About The pairing of beef and Cabernet Sauvignon is one of life’s classic food and wine pairings, it is also one of the first things that you learn when you are experimenting with food and wine. However within each of these two categories there are a wealth of variants, namely the cut of beef, the vintage of the wine, the region the wine came from to name but a few.
It is the marriage of these separate components that really does make a dinner special adding a completely new dimension to the taste experienced by the person. It was because of this that we thought it might be fun to host a dinner featuring these elements and let you, the members decide on what worked best and why.
The Kendall – Jackson family is the perfect partner for this dinner as they have an incredible selection of cabernets for us to choose from. From their list we hand selected and indeed tasted, (tough work I know!) some of these superb wines and paired them with delicious beef dishes selected by Philip Moore, head chef of Boisdale of Bishopsgate.
Kendall – Jackson Vintners Reserve Chardonnay 2014
Duo of Aberdeenshire steak tartare & Cecina (smoked and dried cured beef like bresaola)
Kentish baby leaf, Parmesan
Kendall - Jackson Vintners Reserve Cabernet Sauvignon 2013 vs & Stone street Cabernet Sauvignon 2013
Tournedos fillet & rib-eye steak
Thick cut chips & red wine jus
Freemark Abbey Cabernet Sauvignon 2011 vs Mount Brave Cabernet Sauvignon 2012
Lancashire bomb cheese & Colsten Bassett Stilton
Kendall - Jackson Vintners Reserve Cabernet Sauvignon 2013, Stone street Cabernet Sauvignon 2013, Freemark Abbey Cabernet Sauvignon 2011 & Mount Brave Cabernet Sauvignon 2012
Iced cranachan parfait, raspberry, whisky, oats & honey Kendall
Jackson Late Harvest Chardonnay 2006