Originally published January 2011
Given Petit Verdot robust nature and structure, it naturally pairs with tasty read meat (think steak), plus the wine can stand up to most marinades. This was a plus as I had a marinade recipe that I wanted to test out. Chipotle in Adobo sauce is another flavor that can be tricky to pair with due it strong flavor profile and the heat generated by the seeds (note: in preparing this side dish most seeds were removed.) The broccoli was seasoned with an herb mixture (mainly oregano and thyme) and steamed.
The first bite was the Chipotle en Adobo mashed potatoes and the pairing with the wine was spectacular. The herbaceous notes of the wine paired well with the smokiness of the potatoes. Since the wine was decanted the tannins were softer than the initial tasting. The now softer wine had a velvety texture with a long, lingering finish with still enough structure to hold up against the creaminess of the potatoes. There were earthy notes to the wine that were not as noticeable until paired with the potatoes.
Now to taste the wine with the London Broil. The London Broil look glorious coming off the grill, so I knew my decision to brave the elements was the right one. The Petit Verdot hit all the herb notes and nicely pulled out while tempering the sweetness of the marinade. The velvety texture of the wine complimented the smooth texture of London Broil. The Petit Verdot was well matched for the flavor profile of this meal, nicely comparing, contrasting and highlighting subtle flavors while having the structure to stand up to the heavier texture of the meal. This meal was definitely a very delightful pairing (that must be repeated).
As most of the country is engulfed by very unseasonable cold (and I mean downright cold) weather, this is the perfect opportunity to snuggle up under a cozy blanket in front of the fireplace with a nice glass of red wine, the Petit Verdot (after decanting) would be a worthy selection to be in that glass.