Notables

Here at Vinotable, we like good wine. We also like good food. Quite often, we like to enjoy them together. There are many people just like us. Perhaps you are one?

Whether it’s a full-blown seven-course winemaker’s dinner or a pannini/pinot pairing on the patio, some of our most enjoyable dining experiences are at wineries, so we’re launching a new feature. On a semi-regular basis, we will highlight an interesting food/wine pairing from a winery dinner or other culinary event.

First up:

Braised Oxtail Shepherd’s Pie with Januik Winery Merlot

The Winery:
Januik Winery, Woodinville, Washington

• Launched in 1999 by Mike Januik after 10 years as head winemaker for Chateau Ste. Michelle
• Named one of the world’s ten “Masters of Merlot” by Wine Enthusiast Magazine
• Named one of the top wineries of 2011 by Wine &Spirits Magazine

The Chef:
Megan Hartz

• 2004 graduate of Seattle Art Institute’s Culinary Arts Program
• Formerly chef at The Ruins, Seattle’s famed private dining club
• Currently leading the culinary program at Januik Winery
• Creates seven-course Harvest Dinners in the fall and spring, featuring fresh local foods paired with Januik Winery’s finest wines
• Also serves Sunday Suppers at the winery, informal seasonal meals served family-style, with wine tasting preceding dinner

The Pairing:

“Hmm, that’s really tough,” mused Hartz, “but I’d have to go with braised oxtail and a Januik Merlot we served at a Harvest Dinner. I don’t even remember the year, but any vintage would work. Mike makes some of the best Merlots in Washington.”

The Recipe:

“I don’t really work from recipes. Mike had picked a big Merlot from the cellar, so I knew I had to create a dish that would keep up with it. My husband and I had just returned from Barcelona, where we ate a dish similar to this, and it was fabulous. I served it like a shepherd’s pie – braised oxtail, layered with roasted parsnips and onions, and covered with Yukon Gold potatoes. A very rich dish for a great Merlot.”