Grilling & Wine Part II

September 3, 2020

Dry Aged Beef

Selected from our locally raised, butchered in house cows and aged to 30+ days. Our dry aged steaks are nuttier, more tender, and more robustly beefy than their fresh counterparts. For fans of mushrooms and blue cheese, these premium cuts of beef deserve the sous vide treatment.

Roger Sabon CDP – Premium cuts of beef call for a premium wine. The Chateauneuf Du Pape from Roger Sabon provides a perfect balance between power and finesse. Fruit notes of blackberry and plum combine with gripping tannins and fresh minerality, to make this the perfect companion to any of our dry aged beef options. Open the bottle 30 to 45 minutes before serving.

 

Red Wattle Pork Chops & T-Bones

Lovingly raised in Altura, Minnesota at Pork & Plants Farm, our heritage breed chops and t-bones offer a truly singular pork eating experience. Seasoned with just salt and pepper and eaten at an internal temperature of 140 degrees Fahrenheit, our chops taste like buttered popcorn and eat like steak. Savor every morsel.

Piaggia Pietranera Toscana Rosso – A fruit driven style of the Sangiovese grape made famous in Tuscany. The wine offers bouquets of rose petal, cherry, and rustic herbs. The palate is perfectly balanced between soft tannin and moderate acidity. The Pitranera Sangiovese will complement the pork without overpowering.

 

Linguica

Think Portuguese Chorizo. Our Minnesotans by way of California or New York will recognize this house crafted link. Hand made from our Red Wattle pork shoulder, this fully cooked sausage is seasoned with paprika and bacon, and just needs to be heated and browned.

Villa Wolf Rosé – The Villa Wolf Rose is one of the most versatile wines in the Rose section at France 44. You are met by aromas of watermelon and strawberry that carry through to the palate. A dry, light and refreshing with a zippy acidity, this wine is made for sausage on the grill.

 

Apricot Chicken Skewers

Chunks of chicken and apricot slathered in our house made curry and apricot jam. Treat this skewer like it has three sides, browning each over direct heat and finishing with a few minutes of indirect heat, or until the internal temperature is 165 degrees Celsius. Rest briefly, then dig in.

Willm Pinot Gris – Willm Pinot Gris is a fuller bodied style of white wine, with reserved acidity and just a touch of sweetness. On the pallet you will find fruit notes of pear, honeysuckle, apricot, and subtle baking spices. Don’t be afraid of the mild sweetness, it pairs brilliantly with grilled fruit, especially apricot.