Smoked Pot Roast with a Negru de Purcari from Moldova #WinePW

I received product to sample for the purposes of this blog post and twitter chat.  All opinions are strictly my own.  I received no monetary compensation for this post.

Pot Roast first slow smoked right on the grate and then placed into a cast iron dutch oven along with vegetables and seasoned braising liquid until fall off the bone tender.  Who says you can't enjoy Pot Roast in the Summertime?

I paired this marvelous dinner with a Negru de Purcari from Moldova......


Welcome to this month's Wine Pairing Weekend hosted by Jeff of Food Wine Click.  Jeff arranged for some of the members of our group to receive samples from Wines of Moldova.  You can learn more in his Preview Post.

I received two bottles for sampling.  A white made from the indigenous Viorica grape of Moldova and a red considered the king of red wines.  I will be sharing my tasting notes on both wines here in this post as well as with the group when we enjoy twitter chat at 11 am eastern this morning following #WinePW.  We would love to have you join us.

Here are the topics we'll be discussing......

• Andrea at The Quirky Cork shares “Cooking Out with Moldovan Wine” 
• Liz at What’s in that Bottle shares “Moldova Mashup: Wines of Moldova & Foods of the World“ 
• Terri at Our Good Life shares “Special Celebration and Moldova Wines” 
• Wendy at A Day in the Life on the Farm shares “Smoked Pot Roast with a Negru de Purcari from Moldova” 
• David at Cooking Chat shares “Ground Beef Chili with Red Wine from Moldova” 
• Deanna at Asian Test Kitchen shares “Pairing Moldovan Wine with Burmese Cuisine” 
• Linda at My Full Wine Glass shares “Finally, a grill! Just in time for Moldovan wine pairing” 
• Camilla from Culinary Adventures with Camilla shares “Maidens from Moldova + Summer Suppers” 
• Jennifer at Vino Travels Italy shares “A Look into the Wines of Moldova” 
• Jane at Always Ravenous shares “Savory Cheese Crostata Paired with Moldovan Wines” 
• Michelle at Rockin Red Blog shares “Discovering Wines of Moldova.” 
• Cindy at Grape Experiences shares “Have You Tasted Wines from Moldova? Try These!” 
• Rupal at Syrah Queen shares “Uncorking Moldova – Three Wines To Try Now” 
• Martin at Enofylz Wine Blog shares “Getting To Know the Wines of Moldova” 
• Nicole at Somms Table shares “Tasty Moldovan Food & Wine Explorations” 
• Gwendolyn at Wine Predator shares “Moldova: Bubbles, Red Blend, and …Pizza? Yes!” 
• Pinny at Chinese Food and Wine Pairings shares “Moldovan Wines and Korean Sushi – Kimbap” 
• Susannah from Avvinare shares “Moldova – An Ancient Country with Beautiful Wines to Discover” 
• Jill at L'Occasion shares "A First Taste of Moldova Wines" 
• Jeff at Food Wine Click! shares “Cabin Pairings for Moldovan Wines”

First let's talk a little bit about Moldova.  Moldova is located in Eastern Europe and was once a Soviet Republic.  It neighbors Romania and  Ukraine.  Moldova has been making wines for over 4000 years.  They are a very popular wine growing region.

Moldova has 3 historical wine regions,Valul lui Traian, Stefan Voda and Codru.  The white wine that I was sent is 100% Viorica, an indigenous grape of Moldova. While popular there it is little known outside of the area.

I poured this wine pool side on a hot, sultry day.  It is bright, clear and crisp.  It smells sweet but is dry and acidic.  The perfect wine to refresh on a steamy day.  I paired this wine with Seafood Biryani and it was a match made in Heaven.

The red wine I sampled was a Negru de Purcari, a blend of 70% Cabernet Sauvignon, 25% Saparavi and 5% Rara Neagra.  Saparavi is a red grape indigenous to the country of Georgia, which also makes fine wines, but that is a topic for another day.  Rara Neagra is native to Moldova and Ukraine.

This wine is my kind of wine!!!!  It is very smooth and dry with floral notes left on the tongue.  It has pepper and spice on the nose.  It pours a deep purple almost black.  I know that those surprising floral notes did not come from the Cab.  I don't know which of the other 2 varietals added that dimension but it was lovely.

This wine paired so well with my pot roast that I made on the smoker.  If you have a free day when you are going to be out lounging poolside anyway, consider making this amazing pot roast.  It does take a full day but it is mostly hands off and so very delicious.

#potroast, #smoked, #onepotmeals, #beef,

Entrees, Outdoor Cooking, Beef, One Pot Meals

American

Yield: 6 servings

Author: Wendy Klik

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Smoked Pot Roast

Pot Roast first slow smoked right on the grate and then placed into a cast iron dutch oven along with vegetables and seasoned braising liquid until fall off the bone tender. Who says you can't enjoy Pot Roast in the Summertime?

Prep time: 20 MCook time: 7 hourTotal time: 7 H & 20 M

Ingredients:

• 1 (3-4 lb) shoulder roast
• Montreal Steak Seasoning, to taste
• 6 red potatoes, halved
• 3 carrots, scraped and cut into chunks
• 1 Vidalia onion, chopped
• 1 c. red wine
• 1 sprig rosemary
• 2 sprigs thyme
• 2 c. beef stock

Instructions:

1. Season the roast on both sides with the Montreal Steak Seasoning and let set out to room temperature.
2. Set your smoker temperature to 180*.  When it is at temperature, place the roast directly on the grate and let smoke for 1 1/2 hrs.
3. Remove the roast from the smoker and increase heat to 275*.  Place the roast into a cast iron dutch oven along with the potatoes, carrots, onions, wine, broth, rosemary and thyme.  Cover and return to the smoker for 4-5 hrs, until meat is very tender.
4. Cut meat into chunks, removing any bone, fat and gristle.  Place onto a serving platter surrounded by the potatoes and carrots.  The braising liquid can be used to make gravy or saved and used to reheat any leftovers.  

Notes:

Adapted from a recipe by Traeger.

Calories
380.32

Fat (grams)
3.39

Sat. Fat (grams)
1.21

Carbs (grams)
67.00

Fiber (grams)
6.75

Net carbs
60.25

Sugar (grams)
8.52

Protein (grams)
13.44

Sodium (milligrams)
301.46

Cholesterol (grams)
17.00

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