Food and Wine Pairing : A Sensory Experience

Exercise 11.1 267

Food Item: Grilled Sirloin

Yield: 6 servings

For this recipe, you can use either beef or lamb sirloin. While the flavors in lamb are generally

more intense than beef, both selections help demonstrate wine matching relationships.

Ingredients

3 tbsp (40 ml) olive oil

1 tbsp (10–15 ml) Worcestershire sauce

2 tsp (10 ml) soy sauce

1 clove garlic, minced

1 tbsp (15 ml) fresh thyme

Salt

Pepper

3 lb (1.4 kg) beef or lamb sirloin, in 6 steaks

Preparation

Combine olive oil, Worcestershire sauce, soy sauce, garlic,

thyme, and salt and pepper to taste. Brush this

mixture over the surface of the steaks. Cover and

refrigerate for at least 1 hour. Preheat grill or

barbecue. Grill the steaks to desired doneness.

NOTES

1. Anita Stewart,The Flavours of Canada(Vancouver, BC:
   Raincoast Books, 2000), 17.


2. Alexis Lichine,Alexis Lichine’s New Encyclopedia of Wines
   and Spirits(New York: Alfred A. Knopf, 1987), p. 583.


3. J. Arkell,New World Wines: The Complete Guide(New
   York: Sterling, 1999).


4. Stewart,The Flavours of Canada.
   5. R. Mayfield, ‘‘Washington Syrah—Set in Stone’’
   (2002), http://www.thewinenews.com/augsep02/cover.html
   (accessed February 1, 2006).
   6. R. J. Harrington and R. Hammond, ‘‘Predicting Syner-
   gistic Matches in Wine and Food: Instrument Testing
   and Evaluation,’’Proceedings of the International CHRIE
   Conference(2005): 155–60.