1. There’s Still Wine. 2. Dinner is Hamburger Stroganoff and a Washington Red Blend
It’s a busy time – lots of things to do, but we still need to eat. We went out to check out some new cocktails from a friend…and then we needed dinner. It had to be quick and filling, although still tasty because we like our food and beverages. And with wine because we have wine with dinner. There is no more perfect pairing than wine with dinner.
How It Went
Easy, easy, easy. We added dry mustard and paprika for a more flavor. We use dairy-free sour cream and that sucks up flavor like crazy. So we’ve learned to over-spice before we add sour cream. That means it’s about where it should be at the end. After a sunny but cold day hard at work – it hit the spot. What more could you want? The recipe is widely available, but we riff on this one because No Canned Soup this week!
Wine Pairing
This is also not hard. We’ve had Washington Red Blends in our pairings before, so let’s talk about that. Why do we like blends? Because they are flexible. As blends become more popular, people learn that a “blend” simply means the winemaker selects the best grapes. Winemakers mix them to create the best wine. This was a Cabernet Sauvignon, Cabernet Franc, and Merlot blend. From one of our favorite small producers right here in town, it was perfect.
Past Pairings
Comfort Food: Grilled Cheese, Tomato Soup, and a Washington Syrah (but try the alternate version with jalapeno!)
Leftovers Supreme Crunch Wrap and a Washington Petit Verdot
Jambalaya and a Washington Cabernet Sauvignon
Cashew Chicken and a Washington Red Blend
Mushroom Puff Pastry Pizza and Washington Sauvignon Blanc
Cheese and Charcuterie Edition
ICYMI: More ABR Wine and Food Pairings
And don’t worry. We’re spending the rest of our time finalizing everything needed to actually bring you these small production Washington wines. Soon, you can try them along with us.