Project Foodie - From the Chef

Lenten Fare in Greece with Recipe for Mushroom Stifado

Save Recipe: Mushroom Stifado

Nature’s seasons and religious fasting periods profoundly influence what our Greek village relatives eat for dinner.

Many are farmers, relying on the fruits (and vegetables) of their labors for sustenance. Most supplement their diets with wild greens and snails, mushrooms and sea urchins, rabbits and octopus. All generously share abundant seasonal harvests with friends and neighbors.

To honor church teachings, religious Orthodox Greeks follow a near-vegan diet (certain seafoods are allowed) on most Wednesdays and Fridays throughout the year. Greeks also fast during Great Lent (starting seven weeks before Orthodox Easter), Christmas Lent, and the first 15 days of August.

In modern Greece, not everyone fasts with the same rigor. Many younger people exclude only meat and poultry from their diets, while the devout also fast from dairy products, fish, olive oil, and alcoholic beverages. The fasting structure is complex enough that a church calendar is helpful to determine the precise nature of the fast required on any given day.

The first day of Great Lent is called Clean Monday, and marks the end of Carnival indulgence (called Apokreas - Απόκριες in Greek). Clean Monday is a national holiday; and the highways are full of urban Greeks leaving the city for country picnics or seaside tavernas.

Island families celebrate the day with a picnic of what is best and freshest from the fields and sea. On the island, sea urchins are a perennial Clean Monday treat and are hand-gathered by the gunnysackful.

One year on the island, the confluence of perfect rains and temperature brought forth an unexpected bounty, just in time for Clean Monday. My husband returned home from surveying a mountain pasture with a big bag of horse mushrooms. After vetting their edibility with a knowledgeable Aunt (the primary rule of wild mushroom gathering is “when in doubt, throw it out”), I constructed a hearty stew using this unexpected treasure.

Mushroom Stifado (Μανιτάρια Στιφάδο)

Mushroom Stifado tastes best when made with wild mushrooms or a mixture of cultivated cremini, oyster, and shiitake mushrooms. Even when made with a single type of mushroom, this hearty stew is wonderful. Serve it over pasta, with roasted potatoes, or as an appetizer. The chopped leftovers, with the addition of vegetable (or chicken) stock, make a very flavorful soup.

2 cups pearl onions (1 pound) or 14-ounces frozen
6 Tbsp. olive oil, divided
6 cups mushrooms, cleaned, trimmed, and cut in 1” chunks (1 1/2 pounds)
2 cups diced yellow onions, 1/2” dice
2 Tbsp. minced garlic
1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper (optional)
1 cup red wine
1 15-ounce can diced tomatoes or 2 cups fresh, with juices
1 Tbsp. minced rosemary
2 Tbsp. red wine vinegar
2 tsp. sugar

Peel the pearl onions and cut an X in the root end to help hold the onion layers together. An easy way to peel the onions is to drop them in boiling water for a minute and then slip off the peels.

Sauté the peeled (or frozen) pearl onions, lightly seasoned with freshly ground black pepper, in 2 Tbsp. olive oil until the onions are well browned on all sides and cooked through. Remove the browned onions from the pan with a slotted spoon and set aside.

Sauté the mushrooms, lightly seasoned with freshly ground black pepper, in the oil from the onions until they are well browned on all sides, adding olive oil as necessary. Scrape up any browned bits from the bottom of the pan. Remove the browned mushrooms from the pan with a slotted spoon and set aside.

Sauté the diced onions, lightly seasoned with freshly ground black pepper, in the same oil until they soften and begin to turn golden, adding olive oil as necessary. Scrape up any browned bits from the bottom of the pan. Stir in the garlic and Aleppo pepper, and cook for one minute. Stir in the wine and cook until reduced by half. Stir in the tomatoes, rosemary, vinegar, and sugar. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Stir in the browned mushrooms and simmer for 15 minutes. Stir in the browned pearl onions and simmer for 5 minutes.

Serve with pasta or potatoes that have been tossed with olive oil, minced garlic, salt, and pepper.

About Laurie Helen Constantino

Laurie Helen Constantino and her husband have homes in Anchorage, Alaska, and on a rural Greek island. In both kitchens, the foods of the Mediterranean play a starring role. "Tastes Like Home: Mediterranean Cooking in Alaska" is her first cookbook. All proceeds from the sale of Tastes Like Home go to the Holy Transfiguration Greek Orthodox Church Building Fund in Anchorage, Alaska. For readers with questions about the cookbook or the Building Fund, please write to Laurie at This email address is being protected from spam bots, you need Javascript enabled to view it and she will promptly respond.

