A Red Hot Recipe Paired With Red Wine
Wine & Food 02/24/13
Written By Marissa Jamison
Lighten It Up
Red wines are often paired with heavier meats and other rich dishes. While such combinations are classic, what about lighter, healthier options that can still stand up to the bolder taste and tannins that characterize many red wines?
What’s Red Hot With Red Wine?
We’ve asked our experts in both winemaking and cooking to help us answer the question of pairing red wines with lighter, healthier fare. Turns out, it’s easier than we thought—and even more delicious!
“If you want to pair wine with burgers, our Biltmore Cabernet Sauvignon is an excellent choice,” said winemaker Sharon Fenchak, “and since this recipe features ground beef, our medium-bodied Cab, which is fruity, nicely balanced, and features soft tannins, should be well-matched with the dish.”
Estate chefs agree with Sharon, and like the ease of this recipe that makes it perfect for a quick lunch or a weeknight dinner.
Red Hot Lettuce Wraps
1 pound lean ground beef
½ cup prepared hot red pepper jelly
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 (8-ounce) can water chestnuts, drained and finely chopped
1 cup chopped green onions (white parts and about 2 inches of green parts)
2 teaspoons Asian sesame oil, optional
16 lettuce leaves such as Boston, Bibb, or butter
Cook turkey or beef in a large, heavy skillet over medium heat until browned, stirring to crumble. Pour off any fat from skillet. Add pepper jelly, soy sauce, rice vinegar, water chestnuts, green onions, and sesame oil, if desired; cook, stirring frequently, until mixture is hot and onions just begin to wilt, 2 or 3 minutes.
Arrange lettuce leaves around outer edge of a large serving platter and spoon meat mixture into center.
Guests can spoon a portion of the meat into a lettuce leaf and wrap like a burrito.