Like everyone, I’m trying to eat healthier, which means more vegetables and lean protein, less fatty meat and carbs. But this is not the sort of food I naturally gravitate towards when I want a big red.
For instance, I had an 09 Malescot St Exupery last night (see TN) with some big tasty sausages. They went great together. But I’ve got half a bottle left for tonight, and I’d like to have it with something lighter and less meat/fat heavy than the sausages.
So what are your favorite “healthy” foods to pair with big reds? I’ve found that mushrooms, lentils, and tough leafy greens like kale work reasonably well. But I want further expand my options and would love hear what you all eat!
Venison, Elk, and Bison are all fairly lean … as a general rule, wild game usually is on the leaner side. Depending on where you’re located, they can be fairly easy to obtain. I live in the south, so neighbors harvesting deer and getting a very shareable amount back from the processor is fairly common. You could also do something like a turkey burger night… With some “burger” seasoning and diced onions mixed into the ground turkey for moisture, you can usually make a reasonably convincing, but still fairly lean, “burger.”
Also, if by “big” you mean “modern styled,” high alcohol, new world claret, they actually pair with just about anything. Roast chicken works well. Even grilled salmon works IMO. I’d just avoid delicate fish, salads … things like that.
Grilled octopus is just great with reds. Tuna steaks also spring to mind.
Grilled spatchcocked chicken is a spring/summer staple here. Can be seasoned any number of ways, very versatile.
It is an interesting question. I don’t drink a lot of big reds, but my favourite red wines are Northern Rhone syrah.
I only eat meat 1-2 times a week and only small amounts. (I also eat fish once per week). So had some issues with this as well.
You already mentioned lentils, mushrooms and so on.
For me grilled flavourfull vegetables has worked well along something with a little protein and fiber.
Grilled red bell peppers and aubergines mixed with bulgur or my favourite spelt kernels. Add a little feta cheese or olives, a splash of olive oil and some fresh parsley.
I don’t think it’s about ‘healthy’ at all, I’m pretty sure that all good and responsibly produced food is really beneficial in the right quantities, but while it is a great joy that good wine stimulates the consumption of good food and vice -versa it must be admitted that they make overindulgence in each other far too alluring.
Pork tenderloin is lean and works well with lighter reds if just seasoning it with salt and pepper. If you marinade it with some soy sauce, Worcestershire sauce and honey it will work better with big reads.
I really like making a mushroom risotto to pair with all types of red wines. I also like oven roasted carrots, & French Onion soup as another alternative for red wines.
I roast pork tenderloins all the time. Super lean, and cheap. I cover them in fennel seeds, brown them in a little butter and roast (~30 minutes at 350). I then deglaze the pan with some white wine and sometimes some mustard. A splash of (dry) vinegar in the deglazing can help the drippings hold up to fairly robust reds (same concept as the Worcestershire sauce, which has vinegar and acid from tomato paste).
Alternatively, a mushroom sauce without a lot of butter would help sync the pork to fuller-bodied reds.
The easiest answer with the leftover half bottle, would be to eat what you want to eat, then have the wine afterwards (or with it if a sip or two says it’s a good match). I very much like having a wine that complements the food (and vice-versa) but sometimes it’s good to simply have what we want.