The Days of Wine and Crock Pot

As we get closer to winter, we are able to pull fewer vegetables from the ground. Fortunately, there are root vegetables, squash, eggplant, peppers and some late season corn and zucchini left.  The good news: the starchier veggies are, the better the wine pairings are.   

Confin 2011 Reserve Sauvignon Blanc, Chile  $24.99

This is an exceptional wine from the Anakena Winery in Chile. Slightly herbaceous with hints of lemon-grass, vanilla, sweet bell pepper, grapefruit, lime, melon oak, smooth....

Food Pairing Notes

Delicious as an aperitif, with chicken, seafood, salad or cheese.

Tasting Notes

A crisp pale gold Sauvignon Blanc with fresh gooseberry and wild-blossom aromas. Bursting with ripe fruit and freshness, it has a lively style with a delightful finish.

Fall Crock Pot Chicken

Serves 6

1 roasting chicken, 4 to 5 pounds (to fit in crockpot)
Salt and pepper to taste
2 or 3 whole small carrots
2 small whole parsnips
1 small onion cut in half
1 small container of Italian salad dressing

Directions

Sprinkle the chicken, inside and out, with salt, pepper. Place the chicken in the slow cooker and add whole carrots and/or parsnips, 1 onion cut in half. Pour bottle of Italian dressing on top of chicken. Cook on slow overnight or 6-8 hours until tender or until chicken is tender and juices run clear. Serve the hot garlic butter sauce with the chicken.

                             


House of Mandela 2008 Cabernet  $59.

The classic cassis flavors of the Cabernet fruit is anchored by ripe tannins with an intense, persistent finish. The wine has aromas of blackberry, violets, and licorice. On the palate this Cabernet is rich and opulent, with layers of sweet fruit and oak, reflecting supple and ripe tannins.

Food Pairing Notes

Enjoy with red meats, chocolate or on its own.

 Tasting Notes
The wine has aromas of blackberry, violets, and licorice
Age up to 10 years in bottle.99

 

Beef Burgandy CrockPot

Servings: 8

4 slices bacon
2 lbs beef stew meat
2 carrots, cut into chunks
1 onion, sliced
2 parsnips cut into chunks
1/2 cup all-purpose flour
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 ounces condensed beef broth
1/2 cup Burgundy wine (or other dry red wine)
1 tablespoon Worcestershire sauce
3 cups sliced fresh mushrooms
16 ounces egg noodles, uncooked
2 tablespoons chopped fresh parsley

Directions:  Cook bacon until crisp; drain, and crumble. Place beef, bacon, carrots, and onions in the bottom of the crock pot. Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce. Pour mixture into crockpot. Cook on high for 1 hour. Reduce to low and cook for 5-6 hours. Add mushrooms to crock pot.  Cook on high for 30 minutes or until mushrooms are cooked to your liking. While mushrooms are cooking, prepare noodles according to package directions.  Serve beef over noodles garnished with parsley, if desired.