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Seven Wines To Sip While Gnawing On Jerky

What Wine Pairs With Venison Jerky?

What Wine Pairs With Venison Jerky?

I love pairing wine with food.  When Janie from House of Jerky asked if I would like to sample their jerky products to pair with wine, I jumped at the chance. Thirteen different types of jerky arrived! A variety of meats- boar, buffalo, venison, turkey, beef, as well as seasonings from black pepper to sweet & spicy to HOT. There is so much to cover, I’ll talk about the specific jerky and wine pairings in a separate post. Here, we will take a look at the seven wines I selected to sip while enjoying  jerky.

WHAT RED WINE DID WE PAIR WITH THE JERKY?

Four Red Wines To Pair With Beef Jerky

Four Red Wines To Pair With Beef Jerky

Jip Jip Rocks Shiraz 2011:

I was drinking the heck out of the 2005 vintage of this wine back in 2008. Dark garnet in the glass, the bouquet of the Jip Jip Rocks Shiraz 2011 is mixed black and red berries, with some spice scents. A jammy palate up front, with bold fruit flavors of blackberry and raspberry. The mid-palate turns to cooking spice and pepper, but they disappear on the finish rather quickly. Jip Jip Rocks Shiraz 2011 is big jammy fruit, though there is good spice to balance, followed by a little menthol on the finish. For $16.99, it was a decent wine.
review Jip Jip Rocks Shiraz 2011

Jip Jip Rocks Shiraz 2011

Seghesio Sonoma Zinfandel 2011:

Zinfandel works nicely with smoked meats and Bar-b-Que. The Seghesio Sonoma Zinfandel 2011 has a dark garnet to purple color, and a bouquet of  blackberry and licorice with subdued vanilla, raspberry, and strawberry scents. The palate is full, with the spices and red fruit come on fairly powerfully at the approach. There is a great spice and pepper on the mid palate to the finish, with a very long lasting christmas spice/baking spice component. There are great notes of vanilla from the oak aging, as well as cola flavors throughout the palate. For $20, a very nice wine.
review Seghesio Zinfandel Sonoma 2011

Seghesio Zinfandel Sonoma 2011

Eberle Syrah 2011:

Hailing from Paso Robles, California, but very French in style, the Eberle Syrah 2011 has a dark garnet color, with a very subdued nose; spice and tobacco along with raspberry blueberry on the bouquet. The palate has great depth, earthy tobacco and leather wrapped around dried spiced berries. There is a beautiful warming spice on the palate that offers a very lengthy finish. Another very nice wine at $20.

review Eberle Syrah 2011 Steinbeck Vineyard

Eberle Syrah 2011 Steinbeck Vineyard

I was fortunate to meet Gary Eberle when I visited Paso Robles in 2011. He is a bear of a man, in size and in presence. His stories captivated the group, from bringing French vines to California in the 1970s to flying his own plane. It was an honor to meet him, as well as Steve Lohr of J Lohr, Ken Volk of Kenneth Volk Vineyards, and Stephan Asseo of L’Aventure.

Chatting with Gary Eberle About Wine

Chatting with Gary Eberle About Wine

Domaine Mas Du Bouquet Vacqueyras 2010:

The fourth red is from Vacqueyras, an appellation in the southern Rhone Valley of France. Domaine Mas du Bouquet 2010 Vacqueyras is a blend of Grenache, Syrah and Mouvedre, or GSM.  A soft bouquet of dried red and black berries, the palate is very soft, dried blueberries, and violets. This $19 wine was given a  90 point rating by Wine Spectator, though I don’t find it as intense and racy as their notes suggest. I find it a bit more floral and feminine, and perhaps there is a bit of bottle variation to consider.

review Domaine Mas du Bouquet 2010 Vacqueyras

Domaine Mas du Bouquet 2010 Vacqueyras

 

After trying some of the spicier jerky from House of Jerky with the red wines, I decided we needed a bit of white wine in the mix. The red wines would often keep the heat going, which is great if you LIKE heat. I, however, like to balance the heat with the fresh fruit and florals of the white wines I selected. The white wines in this article were provided as samples. As always, my reviews of wines are not influenced by the fact they were provided to me.

WHAT WHITE WINE DID WE PAIR WITH THE JERKY?

 

White Wine To Pair With Beef Jerky

White Wine To Pair With Beef Jerky

Biltmore Riesling (NV) American

The Biltmore Riesling

The Biltmore Riesling

I’ve paired Riesling with spicy foods in the past, it works nicely. There is a host of delicious riesling available, from all over the world. For the HOT and Sweet & Spicy Jerky pairings I went with The Biltmore Riesling. This wine had a nose of peaches, with slight citrus aromas. The palate was thick, honeyed with gentle peach and nectarine flavors. There was a little acidity on the finish, but not sharp by any means. For $10 at Total wine, it was a pleasant wine. The semi-sweet palate would appeal to those who are not fans of dry white wines. While there was no vintage on this wine, it was harvest in 2010. Wines labels with an American appellation are not permitted by law to carry a vintage date on the label.

review Tenimenti Ca'Bianca Moscato D'Asti 2010

Tenimenti Ca’Bianca Moscato D’Asti 2010

Tenimenti Ca’Bianca 2010 Moscato

I was absolutely enthralled by this $16 bottle of Ca’Bianca 2010 Moscato. I was at first dismayed that the nose was rather non-expressive. However, this slightly frizzante wine has a crushing palate! Cascading flavors of white peach, white flowers, and sweet honey dance all over the tongue. There’s no noticeable acidity, and the frizz is fun. This light and crisp wine is perfect for those who like fresh fruit, or prefer sweet wines. The Ca’Bianca 2010 Moscato was perfect with the spicier jerkys.

