March 27th, 2014 by MelissaTagged: 47 Friends Red Table Wine, Lamb, Recipe
Some of these Spring days are pretty chilly, so here’s what we did the other evening: built a roaring fire and made this delicious stew. A little snuggling helps too.
Grab your 47 Friends – and one special friend – and enjoy!
Lamb Stew with 47 Friends Red Table Wine
Place a cast iron Dutch Oven on the cooktop on medium heat. Add olive oil and saute:
4 Scallions, sliced 1/4″ crosswise
Half a sweet potato (julienne pieces)
Lamb rib chops
Some leftover marinara sauce (just a little)
Spritz of lemon
Sprigs of fresh mint, thyme, rosemary and oregano
4 whole cloves
Splash of balsamic vinegar
Cook on low until sweet potatoes are soft and lamb tender.
Excellent with 47 Friends Red.
July 5th, 2010 by MelissaTagged: 47 Friends White Table Wine, Summer Picnic Food
Hope you had a GREAT 4th of July. We did – with family together at our ranch/vineyard for a picnic, followed by fireworks big and small. It was a fairly hot day here, so some cool, crisp white wine and easy picnic food seemed in order. We did all the actual cooking in the cool of the morning, then assembled it in the late afternoon, opened a bottle of 47 Friends White Table Wine, and sat down for a feast at the end of a long, lazy day.
Of course you have to have grilled chicken, and we grilled yellow and red peppers to go with it. In a twist on traditional potato salad, we added carrots, green onions, and fresh, fresh green beans. The dressing included garlic, cilantro, vinegar, a bit of olive oil, and homemade mayonnaise. And corn of course! What is the 4th without corn-on-the-cob! The brownies are disappearing before we can get them on the plate.
The crisp, refreshing sauvignon blanc base of the 47 Friends White Table Wine was a …
April 15th, 2010 by Melissa
Spring is sprung! Even as it comes with lots of showers and stormy, changeable weather, it is undeniably here in all its glory. My thoughts turn from winter foods of root vegetables, stews, and dark, brooding red wine to something fresher and lighter. Asparagus is quintessentially spring, but is also notoriously hard to pair with wine. Ever up for a challenge, I set out to make a dinner featuring fresh, local asparagus from the farmer’s market.
Searching online, I found the following words of warning: “Certain chemicals in asparagus can make your wine taste vegetal, grassy, or just plain rotten. No other ingredient…is the target of such fear, disdain, and discussion. Asparagus has been likened to Kryptonite; it is the enemy, it ruins perfectly nice vino. But it’s too delicious to ignore entirely.” OK, now I’m scared but, like Mr. Cury, agree that I must forge ahead.
On to his advice: “1) Grill the asparagus so there’s a char 2) Cover it in sauce 3) Serve with a creamy dressing 4) Look for thin spears, …