So I had Beaulieu Vineyard Napa Cabernet Sauvignon 2007 tonight with 24 hour marinated London Broil and the outcome was perfect. Just about anything 2007, Napa region, and Cabernet is fool-proof. I marinated the London Broil in worcestershire, prepared horseradish and red wine. Cooking note: if you are cooking on a grill (mine approximately 550 degrees, open lid) pull it at 115- 120 degrees, tent with foil and let it rest, allowing the meat to relax and the juices to run back into it. The meat will carry-over cook for at least 10-15 degrees, making your perfectly marinated roast over-cooked if your not careful! Slice against the grain for the most tender result. I can't emphasize enough how important food and wine pairing is. Talk to your local wine enthusiast or sommelier about pairing wine and food, or follow my blog!!
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