Weeknight Meals Paired with Sovi
Red Blend and Beef Stir Fry with Celery and Basil
The classic pairing: a rich, juicy red wine and beef. Our Red Blend has a lot of ripe fruit flavors along with some tannins and bright acidity on the palate. Having all of those components was important to us when crafting our red blend, because that's way allows it to complement food so well.
Stir-fry is great because it is a quick and easy weeknight meal, and it also has a lot of bright flavors to liven up the beef. This recipe we chose to pair here is 'Beef & Celery Stir-Fry with Wilted Basil' from Molly Baz's cookbook "Cook This Book".
She suggests using thinly sliced boneless beef short ribs for the meat marinated in garlic, ginger, rice vinegar, sesame oil, sugar, salt and oil. Celery, chiles, and basil get added to the beef to quickly stir fry at the end, and all served over rice. We go easy on the chiles when drinking wine because spicy foods and dry wines don't mix well. A small amount is just right for some extra flavor.
A recipe like this works well because the wine the bright flavors of the ginger, celery, and basil pair well with the wine's bright acidity. This same concept would apply to any of our favorite stir-fry recipes as well.