Pelee Island Winery 2018 Bourbon Barrel Reserve Baco Noir VQA with Boeuf Bourguignon.

Bruce 2021, Baco Noir, Pelee Island Winery & Pavilion

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Pelee Island Bourbon Barrel Reserve Baco Noir makes wine Wednesdays wonderful!


Bourbon Barrel Reserve Baco Noir VQA – 2018 Vintage

A new crowd favourite!
Alcohol/Vol.: 12.5%

Sugar Code: 1

Residual Sugar: 7.5 g/l

TASTING NOTES

Deep purple in colour. A full bodied and firm wine with aromas of dark roasted coffee, licorice and chocolate.

FOOD PAIRING

Beef Carpaccio with beets or Rustic duck, pork, cranberry and onion pie.

SERVING INSTRUCTIONS

Room Temperature

TYPE: BOLD RED

VARIETAL: BACO NOIR

OCCASION: DINNER PARTY, IMPRESS

Boeuf Bourguignon

The secret to meltingly tender beef is all in the right cut: a well-marbled prime-rib roast. Bourguignon means as prepared in Burgundy, a district synonymous with Baco Noir wine. So it makes sense to use a Burgundy or New World Baco Noir both for braising and serving.
Prep Time 30 mins
Cook Time 3 hrs 30 mins
Course Main Course
Cuisine French
Servings 8 people

Ingredients
  

Instructions
 

  • Soak dried mushrooms in 1/2 cup hot water for 30 minutes. Meanwhile, trim fat from beef; cut meat into 1-1/2-inch cubes and set aside. In Dutch oven, sauté bacon over medium-high heat until crisp; transfer to paper towel-lined plate.
  • Drain fat from pan. Add 1 tbsp of the oil; brown beef, in 3 batches and adding remaining oil as necessary. Transfer to bowl. Drain fat from pan. Fry chopped onion, carrot, garlic, salt and pepper over medium heat until softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
  • Reserving soaking liquid, remove mushrooms and chop; add to pan along with soaking liquid, wine and stock. Bring to boil, scraping up any brown bits. Tie parsley, thyme and bay leaves together with string. Add to pan along with bacon, beef and any juices. Cover and braise in 325°F oven until meat is fork-tender, 2-1/2 to 3 hours.
  • Meanwhile, in pot of boiling water, boil pearl onions for 3 minutes; drain and chill in cold water. Peel and trim, leaving root ends intact. In skillet, melt butter over medium heat; brown pearl onions, about 5 minutes. With slotted spoon, transfer to bowl. Add mushrooms to skillet; fry until browned, about 5 minutes.
  • With slotted spoon, remove beef to separate bowl. Add onions, mushrooms to liquid in Dutch oven; bring to boil over medium-high heat. Reduce heat and simmer, uncovered, until thickened and onions are tender, about 25 minutes. Discard herbs. Return beef to pan and heat through. Sprinkle with parsley.

Notes

We added Yorkshire puddings to our pairing to top it off.
 
Vegetables Compliments of Lee and Maria’s Market
 
 Olive Oils Compliments of Dressed by an Olive
Keyword beef, mushroom, wine