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Beef Empanadas with Chimichurri
Photo by Aya Brackett; written by Sara Schneider

Beef Empanadas with Chimichurri

A Pinot Noir–based blanc de noirs is more than a match for beef, and the wine’s mix of sweetness, brininess, and spiciness works on all levels with the raisins, olives, cumin, and chile. Make the Chimichurri before you start the empanadas.

Pair with: Gloria Ferrer Blanc de Noirs (Carneros; $22); VML 2007 Virginia Marie Lambrix Blanc de Noirs (Russian River Valley; $50).

Recipe: Beef Empanadas with Chimichurri

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