Pinot Noir vs Merlot

[Innkeeper]

Agree with WOW. You can, though, have a pinot; preferably a highly extracted pinot with a fillet steak if you cover it with a sauce like this:

SAUCE BOURGUIGNONNE: (Adapted from Mirelle Johnston's "The Cuisine of the Rose")

1/2 lb Crimini mushrooms sliced (caps only)
2 tbl Light olive oil
1 Carrot peeled and diced
1 Onion peeled and diced
2 tbl Butter
1 tbl Tomato paste
1 tbl Dijon mustard
1 tbl Bacon bits
1/8 tsp Ground nutmeg
1/8 tsp Ground cloves
1/4 tsp Course ground pepper
2 C + 2 tbl Pinot Noir (e.g. Turning Leaf for cooking)
1 tbl Flour
1 Additional tbl butter
Fine herbs

Cook mushrooms in oil in heavy saucepan until soft. Remove to bowl with slotted spoon. Add two tablespoons butter and cook carrot and
onion till soft. Add tomato paste, mustard, bacon bits, seasonings, and two cups wine. Cook down for 20 minutes to reduce close to half. Puree sauce in blender or food processor, and return to pan. Combine flour with two tablespoons of wine and add to sauce. Simmer for five minutes to cook flour. Add mushrooms and additional tablespoon of butter, and stir till butter melts. Pour over steak and sprinkle with fine herbs.



[This message has been edited by Innkeeper (edited 11-07-2002).]