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Claymore Blackbird Clare Valley Sangiovese 2023 with Mongolian Beef
Time for another fabulous food and wine pairing. This one is a little bit unusual and is inspired by all corners of the globe. It’s an Australian wine made from a famous Italian grape (Sangiovese), matched with a classic Chinese restaurant dish (Mongolian Beef) which is not actually Mongolian at all. The dish originated in America, and is based on a Taiwanese style of cooking, but it is one of the most popular dishes ordered in Chinese restaurants both in America and here in Australia.
The wine itself is named after a classic Beatles song which was inspired by a blackbird’s song in India and was actually a reference to the civil rights movement in America in the 60s. That’s a lot of complexity in this pairing … just like a good wine.
The Wine
Aroma: Bright floral notes, delicious red cherry and raspberry fruits, delicate spices.
Palate: Medium-bodied, with bright red fruits and crunchy natural acids that leave a wonderful tingle. The tannins are gentle and smooth, the finish long and elegant.
“Sweetly ripe and perfumed …splendidly composed and expressed with plenty of delectable flavours, finishing long and refreshing…94pts” (Sam Kim Wine Orbit)
Food Pairing: Sangiovese is the famous grape of Italy’s Tuscany and the sublime wines it is capable of creating are legendary. The grape has found a wonderful home in Australia and its food pairing ability is renowned. Its vibrant red fruits, delicious spice, bright acidity and silky tannins pair particularly well with the tomato-based dishes that Italy is famous for but it’s very versatile and will also match a charcuterie platter, a cheese board, a tapas feast, a Sunday roast, or anything off the BBQ beautifully.
Gavin Sutherland from @another_food_blogger is even more adventurous, and he has kindly shared his recipe and photos of his delicious Mongolian Beef paired with the Blackbird Sangiovese. Turns out those bright red fruits, zippy acidity and satiny tannins make a magic match to the savoury and sweet combination of sizzling spiced beef, green capsicum and sticky sauce that has made this dish so popular. Try it for yourself and see … it’s a delectably seductive globe-trotting match we think you will love!
The Recipe
Ingredients
Beef
300-350g flap/bavette steak. Skirt, hangar or even sirloin if you are feeling fancy will also work.
Marinade
2 tbsp water
1 tbsp Chinese cooking wine
Salt
½ tsp baking soda
1 tbsp oil
2 tbsp cornflour
1 tbsp Chinese cooking wine
Salt
½ tsp baking soda
1 tbsp oil
2 tbsp cornflour
Sauce
3 tbsp Chinese cooking wine
3 tbsp soy sauce
2 tbsp sugar
1 tsp cracked pepper
3 tbsp soy sauce
2 tbsp sugar
1 tsp cracked pepper
Other
1 brown onion
3 spring onions
1 green capsicum
3 cloves crushed garlic
Oil
3 spring onions
1 green capsicum
3 cloves crushed garlic
Oil
Method
1. Slice the beef into thin slices about 2cm by 2cm (but don’t worry about being exact!).
2. Mix the marinade ingredients together and toss the beef – set aside.
3. Slice the onion thinly, cut the capsicum into 1-2cm pieces and cut the whites of the spring onion into 2cm pieces and the green parts thinly.
4. Mix the sauce ingredients together.
4. Mix the sauce ingredients together.
5. In a large frying pan add 2 tbsp oil and fry the beef on high heat, do in 2 batches for 2-3mins per batch.
6. Remove beef and add the vegetables & garlic and cook for 2-3mins.
7. Add the beef back in along with the sauce and cook, stirring regularly for 1min
8. Serve with steamed rice and top with the sliced green spring onion.
And where can you get this wonderful, delicious, versatile wine that goes so well with so many foods? Right here – at a very special price. There are only limited stocks though, so hurry to get yours!
