Enjoy South Dakota wine with beef | TSLN.com

Enjoy South Dakota wine with beef

By the holidays may be over, but 2012 is a time for celebration: cattle prices are at an all-time high, the weather has been cooperative and U.S. beef exports are breaking records. While domestic prices for beef continue to skyrocket in the grocery store and Americans are eating less beef today than in years past, there are still ways to savor the flavor of beef with a good glass of wine, all while staying on budget.

“A good glass of red wine such as a Cabernet Sauvignon or a Merlot would be my personal recommendation to pair with a beef roast; however, people always choose which wines they enjoy the most with any meal they eat,” said Holly Swee, South Dakota Beef Industry Council (SDBIC) director of nutrition and consumer information. “For those who are on a budget, I would say premium roasts such as ribeye, rib and tenderloin are very popular during the holiday season, but consumers can select more economical roast choices such as tri-tip, round tip and top sirloin, which are also delicious options. Another good reminder for people to remember is to order the type and size roast you need in advance from the supermarket or butcher shop to save on time when grocery shopping.”

Pairing wine with beef is considered both simple and elegant, and although fewer Americans are dining at restaurants in this tight economy, this meal pairing can be duplicated at home, as well. According to Karen MacNeil, world-renowned wine expert and author of The Wine Bible, “The marriage of beef and wine used to be as easy as steak and something rich and red. While that idea remains a favorite classic, today’s menus offer a brave new world of possibilities – and today’s beef might mean anything from Thai steak salad to fajitas or Tuscan braised short ribs. At no other time in history have the possibilities of pairing beef and wine been so thrilling, so delicious, so limitless.”

So how can consumers make sense of all the options?

“The truth is, there are no rigid rules,” MacNeil writes. “Extraordinary flavor affinities do exist, but great matches are born from instinct, imagination and a lot of fun experimentation. Moments of beef and wine are like sensory fireworks. One thing is certain. Beef and wine share more than just flavor affinities. They’re both about experience. More than most foods and most beverages, beef and wine are sensual and deeply rooted in pleasure and satisfaction. That adds up to a simple, powerful strategy for building profits: sell more beef, sell more wine.”

Ty Eschenbaum, South Dakota Department of Agriculture (SDDA) value-added marketing specialist for the Division of Agricultural Development, hopes consumers will support the thriving South Dakota wine and beef markets by purchasing locally-raised, value-added products.

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“Value-added products have an enormous impact on the state’s economy,” he said. “Instead of trying to produce more and more of something, South Dakotans are developing ways to add value to our state’s resources, which add jobs, increases profit margins, boosts our economy, and raises our standard of living.”

The state’s growing wine industry might be the perfect addition to help promote the state’s South Dakota Certified Beef Program, expected to gain momentum when the beef processing plant in Aberdeen, SD opens in 2012.

“Whether people realize it or not, South Dakota has a booming wine industry,” Eschenbaum said. “If you study the market, it is quite clear that not only are consumers in the state becoming increasingly interested in wine as wine sales have doubled since the year 2000, but that they want to buy South Dakota-made wine. Consumers want local wine, which is made in smaller batches that is handcrafted using recipes passed down for generations and made from grapes, strawberries, rhubarb, honey and chokecherries that are grown right here in South Dakota. Just ten years ago, South Dakota wineries were producing less than 5,000 gallons of commercially sold wine per ear. In 2012, the state’s wine producers will easily pass the 100,000 gallon mark.”

Eschenbaum echoed both Swee and MacNeil in his enthusiasm for pairing beef and wine, which can both be purchased in grocery stores while staying on budget to create simple, elegant meals.

“Beef and wine are a perfect combination, and I encourage everyone as they are planning their next family celebration, to try a new beef recipe and grab a bottle of South Dakota wine,” added Eschenbaum. “You won’t be disappointed.”

Editor’s note: For great wine and beef pairings and recipes, check out http://www.beefitswhatsfordinner.com, for a tantalizing selection to choose from.

Porcini-Dusted Tenderloin with Porcini-Wine Sauce – http://www.beefitswhatsfordinner.com/recipe.aspx?id=1905

Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce – http://www.beefitswhatsfordinner.com/recipe.aspx?id=2534

Herb-Seasoned Rib Roast with Red Wine Pan Sauce – http://www.beefitswhatsfordinner.com/cmdocs/biwfd/herb-seasoned rib roast with red wine pan sauce.doc

Pepper-Crusted Tri-Tip Roast with Garlic-Sherry Sauce – http://www.beefitswhatsfordinner.com/recipe.aspx?id=2970