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Food & Wine Pairing Made Simple: Shiraz/Syrah

The saucy full bodied red wine known to the Australians and South Africans as Shiraz or to us in the good ole US of A as Syrah, has a story that rivals the best movie of the week characters. Most well known for its history in the Rhone region of France, there is quite a bit of debate about how this stellar grape made it to Rhone. Some say the grape was brought over from the Shiraz region of Iran (Persia), others say it was the Romans. But one thing is for sure, regardless of its true birthplace the grape produces one of the most complex and enjoyable red wines around.

When Syrahs are first produced they are deep in color almost purplish-black and very tannic (which will give you that pucker up sensation that I mentioned in previous articles), but Syrah ages well and will eventually lighten a bit in color and the tannins will also soften. The flavor and aroma of a Syrah run the gamut depending on the age. A young Syrah will have a Tar, Spice, and Pepper nose and flavor where an older one will have some sweeter characteristics, blackberries, black currants, plums, but still with a bit of smokiness to it. As you would imagine, a wine with such deep intense flavor can only be paired with some of your richer/heavier meals. This is not a wine that will pair well with Shrimp Cocktail. However this is a wine that goes beautifully with Mediterranean cuisine, a hearty bouillabaisse, or even something as comforting and simple as eggplant parmesan.

When looking for a Shiraz/Syrah to try, some say the best in the world comes from Australia or possibly those from the Rhone regions of France, where it is sometimes known as Hermitage, but I have found that our friends in California also produce great quality Syrah. I would suggest trying ones from several different regions and just like all the other wines we’ve discussed, pick the one that most speaks to you and try it out with some of your favorite wintertime dishes.

Coming soon for our final article on Food and Wine pairing we have saved the best for last, America’s current darling of the wine world Zinfandel.

About Chef Heather

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Greek Village Feasting: Chicken Kokkinistos

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Chickens are ever-present in the village. Crowing roosters wake us in the morning. Chickens that have flown the coop stroll the streets at leisure, darting in and out to catch an insect or avoid a passing car.

Meandering our way down farm roads, we keep a sharp eye out for chickens. The field birds are free to go wherever they want, which is often scratching dirt in the middle of the road.

When you can find the hens’ hidden nests, field chicken eggs are remarkably good. The yolks range from deep gold to bright orange and have wonderful flavor. Making a meal from farm fresh eggs is a treat I never tire of having.

As a child of suburban America, the only live chickens I ever saw were in the smelly livestock exhibit at the county fair. For me, chicken meant a smooth pink carcass, wrapped in plastic and stuffed with a bag of giblets.

On one of my early trips to Greece, we got off the plane and drove straight to cousin Froso’s house. She was in her courtyard, up to her elbows in chicken feathers and blood. One of her roosters had been a compulsive crower, so was headed for the pot. Two hens were stacked nearby, waiting to be plucked.

The air surrounding Froso was full of flying feathers, as she deftly and rapidly cleaned the birds. The graphic scene was a far cry from the tidy, factory-cleaned chicken to which I was accustomed.

The day after we saw her plucking it, Froso served us rooster in tomato sauce in honor of our arrival. It was splendid; the rooster was tender and savory and tasted better than any chicken I’d eaten in my life.

Roosters are prized on the island for their full flavor. Long, slow cooking tenderizes the bird, which otherwise would be tough.

Rooster cooked in tomato sauce - Rooster Kokkinistos - is festive fare. It is served on name days (celebrated in Greece and similar to birthdays in America) and to welcome those returning from abroad. Traditional islanders make Rooster Kokkinistos for the August 15 Feast of the Virgin Mary, a major holiday in Greece.

Serving long-cooked rooster stew during August heat may seem counter-intuitive. The wheat harvest, however, occurs mid-summer. Chickens gorge on fresh grain left in the fields after combines pass through. By August, they are fat and at their peak of flavor.

Except in the village, we don’t have access to roosters. In Alaska, I make Chicken Kokkinistos using the best quality birds I can find, preferably organic and free range. The aromatic Kokkinistos sauce, rich with tomatoes, onions, and cinnamon, enhances the mild flavor of supermarket chicken. Its flavors spirit me back to the village.

