Whether it’s rich red or a dry, chilled white, wine is one of life’s great pleasures. Each is a mystery, and until it’s uncorked you never know exactly what’s inside. Click for the guide to wine: http://www.colincowieweddings.com/food-and-drink/a-beginners-guide-to-wine
Beef with Red Wine Mushroom Sauce - an easy-to-prepare beef recipe with restaurant quality appeal and flavor! Just sear tenderloin steaks and saute a thyme-infused mushroom sauce using a dry red wine like cabernet sauvignon!
Beringer Founder's Estate Cabernet, $9 The Founder's Estate wines are made from a mix of grapes from different vineyards across California. They're aged for just 8 months before being shipped off to your local vino shop. Still, they're easy to drink—decanted or not, sipped or chugged, from a glass or straight from the bottle.
Filet Mignon with Red Wine-Horseradish Sauce. For sauce: 1 tbsp butter, 1 cup shallots (chopped), 1 tsp black peppercorns (crushed), 2 fresh thyme (sprigs or 1/2 teaspoon dried), 2 cups dry red wine, 1/2 cup whipping cream, 1 tbsp horseradish (prepared white). Pin doesn't say, but here's my guess: Saute shallots in butter until soft; add peppercorns, thyme, and wine, and simmer a minute or two. Add cream and horseradish and heat till warmed through. Spoon over steaks before serving.
A dark, decadent red blend of Cabernet Sauvignon, Merlot, Zinfandel, Petite Verdot and Petite Sirah. The barrel aged Cabernet Sauvignon provides the powerful but elegant backbone and structure while the Merlot adds the dark berry nose and luscious mouthfeel. The Zinfandel adds a particular spiciness that you can only grow in California. PetiteVerdot, a winemaker’s best friend, always makes a blend taste better and adds a pretty floral aroma and purple hue while the Petite Sirah seals the…