Team #3: Braised Beef Jardiniere and Duchess Potatoes

Red wines such as Cabernet Sauvignon and blends of Merlot, Syrah, and Cabernet Sauvignon grapes would pair well with braised beef jardiniere and duchess potatoes. Although not a common choice for beef, a full-bodied oaked chardonnay may also pair nicely with this dish. The Anko- Flor de Cardon 100% Cabernet Sauvignon 2019 that was tasted in class is a wine I would greatly consider for this meal. Grown in the Calchaquí Valley in Argentina’s Salta region, the vineyards have high altitudes averaging 5,700 feet. This high-altitude environment, with its dry climate, intense sunlight, and day-to-night temperature variations, allows the grapes to develop rich, concentrated flavors while maintaining good acidity. The terroir of this region is unique as it is very rocky, providing the grapes with a minerality that translates into the taste of the wine. As for the production of this wine, it is harvested by hand and micro-fermented in 500kg harvest bins. They allow the process of fermenting the yeast naturally for an average of 12 days and will manually macerate the grapes. The wine is then aged for 12 months in French oak barrels that are 8% new. 

The Anko Flor de Cardón 2019 Cabernet Sauvignon is a deep red with hints of purple. The nose offers aromas of blackberry, plums, and peppercorn. Additionally, due to the aging of the oak barrels, there are hints of tobacco as well.  The wine is full-bodied and balanced on the palate, featuring flavors of ripe black fruit complemented by smooth tannins and a highly acidic mouth feel. There are additional layers of spice at the end, a long, smoky finish that is felt directly on the tongue. The wine’s acidity and tannin structure make it an ideal match for the savory, slow-cooked beef in the jardinière, while its full body complements the richness of the duchess potatoes​.