Seasonal Pairings: September 6, 2017Plums with duck, grapes with steak! Make the most of these late summer pickings with your meat of choice. The wines featured in today's tasting are made by an Austrian collective and a Berkeley neighbor! Come try them both for $10!
Recipe: Duck Breasts with Fresh Plum and Ginger Glaze from Food Network
Pair with: Inconnu Cabernet Franc Carneros Sonoma 2014 ($23)
Our Berkeley neighbor, Laura Brennan, works so hard! From the vineyard to the cellars, she’s behind it all. As for the wines? We’re pretty obsessed with them. There’s the sunny California fruitiness you want out of grapes brought up in the Golden State. There’s a touch of black cherry sour to balance and brighten up your palate. Her wines are fun for everyday drinking but also very worthy of a thought-out meal. This wine will liven up this recipe of fresh plums from your CSA and duck breast.
Recipe: Herb Garlic Crusted Flank Steak with Pan Roasted Grapes from Country Living
Pair with: Renner Pannobile Burgenland 2014 ($45)
It’s probably not your first instinct to put grapes in the same dish as flank steak. But the sweet really complements umami. For an unconventional gathering of ingredients, we’re suggesting an unlikely wine to pair. Renner Pannobile makes a very serious and herbaceous red from Blaufrankisch and Zweitgelt, two indigenous Austrian grapes famous for their red cherry and forest-y notes. If you like your flank steak just a bit rare, this wine will really bring out the iron-y bite of the meat. Unlike the classic Cabernet Sauvignon with steak pairing, this Austrian number can be enjoyed while it’s still warm out because it’s lighter in body while still full in flavor.