Episode 5. Barbera, Cabernet, Super Tuscan Food Pairing

In this dish, the acidity and red fruit of the Barbera pairs well with the roasted bell pepper. In the Cabernet Sauvignon we have a wine with higher level of tannins which will pair nicely with the protein of the beef tenderloin and the earthy fatty saltiness in the parmesan crusted portobello. For the Super Tuscan the Crostini provides a perfect combination of fat, salt, and seasoning to elevate the value in the glass.

Beef Tenderloin with oyster and shitake mushroom, Roasted Red Bell Pepper stuffed with Smoked Andouille Sausage topped with Smoked Tomato Sauce, Parmasean Crusted Portobello, Crostini with Shitake and Halloumi, All Spiced & Black Peppered Pot Barley, and Carrot Puree.

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