3:46 PM

Sunday August 24, 2008 - Wine Enthusiast

Today's Wine Enthusiast Article

Braised Garlic Short Ribs with a Red Wine Tomato Sauce

Braised Garlic Short Ribs with a Red Wine Tomato Sauce
Prep Time: 20-30 minutes
Cook Time: 2-2? hours.

Serve with: Mashed potatoes, rice or egg noodles and saut?ed zucchini. Dessert: Dulce de leche ice cream with toasted almonds.

2 lbs. beef short ribs (seasoned) 15 cloves of garlic (whole) 1 lb. onions (medium diced) 1 stalk of celery (medium diced) 1 each carrot (peeled, medium diced) 14 oz. can of tomato sauce 2 beef bouillon cubes 12 oz. red wine (Cabernet, Merlot, or Table)

Season short ribs liberally with salt and black pepper, and rub lightly with olive oil, in a 5quart capacity (heavy gauge) sauce pan. Sear ribs on all sides on medium high heat.

Remove ribs. Add a couple of ounces of olive oil. Add garlic, onions, celery, and carrots. Brown vegetables until edges are nicely caramelized. Add red wine and bouillon cubes and bring to a boil making sure to scrape bottom and sides to loosen fond. (Editors note: That's Chef Phil's fancy way of saying scrape the stuff off the sides.) Add tomato sauce. Bring to a boil. Add ribs. Put in a 300? F oven and cook 2-2? hours.

Remove ribs. Strain off vegetables and serve with mashed-potatoes, rice or egg noodles and saut?ed zucchini. Enjoy.

Makes 4 servings.

About the Author

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com

Another short Wine Enthusiast review

Braised Garlic Short Ribs with a Red Wine Tomato Sauce

Braised Garlic Short Ribs with a Red Wine Tomato Sauce
Prep Time: 20-30 minutes
Cook Time: 2-2? hours.
Serve with: Mashed potatoes, rice or egg noodle...

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Wine Enthusiast Products we recommend

Robert Mondavi Cabernet Sauvignon

"... That being said, Mondavi's 1994 Cabernet Sauvignon Reserve is an exquisite wine, as well as a Cabernet that may turn out to be one of the wines of the vintage. The deep opaque purple color, and tightly wound nose and flavors still reveal enough profound aromas and flavors to mark this as one of Mondavi's most sensational efforts. The nose possesses a Margaux/Mouton-like cassis, lead pencil, floral aroma, backed up by copious quantities of blackcurrant fruit. In the mouth, my notes said, "great stuff." The wine is full-bodied, layered, multi-dimensional, and astonishingly well-balanced, with an inner-depth and core of exceptional richness and intensity. All of this has been accomplished without any notion of obtrusive weight, tannin, or alcohol. The finish lasts for 35+ seconds.Because of its luxurious quantity of fruit, this wine will be accesible young, thus much of it will be drunk long before it ever reaches full maturity. However, for those able to buy more than a bottle ot two, and who possesses the discipline to wait 10-15years, this wine should prove to be a formidable California Cabernet with a rare complexity, elegance, and richness. It should be at its best between 2002-2025..." RP - 98 (Subject to Availability) RMCR94 RMCR94

Price: 191.99 USD

Headlines on Wine Enthusiast

Save the Date

Sat, 23 Aug 2008 14:58:52 PDT
Yesterday they poured concrete. Today I ordered house warming invitations. Date on invitations: 21 September. This may well be foolhardy but I’m 100% comitted to moving into the new house by the 14th of September, and 100% committed to throwing an open house to warm said house. The 21st not only gives us enough time to unpack some boxes and find the couch, but is also our wedding anniversary. While we’re not particularly sentimental about such things, it seemed a good target date for Project

Although I Have Stuff to Write About for Real, I'm Doing That Damn Weird Food Meme Instead.

Sat, 23 Aug 2008 14:22:00 PDT
Yeah, it's my turn to swipe the meme all the cool kids have already done.1) Bold all the items you have eaten.2) Cross out any items that you would never consider eating.1. Venison - Back in the 80's when game was de rigueur.2. Nettle tea - Back in the 70's when weird teas were de rigueur.3. Huevos rancheros - Good Chicago diner breakfasts! In the 80's, I lived for them.4. Steak tartare - Yes, but I didn't like it. I'm like a little kid - I like my meat practically cooked to a crisp.5. Crocodi

7th Circuit Uncorks Debate Over Wine Shipments (Law.com)

Fri, 22 Aug 2008 18:34:30 PDT
States' squabbling over when and how to allow direct shipment of wine between wineries and consumers is enough to drive a lawyer to drink. The latest to step into the debate is the 7th Circuit, which reinstated a requirement that Indiana consumers verify they are old enough to buy wine by filling out age-verification forms in person at the winery. States have been revising their laws ever since ...

Wine, Food, Spirits and Beer Video Feature Uncorked at LocalWineEvents.com (PRWeb)

Fri, 22 Aug 2008 04:03:39 PDT
LocalWineEvents.com, the world's foremost online calendar for publicizing food, wine, beer and spirits events, just added post-it-yourself videos to its lengthy list of free features that benefit both consumers and food/drink professionals. (PRWeb Aug 22, 2008) Read the full story at http://www.prweb.com/releases/2008/08/prweb1232204.htm

Wine, Food, Spirits and Beer Video Feature Uncorked at LocalWineEvents.com (PRWeb via Yahoo! News)

Fri, 22 Aug 2008 00:01:00 PDT
LocalWineEvents.com, the world's foremost online calendar for publicizing food, wine, beer and spirits events, just added post-it-yourself videos to its lengthy list of free features that benefit both consumers and food/drink professionals.

