The Willamette Valley has a suitable climate for this delicate grape variety—enough sunlight and warmth for ripening and cooler night temperatures to retain varietal character. To preserve the freshness, it is whole-cluster pressed, and then fermented at very cool temperatures in small stainless steel tanks, which accentuates aromatics and enhances the richness and viscosity. The fruit is hand-harvested from select hillside vineyards in the northern Willamette Valley.

There is a quiet kind of excitement in the Willamette Valley after harvest 2008. Phrases and clichés keep rolling on such as classic cool climate, vintage conditions that are only dreamt of, potential to show the best of what Oregon has to offer. Add to this, repeated references to perhaps one of Oregon’s best vintages, 1999 and understandably many in the valley are smiling. Oregon’s 2008 growing season started late, with bud break on average ten days to two weeks behind schedule and followed with a relatively cool growing season. Thoughts of the recent wet and cool harvest of 2007 had many aggressively thin vineyards to concentrate fruit and speed up ripening and ward off disease pressure. Yet as in 1999, a beautiful Oregon autumn saved the day! Fall was spectacular with sunny days and cold nights laying the foundation to produce extraordinary wines.

Elk Cove 2008 Pinot Blanc Willamette Valley Oregon

Completing the third leg of our trilogy, Pinot Blanc is true to our style of white wines; clean, crisp and focused on the fruit. While great ripeness is apparent in this wine, lean and racy also describes the 2008 Pinot Blanc. This fruit is blended of, not only, both Elk Cove Vineyards’ Estate and Mount Richmond vineyards but also one other select site in the Willamette Valley, Tukwilla near Dundee. We hope you enjoy this wine selection from Elk Cove Vineyards.

Tasting Room

Wine Reviews

Wine Press Northwest, January 2010

Excellent!

Wine Enthusiast, December 2009

88 “Elk Cove’s Pinot Blanc is brings nicely defined flavors of melon, cucumber, lemon verbena and a bit of green pineapple. The balance is just right, and the flavors perfect for a wide range of seafood.” – P. G.

Northwest Palate, October 2009

Highly Recommended!

Oregon Wine Press, September 2009

“Tending toward the clean, lean side, flavors of zesty green apple and zingy licorice marry with flinty mineral to create a tart and tangy yet satisfying sipper that can go it solo or partner nicely with oysters on the halfshell.”

Halibut Kabobs Recipe

Serves 4

Ingredients:

1 pound halibut steak (about 1 inch thick)
1/4 cup fresh lemon juice (1 to 2 medium lemons)
1/4 cup olive oil
3 shallots, thinly sliced
1 teaspoon salt-free Italian herb seasoning
1/2 teaspoon dried thyme, crumbled
Vegetable oil spray
1/2 large red onion, cut lengthwise into thirds
1 lemon, cut into wedges
Directions:

Preheat broiler.
Rinse fish and pat dry with paper towels. Remove skin. Cut fish into 16 cubes and set aside.
In a large bowl, mix lemon juice, oil, shallots, herb seasoning, and thyme. Add fish and stir to coat. Cover and marinate in refrigerator at least 5 minutes, but no more than 1 hour.
Meanwhile, spray broiler pan with vegetable oil spray.
Peel onion apart into single layers. Thread each skewer, alternating onion and fish, using 4 pieces of fish and 5 pieces of onion. Place kebabs on broiler pan. Broil kebabs 4 inches from heat for 2 to 2 1/2 minutes on each side, or until fish is no longer translucent. Garnish with lemon wedges.

Calories: 111
Protein: 22 g
Carbohydrates: 2 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 0 g
Cholesterol: 60 mg
Sodium: 93 mg

WineGuyMike

This is a great refreshing wine sure to please paired with a terrific Halibut Kabob recipe that’s not only easy, it’s healthy. This is a wonderful Sunday dinner dish with a beautiful Pinot Blanc that won’t break the bank. Enjoy, from my table to yours.

WineGuyMike
 

Serves 4 – In France, where it’s called Boeuf au Poivre, this steak is typically served with skillet-fried potatoes.

