Featured Wines for September 2011

Every Month, Carafe™ offers $10.00 OFF a specially featured red and white 6 week wine.  Each of these wines makes a 23 Litre batch.

 

                                  Cabernet Sauvignon

Prized for its depth of flavour and aroma, this full bodied red wine boasts of black cherry with herbal undertones, sturdy and nicely rounded out with oak.  Cabernet Sauvignon is known as the “King of the Grapes”.  Its full tannins match well with hearty red meat dishes. Its abundant flavour is great with steaks, roasts, burgers and BBQ ribs.

 

                                                    Pinot Grigio

The highly popular Pinot Grigio (also called Pinot Gris) is a soft, yet assertive white with a delicate floral aroma.  Serve with salmon, seafood and creamy Alfredo. Pinot Grigio is also an excellent choice when entertaining 

 

                                Recipes

Beef Tenderloin With Mushroom Sauce

 

2   8 ounce beef tenderloin steaks

all purpose flour

salt

olive oil

1 medium leek, white portion only

6 ounces fresh shitake mushrooms

1/2 cup Cabernet Sauvignon

1/2 cup beef stock

3 tablespoons balsamic vinegar

freshly ground black pepper

 

Dredge steaks in flour seasoned with salt. Shake off excess. Heat 2 to 3 tablespoons olive oil in oven proof skillet. Brown steaks about 2 minutes per side. Transfer skillet to 400F oven for 10 minutes.

In another skillet, cook coarsely chopped leek and sliced mushrooms in 2 to 3 tablespoons hot olive oil until tender. Deglaze pan with red wine and beef stock. Reduce on high heat for 2 minutes. Take beef from oven, deglaze pan with balsamic vinegar. Stir in leek mixture and let simmer 2 minutes more. Transfer to platter. Season steaks with black pepper.

 

Rosemary Chicken

 4    chicken pieces

       salt and freshly ground pepper

 1    tablespoon olive oil

 1    clove garlic, minced

 1/2 medium onion, diced

 1/2 cup mushrooms, sliced

 1    bay leaf

 1/4 cup Pinot Grigio

 

Season chicken with salt and pepper. Head oil in skillet or Dutch oven large enough to hold chicken pieces in a single layer. Cook chicken pieces over medium heat until well browned, 10 to 15 minutes, then turn and brown other side. Add onions, garlic and muchrooms to chicken, cook 10 minutes or until soft. Add bay leaf, rosemary, wine and stock. Cover and simmer until chicken is tender, about 25 to 30 minutes, add more stock if needed. Remove bay leaf and serve chicken and its sauce