Pot Roast:

The lowliest cut of beef turned into the most succulent comfort food. I mean, what says comfort more than pot-roast? Immediately thoughts turn to Sunday evening meals; family is near, there’s good conversation amidst the bickering (it is family after all) and always a decent bottle of wine.

Well as soon as I tasted these two wines I started thinking of pot-roast, and I hope the wineries take that as a compliment! For not all red wines under $20 can actually stand-up to the richness, the intense “beefiness” that is great, slow-cooked meat. These wines deliver concentration, balance and value… perfect for your wintery-type braised dishes, even on a cold spring night.

THE WINE

2010 Milton Park

South Australia Shiraz*

88+ points, Very Good Value

$14.99 in BC, Canada

milton-park-shiraz-223x300.jpg

… deep, dark and inky in the glass – it even looks like a wine for beef! Rich aromas of stewed cherries and blackberries, some fresh thyme and rosemary with that background of cracked pepper that is signature Shiraz. Crisp, light acid and approachable, chewy tannin, the flavors in the wine are much in-line with the aromas and are rich enough to pair with dinner but fresh enough to appreciate a glass or two on their own.

*Shiraz: a note on Shiraz; it is the exact same varietal (grape) as Syrah… no difference at all! The only thing that is worthy of noting between the two is that in the past Syrah tended to indicate the French style of winemaking (and so more restrained, less obvious fruit and more earth tones) and Shiraz the Australian style, meaning big bold fruit, higher alcohol. Well, the times have changed and in a recent meeting of the #WineTastingCircle of Vancouver, industry professionals couldn’t tell which was Australian, American, Canadian or Spanish Syrah/Shiraz. It’s not that there are no differences, but that wine-making has grown and evolved that much in the past 10 years. If you think that you don’t enjoy Australian Shiraz but enjoy full-bodied wines with great concentration, balance and structure then you owe it to yourself to “pony-up” the $15 and give this little gem a try.

Bodegas Luzon “Las Hermanas”

Jumilla, Organic Monastrell*

89+ points, Excellent Value

$15.99  in BC, Canada

an Ode to the humble pot roast

… fresh, fruity, inviting: this is the wine you open as you’re cooking and hope that you have a second bottle for dinner! The aromas are plush with red cherries, currants and young plums and the palate has just enough acid to crave a bit of fatty food but, once again, balanced enough to appreciate thoroughly on its own. A solid wine, this is already on my Top 100 list for 2014~!

*Monastrell: not familiar with it? It’s the same as France’s Mourvèdre grape. And I find in this wine it shows very much like a full, young Merlot, which all of us can remember for its fresh, fruit-driven flavors. This is a classic to serve at social events, but when well-made can offer concentration and structure to pair with classic Canadian winter dishes like pot-roast, tortierre and Shepard’s pie/Cottage pie. As per this particular producer, it’s small wonder that the European Portfolio Manager for the BC Liquor Board (one of Canada’s three Masters-of-Wine: Barbara Phillip) has named this as an “Insider Pick”. This would be a great value even if it wasn’t organic!

THE FOOD

Making beautiful food doesn’t have to be time consuming! And while I can admire the economy of throwing everything into one pot and turning it on, when plating that food it can look sometimes like a plate for the dog rather than the (fussy) kids.

This plate of pot-roast took relatively little extra time to prepare for dinner @ 6:00:

STEP 1:   2:30pm:      pot-roast in the oven @ 350F (about a 4lb roast). See below for recipe.

STEP 2:   5:00:      baked potato and spaghetti squash in the oven

STEP 3:   5:30:      sauté the whole mushrooms on medium-high for 5 minutes, then in the oven

STEP 4:   5:40:      take pot roast from the oven to rest

STEP 5:  5:50       steam the carrots 5 minutes, then throw the broccolini in, continue steaming 3 minutes

STEP 6:  6:00       plate and serve

Kristof’s Pot Roast with mushrooms and vegetables. Photo: ©2014 Kristof Gillese

Kristof’s Pot Roast with mushrooms and vegetables. Photo: ©2014 Kristof Gillese

Kristof’s Pot Roast Recipe

1 fl oz     canola oil

1              yellow onion, finely sliced

6              cloves garlic, finely sliced

4 lb         pot roast

1 lb         green cabbage, rough chopped

½ bottle red wine

1 L           beef stock

½ tsp        each: fresh thyme and fresh rosemary

*salt and pepper to taste

  • Start by sautéing the onions in the oil on medium until translucent
  • Add the garlic and continue cooking until it’s turned a nutty brown
  • Add the beef, sear on all sides. When it’s on it’s last sear then add the cabbage
  • When the beef is finished searing, add the wine, then stock, then herbs
  • DO NOT salt the dish until it’s finished cooking… as it reduces, the flavors will concentrate. If it tastes perfect at the start then by the end you run the risk of having salty food!
  • Just before serving slice the roast on your cutting board and thicken the juice with cornstarch – excellent gravy! Don’t forget to rest the roast on that cutting board for a good 15 minutes to ensure it stays moist!

So enjoy your pot-roast dinner with great wine and family or friends. Treat yourself, spoil someone else, and above all: savor the moment~! Many thanks to the Christopher Stewart Wine Agency, representatives in Canada, for the sample bottles. www.christopherstewartwineandspirits.com

As always, I look forward to your thoughts, comments and questions. Here, or:

on Twitter @AStudentofWine

on Facebook @ www.facebook.com/TheChefandTheGrape

About Author

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Kristof Gillese: trained chef, certified wine steward, journalist and proud father. In these articles it is the human story that takes priority: to tell the tale of common people accomplishing uncommon goals. In the world of wine these tales are prolific. It has been Chef Kristofs privilege to have worked with luminaries such as Pierre-Henry Gagey of Maison Jadot, Nik Weis of St Urbans-Hof, Ray Signorello of Signorello Estates and Ezra Cipes of Summerhill Pyramid Winery; leaders in the industry. With almost 3 decades of experience working with the synergy between food and wine, Chef Kristof is proud to share the stories of these amazing stewards of the land. These articles are written with a profound reverence for the family aspect to winery culture as, to this writers understanding, nothing has ever had a more far-reaching effect than the love and devotion for a parent to a child. All great wineries are built by parents for their children and it is because of this that Chef Kristof writes.
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