The 2011 Foris Fly Over Red is one of my favorite red blends out there right now. It is a blend of 49% Merlot, 42% Cabernet Sauvignon, and 9% Cabernet Franc. I loved it so much I used it cook a pot roast in my crock pot for over 10 hours! The result was phenomenal. The use of the wine added a richness to the juice and created an incredibly tender pot roast. Of course I had to pair this delicious dish a glass of Fly Over Red.
This wine was big bodied and full of lush dark berry flavors with a hint of tannins on the end. The pairing of this with slow cooked beef and vegetables was delicious! The two complimented each other very well. Big red blends are great for cutting through some of the fat found on the pot roast.
The recipe I used was simple. I openly admit cooking is not my forté so my crock pot saves me on a regular basis! I picked up a 3 – 4 pound chuck roast and cut up a couple of carrots, parsnips, red potatoes, and shallots (bigger portions were better for the vegetables since they cook so long). Simply season with salt, pepper, and a one cup of the 2011 Foris Fly Over Red (or another delicious red wine that has some body to it) and you are done! You could also add some fresh garlic or herbs from the garden if you want some extra flavor as well. Try it for yourself – it isn’t quite summer yet so it is the perfect time to eat this slow cooked dish. Cheers!