Leitz 2009 Rudesheimer Berg Rottland Spatlese Riesling

review Leitz 2009 Rudesheimer Berg Rottland Riesling Spatlese

Leitz 2009 Rudesheimer Berg Rottland Riesling Spatlese

The last wine of the wine and jerky pairing is another Riesling, this one from Germany. The Leitz Weingut 2009 Rüdesheimer Berg Rottland Spätlese is a brilliant hay yellow in the glass. A zippy nose of petrol and peach/stone fruit. The palate is medium bodied, with ripe peach and apricot, and a hint of acid that’s playing hide and seek with the super fresh fruits in the glass. The Leitz 2009 Riesling is heavier than the other whites, though less sweet, even though it’s a late harvest wine. This $33 wine was cellared for two years, and that likely toned down some of the acidity and freshness.

These wines all work well with a variety of foods, or on their own. Coming up, you’ll see which of the House of Jerky products the wines compliment best.

 

 

Crockpot Carnitas And Red Wine

Robin Travels to Isla Mujeres Mexico

Robin Travels to Isla Mujeres Mexico

Robin loves Mexico. Before we met in 2005, she traveled to a small island off Cancun called Isla Mujeres for 10+ years in a row. She loves everything about traveling to Mexico, the sun, the beaches, the margaritas and definitely the food. Robin loves Mexican food so much, that she’ll want to book a trip just to have delicious tacos or guacamole. So, when I found a crockpot carnitas recipe on Eat, Live Run, I figured I could bring Mexico to Robin.

Jenna really put together a super easy recipe. Since the full ingredient list is on her site, I’ll just run through the preparation, so we can get to the wine. In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, cayenne pepper, salt and black pepper.

prepare the dry rub for the crockpot carnitas

prepare the dry rub for the crockpot carnitas

Mix the rub well, and coat both sides of the 2 pound flank steak with it. While the steak sits in the bottom of the crockpot, chop up the red pepper, green pepper, jalapeno pepper, and onion.

Season the Flank Steak for the Crockpot Carnitas

Season the Flank Steak for the Crockpot Carnitas

Chop the peppers to cook with the carnitas

Chop the peppers to cook with the carnitas

The rest of the preparation is pretty simple. The meat is already on the bottom of the crockpot. Take the chopped peppers and onion, and then cover the meat with them. There’s no liquid going into the crockpot, so I tried to keep the peppers on top of the steak, that way they wouldn’t burn on the sides.

Peppers and Onions on the Flank Steak

Peppers and Onions on the Flank Steak

Set the slow-cooker for 8 hours on a low setting, and go relax. That’s all it takes to make this pretty easy dish. For the last 45 minutes or so, I took the wine for dinner out of the cellar, and pulled the cork. I decided on a Grenache blend, something that had red berries and spice. While my twitter friend Elizabeth DeHoff suggested gewurztraminer to pair with this dish, I wanted something that would keep the spices going, rather than balance them out. Elizabeth’s idea was a good one, and if you want a nice refreshing white, then gewurztraminer will do nicely.

Hecht & Bannier 2009 Cotes du Roussillon Villages

Hecht & Bannier 2009 Cotes du Roussillon Villages

Hecht & Bannier 2009 Cotes du Roussillon Villages is a blend of grenache, syrah, mourvedre and carignan grapes. At $25, this is a French wine to have on hand, as it works well with or without food. Think dark cherries and dark raspberries, doused with a nice firm shaking of pepper. The wine has a nice, silky palate, and the fruit is fresh and prominent. This wine works well with beef, roasted or grilled. And it did fairly well with crockpot carnitas. Though provided as a sample, it’s a wine I wholeheartedly recommend.

Slow-cooker Carnitas and French Red Wine

Slow-cooker Carnitas and French Red Wine

Once the meat is done, take it out of the slow-cooker using two spatulas under each side of the meat. It’ll fall apart easily, but we used two forks to shred the meat. We put it back in the slow-cooker to soak up the juices, and prepared the fixings. We heated the flour tortillas on a warm skillet, then topped each with a little of the meat, some sour cream, some cheddar and some avocado. Jenna has the exact recipe on her site, and recommends a slightly different finish for the taco.

Robin and I in Isla Mujeres, Mexico

Robin and I in Isla Mujeres, Mexico

While the scenery was nothing like Mexico, the food was pretty darned close. These slow-cooker carnitas tacos will definitely be made again! The preparation was simple, and the flavor was fantastic. The wine, of course, was perfect. The beef carnitas were not that spicy, and I’d probably add a little chipotle powder in with the rub, to give the peppers some depth and smoke. That said, it was a great taco dinner.

Sunset on Isla Mujeres, Mexico

Sunset on Isla Mujeres, Mexico

What’s your favorite Mexican meal? Let me know, leave a comment below!