For this meal, our cook Tina, prepared a tender beef steak that looked to be a t-bone, but with a different texture....... very tender with good flavor, she sauteed it with peppers and onions. We chose the Chilean Cabernet Sauvignon / Merlot for this meal. The bold wine complimented the meat and parsleyed potatoes ... it even held up to the yummy rich chocolate dessert that followed the meal.
Wine Food Pairing in Guanaja Honduras ... why not? CHEERS!
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