Serves 4 – In France, where it’s called boeuf au poivre, this steak is typically served with skillet-fried potatoes.

Ingredients:

4 small beef tenderloin steaks (about 1 pound), all visible fat removed
2 teaspoons coarsely cracked black pepper
Vegetable oil spray
¼ cup brandy or unsweetened apple juice
5-ounce can fat-free evaporated milk

Directions:

Sprinkle both sides of meat wit pepper, pressing it into meat’s surface.
Spray a large skillet with vegetable oil spray. Heat over medium-high heat. Cook meat for 5 minutes. Turn and cook for 3 to 5 minutes, or until desired doneness. Rove meat from skillet; cover with aluminum foil to keep warm. Remove pan from heat and let cool for 1 minute.
Reduce heat to low. Gradually pour brandy into skillet. Cook for 1 minute, stirring to scrape up browned bits.
Stir in milk. Bring to a boil over high heat. Reduce heat and simmer for 2 to 3 minutes, or until thickened, stirring frequently. Pour over steaks.

Cook’s Tip on Peppercorns:
If you don’t already have a pepper mill, you can buy pepper already coarsely ground or use a mortar and pestle to crack whole peppercorns.

Calories 220
Protein 21 g
Carbohydrates 5 g
Cholesterol 58 mg
Total Fat 9 g
 Saturated 4 g
 Polyunsaturated 0 g
 Monounsaturated 5 g
Fiber 0 g
Sodium 83 mg

Altos Las Hormigas Malbec 2008 from Mendoza, Argentina

THE ESTATE

Founded in 1995, owned by eclectic group of Italian wine professionals. Focused on production of Malbec and Bonarda.

VINEYARDS

100 % Malbec grapes harvested in March and early April.  25% from Medrano vineyards, 60% from grapes from the Consulta, Vista Flores and Eugenio Bustos, in Valle de Uco area.  The remaining grapes

from Perdriel and Vistalba, districts in Luján de Cuyo.

 VINTAGE

Severely cold winter, cool and dry spring.  Sustained (for Mendoza standards) rains in February.  A dry and sunny March with good humidity in the underground soil layers, gave malbecs an extraordinary fruit character, and beautiful bright colors, the long hanging time helped the tannins to develop a fine grain structure.

 WINEMAKING

Grapes from different vineyards are vinified separately before the final blend. The destemmed and softly pressed grapes are vinified in stainless steel vats.  During the 15 day fermentation-maceration process the must is pumped over and punched down for optimal extraction.  Free run juice only. It is sold after three months of bottle age.  Aging vessel: French and American oak insertstaves into 30.000 lt stainless tank during 3 months, only 2 year of use for insertstaves.

 TASTING NOTES

Deep purple red color, with bright hues. Nose of crushed cherries, raspberries, and dried violet petals, hints of nutmeg.  Powerful mouth feel, ample and structured, sustained, long finish.

 VINTAGE INFORMATION

Vintage: 2008

Variety: 100% Malbec

Region: Mendoza – Argentina

Winemakers: Alberto Antonini – Attilio Pagli

Bottle Capacity: 750 Ml

Alcohol: 14.0 %

Total Acidity: 5.08 g/l

PH: 3.8

Residual Sugar: 2.37 g/l

This is a delicious recipe that is easy to prepare.  Enjoy it with this really good bottle of wine that is very reasonably priced.  This Malbec from Argentina is crafted by two very skilled Italian winemakers, and it’s done right.  It will pair well with this spicy and flavorful steak dish.  From my table to yours.

