|
Wines
for Beef Wellington
|
Beef
Wellington is a filet of beef that is covered in pate de foie
gras and duxelles (a mixture of finely chopped mushrooms, onions,
shallots and herbs that have been sautéed in butter). The
filet is then wrapped in a puff pastry dough and baked. It is
usually served with Hollandaise sauce.
|
Beef Wellington
was originally prepared as a dish that had multiple servings that
were sliced from the whole. In recent years, there has been more
of a trend to prepare an individual Beef Wellington for each person.
|
Matching
Beef Wellington with wine certainly requires matching with the beef
but we must also consider the pate and duxelles.
|
The short answer to matching Beef Wellington with wine
is to use a medium to full bodied dry red wine.
|
The
more detailed answer is to select one of the wines listed below:
|
Old
World Wines
|
Bordeaux,
Red - Select a softer style such as Pomerol
or St.
Emilion or a well aged Medoc.
Burgundy,
Red - Something from the Cote de Nuits would be nice.
|
New
World Wines
|
Cabernet
Sauvignon - A great many choices here. Just select
a known brand in your price range.
Merlot
- Again, too many good choices to name
Pinot
Noir - Take a look at the ones from Oregon.
Syrah
- Look at the Shiraz from Australia
or wines from the Rhone
River in France.
Zinfandel
- Look at the California selections. Most of the best producers
begin with "R", coincidentally.
|
|
|
|
