brought to consistent 180F temperature this makes it safe and extremely easy to get perfect steaks. The idea is all your juices stay in your meat in this case and added flavors penetrate into the steak better. At this high heat version it only took about 10 minutes of cook time and came out a perfect medium rare temperature.
Prior to cooking season steaks with salt/pepper place separately in vacuum bags (or zip-lock) also include 2 split cloves of garlic, some onion slices, couple sprigs of fresh time, tsp butter, 1 T demi. Let marinate up to 2-3 days under refrigeration.
Pomegranate Demi Glaze:
- 1 Cup Demi (can make ahead and keep frozen or substitute with reduced beef broth, etc for home use)
- 1 Carrot
- 2 Pomegranates
- 1/4 of whole onion
- 3 cloves garlic
- 1 T red wine
- 1 T Rice Vinegar
- Salt & Pepper
- 1 tsp Butter
Fairly quick and easy sauce- put chopped carrot, onion, garlic, red wine and pomegranate seeds in steeped Demi and let reduce at medium heat until they begin to turn red and reduce to a desirable consistency. I finished the sauce with rice vinegar to bring the sweetness of the pomegranate out a little more and mounted with a small amount of butter to even out flavors.
The Sides:Roasted beets were simply sliced thin and roasted with salt, pepper, olive oil at 300F until done and maintained slight crispness.
The potatoes were done Layonnaise style just cut in batonnet for visual appeal. Saute in oil with half onion julienne, salt and pepper and little butter once potatoes start to brown (truffle oil or duck fat could be used for added flavor).
Conclusion: Over all wine enhanced all aspects of the dish, I noticed it brought out the thyme, complimented garlic and onion, smoothed out sweetness of beats and pomegranate and just pulled the dish together in harmony. This wine was very fun to work with and good wine to experiment with many other pairings as well.