Chicken Kokkinistos with Potatoes [Πετ’νός (Κόκορας) Κοκκινιστός με Πατάτες]

Serves 6 - 8

Adapted from Συνταγές Λημνιακής Κουζίνας (Limnian Recipes) by Ουρανία Βαγιάκου (Athens 2000)

Thin egg noodles can be substituted for potatoes in this dish. Simply add uncooked noodles to the sauce for the last 15 minutes, and simmer until the noodles are done, adding water if necessary. The amount of cinnamon called for in the recipe is just enough to add flavor without overwhelming the sauce. I prefer using spicy “Saigon” cinnamon in this savory dish; standard supermarket cinnamon is fine, although its flavor is milder. “Saigon” cinnamon is sold by specialty spice sellers and upscale supermarket brands. It’s important to remove the whole cloves before serving Chicken Kokkinistos; they are not pleasant to bite into. You can wrap the cloves in cheesecloth before adding to the sauce to make them easier to remove. I rarely take the time to do so; I count the number of cloves and fish around in the sauce until I account for them all.

3 - 3 1/2 pound chicken, cut up or 3 pounds chicken thighs
Salt
Freshly ground black pepper
1/2 cup olive oil, divided
4 cups diced yellow onions, 1/4” dice
2 Tbsp. minced garlic
2 cups dry white wine
3 cups, or 2 14.5-ounce cans, diced tomatoes with their juices
3 cups water
3 bay leaves
6 whole cloves
1 tsp. cinnamon, preferably Vietnamese Cassia "Saigon" Cinnamon
1 tsp. sugar
2 pounds potatoes, preferably red or Yukon Gold

Wash and dry the chicken well. Season the pieces on both sides with salt and freshly ground black pepper.

Heat 1/4 cup olive oil in a large pot until it’s very hot but not smoking (if oil is very hot, chicken skin is less likely to stick to the pan). Place the chicken in the pot, skin side down, and let cook until it’s well browned. Turn over and brown the other side of the chicken. Brown the chicken in batches; don’t try to crowd all the chicken into the pot at one time or the chicken will steam rather than brown.

Remove the chicken from the pot, and pour off most of the oil, leaving only enough to sauté the onions. Cook the onions in the remaining oil until they soften and begin to turn golden, scraping up any browned bits on the bottom of the pot. Add the garlic and cook for 1 minute.

Add the wine, and cook until it is reduced by half. Stir in the tomatoes and their juices, water, bay leaves, cloves, cinnamon, and sugar. Return the chicken to the pot, submerging it in the sauce. Bring the sauce to a boil, reduce heat to low, and simmer uncovered for 45 minutes. Taste and add cinnamon, as needed.

While the chicken is cooking, peel the potatoes, cut them into large chunks, and season with salt and freshly ground black pepper. Fry batches of potatoes in the remaining 1/4 olive oil until they are nicely browned on all sides, but not cooked through. Remove potatoes from the oil and drain on paper towels.

After the chicken has cooked for 45 minutes, remove the 6 whole cloves from the sauce. Stir in the browned potatoes and cook for 15 minutes, or until the potatoes are cooked, the chicken is tender, and the sauce has thickened. Taste and add salt or freshly ground black pepper, as needed.

Serve with a crisp green salad, slices of feta cheese, black olives, and plenty of crusty bread for mopping up the sauce.

About Laurie Helen Constantino

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Food & Wine Pairing: Pinot Noir

Today we’re going to talk about the reigning Princess of the wine world, Pinot Noir. I have been eagerly awaiting to talk about Pinot Noir since it happens to be my favorite of all the red wines. I often tell people the great thing about Pinot Noir is that it's a good “Gateway” wine; it’s a perfect wine to start out with when you’re trying to make that transition from white wines to red. For many years Pinot Noir went virtually un-noticed in this country as we focused on our Merlots and Chardonnays. Only a select few seemed to appreciate a good Pinot, that is until the movie “Sideways” came on the scene. Now practically everyone is singing the praises of Pinot Noir and that popularity has been reflected in the price point as well. Although I have to say that there are still good ones to be found under $20, my particular favorite is from Esser Vineyards.

Pinot Noir is the red grape in France’s Burgundy wine country, but the grape itself has always had a reputation of being a bit unstable which can make it hard for Pinot Noir fans to find truly top quality wines. With that being said, some of the best Pinot Noir wines are among the best wines in the world, period. Although France is still the largest cultivator of the Pinot Grape, California isn’t far behind. Areas such as Carneros, Monterey, Santa Barbara, the Russian River Valley and our friends in Oregon are all producing top notch Pinot Noirs.

