Appellation: Côtes du Rhône Villages Visan
Recipe: Ontario Beef Daube
The Sommelier: Sara d'Amato, consultant, feature critic at

About the Pairing: Relatively cool for the Southern Rhône Valley, the wines of Visan subject to the cooling summer effects of the Mistral as they scale the clay-limestone outcrops of surrounding the village. Aromatically generous, “garrrigue” is a particularly notable aroma in these wines and thus perfect for pairing with a perfumed Provençal stew known as Daube. Often this dish is made with local red wine, thyme as well as a little brandy, but substitute in some Pastis for a lighter effect and use pink peppercorns to make this a heavenly match. To keep the dish Canadian inspired use organic Ontario beef.

Ontario Beef Daube

4 to 6 Servings

1 tbsp olive oil
2 lb stewing beef
1 onion, diced
1 tbsp butter
2 cloves garlic, minced
1 cup Cotes du Rhone Rouge
2 tbsp brand
2 carrots, peeled, diced
1 bay leaf
1 large can diced tomatoes
1 sprig thyme
Pink peppercorns, freshly ground, to taste
Salt, to taste

Preheat oven to 325 F. Set Dutch oven over medium-heat. Add olive oil. When oil is hot. Dust beef with flour and season with salt and pepper. Sear beef until browned on all sides. Remove beef and set aside. Lower heat to medium-low. Add onion and butter. Sauté until soft. Add garlic and sauté until fragrant. Add red wine and brandy. Use a wooden spoon to scrape bottom of Dutch oven to release browned bits. Add carrots, bay leaf,  tomatoes and thyme. Bring to a boil. Cover and place in oven. Roast for 2 hours. Season with salt and freshly ground pink peppercorns.