Wine Central

Aussie Outback BBQ Leg of Lamb

• 1 cup Australian Shiraz/Viognier
• ¾ cup Soy sauce
• 4 large Cloves of garlic, crushed
• ½ cup Chopped fresh mint
• 2 Tbsp. Rosemary
• 1 Tbsp. Coarsely cracked black pepper
• Leg of lamb, about 4-5 lbs.

Method: Combine the Australian Shiraz/Viognier, soy sauce, garlic, mint, rosemary and pepper and pour over the lamb in a shallow baking pan. Refrigerate covered, 6 hours, turning the lamb frequently.

Drain the meat but reserve the marinade. Grill the lamb on the BBQ about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes of grilling.

Cut into very thin slices and serve, accompanied by corn on the cob, sliced summer tomatoes and a green salad.

Pacifica Salmon

• 4 Salmon fillet pieces
• 2 Tbsp. Chopped Shallots
• ½ cup Pacifica White
• 1 cup Fish stock
• ¾ cup Heavy cream
• 2 oz. Butter to sauté fish
• Salt and pepper to taste
• Some flour to coat the fish

Method: Sprinkle some salt and pepper on the fish and flour lightly. Saute on one side for 3 minutes over medium heat and turn over for another 2 minutes until done.

To make sauce: Reduce the Pacifica White and shallots until syrup consistency. Add fish stock and let boil. Then add cream and continue boiling until it thickens. Serve with broiled baby potatoes.

Primitivo Bolognese

• 1 large Onion, diced
• 3 Cloves Garlic, crushed
• 2 Tbsp. Olive oil
• 2 Tbsp. Butter
• 1 lb. Lean ground beef
• 3 oz. Tomato Paste
• 1 can Tomato Sauce (15 oz.)
• 1 Tbsp. Sugar
• ¾ cup Italian Primitivo
• 1 tsp. Salt
• 2 tsp. Black pepper
• 1 tsp. Basil
• 1 tsp. Oregano

Method: In a large saucepan (4 quart) sauté onion in olive oil and butter until soft. Add crushed garlic and sauté lightly. Stir in ground beef, salt and pepper and brown well. Add tomato paste, tomato sauce and sugar. Add Italian Primitivo. Ad water almost to the top of the pan. Stir well. Add seasonings and stir well.

Cook, uncovered on simmer, stirring occasionally to reduce liquid and thicken for an hour or more until almost desired consistency. Serve over fresh cooked Spaghetti noodles and sprinkle with fresh Parmesan.

Gruner Schnitzel

1. ¼ cup Flour
2. 1 tsp.Salt
3. ½ tsp. White Pepper
4. 1 tsp. Paprika
5. Pork fillets, about 2 lbs. or use tenderloin pounded flat
6. 2 Large Garlic cloves, crushed
7. 3 Tbsp. Butter
8. 1 cup Austrian Gruner Veltliner
9. ½ cup Sour Cream

Method: Combine flour, salt, paprika and pepper. Dip meat into eggs, then coat them with flour mix. Brown in melted butter on both sides (about 5 minutes each side). Remove from pan and set aside.

In the pan, blend in 2 tablespoons with left over seasoned flour and garlic. Stir in Austrian Gruner Veltliner and cream, cook and stir until slightly thick and smooth. Return meat to pan, cover and simmer 30 minutes. Serve with parsley rice.

Portuguese Douro Stew

• 2 lbs. Cubed Beef
• 2 Tbsp. Olive Oil
• 1 tsp. Pimento Paste
• 2 Garlic cloves, minced
• 2 Bay leaves
• 2 cups Portuguese Douro Tinto
• ¼ cup Flour
• 1 tsp. Salt
• ½ tsp. White pepper
• 2 or 3 Potatoes, peeled, diced
• 2 or 3 Carrots, cut
• 2 Onions, quartered
• 2 cups Water or beef stock
• ¼ lb. Portuguese chourico sausage, cut into 1 inch pieces
• 1 can Tomato sauce

Method: In a large glass bowl prepare marinade by combining olive oil, pimento paste, paprika, minced garlic, bay leaves and ½ cup Douro Tinto wine. Stir. Add meat to marinade and refrigerate overnight in a non-metallic container. Drain the meat and reserve the marinade. Pat the meat dry with paper towel. Mix flour, salt & pepper. Dredge meat in flour mixture and brown in cooking oil on all sides. Add boiled water (or stock), 1 ½ cups Portuguese Douro Tinto and the reserved marinade and simmer for about 1 ½ hours.

Add potatoes, carrots, onions, and sausage. Continue to simmer until all ingredients are cooked. Add a little salt and tomato sauce. Simmer for about 20 minutes longer. Serve with salad and hot bread.

