A wine for a great roast beef

Lets start with a great recipe and a great friend willing to make it. Your mouth is watering as the recipe comes together and great smells start to permeate throughout the house. It is a slow cooked meal, but you know that it is going to be worth the wait. That is precisely me, yesterday while I waited for CulinAIRy to finish the fantastic and extremely yummy meal of Schweppes Roast Beef with Sautéed Power Veggie. Just click on the links to read about the yummy-fest!

So what did I bring to the table, wine of course! I love wine. Love. Love. Love.Now I am not an expert, but I am an enthusiast. I love trying wines from different regions and grape varietals. Who knew there were so many grape varieties? Not I.

I recently began learning and drinking wines from Germany and Austria. My roommates and I plan to visit Germany sometime during the summer. Therefore, I thought I should really start tasting and learning about wines from that region. All I ever heard of or drank from Germany was either beer (love the stuff) and Rieslings. There is so many other varieties of wine, even reds!

What wine did I decide to open for the lovely meal? I'm glad you asked.

I chose a red since we were having roast beef. I recently purchased an Austrian red called Gobelsburger made from a red grape called Zweigelt. This wine went spectacularly with the sweetness of the roast beef. The tannins were very mellow so it didn't dry out your mouth like a mouthful of Sweet Tarts; plus it helped cut through the richness and sweetness of the beef and gravy. There was also a light berry sweetness that helped balance the tartness from the vinegar within the kale. We were very pleased with the pairing.

Overall, we very excited and charmed with the reds from Germany and Austria.  

For more info on this particular wine, go to Schloss Gobelsburger . I believe you will all     enjoy this wine. But don't take my word for it. Give it a try. 

Here is the fabulous meal Schweppes Roast Beef with Sautéed Power Veggie courtesy of CulinAIRy.