Classic Combo

Braised beef and Cabernet Sauvignon is a classic combo, the pinnacle of comfort food for gatherings on cool evenings. The bright black fruits and dried-herb notes found in RSV’s Vandal vineyard Cabernet Sauvignon, along with the texture of its well-managed tannins, handily cut through the rich, fat-marbled texture of slow-cooked beef.

Red wine used as the braising liquid reduces down, creating a velvety, savory sauce that infuses the meat with the wine’s deep flavors. Oregano, an often maligned herb for its intensity, melds beautifully with the wine’s rich juices and herb notes, creating a one-pot meal that is perfect served over pasta or polenta or alongside a pile of crisply roasted potatoes.

Until the next wine…
Maria

EAT: Italian Red Wine-Braised Beef with Oregano