I have a delicious, easy-to-make slow-cooker recipe that’ll warm your winter and fill your wine glass. I don’t know about you, but I always cook with wine—a splash in the pot, and two in my glass (lol). Okay, seriously, Julie Pedroncelli St. John and husband Ed St. John, of Pedroncelli Winery, are amazing when it comes to food and wine pairings. They knocked this one out of the park! Pedroncelli Winery has been part of Sonoma’s Dry Creek Valley for over ninety years, so they know what dishes work best with their wines.
|Slow-Cooker Beef and Porcini Mushrooms|
For this appetizing match, we’re pairing slow-cooker beef and porcini mushrooms with Pedroncelli 2016 Bench Vineyards Merlot. The wine and recipe are budget-friendly, prep is a cinch, and the dish can fill up a family of four with enough for leftovers. You’ll find that the wine complements, rather than overpowers, the dish very well. The softness and harmony of the Merlot balances the robustness of the pasta and beef. I recommend two bottles of Merlot: one for the recipe and to sip while cooking, and another for dinner. Please check here for the recipe, and see my review of the Merlot and where you can find it below.
|Pedroncelli 2016 Bench Vineyards Merlot|