A Red Hot Recipe For Lettuce Wraps Paired With Red Wine

A Red Hot Recipe For Lettuce Wraps Paired With Red Wine

Biltmore Estate Photo: Biltmore Estate

Biltmore Estate Photo: Biltmore Estate

The Biltmore Estate in Asheville, NC is always pleasant to write about. I’ve probably visited 10 or 12 times and taken various tours. However four of the visits were to interview chefs and film them in action. Chefs at the Biltmore work a 40 hour week, not the crazy hours required of most in that profession. They are creative and have wonderful fresh ingredients. They also stay up with the trends and the Red Hot Lettuce Wraps show it.

The Winery at Biltmore Estate is the most visited winery in the world. The winemaker has paired a wine to accompany this dish.

What’s Red Hot With Red Wine?

We’ve asked our experts in both winemaking and cooking to help us answer the question of pairing red wines with lighter, healthier fare. Turns out, it’s easier than we thought—and even more delicious!

“If you want to pair wine with burgers, our Biltmore Cabernet Sauvignon is an excellent choice,” said winemaker Sharon Fenchak, “and since this recipe features ground beef, our medium-bodied Cab, which is fruity, nicely balanced, and features soft tannins, should be well-matched with the dish.”

Estate chefs agree with Sharon, and like the ease of this recipe that makes it perfect for a quick lunch or a weeknight dinner.

Red Hot Lettuce Wraps Photo: Biltmore Estate

Red Hot Lettuce Wraps Photo: Biltmore Estate

Red Hot Lettuce Wraps

Serves 4

1 pound lean ground beef
½ cup prepared hot red pepper jelly
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 (8-ounce) can water chestnuts, drained and finely chopped
1 cup chopped green onions (white parts and about 2 inches of green parts)
2 teaspoons Asian sesame oil, optional
16 lettuce leaves such as Boston, Bibb, or butter

Cook turkey or beef in a large, heavy skillet over medium heat until browned, stirring to crumble. Pour off any fat from skillet. Add pepper jelly, soy sauce, rice vinegar, water chestnuts, green onions, and sesame oil, if desired; cook, stirring frequently, until mixture is hot and onions just begin to wilt, 2 or 3 minutes.

Arrange lettuce leaves around outer edge of a large serving platter and spoon meat mixture into center.

Guests can spoon a portion of the meat into a lettuce leaf and wrap like a burrito.

Tip: try this recipe as an appetizer at a wine tasting party and see what other Biltmore Wines pair well with it.

Learn more about Biltmore Cabernet Sauvignon in this wine tasting video hosted by Sharon Fenchak. Recipe and pairing courtesy of  Biltmore Estate.

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