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Matt Cole
 
August 3, 2011 | Beaujolais, Food Pairings, France, Gamay, Red Wine | Matt Cole

Beaujolais with NY Strip Steak & Sea Scallops

Wines from Beaujolais, where the Gamay Noir grape varietal is grown, are some of the finest and most underappreciated quality wines on the market today. One of our favorites is the 2009 Domaine des Terres Dorées Beaujolais L’Ancen Vielles Vignes .

The owner and wine maker is Jean-Paul Brun and he has worked hard to make his wines some of the best and most consistent in the region. The domain is situated in the south of Beaujolais, in the village of Charnay-en-Beaujolais, and he also produces "Cru" wines from different classified villages including Fleurie (the 2009 Brun Fleurie is also outstanding). He practices 100% organic farming, and uses only native yeasts in the fermentation process. The wine is sourced from some of the oldest vines on the lot, where there are fewer grapes per vine, resulting in a more concentrated and robust flavor.

2009 was an outstanding vintage in Beaujolais; David Schildknecht of the Wine Advocate awarded this wine 90 points.  Coming in at $16.99 per bottle, it is an outstanding value for a wine of this quality. It is deep red in color, contains refined soft tannins, a beautiful bouquet of bright red fruit, and spice. Delicious!

Beaujolais is one of the more versatile and forgiving wines to accompany food, and I recommend exploring different pairings with a variety of foods. It is an interchangeable selection with many traditionally white wine pairings, but it can hold its own with richer and heavier foods.

It was a perfect selection to complement tonight’s dual meal, surf and turf of Prime dry aged NY strip steak with a spice rubbed grilled sea scallop. The richness of the beef was cut with the soft tannins and the spice, and the fruit forwardness of the wine softened the spice rub on the scallop.

With a Prime Dry Aged Strip steak I don’t like to fuss much with it. I want the rich flavor of the quality beef to shine through without being covered up by herbs or spices.  Coat with extra virgin olive oil, fleur de sel (French grey sea salt), and coarse fresh cracked pepper, and grill to one’s liking.

For the scallops, I also coat with extra virgin olive oil and a spice blend (recipe below) or there are some quality pre-made rubs from Penzys. Make sure the grill is hot and well-oiled before placing the scallops atop. They only take about 3-4 minutes per side. 

Scallop Spice Rub:
1 tbsp. Hungarian Paprika
1 tsp. Onion Powder
1 tsp. Cumin powder
½ tsp. Cayenne powder
½ tsp. Garlic powder
½ tsp. Fennel Seed
1 tsp. Kosher Salt
1 tsp. Fresh Ground Pepper

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