May I Suggest...
By Barbara Kozlowski (12/5/08)
For the Village Wine Rack

Thanksgiving is over and now we look forward to Christmas and New Year’s. Hasn’t 2008 just flown by? I know I can’t believe I have been retired for over a year and Candy and company have done a wonderful job making the ‘Wine Rack’ your ‘local’ liquor store with their own special touch. BRAVO!!

MAY I SUGGEST. . . One of the current new wines found at the VILLAGE WINE RACK is CONCH y’ TORO Xplorador Merlot. From the Central Valley of Chile, this round, well balanced Merlot with fresh cheeses, pastas, chicken and turkey. The richness of berry and cherry flavors and aromas are also perfect for pairing with appetizers for an afternoon get together. This is an exceptional Chilean wine as are many of the others in the CONCH y’ TORO FAMILY. Be sure to stop by the VILLAGE WINE RACK for this exceptional wine.

I am still amazed by the amount of snow we have had in the past several days. It is my understanding that the skiing is wonderful for this time of the year and the slopes have been very busy. Since I no longer ski, I look forward to snowshoeing around my yard. Its an excellent sport and I really enjoy it. This sport stimulates your appetite as well as your thirst. After drinking a glass of water, I look forward to a glass of easy drinking wine such a Riesling from New York State. Another easy drinking wine is an Albarino from Spain. This wine has a touch of vivid flavors of green apples and brisk citrus and softened by a dash of Meyer lemons rounding out the flavors.

MAY I ALSO SUGGEST. . . Hot spiced wine and cider is a favorite of many winter sport enthusiasts. Using a Burgundy wine for a base, add cinnamon, cardamom, nutmeg and fruits like apples, oranges, pears, lemons and raisins and heat to infuse the flavors. This wine is the perfect ‘apres-ski’ drink as it warms the body and the soul. It can also be served as a punch for early evening gatherings.
A winter favorite is a pot roast with root vegetables. This dish can cook while everyone is out enjoying the snow. The recipe:

MUSTARDY POT ROAST WITH VEGETABLES
3 tbsp all-purpose flour
1 teas salt
1/2 teas fresh ground pepper
2 1/2 lb eye round round roast
1 teas canola oil
1 24 oz bag of frozen stew vegetables or fresh stew vegetables (potatoes, carrots, celery, pearl onions)
1 can cream of mushroom soup
1 tbsp course-grained mustard
1/2 teas Italian seasoning

Combine flour salt & pepper, sprinkle 1 tbsp over beef, brown beef in 1 tbsp of oil. Combine frozen or fresh vegetables and remaining flour mixture and place in slow cooker. Add beef, combine soup, mustard and seasoning and pour over beef. Cook, covered, until beef and vegetables are tender. Remove beef and vegetables, cook sauce until reduced to 1 1/2 cups. Slice beef, serve on platter with vegetables and sauce. If needed, add a small amount of red wine to sauce.

Have a great week and enjoy ‘The Stroll’ this coming weekend. Bon Appétit and Skol!!!