WineGuyMike

Start to Finish:  35 minutes

Ingredients:

1 ounce dried shitake mushrooms
1 T cornstarch
6 ounces dried fettuccine or whole wheat fettuccine
12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
2 T dry sherry
2 T light soy sauce
1 T grated fresh ginger
2 cloves garlic, minced
Nonstick cooking spray
1 C sugar snap peas, strings and tips removed
8 ounces tiny whole carrots with tops (about 12), trimmed
4 green onions, bias-sliced into 1-inch pieces
Green onion strips (optional)

Directions:

1.  In a small bowl combine dried mushrooms and 2 C warm water; let stand for 15 minutes.  Drain mushrooms, squeezing out excess liquid; reserve liquid.  Slice mushroom caps; discard stems.  Stir cornstarch into reserved mushroom liquid.
2.  Meanwhile, cook pasta according to package directions.  Drain; keep warm.
3.  In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
4.  Lightly coat a wok or large skillet with nonstick cooking spray.  Heat wok or skillet over medium-high heat.  Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender.  Add green onions and stir-fry for 1 minutes more.  Remove vegetables from wok; set aside.  Add chicken mixture to wok.  Stir-fry for 2 to 4 minutes or until chicken is no longer pink.  Push chicken from center of wok.  Stir cornstarch mixture; add to center of wok.  Cook and stir until thickened and bubbly.
5.  Return vegetables to wok.  Add mushrooms and pasta.  Stir to coat with sauce.  Cook and stir for 1 minute or until heated through.  If desired, garnish with green onion stripes.

Wine pairing:

Estancia Merlot 2006 from the Central Coast of California

Wine Tasting Notes:

Ruby red.  Vanilla bean, black cherry, baking spices and currant.  A soft, lusciously round mouthfeel with a long finish and overtones of sweet oak and chocolate.

Winemaker’s Note:

In their quest to make a great Merlot they have included premier fruit from two regions.  They chose cool climate Monterey grapes for the exceptional texture they provide and Paso Robles for the rich California red berry characters the region imparts in the finished wine.  By blending fruit from the two appellations, they were able to craft a vibrant, delicious Merlot.

The 2006 vintage in Monterey and Paso Robles experienced calm weather conditions and produced superior quality fruit.  The early part of the season was particularly wet with almost record precipitation.  However, the summer months were nothing but ideal for the grapes with moderate, even temperatures and only one short spike in heat.  The result of this near-perfect season is a bright and aromatic Merlot with ripe, structured flavors.

This is a great bottle of Merlot for the price, very enjoyable.  It will complement this Asian stir-fry dish very well.  A great meal and a great bottle of wine that won’t break the budget.  From my table to yours.

WineGuyMike

Ingredients:

MARINADE
1 medium onion, finely chopped (about ½ cup)
¾ cup dry red wine (regular or nonalcoholic)
2 tablespoons fat-free or low-fat Italian salad dressing
¼ cup very low sodium or low-sodium Worcestershire sauce
2 tablespoons light soy sauce
1 teaspoon dried thyme, crumbled
1 teaspoon dried rosemary, crushed
1 teaspoon acceptable vegetable oil
½ teaspoon pepper

1 ½ pounds sirloin tip, all visible fat removed, cut into 16 cubes
1 quart water
8 red potatoes (about 2-inch diameter), cut in half
8 coiling onions (about 1-inch diameter), outer skin removed
16 medium fresh mushrooms
16 large cherry tomatoes
1 large green bell pepper, cut into 16 squares
2 tablespoons fat-free or low-fat Italian salad dressing

Directions:

Pour marinade ingredients into an airtight plastic bag. Add beef and turn to coat. Refrigerate for about 8 hours. Drain and discard marinade.
Soak 8 wooden skewers in cold water for at least 10 minutes before using.
In a medium saucepan, bring water to a boil over high heat. Parboil potatoes for 3 minutes.
Add onions and cook for 1 ½ minutes. Rinse vegetables under cold water. Cut onions in half.
Preheat grill on medium-high or preheat broiler.
On each skewer, thread in order meat cube, potato half, onion, mushroom, cherry tomato, meat cube, potato half, bell pepper square, mushroom, and cherry tomato.
Grill or broil 3 to 4 inches from heat for 12 to 15 minutes. Turn and baste often.