Pinot Noir is a medium bodied wine, described at times as being delicate, compared to the full-bodied Cabernet Sauvignon and Merlot. Pinot Noir has very fruity characteristics and just enough tannins to brighten the flavor like when you use a little lemon to brighten the flavor of fish. Depending on the age of the Pinot Noir, the aromas and flavors can range from that of cherries, plums, raspberries, and strawberries to more complex flavors like chocolate, tobacco, or figs. You can even detect an earthiness at times. The great thing about pairing Pinot Noir with food is that because the aromas and flavors run the gamut, you can pair it with almost anything. This is a red wine that you can drink with Chilean Sea Bass and Beef Stew. The most classic pairing is that of Pinot Noir and Roast Beef. Other great pairings are Duck, Quail, or Lamb. I’ve served Pinot Noir with a simple Cheese Quiche; I’ve even polished off a bottle with Pizza. But always remember my number one rule, the flavors of the wine must compliment the flavors in your food; meaning a Pinot Noir that has flavors of Chocolate or Tobacco wouldn’t necessarily go well with that Sea Bass, but one with more fruit flavors will. And, as with all the wines we discuss, the key is to find what you like and make it work with your favorite meals. And always taste, taste, taste as many different wines as you can. Train your palate.

Next time we will meet up with that lovely lady Syrah.

About Chef Heather

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Food and Wine Pairing: Merlot

Continuing our Food and Wine pairing with Red Wines, we have Merlot. Back in the 80’s before I was legally old enough to indulge in any real wine tasting I have a vague memory of my friends’ parents drinking Merlot. Before Cabernet Sauvignon reigned supreme there was Merlot. Merlot was originally and still is used as a blending grape in the Bordeaux region of France. It wasn’t until the 1960’s when two gentlemen from our great California Wine Country, Louis Martini and Ric Forman decided to give Merlot a chance to shine on its own, like other varietals before its time, the initial results were less than desirable but by the time the next decade rolled around American Merlot was in a class all by itself.

Now let’s get to the fun stuff, how do you pair Merlot with Food? Merlot like Cabernet Sauvignon is considered to be a medium to full bodied wine. Almost garnet in color, Merlot has fewer tannins than Cabernet so it has less of that puckery feel when you taste it; Merlot also has higher sugar levels which gives it a sweeter, more initial fruit flavor up front which also translates to higher alcohol content. Plum is the most notable fragrance and flavor in a Merlot. Merlot is also known to be pretty easy drinking for a full bodied wine, which makes it easier to pair. But despite the lower tannins and higher sugar content, remember Merlot is still red wine and therefore naturally heavier - a heavier wine calls for heavier meals.

Here are just a few meals that go great with Merlot.

Lamb Stew
Spaghetti Bolognese
Veal Picata
Beef Stroganoff

When looking for a Merlot to try there are many good ones from California and Washington State to choose from but you can also find some good Chilean and Italian ones. Remember, practice makes perfect. Up next, the Belle of the Ball, Pinot Noir.

About Chef Heather

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Gigantes in Savory Tomato Sauce

Birds singing, doves cooing, roosters crowing, engines revving, women chattering: the morning sounds of a Greek village.

When we’re in Greece, I treasure my last few minutes in bed listening to the village come alive. I force myself to get up just before the vendors start hawking their wares.

“Potatoes, onions! Good for storing.” The cries echo off stone-walled houses that line the narrow village streets. “Sardines, bream, octopus, squid. Very fresh fish!” When the fish man comes, I often grab money and run to catch him; the seafood comes from the surrounding Aegean Sea and is impeccably fresh.

Tinny music, the same song played repeatedly, heralds the arrival of gypsies who travel from island to island in large Mercedes trucks. “Shoes, shirts, sweaters, pants, socks, underwear,” the recording blares over and over and over as the truck drives slowly through the village.

The cries change from season to season: “Tablecloths, sheets, blankets.” “Rugs, beautiful rugs.” “Chairs, tables, good for your veranda, tables, chairs.” When the truck stops to complete a sale, the cries cease, but the music’s volume rises. If the sale is to one of our neighbors, the blasting music reverberates through our house.