Filet Mignon with Red Wine Sauce

• 3 cups Winexpert Limited Edition South African Shiraz
• 3 Tbsp. Cognac
• 3 Shallots, chopped
• 1 tsp. Thyme
• 6 Filet Mignon Steaks
• 4 Cups Beef Stock

Method: Allow beef to set to approximately room temperature. Rinse under cool water, and pat dry with towels. Lightly coat the beef with olive oil and paprika. Whisk Shiraz, cognac, shallots and thyme in a large bowl. Marinate steaks overnight in glass pans. Remove steaks from marinade and pat dry. Cook steaks in pan or BBQ. For medium-rare cook about 4 minutes on each side. Transfer marinade to saucepan and boil about 20 minutes to reduce to 1 cup. Add stock and boil about 20 minutes more to reduce to 1 1/4 cups. Add 5 Tbsp. chilled butter to sauce and spoon over steaks. Serves 6.

Pork Tenderloin Baked in White Wine Cream Sauce

• 2 lbs. pork tenderloin
• 1 tsp. dried thyme
• 1/2 tsp. pepper
• 1 Tbsp. Dijon mustard
• 1 tsp. salt
• 2 Tbsp. vegetable oil
• 2 Tbsp. fresh parsley, chopped
• 1 cup real whipping cream (35%)
• 1 cup Winexpert Limited Edition California Lake County Trio Blanca

Method: Pat port tenderloin dry. Cumbine mustard, thyme, salt and pepper and then rub into the pork. Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides. Add California Lake County Trio Blanca to the pan and roast in preheated 350F oven 45-50 minutes or until a meat thermometer registers 160F.

Remove meat from pan and set aside. Add cream to juices remaining in pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring sauce to a boil and simmer gently until slightly thickened. Adjust seasoning if necessary. Slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley.

Portabella Mushroom Burgers

• 6 Portabella mushrooms
• 3 red peppers, halved
• 1 tsp. finely minced garlic
• 1 tsp. basil
• 1/4 cup olive oil
• 1/4 cup valsamic vinegar
• 1/4 cup Winexpert Limited Edition Italian Brunello

Method: Combine garlic, basil, oil, vinegar and Italian Brunello in a long, flat bottomed food container and mix thoroughly. De-stem the Portabella mushrooms. Add the Portabella mushrooms and red peppers to the mixture, cover with a tight fitting lid and shake. Refrigerate about 30 minutes.

Grill the mushrooms and peppers on the BBQ for about 10-15 minutes. When ready to serve, place a red pepper over the mushroom, top with your favourite cheese and serve on a bun.

Stir Fry Vegetables in White Wine

• 1/4 cup olive oil
• 1/2 tsp. salt
• 2 cups peppers, cut in strips
• 1 cup zucchini, sliced on the diagonal
• 1 cup carrots, finely sliced
• 1 cup onions or scallions
• 1/2 cup Winexpert Limited Edition Pacific Quartet
• 3 Tbsp. soy sauce or to taste

Method: Heat oil in wok or deep frying pan, add salt and all vegetables and stir frequently. Add soy sauce and Pacific Quartet; continue to stir and then add water. Stir frequently. Cover 2-3 minutes until vegetables are desired consistency. Serve over rice. Serves 2.

Turkey Breast Rollatini with BBQ Sauce

• 3 Tbsp olive oil, plus more for searing
• 2 oz. fresh spinach
• 1 pinch salt and black pepper, to taste
• 2 cups Winexpert Limited Edition Australian Petit Verdot
• 1 – 8 ounce turkey breast
• 2 ounces crumbled Gorgonzola cheese
• BBQ sauce to taste

Method: Preheat oven to 400F. Using a large saute pan over medium-high heat, add 3 Tbsp. olive oil, sauteing spinach with salt and pepper until spinach wilts. Add wine and let evaporate. Remove from heat and let cool. Pound turkey breast to even thickness.

Spred spinach mixture and crumbled Gorgonzola cheese evenly over the breast. Roll the breast tightly and tie with butchers twine at both ends. Sear until golden brown on all sides. Bake for 20 minutes. Serve with a fresh mixed greens salad, warm rolls and extra BBQ sauce on the side.

Italian Wine Biscuits

• 5 1/2 cups flour
• 4 tsp. Baking Powder
• 1 cup oil
• 1 cup Selection Limited Edition Italian Dolcetto
• 1 cup sugar
• 2 eggs, divided

Method: Sift dry ingredients together. Make a well; add oil, Selection Limited Edition Italian Dolcetto, sugar and 1 egg. Mix well. Cut small amounts of dough. Roll into rings. Brush tops with remaining beaten egg. Bake in 350 degree oven, about 25 minutes or until tops are lightly brown. Makes 2 dozen.