Calories 245
Protein 18 g
Carbohydrates 35 g
Cholesterol 41 mg
Total Fat 4 g
 Saturated 2 g
 Polyunsaturated 0 g
 Monounsaturated 2 g
Fiber 4 g
Sodium 226 mg

Wine Pairing: Layer Cake Shiraz

Layer Cake Shiraz 2008 from the McLaren Vale in South Australia

Vineyard Notes: Layer Cake Shiraz is produced in South Australia which is arguably one of the top shiraz-growing regions of the world.  Within SA, the McLaren Vale is the most diverse and historic sub-region with vines dating back to the 1830’s.  The microclimates within McLaren Vale are what give Layer Cake Shiraz its complexity.  For our Shiraz, we pull from vineyards all over McLaren Vale; from the full-clustered, sandy soiled blocks on the sea coast of Gulf St. Vincent, to the Terra Rosa based, tiny-berried wind- blown hills across the Vale.  The vineyards are all within a few miles of each other, yet give us a broad array of flavors to blend into a complete wine.  Each year we pull a small amount of fruit from tiny vineyards in Padthaway and Wrattanbully for added layers; combined they represent less than 10% of the blend.

Climate:  McLaren Vale, like all the great red wine regions of the world, is bordered on one side by water and the other by a mountain range; Gulf St. Vincent and the Adelaide hills in this case.  Counter intuitively, The Vale is warmer by the sea as the warm air gets trapped in pockets of the undulating hills; these blocks have deeper soils and produce larger, fuller clusters with big mouth filling fruit.  The hillsides on the far side of The Vale have shallower soils and get blasted by high winds. The vines react by producing tiny-berries with thick skins, therefore wines with big structure.  Overall, the temperature is moderate, with cool nights and warm days.

Winemaker Notes: An eye for detail and relentless perfectionism coupled with an insatiable desire to produce the finest wine is winemaker Jayson Woodbridge’s gift.  Non-interventionist
winemaking practices are used:

• Gentle treatment of the fruit

• Use of French yeast strains combined with local wild yeasts
• No added acid

• No American Oak
• 50% new French Oak

Tasting Notes:   Dark, dense and creamy, complex aromas of black plum, Bing cherry, blackberry and pepper merge with licorice, tobacco, mocha and dark chocolate.  This is one inky
Shiraz; an explosion of dark, super ripe, wild blackberry, with a touch of cigar box finishing with a mélange of exotic spices. A pure fruit bomb…complete from attack through a long, lingering finish. Chefs will save this cake for themselves…

Wine Facts:

•  100% Pure Shiraz
•  Alcohol 14.9%
•  Bottled January 2009

Big, juicy, mouth filling Shiraz from Layer Cake.  Excellent wine with exceptional value paired with a heart healthy recipe that is delicious.  Try the Italian Beef Kebabs with this wine, it is sure to please.  From my table to yours.

WineGuyMike

Mas Belle Eaux Le Coteaux Coteaux du Languedoc

 Tasting notes:

This refined, elegant red from the south of France has an enticing aroma of pepper and sage, with flavors of raspberry, kirsch, red cherry and hints of garrigue. The pure, minerally finish ends on a meaty note. Syrah, Grenache and Mourvèdre.

Terroir: well drained slopes made up of Villafranchian gravel.

Appellation: Languedoc Blend: Syrah, Grenache, Mourvèdre

Vinifi cation: fermentation in temperature controlled concrete and stainless steel vats. Long maceration for 30 to 40 days.

Ageing: 15 months in French oak barrels, 1 to 3 years old Winemaker’s comments: a dark, intense colour. On the palate, the wine is round, supple and full-bodied.  The aromas of black fruit and spices will be a sheer lasting delight for the taste buds. It is best laid down for 2 to 10 years.  It will go very well with wild fowl (duck, woodcock, pheasant, etc.), spicy dishes and cheese.  My favourite: it was absolutely delicious with a fi llet of duck and pan-fried cèpes.

Recipe Pairing:  Jalapeno Hens

Serves:  4; ½ hen per serving – You can ask you butcher to split the hens for you before you take them home. If you do it yourself, use kitchen shears or a sharp knife and cut through the breastbone, just off center. Then cut through the center of the backbone.

