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Beef Cheek with Duck Fat Sautéed Fingerling Potatoes, Caramelized Leeks and White Wine-Poached Pear

About the Wine:

This honest and authentic wine is deep ruby, opaque, rich, and robust, with flavours of cassis and plum, grippy tannins, and a balanced acidity. Its earthiness is nicely integrated with notes of spice, clove, and smoke. Still young, it will continue to develop its leathery notes as it ages, but if you drink it within 2018, make sure to decant it. With a long lingering flavour, this firm and focused wine offers just the right amount of acidity to be food-friendly. This is a wine that demanded a lot of attention in the winery; its bold style is way more than just the product of a trend or a successful marketing ploy.

94 points by Sommelier Selects

About the Pairing:

The firm tannins of this Ornellaia cut through the delicious fattiness and richness of the beef cheeks. Chef Liebman sourced the meat from grass-fed, responsibly-raised animals, so there is an unmistakable earthiness in the meat that pairs beautifully with the cassis, earthy, and leathery notes of the wine, while the light poached pear adds a fresh and fruity element. A simple, honest dish with an honest wine; what’s not to love?


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