A Wine Lover's Nearly Weekly Review Of $15 Wine - A South Australia Pinot Noir

It's that time of year. Many businesses are finally going into the black. If you live in the wrong part of the world, winter is almost knocking at the door. beef ragu good food the new wines are here. This extraordinarily successful marketing campaign started with the French back in the 1930s. Italy does a lot of Vino Novello, also the result of a special process called carbonic maceration that ferments whole grapes. About half of the 9 million VN bottles comes from the northeastern region of Veneto that makes many other forgettable wines such as Soave and some fine ones such as Amarone.

At the first sips the wine was absolutely delicious. What a combination of sweetness and acidity. Its first pairing was with beef ragu pasta ribs accompanied by sliced potatoes and a tomato, onion, lime, cilantro and green pepper salsa that was more spicy than I would have preferred. The wine was quite present when dealing with the fatty meat. It's sweetness was not a problem. Its dominant taste was grapefruit. It became more acidic with the potatoes. The lime in the wine joined the lime in the salsa, taming its spiciness. Dessert was orange-flavored fruit candy; it managed to mute the wine which also lost acidity. I was out of wine and there was still some candy left. But there was no way that I would waste the wine on this candy.



The next meal was chili with rice and okra that had been stewed in tomato sauce and coriander. When it accompanied the meat, this wine's caramel was predominant. Now its acidity was well balanced with light tannins. The delicious okra rounded out the caramel and the wine seemed slightly more tannic which was not a problem. After I added lots of ground chili peppers to the meat dish the Grenache/Shiraz became more intense. The caramel stepped back to make room for black fruit. I don't know about you but I would rather taste black fruit than caramel beef ragu pasta in my dry wine. Dessert was fresh honeydew and the caramel taste was in the saddle.

In a small bowl combine the black pepper, chili powder, half the cumin, and the garlic powder. Sprinkle this mixture evenly over the meat and rub in with your hands. Place the pork into the beef ragu slow cooker. Cover and cook on low setting 8 to 9 hours or on high setting for 4 to 5 hours.

One of the most important keys to successful slow cooking is using the properly sized beef ragu slow cooker. If the pot is overfilled, it may not cook everything thoroughly or evenly. If the pot is not filled enough, the contents can easily burn or overcook.

Let's start by quoting the marketing materials. Tasting Note: Deep lemon color; dry and fruity with honeycomb, floral, spice aromas and flavors; crisp, clean finish. Serving Suggestion: Asian foods; spicy sausage. And now for my review.

With so many easy slow cooker recipes out there your slow cooker will turn out to be ones most popular kitchen gadget. You've got no more lame excuses for not finding the time to prepare those fabulous foods you've always wanted but never had the time to fix. Have fun being imaginative and experience your slow cooker for a long time.