Ingredients:

2 1- to 1 ½-pound Cornish game hens, split lengthwise and skinned.
½ cup jalapeno jelly.
1 orange, cut into slices (optional)

Directions:

Preheat oven to 375 degrees F.
Rinse hens and pat dry.
In a small saucepan, heat jelly over low heat until warm.
Place hen halves, cut side down, in a single layer in a shallow roasting pan.
Spoon about half of the warm jelly over the hens.
Roast, uncovered, for 30 minutes.
Baste with jelly and cover loosely with foil to prevent over browning.
Continue roasting 15 minutes or until hens are tender and no longer pink.
To serve, spoon remaining warm jelly over roasted hens and, if desired, garnish with orange slices.

Calories 282
Protein 37 g
Carbohydrate 14 g
Cholesterol 104 mg
Sodium 99 mg
Total Fat 8 g
  Saturated 2 g
  Polyunsaturated 2 g
  Monounsaturated 2 g

This is a very nice wine, paired with this recipe you will be sure to impress with this fantastic match.  From my table to yours.

WineGuyMike

Eaglepoint Ranch Winery 2006 Petite Sirah from Mendocino County, California

Possibly the most consistently high scoring wine we make is our Petite Sirah. These vines just keep pumping out great fruit and we try not to mess with success! The July 2009 issue of Wine Enthusiast just gave our ’06 Petite a 92 point score. Here’s the entire review: 92 points. Fans of ‘Pet’ will exult at this wildly exuberant wine. Grown in a dramatic mountain vineyard high above the Central Mendocino plain, its bone dry and gigantic in tannins, with massive flavors of black currants, red meat, charred meat bone and pepper. Will age for at least a decade.

Moroccan Beef and Barley recipe:

Serves 4; 2 cups per serving – You can fix and forget this well-seasoned, one-dish meal whether you simmer it on the stove or cook it all day in an electric crockery cooker.

Ingredients:

Vegetable oil spray
12 ounces lean boneless beef round steak, all visible fat removed
2 14 ½-ounce cans diced tomatoes
1 ½ cups water
1 small onion, sliced and separated into rings
½ cup pearl barley
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon bottled minced garlic
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon ground cinnamon
¼ teaspoon salt
10-ounce package frozen no-salt-added mixed vegetables

Directions:

Spray a Dutch oven with vegetable oil.  Set aside.
Cut meat into bite-size pieces.
Place Dutch oven over medium-high heat.
Add meat to hot Dutch oven and brown about 5 minutes, stirring frequently.  Drain fat.
Stir in remaining ingredients except frozen vegetables. 
Bring to a boil over high heat.
Reduce heat, cover, and simmer 1 hour.
Stir in frozen vegetables.
Cover and simmer 30 minutes more or until meat, barley and vegetables are tender and liquid is absorbed.
Stir before serving.

Crockery Cooker Method:
Cut meat into bite-size pieces.  (Do not brown).  Place meat and all remaining ingredients except frozen vegetables in a 3 ½ or 4 quart electric crockery cooker.  Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours or until meat is fully cooked and tender.  Stir in frozen vegetables and cook 30 minutes more or until vegetables are tender.

Calories 289
Protein 25 g
Carbohydrate 41 g
Cholesterol 47 mg
Sodium 223 mg
Total Fat 4 g
  Saturated 1 g
  Polyunsaturated 1 g
  Monounsaturated 1 g

Enjoy this wonderful wine with this great slightly spicy beef dish that is easy to prepare.  The nuances of this Eaglepoint 2006 Petite Sirah will match up perfectly with the beef and spice in this great recipe.  From my table to yours.

