2007 Reininger Carmenere and Curry Beef Kabobs
We’ve told you a bit about the history and taste of Carmenere, and now that you’ve had a bit of time to order a bottle, we want to give you the perfect pairing suggestion. Wine writer Andrea Immer describes the grape as, “smoky heady, (with an) almost meaty-balsamic character”. Think of it as a “compatriot” to Cabernet Sauvignon and Merlot. While the Reininger 2007 Carmenere can certainly be enjoyed on its own, it is a delicious food wine. Carmenere is medium weight with well balanced structure and acidity, and is particularly delicious with dishes using strong herb or spice tones, and meats.
In 2010, Wines of Chile of the United Kingdom launched a public relations campaign aimed at promoting Carmenere and Indian Cuisine, and we think they’re definitely on to something great! Carmenere is a good match for light to moderately spiced Indian food, especially those using curry, tumeric, coriander, cinnamon, etc. These traditional spices work nicely with the herbal characteristic that is typical of most Carmenere. Carmenere also pairs nicely with beef and peppers and is a great wine for Spring, Summer, and Fall grilling! This kabob is great as both an appetizer or entree, and may be served warm or at room temperature.
Beef Kabobs with Curry Marinade
Adapted from Talk With Your Mouth Full, by Dan Smith and Steve McDonagh
Serves 4
1 1/2 – 2 pounds beef tenderloin, or beef sirloin, trimmed and cubed
1 red bell pepper, seeded and diced large
1 green bell pepper, seeded and diced large
8 white mushrooms, wiped clean and stems trimmed
1 red onion, diced large
2 tablespoons chopped Italian parsley leaves
1 tablespoon chopped garlic
2 teaspoons dried oregano
1 teaspoons onion powder
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 cup olive oil
Zest of 1 lemon, plus 2 tablespoons lemon juice
8 (10-inch) wooden skewers, soaked in water for 30 minutes
Directions
Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.
Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour (up to 2-4 hours.)
Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3-5 minutes per side. Remove and serve immediately or let cool, pack them up and take on a picnic.
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