German Potato Salad

• 1 lb. fried bacon
• 6 medium potatoes, peeled and sliced
• 4 medium onions, chopped
• 1/2 stick butter
• 1/2 cup Selection Limited Edition Alsatian Riesling
• 1 tsp. each salt and black pepper

Method: Combine crumbled bacon, potatoes, onions, butter, Selection Limited Edition Alsatian Riesling, salt and pepper in a large skillet or crok pot. Cook slowly until potatoes are done (watch for sticking). Stir very carefully so as not to break up the vegetables. Garnish with some parsley and/or canned pimiento pepper, chopped. Serve hot. Serves 6.

South African Curry

• 1 Tbsp. Curry spice
• 1/4 cup Vinegar
• 3/4 cup Selection Limited Edition South African Cabernet Sauvignon
• 1 Tbsp. Sugar
• 1 dash cloves
• 1 lb. Cubed Beer
• 1 small diced apple
• 1 Tbps. Jam
• 2 Medium potatoes, cubed

Method: In a cup mix first 5 ingredients and set aside. In a skillet brown the beef in 2 Tbsp. butter, adding salt and pepper to taste. Pour liquid over meat and add water to cover (add additional water as needed during cooking). Slowly cook until tender, 2-3 hours. Towards end of cooking time add apple, jam and potatoes and continue cooking until everything is tender. Serve over steamed rice. Serves 4.

Baked Beef Merlot

• 2 lb. Lean Beef Stew Meat, cut into 1 inch cubes
• 1 Cup Canned Tomatoes, cut up
• 6 carrots, cut into strips
• 3 medium potatoes peeled and quartered
• 1/2 cup thickly sliced celery
• 1 medium onion, sliced and separated into rings
• 3 Tbsp. Tapioca
• 1 slice Bread, crumbled
• 1 cup Selection Limited Edition New Zealand Merlot

Method: In a large bowl combine all ingredients and spoon into a greased 3 quart casserole. Cover and bake at 325 degrees for 3 1/2 hours. Serve right away. Goes great with mixed vegetables and Selection Limited Dition New Zealand Merlot! Serves 6.

New Zealand Fettucine Alfredo

• 1 lb. Fettucine
• 1/2 cup Butter
• 2 Cloves Garlic, chopped
• 1/2 cup Selection Limited Edition New Zealand Gewurztraminer
• 1 1/2 cups Grated Parmesan Cheese
• 2 cups Light Cream or Half and Half
• 1/2 tsp. Pepper, and a pinch of Salt

Method: Cook fresh or packaged fettucine according to recipe/package directions. Drain; cover and set aside. In a large skillet melt butter. Saute chopped garlic over medium heat for 1 minute. Add Selection Limited Edition New Zealand and cook for about 3 minutes. Stir in 1 1/2 cups cream. Cook over medium heat 3-4 minutes, stirring constantly. When hot, stire in fettucine. Add remaining cream, Parmesan cheese, salt and pepper. Stire to mix well. 4 servings.

“Gewurz” Baked Pork Chops

Ingredients:

• 8 rib pork chops
• Flour
• 2 tbsp. cooking oil
• 4 medium potatoes
• ½ lb. fresh mushrooms, sliced
• 1 large green pepper, sliced
• 2 large cloves garlic, minced
• 2 medium ripe tomatoes, quartered
• ¼ tsp. oregano
• ¼ tsp. sage
  Salt & pepper to taste
• ½ cup Selection Limited Edition German Gewurztraminer

Method: Coat pork chops with flour by shaking in plastic bag. In skillet, heat oil and brown chops on both sides. Transfer chops to large casserole dish with cover. Top with peeled and quartered potatoes. Brown mushrooms, peppers and garlic in drippings. Place in casserole dish. Top with quartered tomatoes. Add herbs and spices, then pour Gewurztraminer over. Bake, covered for 1 hour in a preheated 350 degree oven. Great with salad and bread. Serves 4.

Filet Mignon with Red Wine Sauce

Ingredients:

• 3 cups Selection Limited Edition South African Shiraz
  
• 3 Tbsp. cognac
• 3 shallots, chopped
• 1 tsp. thyme
• 6 filet mignon steaks
• 4 cups beef stock

Method: Whisk Selection Limited Edition South African Shiraz, cognac, shallots and thyme in a large bowl. Marinate steaks overnight in glass pans. Remove steaks from marinade and pat dry. Cook steaks in pan or barbeque. For a medium-rare steak cook about 4 minutes each side.

Transfer marinade to saucepan. Boil about 20 minutes to reduce to 1 cup. Add stock and boil about 20 more minutes to reduce to 1 ¼ cups. Add 5 Tbsp. of chilled butter to sauce and spoon over steaks. Serves 6.