WineGuyMike

Blackberry, Spice, & Vanilla

100% Sonoma County

92% Zinfandel, 8% Petite Sirah

Vintage:	2006
Varietal:	Zinfandel
Appellation:	Sonoma County
Harvest Date:	2006
Acid:	6.3g/L
PH:	3.8
Aging:	18 months in French and American oak barrels
Bottling Date:	June 2008
Alcohol %:	14.5 Kendwood Zinfandel Sonoma   Sonoma County Zinfandel has rich zinfandel-characters of aromas like blackberries, spices and notes of vanilla from aging in French and American oak. Broad velvety tannins give it excellent body and a long finish. Fajita-Style Steak You serve up lots of flavor because the meat is marinated in lime, garlic, and cinnamon, then glazed with a sauce of sweet peppers, honey, mustard, and more garlic. Prep:  15 minutes Marinate:  up to 6 hours Broil:  15 minutes Makes:  4 Servings Ingredients: 4 boneless beef top sirloin steaks (2 lbs) Salt and black pepper 1/3 C lime juice 1/4 C cooking oil 2 cloves garlic, mined 2 tsp ground cinnamon 1/2 of a 7-ounce jar (about 1/2 C) roasted red sweet peppers, minced 1/4 C honey 1/4 C Dijon-style mustard 2 or 3 cloves garlic, minced Directions: 1.  Sprinkle meat with salt and pepper.  Place in a plastic gag set in a shallow dish.  For marinade, in a small bowl stir together lime juice, oil, the 2 cloves garlic, and cinnamon.  Pour over meat; close bag.  Marinate in refrigerator up to 6 hours. 2.  For glaze, in a small saucepan stir together sweet peppers, honey, mustard, and the 2 or 3 cloves garlic.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 to 7 minutes or until slightly thickened and reduced to 3/4 C.  Remove from heat; set aside. 3.  Drain meat.  Discard marinade.  Preheat broiler.  Place steaks on the unheated rack of a broiler pan.  Broil 3 to 4 inches from the heat to desired doneness, turning meat over once and brushing several times with the glaze during last half of broiling. Indulge in a great casual dinner complemented by this nice Sonoma Zinfandel from Kenwood.  Expect big flavor from the recipe and wine, I recommend opening this bottle of wine a couple of hours before drinking.  The Zinfandel will open up and be a delightful accompaniment to this wonderful meal.  Enjoy, from my table to yours. WineGuyMike

Ingredients:

1 teaspoon butter
Cooking spray
2 cups chopped onion
½ cup chopped green bell pepper
1/3 cup diced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained
1 garlic clove, minced
1½ teaspoons cumin seeds
1 teaspoon ground coriander
¼ cup cider vinegar
4 cups shredded cooked chicken breast (about 1½  pounds)
1 1/3 cups fat-free, less-sodium chicken broth
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12-ounce) bottle chili sauce
1 (11.5-ounce) can refrigerated corn bread twists

Directions:

1.  Preheat oven to 375 degrees.
2.  Melt butter in a large nonstick skillet coated with cooking spray over medium heat.  Add onion, pepper, poblano chile, and garlic; sauté 5 minutes or until tender.  Stir in cumin and coriander; cook 2 minutes.  Stir in vinegar, scraping pan to loosen browned bits.
3.  Add chicken and next 4 ingredients (chicken through chili sauce); cook 15 minutes or until thick, stirring occasionally.  Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray.
4.  Unroll corn bread dough, separating into strips.  Place dough strips in a lattice fashion over chicken mixture.  Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.  Yield:  8 servings.

Calories 394 (27% from fat); Fat 12g (sat 3.7g, mono 2g, poly 1g); Protein 33.1g; Carb 40g; Fiber 1.7g; Chol 78mg; Iron 3.5mg; Sodium 972mg; Calc 49mg

WineGuyMike’s wine pairing:

2006 Ryan Patrick Rock Island Red Blend from the Columbia River Valley in Washington

2006 Rock Island Red

Rock Island Red is the wine that keeps the customers coming back. This well-balanced red table wine contains Merlot, Cabernet Sauvignon and Cabernet Franc. Alluring black cherry, currant and allspice aromas are followed by a clean burst of berry and cherry flavors that pair well with food. Fruit dominates, but there is a note of vanilla bean and coffee coming through the smooth and pleasant finish.

