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February 17, 2010


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A few years ago Pellegrini let me try their Petit Verdot which was for club members only; they even offered me a chance to buy. I thought it was very intriguing, but seemed it seemed like it would dominate most foods that might accompany it. I ended up not buying it because I didn't know what to do with it.
So I pose this question (hopefully with a response from David Paige): What type of foods would go best with Petit Verdot? I'm assuming red meats. But what sort of preparation (including herbs/spices) would go into a recipe for pairing?

I have been thinking about food pairings for Petit Verdot for some time, but have not done anything specific so far. My intuition tells me to work with North Quarters Farm bison from Riverhead. I'll likely crust a roast in course black pepper and sea salt and cook it at a high temperature in our wood burning oven. Our Petit Verdot is still a long way from release so I am not likely to get the chance to try this pairing out until late this year. I'd be happy to share any recipes that work out.
David Page
Shinn Estate Vineyards and Farmhouse

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