西红柿炖牛腩配DRC Echezeaux
西红柿炖牛腩可谓经典，但是很难确认其菜系谱系。西红柿牛腩原料常见易得，烹饪过程也并不复杂，但做的好却很难，因为这道菜最重要的就是时间与耐心。牛肉要经过长时间的文火慢炖才能入味，而西红柿也需要时间才能把最精华的部分满满的转移到汤中。做好的西红柿炖牛腩，不但牛肉味道丰富且富有嚼劲，而且汤汁浓郁并且酸甜可口，令人欲罢不能。搭配勃艮第的王者罗曼尼康帝酒园出产的依瑟索相当不错。虽然Echezeaux是目前DRC所有特级田中价格最亲民的一块，但是水准和品质完全对得起DRC几百年的声望，其柔和的酸度恰好搭配浓郁的番茄汁，柔顺的单宁也与小火慢炖的牛肉堪为绝配，时而隐现的薄荷气息更是增添了额外的层次感。乙未秋日，张翛翰。

Stewed Beef Brisket with Tomato and DRC Echézeaux
Stewed beef brisket with tomato is a timeless dish with an unknown origin. Tomatoes and beef briskets are both very common ingredients. The cooking process is simple. This dish is, however, difficult to master, as it requires a lot of time, attention and patience. The briskets must be slow-cooked in low heat over a long period of time to lock the juices and flavours, whereas the tomatoes take time to imbue the stock with their aroma. Well-cooked stewed beef brisket is hearty with an intense meaty flavour, together with the irresistible sauce that is extremely rich, creates a perfect harmony between tanginess and sweetness. The dish can be nicely paired with an Echézeaux by the king of Burgundy, Domaine de La Romanée-Conti. Despite being one of the most affordable DRC Grand Crus, the Echézeaux boasts a quality deserving the centuries of prestige of DRC. Its gentle acidity is splendid with the rich tomato sauce, and the smooth tannins set off the slow-cooked beef briskets perfectly. The faint mint taste also adds extra sense of depth to the flavour. Autumn 2015. Austin Zhang