Winter Slow-Cooker Beef and Porcini with Pedroncelli 2016 Bench Vineyards Merlot
Hello Friends,
I have a delicious, easy-to-make slow-cooker recipe that’ll warm your winter and fill your wine glass. I don’t know about you, but I always cook with wine—a splash in the pot, and two in my glass (lol). Okay, seriously, Julie Pedroncelli St. John and husband Ed St. John, of Pedroncelli Winery, are amazing when it comes to food and wine pairings. They knocked this one out of the park! Pedroncelli Winery has been part of Sonoma’s Dry Creek Valley for over ninety years, so they know what dishes work best with their wines.
For this appetizing match, we’re pairing slow-cooker beef and porcini mushrooms with Pedroncelli 2016 Bench Vineyards Merlot. The wine and recipe are budget-friendly, prep is a cinch, and the dish can fill up a family of four with enough for leftovers. You’ll find that the wine complements, rather than overpowers, the dish very well. The softness and harmony of the Merlot balances the robustness of the pasta and beef. I recommend two bottles of Merlot: one for the recipe and to sip while cooking, and another for dinner. Please check here for the recipe, and see my review of the Merlot and where you can find it below.
I have a delicious, easy-to-make slow-cooker recipe that’ll warm your winter and fill your wine glass. I don’t know about you, but I always cook with wine—a splash in the pot, and two in my glass (lol). Okay, seriously, Julie Pedroncelli St. John and husband Ed St. John, of Pedroncelli Winery, are amazing when it comes to food and wine pairings. They knocked this one out of the park! Pedroncelli Winery has been part of Sonoma’s Dry Creek Valley for over ninety years, so they know what dishes work best with their wines.
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| Slow-Cooker Beef and Porcini Mushrooms |
For this appetizing match, we’re pairing slow-cooker beef and porcini mushrooms with Pedroncelli 2016 Bench Vineyards Merlot. The wine and recipe are budget-friendly, prep is a cinch, and the dish can fill up a family of four with enough for leftovers. You’ll find that the wine complements, rather than overpowers, the dish very well. The softness and harmony of the Merlot balances the robustness of the pasta and beef. I recommend two bottles of Merlot: one for the recipe and to sip while cooking, and another for dinner. Please check here for the recipe, and see my review of the Merlot and where you can find it below.
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| Pedroncelli 2016 Bench Vineyards Merlot |
Pedroncelli 2016 Bench Vineyards Merlot (SRP $18): Sourced from three distinctive blocks situated on Pedroncelli’s estate vineyard, this pleasing Merlot offers a dark red fruit center, framed by subtle shades of brown spice, vanilla bean, and dried herbs. There’s a faint yet appealing wisp of violet on the back end, which is easy to miss if you’re not paying attention. This is a medium-bodied, well-balanced wine, with round mouthfeel and seamless texture. It’s dangerously easy to drink, with no hard edges. Like every wine I’ve had from Pedroncelli Winery, this is a joy to drink and meant for sharing over a meal with family and friends. Region: Dry Creek Valley, Sonoma County, California. Other info: ABV 14.2%, aged 12 months in American oak—30% new, cork enclosure. Click here to find this wine.
