Wednesday, 31. August 2011
It seems September 1 is becoming red wine day with the 2nd Annual #CabernetDay and the First Annual International #TempranilloDay vying for recognition on the same day. Wine enthusiasts can choose between tweeting and blogging about Cabernet or Tempranillo. It’s unfortunate the same day has been chosen to celebrate two different wine varieties.
If you would like to participate with both wines, consider enjoying one variety today, take notes and write about it tomorrow. Enjoy the other variety tomorrow. Tweet and blog about the experience tomorrow. In fact it was noted that some people have already been tweeting using the hashtags #TempranilloDay and #CabernetDay.
When tweeting about the wines, use the hashtags #TempranilloDay and #CabernetDay.
Either way if you have a little Cabernet wine left use it to make one of these recipes.
Dark Chocolate Fudge with Savoy-Lee Cabernet Sauvignon
1 (12oz) bag of Hershey’s Special Dark Chocolate Chips
1 (10oz) bag of Reese’s Peanut Butter Chips
1 (14oz) can of Sweetened Condensed Milk
½ c of shredded coconut
½ c of Savoy-Lee 2005 Cabernet Sauvignon Reserve
1 c chopped walnuts
1. Place medium size pot on very low heat.
2. Add milk, chocolate chips and peanut butter chips.
3. Stir CONSTANTLY with wooden spoon until all chips are melted.
4. Add wine. Stir thoroughly.
5. Add coconut.
6. Stir thoroughly.
7. Add nuts.
8. Stir thoroughly.
9. Pour mixture into oblong casserole dish which has been lightly greased with olive oil.
10. Cover with foil and let set overnight.
11. Next day – cut, serve and enjoy. Great gift idea!
Recipe provided by Savoy-Lee Winery & Vineyard, Virginia.
Vintage Ridge Cabernet Franc with Gorgonzola Meatballs
1 lb lean ground beef, lean
1 egg, beaten
1 to 2 small cooking/boiling onions, finely chopped
2 cloves garlic, minced
¼ to ½ c crumbled bleu-OR-gorgonzola cheese
½ c Italian breadcrumbs
1 T extra-virgin olive oil
½ c dry red wine
28 oz. can crushed tomatoes
½ t crushed red pepper flakes
2 sprigs fresh oregano, chopped
A handful of chopped flat parsley
Salt & Pepper (to taste)
Package of spaghetti or egg noodles
1. Combine meat, egg, onion, garlic, cheese, breadcrumbs, & a few dashes of black pepper.
2. Heat a nonstick skillet over medium heat & drizzle w/olive oil.
3. Roll small balls & drop into hot pan. Give pan a good shake & cover. Cook about 8 minutes, shaking frequently (to avoid burning).
4. Add wine and let reduce 1-2 minutes.
5. Add tomatoes & red pepper flakes, then oregano & parsley.
6. Simmer until pasta is ready. Serve over a plate of noodles or toss with entire pasta bowl.
7. Serve and enjoy!
Provided by Lindsey Charles at Vintage Ridge Vineyard & Winery, Virginia.