Indians say "cheers" to booming local wine industry (Reuters via Yahoo! News)

Wed, 20 Aug 2008 22:10:20 PDT
They're a nation of beer and whisky drinkers, but wine is fast becoming the tipple of choice for India's growing ranks of young, affluent professionals who are quaffing down vintages and boosting the local industry.

Beer, wine returning to Toppenish Safeway shelves (Yakima Herald-Republic)

Tue, 19 Aug 2008 23:33:53 PDT
Safeway in Toppenish is currently getting a facelift that includes a Starbucks, a sandwich bar, Artesian desserts and something else that not everyone is happy about -- a beer and wine section.

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Posted by John Jackson | 0 comments

4:09 AM

So what is your verdict on Best Wine after reading so much about Best Wine ? Do you feel that the matter given here is sufficient to make a verdict?

A Best Wine Artilce for Your Viewing

The World's Largest Wine Producer

The largest wine producing area of the world can be found at the border of the Mediterranean Sea, in between Spain and the Rhone delta. Out of a population of 2.4 million, there are fifty thousand involved in growing vines. The area they consume spans twenty seven thousand and four hundred square kilometers (10500 miles). There are 400 cooperatives and about 2800 private wineries in the land with Banyuls to the southwest and Muscat to the east. Out of that comes two billion bottles of wine.

The area has hot summers and mild winters. The soil ranges from sandstone and limestone to granite pebbles. Cargnan, Merlot and Grenache other red wines are produced here and among the white wines there is Roussane, Chardonnay and Viognier.

It was the Greeks who started the cultivation of vineyards in this area as early as the 6th century BC when the Romans arrived in the region this cultivation was developed and it went on with the Visigoths in the 5th century. The monasteries in the 9th century developed the hillside regions for the vineyards and used the valleys for grains and in the 19th century the plains became vineyards as well. Currently it is the plains of Herault, Gard and Aude that make up a half of France?s overall grape yield.

For some years the quality of wines began to lag but in the past few decades with the emergence of Syrah there is been a return to quality. Syrah is opaque, purple in color, and has the scent of sweet black berry spiced with cassis and black pepper

The Vin de Pay D?Oc has been improving the region?s reputation in the past ten years with the Corbieres and the earthy Minervois.

Most winegrowing areas are dominated by a particular Chateau. In this area this is not so, most wines are produces by cooperatives who buy grapes grown on local farms. The grapes are put through a process that includes adding grape spirit. This stops the fermentation, saves the sweetness and raises the alcohol level to fifteen or sixteen percent. Wines such as Vin Doux Naturel made from Grenache or Muscat and Muscat de Frontignan or Banyuls are made from this process. They are wonderful dessert wines and are similar to port when it comes to aging potential.

White wine grown here are also of high quality. The Chardonnay and Marsanne are grown in Argelier, an area west of Bezier. The dry, fresh taste with an aroma of apple and oak comes from the chalky soil and the early harvesting process which allows for only a few hours of skin contact before pressing.

There are other red wines of interest such as the full bodied, spicy Corbieres that are made from Carignan and Grenache grapes grown in marl, sandstone and limestone. There are more than seventy million bottles produced that can go through three to seven years of aging.

In the sunniest region of France the Pyrenees in Roussillon produces another variety of reds. The area is closer to Spain and the Carignan is the main grape variety grown in the region. The wine produced is of medium body, spicy and has hints of licorice.

About the Author:

Melinda Carnes is a staff writer at Everything Gourmet and is an occasional contributor to several other websites, including Coffee Enthusiast.

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In the UK and USA, producers are increasingly making wines labeled organic or produced from organically grown grapes. The meaning and legal force of t...

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Ch Theulet Monbazillac - Futs des Chenes - Prestige

Located in the Bergerac region just west of Bordeaux lays the tiny Monbazillac district that specializes in late-harvest dessert wines. Made from Semillon, Sauvignon Blanc and Muscadet, this botrytis or late-harvest wine (like great Sauternes), Monbazillac has a special production not commonly found in after-dinner wines. Although a white wine, Monbazillac is produced like a red wine, leaving the skins of the grapes in contact with the juice for a number of weeks giving particularly rich flavor elements. The juice is then fermented and aged in oak barrels for at least 18 months. Chateau Theulet is a wine with light gold color and a concentrated and complex nose of acacia, apricots and citrus fruits. A rich and voluptuous attack awaits the palate with flavors of vanilla and caramel. If you like fois gras, this is your wine. It is also excellent with any blue cheese or by itself as a "dessert in a bottle." MONB01 MONB01

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Wine 101-Class 1 in a Six Part Series: From Vine to Wine: An Introduction to Wine

Sep 11, 2006 (Mon): Wine !01: Class #1 in A Six Part Series: "From Vine to Wine: An Introduction to Wine"

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Call for reservations or buy on-line

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