Some truck vendors don’t bother wending their way through narrow village streets, and set up shop in a square or by the side of the road. Some of these vendors are local islanders, but most come from northern Greece on the ferries that connect the island to Thessaloniki, Kavala, and Alexandroupoli.

In fall, I seek out bean vendors from Greece’s northern border, who sell many varieties of dried beans. Beans need plenty of water to thrive, a resource rare on Greece’s rocky islands, but plentiful in its remote northern upland regions.

The beans I’m searching for are called gigantes (γίγαντες, pronounced YEE-gahn-tess) or elephantes, meaning “giant” or “elephant” beans. Gigantes are large white kidney-shaped beans, belonging to the species Phaseolus coccineus (multiflorus); scarlet runner beans also belong to this species. (Gigantes are sometimes mistakenly referred to as lima beans, butter beans, white kidney beans, Phaseolus vulgaris, Phaseolus lunatus, or Phaseolus limensis.)

The only difference between gigantes and elephantes is size; 1000 gigantes weigh between 1200 and 1800 grams, while 1000 elephantes weigh more than 1800 grams.

Gigantes and elephantes from the Kastoria, Florina, and Drama regions of Greece are recognized by the European Union as products of Protected Geographic Indication (PGI). Like French appellations for wine, PGI designations identify foods grown in unique regions that have special qualities and characteristics worthy of appreciation and protection.

Every fall I buy enough gigantes to last until the next harvest season. This past year, my gigantes came from Kastoria. Gigantes have been grown in Kastoria for 300 years; the geography, soil, and climate create perfect conditions for their growth. Kastoria gigantes are harvested by hand beginning in September, and dried in the sun before being shelled.

Gigantes in tomato sauce (Gigantes Plaki - Γίγαντες Πλακί) is a wildly popular item in homes and tavernas across Greece. It is typically served as part of the Greek appetizer course called mezedes (μεζέδες). Gigantes are also tasty when boiled and dressed simply with olive oil, lemon juice, oregano, and salt for a salad, or pureed with garlic, olive oil, lemon juice, and salt for a wonderful bean skordalia.

Gigantes are available at Greek and Middle Eastern markets, and from many internet sellers.

Gigantes in Savory Tomato Sauce (Γίγαντες Πλακί)

Serves 6 - 8

Gigantes are meaty, and have crisp skin and velvety flesh. To reconstitute them properly, gigantes must be soaked overnight, then boiled until tender, and finally baked in a sauce. If you skip any of these steps, gigantes don’t cook evenly, and can be mealy. Adjust the amount of Aleppo or crushed red pepper to suit your taste for spicy food. Only 4 Tbsp. of tomato paste are necessary for this dish. However, in the US, tomato paste is sold only in 8 ounce (8 Tbsp.) cans; to avoid waste I use the entire can and add extra bean cooking water to compensate.

The length of cooking time differs depending on the freshness of the beans. Because they have been soaked, the beans take less time to cook than one might think. Freshly picked beans are tender after boiling for 30 – 40 minutes. Older beans can take up to an hour. I test the beans after 30 minutes and then in 5 or 10 minute increments. You should stop cooking the beans as soon as they are tender; you don’t want to cook them so long that the skins split or the beans become mushy.

2 1/4 cups (1 pound) gigantes
3 bay leaves
4 cups diced onion, 1/4” dice
1 cup diced celery, 1/4” dice
1 cup diced carrots, 1/4” dice
1/4 cup olive oil
Salt
Freshly ground black pepper
3 Tbsp. minced garlic
1 Tbsp. dried oregano, crushed
1 Tbsp. dried thyme, crushed
1 – 2 tsp. Aleppo pepper, or 1/2 – 1 tsp. crushed red pepper flakes (optional)
2 cups (or one 14.5 ounce can) diced tomatoes and their juices
4 – 8 Tbsp. tomato paste
2 – 4 cups bean cooking water
1 tsp. sugar
1/2 cup minced parsley

Place the beans in a large pot, cover them with water, and let soak overnight. The next day, drain and rinse the beans. Return them to the pot; add the bay leaves and enough water to cover the beans by 3 inches. Bring to a boil, cover, and cook the beans for 30 – 60 minutes, just until the flesh is tender. Drain the beans, reserving the bay leaves and 4 cups of bean cooking water to use in the tomato sauce.

Preheat the oven to 350°F and oil a 13” x 9” baking pan.

