“Of the wines we produce I am often asked ‘what is your favorite?’ For me, the relationship between food and wine is symbiotic and inseparable. My answer is always, ‘my favorite wine is entirely dependent on what we are eating’. Presented here are simple elegant recipes matched to our L’Angevin and Peirson Meyer Wines with the ultimate goal that the food and wine will combine in such a way that “the whole is greater than the sum of its parts”.
Beef, Beets and Blue
Paired with our 2007 Peirson Meyer Pinot Noir from Sonoma Stage Vineyard, we present a meal of Grilled beef filet served with sautéed baton nets of red and golden beets, complemented with sautéed leeks and beet greens topped with tiny garlic infused croutons and crumbles of rich blue cheese. Exciting the palate with earthy sweet flavors, salty richness and a bit of crunch, this combination intertwines beautifully with the weight, complexity and pleasing natural acidity of our Sonoma Stage Pinot Noir.