Pairing of the Day: April 11-15, 2011
At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle. Instead of oxtail, the dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
Pairing: Blackberry-rich Washington-state Syrah: 2008 Owen Roe Ex Umbris.
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