FOOD NEWS
The Best Winter Wine To Go Along With Your Slow Cooked Roast
BY KAREN HART
To pair with pot roast, you'll want a wine that stands up to the meat. Tasting Table recipe developer Christina Musgrave recommends any dry red wine, such as Cabernet or Merlot.
Cabernet Sauvignon has complex flavors that center around dark, ripe fruits, along with complementary herbal notes, which balance the richness of slow-cooked meat.
This full-bodied vino has medium acidity, giving your mouth a dry, tart experience. It also has mild but noticeable tannins, and its thick texture tames the heaviness of the meat.
If you want a good Cabernet to serve up with your slow-cooked roast, try one from Chile or Bordeaux, France, countries that produce some of the best Cabernet wines.
Merlot also pairs well with slow-cooked roast. Its soft tannins give it a silky sip, and its fruity taste and acidity play with your tongue's sweet and tart sensors.
Merlot has a thinner viscosity than a Cabernet. While not full-bodied, it still has a dryness, making it a perfect pairing when serving up a roast with vivid and bold flavors.
If you want a good Merlot, choose one from California's Napa Valley, Sonoma County, or Washington State.