Winemaker’s Notes

This is a very nice table wine that you will enjoy with this great Chicken Potpie recipe.  Nice for a cold winters day.  I recommend visiting the Ryan Patrick Tasting Room in magnificent Leavenworth, Washington.  Leavenworth is a beautiful Bavarian village that is frequently recognized in Sunset Magazine.  From my table to yours.

WineGuyMike

2007 Santa Rita Reserva from the Rapel Valley in Chile

Carménère 2007

Winemaker’s comments :

Intense ruby-red in color, with a bouquet that is dominated by fresh ripe black fruits with notes of chocolate and vanilla. Medium-bodied with tremendously silky tannins that lend a pleasing sensation of sweetness as it glides over the palate to a beautifully long finish.

  Winemaker : Andrés Ilabaca  

Variety: 100% Carménere

 

Region : Rapel Valley

 

Climate & Soil : This valley has an ideal climate for wine production since there are no spring frosts and summers are very warm. Rains are concentrated in winter.

Santa Rita was founded in 1880, by a distinguished entrepreneur of those times, Mr. Domingo Fernández Concha in the area of Alto Jahuel where the main installations of the winery are currently located. From the very beginning, he introduced fine French varieties, winemakers and the most advanced winemaking techniques. 

From the end of the XIX century until the mid 70´s, Santa Rita developed under the ownership of Mr. Vicente García – Huidobro, father of the famous Chilean poet Vicente Huidobro Fernández. 

In 1980, the Grupo Claro acquired the Santa Rita property, giving a strong impulse to the enterprise in all of its scope, introducing great technological improvements and wine elaboration techniques unknown in Chile at that time. At the end of the 80´s a great expansion period for Santa Rita starts, sustained by the great momentum experienced by its exports and the excellent reputation acquired by its products, which obtained important awards and worldwide recognition.

Easy Oven Beef Stew Recipe:

Serves:  6 as a main dish; 1 cup per serving – What makes this so easy?  Simply toss all the ingredients together in a Dutch oven, place it in the oven, and forget about it for two hours, or cook it all day in your electric crockery cooker.

Ingredients:

¼ cup all-purpose flour
¼ teaspoon black pepper
1 ½ pounds lean boneless round steak, trimmed of fat and cut into ½ inch cubes
3 cups water
2 medium potatoes, scrubbed and cut into bite-size pieces
9 ounce package frozen no-salt-added whole baby carrots
8 ounces sliced fresh mushrooms
1 cup frozen no-salt-added pearl onions
4 teaspoons low-sodium beef bouillon granules
1 teaspoon dried savory or thyme, crushed
½ teaspoon garlic powder

Directions:

Preheat oven to 350 degrees F.
In a large plastic bag with a tight-fitting seal, combine flour and pepper. 
Add meat and shake until well coated.  Shake off excess flour.
In an ovenproof Dutch oven, combine coated meat and remaining ingredients.
Cover and bake for 2 hours or until meat is tender, stirring once or twice.

Crockery Cooker Method:
Prepare beef cubes as directed above.  Combine coated meat and remaining ingredients in a 3 ½ to 4 quart electric slow cooker.  Cover and cook on high for 4 ½ to 5 ½ hours or on low for 9 to 11 hours or until meat is tender.

Calories 248
Protein 27 g
Carbohydrate 23 g
Cholesterol 63 mg
Sodium 81 mg
Total Fat 5 g
  Saturated 2 g
  Polyunsaturated 1 g
  Monounsaturated 2 g

This is a great recipe that’s easy, a wonderful comfort dish for the winter.  The Santa Rita Camenere Reserva wine pairing rocks.  This wine has great value, made well and comes in at the $10.00 range.  You just can’t beat this meal and wine, from my table to your’s.

WineGuyMike

 
]]> http://winendinecvs.wordpress.com/2010/01/28/2007-santa-rita-carmenere-reserva-paired-with-easy-oven-beef-stew/feed/ 1 wineguymike 2007 Santa Rita Reserva from the Rapel Valley in Chile