December 30 Wine Snob Hubby decided to try a new Beouf Bourguignon recipe. He made one a couple of months ago and it was too hearty, if that's possible. He used a 'quick' recipe and the wine flavor simply overpowered everything else.
So this time he went for a more 'traditional' preparation, including flaming brandy before the simmer. He added some left over Fresno State red and a Cabernet.
We ate it on egg noodles and he paired it with a Tejon Ranch Cabernet Sauvignon. I'm not a red drinker. I just don't care for the sharp flavors but this red worked so well with the beef that it was totally good.
I tasted berries.
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