The Grapevine

Food and Wine Pairing: Short-Rib Pot Pies and Big Reds

February 21st, 2014

We’re suckers for a great pot-pie, and Bon Appétit’s cover story – we’ll go through the issue completely next Thursday – was too good to pass up. [level-members]

Bon Appetit - Short-Rib Pot Pie

Here’s the recipe.  And for companion wines, it’s tough to go wrong with anything big and red. The recipe actually calls for 2 cups of dry red wine, so it wouldn’t be the worst idea in the world to suggest that your customers buy a second bottle for dinner. (The first gets split between the recipe and a glass for the chef while he or she cooks …)