what is the best red wine ever made
Tender and succulent, this red wine-braised beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.ShareShare “Red Wine Beef Stew” on FacebookShare “Red Wine Beef Stew” on TwitterShare “Red Wine Beef Stew” on PinterestShare “Red Wine Beef Stew” on Google+Email “Red Wine Beef Stew” Total Time3 hoursIngredients4 pounds chuck roast, cut into 2-inch pieces1 1/2 teaspoons kosher salt1 teaspoon freshly ground black pepper3 tablespoons all-purpose flour1 tablespoon olive oil1/4 cup tomato paste2 cups dry red wine, such as Pinot Noir or Syrah4 cups low-sodium chicken broth1 medium yellow onion, quartered2 bay leaves4 sprigs thyme10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces1 1/2 pounds baby white or red potatoes, halvedPreparation Preheat the oven to 325°F. Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot. Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours. Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more. From The Good Neighbor Cookbook: 125 Easy and Delicious Recipes to Surprise and Satisfy the New Moms, New Neighbors, Recuperating Friends, Community-Meeting Members, Book Club Cohorts, and Block Party Pals in Your Life! by Sara Quessenberry and Suzanne Schlosberg.
Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper. 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.
Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.This is an extremely friendly wine made by an extremely friendly person! It is best aged for a little more than two years.I love white wines from the Mâconnais region and spouses Corinne and Olivier Merlin plus Dominique Lafon are icons in the trade. Now the trio are making wine together I am glad I don’t have to choose between them; their combined efforts are a delight.Using almost exclusively the chardonnay grape, there are some excellent white wines in Burgundy. Here are my favourites:Burgundy is synonymous with wine. Some of the best wines in the world come from my home in this quaint region—as do some of the most expensive.
But instead of just telling you what will set you back $15,000 (or more!), it is my idea to tell you what I like, what I can afford and even more importantly, enlighten you to some of the best wines I have ever tasted! To Burgundian locals, time is measured by the season. On our Burgundy Biking trip, it’s by the kilometre, the meal and the vintage. We fell in love with this place 30 years ago and have made it our second home ever since. One visit, and you’ll understand why. To Burgundian locals, time is measured by the season. Using the pinot noir grape, here is a list of truly excellent red wines to be found in Burgundy: Hands down, this is the best wine I’ve ever had the pleasure of drinking in my life! This wine is best offered and shared with very good friends — they’ll owe you one! The vineyard is now run by the son, David. This is to me what Burgundy is all about: simplicity, generosity, discretion, friendship… You have all of this in David’s bottles.
It is difficult to find the right word for this wine. I’ll start by saying it is beautiful, sensitive, wild and delicate. Perhaps you will find some more words to add to the list when you enjoy your first sip? This is the second best wine I’ve drunk in my life… And believe it or not I had some more than once and even own some myself! It isn’t cheap, but it is truly delicious. This wine is made by an exceptional and legendary character of Burgundy, Pascal Marchand. This Pinot Noir is one of his simplest wines but there is such a pleasure at each sip! This wine is the jewel in Benjamin Leroux’s crown! We wish the best to Paul Zinetti, the new “régisseur” of this prestigious vineyard. I am lucky enough to have friends who make wine here in Burgundy. I not only love them for who they are but also for the wines they make. Here is my selection: Moving from her native Australia to try her hand at a wine harvest, Jane studied wine making for 12 years.