...beef stroganoff? I cheated a little bit with this one, and had Vinomaker research what would be the best wine pairing. An Australian Shiraz, an Italian Barbera, and a Napa Cabernet sauvignon were all recommended. Cabernet sauvignon seemed like the most obvious choice to me, because it is a beef dish after all, but more specifically I had in mind a Cabernet sauvignon aged in American oak. American oak barrels can often impart a dill component to a finished wine and I supposed that this particular oak characteristic would compliment the dill in the stroganoff. Alas, we had to settle for two wines which were aged in French oak; El Llano, a Cabernet-Syrah blend, and a 100% Cabernet sauvignon both from Mi Sueño Winery.
The Cabernet sauvignon won hands down. A monstrously fruit forward wine to begin with, Rolando Herrera's Cabernet sauvignon fairly exploded with black and red berries on the palate whilst still managing to display nice acidity and balance.
A very yummy wine and food pairing!