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.
Ingredients
- 14 g dried porcini mushrooms
- 3 lb boneless prime-rib pot roast
- 4 oz thickly sliced bacon chopped
- 3 tbsp olive oil Compliments of Dressed by an Olive
- 1 onion chopped Compliments of Lee and Maria’s Market
- 1 carrot chopped Compliments of Lee and Maria’s Market
- 2 cloves garlic minced
- ½ tsp each salt and pepper
- ⅓ cup all-purpose flour
- 1 bottle baco noir Pelee Island Winery Baco Noir
- 1 ½ cups beef stock
- 3 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 bay leaves
- 10 oz pearl onions
- 3 cups button mushrooms
- 2 tbsp fresh parsley minced
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
Vegetables Compliments of Lee and Maria’s Market
Olive Oils Compliments of Dressed by an Olive