Dinner was Shaking Beef, a San Francisco take on Vietnamese food courtesy of the Slanted Door restaurant. Beef tenderloin was cubed, then marinated in garlic, salt, pepper, sugar and oil for a few hours. The beef was seared in a hot skillet with sliced red onions, spring onions. A sauce of rice vinegar, rice wine, sugar, soy sauce and fish sauce was added at the end of the cooking, along with a smidgen of butter. It was plated over a mound of watercress and served with a dipping sauce of lime juice, salt and pepper. A side of steamed Basmati rice was all it took to make the meal complete. The richness in the beef and the bitterness of the watercress truly played well with the wine. Using the lime based dipping sauce just added another dimension to the pairing. It's a match that will be repeated.
$15 and 11% alcohol.