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How To Pair Wine With These Easy Fall Recipes

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Oftentimes, we choose a wine for the meal, but sometimes we choose a meal for the wine. When you've got a bottle in your possession that's calling to you, you need the perfect pairing before you can pop it.

If you're not looking forward to any bottles right now, you should sign up for Tasting Room. After you take a quick quiz, they send 6 miniature wine bottles for you to rate. This informs them which types of wine to send you every month - you can choose reds, whites, or a mix, and choose your amount of bottles and frequency! It's super flexible but super-strict in their quality - they choose the best wines from smaller boutique vineyards. Through high-quality wines, they'll help you discover if you're a fan of the zesty whites or the juicy reds.

Here are two seasonal recipes that require opposite wines to help you fall deeply in love with your vino.

Bacon Brussel Sprouts

Brussel sprouts are usually tricky to pair with wine, but when roasted with bacon, they're a dream. A citrusy Sav Blanc or a tropical, zesty Pinot Gris plays well with sprouts, while the zing of bacon will balance any acidity in the wine.

this is brussel sprouts


Ingredients

½ package of bacon

2 dozen Brussels sprouts trimmed & halved

½ cup chopped shallots

Red pepper flakes, salt, & pepper to taste

Instructions

  1. Fry the bacon in a pan over medium-high heat, just before crispy.
  2. Set aside the bacon, and dump out about ½ of the grease (not down the drain!)
  3. Add the Brussels sprouts and the shallots. Stir to coat and cover.
  4. Reduce heat to low. Cook for 5-10* minutes.
  5. Add bacon back into the pan, and cook until sprouts are medium-brown.
  6. Add a flurry of black pepper, sea salt flakes, and red pepper flakes.

*The bigger the sprouts, the longer they'll take to cook.

Pan-Seared Steak With Mushrooms

Sure, steakhouses are pricey, but a glass of red and a slab of meat used to be a commoner's meal. Never forget this is a humble dinner - no need to drop a ton of money on a big-bodied Cali Cab Sav. You can find affordable versions at Tasting Room along with Malbecs, Zins, and other big-bodied reds to complement a hearty meal.

Ingredients

Splash Olive oil

One package of mushrooms

Splash of red wine

6 minced garlic cloves

1 cup of Italian breadcrumbs

2 cuts of steak

1 oz. butter

Salt to taste

Instructions

  1. Heavily season steaks with salt and set aside.
  2. Over medium heat, add olive oil, mushrooms, garlic, breadcrumbs, and salt. Cook until mushrooms have shrunk down and breadcrumbs are slightly browned. Set mixture aside.
  3. In the same pan, set heat to high. Test with a slice of butter - when it immediately sizzles, place steaks in the hot pan and cook about 2 minutes each side.
  4. Add the rest of the butter, garlic, and a splash of red wine to the skillet. Tilt the pan in a circular motion to coat.
  5. Using a spoon, pour pan mixture over the steaks.
  6. When steak is ready, add mushrooms and serve with potatoes and greens.

If your palate lands somewhere in between, check out Tasting Room for more recipes and bottles that'll open you up to a world of wines. They'll also help you figure out which wines will pair with those Pinterest recipes you've been collecting all year. Now that temps are dropping snuggle up by the fire and get your wine delivered right to your door.

Update: The team at Tasting Room is extending a special fall discount to our readers. Follow this link to get your wine tasting kit for just $6.95 (originally $39.95)!