Sauté the onion, celery, and carrots, lightly seasoned with salt and freshly ground black pepper, in olive oil until the onions soften and begin to turn golden. Stir in the garlic, oregano, thyme, and Aleppo pepper, and cook for 1 minute. Stir in the diced tomatoes, tomato paste, reserved bean cooking water, reserved bay leaves, and sugar. Bring the sauce to a boil, cover, reduce the heat, and simmer the sauce for 20 – 30 minutes, or until it thickens and the flavors blend. Taste and add salt and freshly ground black pepper as needed.

Stir the cooked beans and parsley into the tomato sauce. Pour the mix into the oiled baking pan, and bake for 45 minutes. Remove the beans from the oven, stir in 1 cup bean cooking water, and bake for an additional 30 – 45 minutes, or until the sauce is rich and thick.

Serve hot or at room temperature. If making the beans ahead to serve the next day or after, stir the remaining cup of bean cooking water into the sauce after removing the beans from the oven the final time.

About Laurie Helen Constantino

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Food and Wine Pairing: Cabernet Sauvignon

In past articles, we have spent time exploring the crisp, fun, flavorful white wines and the many food flavors that they compliment. Now, it’s time to dive into the deep, dark, complex, and very sexy world of red wine. I love red wine, but my adoration for it was a long time coming. I believe that a true appreciation for red wine takes time, and a little effort. The flavors are complex and it does take lots of tasting to really be able to distinguish the different varietals and find what works for them food wise. Some people say you either love or hate red wine. At first I hated it; I was a sweet white wine drinker but I wanted to learn more about the reds and so I forced myself to really become familiar with them and in turn fell in love. I still enjoy white wine but if given a choice I’ll take a glass of red any day.

During this series of upcoming articles I will often use the term tannins or tannic when describing red wine, so I wanted to give you a basic definition. Tannins describe a group of astringent like substances found in the seeds, skins, and stems of grapes; they can also be found in the oak barrels wine is aged in. Tannins provide red wine with flavor, structure, and texture, and help with the aging process.

There has also been a lot in the media about the health benefits of red wine but I won’t be getting into that, we are just going to deal with how to pair some of your favorite foods with the different red wines. Let’s get started!

Cabernet Sauvignon like its white wine counterpart Chardonnay is by far the most popular and well known of the Red wines, followed by the mellow Merlot and its sexy cousin that everyone wants to know, Pinot Noir. Cabernet is the primary grape that is used in most of the top vineyards in the Bordeaux region of France and is the basis of most of California’s great red wines. What makes Cabernet so popular is pretty simple: the flavor and longevity. Wines made from good Cabernet Sauvignon grapes age well. The aromas found in Cabernet Sauvignon can range from heavier fruit fragrances like cherry or raspberry jam to more complex fragrances like tobacco, chocolate, cedar, or a woodsy aroma. The flavors of Cabernet are just as diverse, going from heavy fruit to peppery. I know what you’re thinking, with all that going on how do you pair a meal with this wine?

One of the key things to remember about Cabernet Sauvignon or red wine in general is that it is heavy. Heavy in texture and even heavier in flavor therefore you need to pair it with hearty cuisine. In terms of texture, take a glass of white and then a glass of red, swirl them around and you can literally see the difference, red wine is thicker or, to use a wine term, has more “legs”. Now think about it, do your really want to drink something that heavy with a grilled shrimp appetizer? In terms of flavor, you’re not going to find those crisp green apple flavors like in white wines. Instead, in Cabernet Sauvignon the flavors that are going to really linger on your palate are a bit more like blackberry jam. One last thing to remember when pairing red wine with food is how tannic it is. Tannins can give the wine a bit of a bite; you might taste one that is a little heavy on the tannins and literally want to pucker your lips. But it’s that bite that is exactly what you need to cut through the fattiness of a thick, juicy, porterhouse steak!

And, I almost forgot, the cooking method for red wine is a biggie in determining wine pairings. Anything that is stewed, braised, or roasted for long periods of time is usually great for red wine pairings.

Here are a few great pairings for Cabernet Sauvignon:

Classic steakhouse meal – Thick fatty steak, creamed spinach, garlic mashed potatoes.
Coq au Vin – which incidentally is made with red wine
Rack of Lamb
Pizza
Fettuccine Alfredo

Can you think of a few more?

Coming up next, we’ll explore Merlot. In the meantime, remember, practice makes perfect - taste as many Cabernets as you can get your hands on. Find the one that you enjoy and pair it up with your favorite meals.

About Chef Heather

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