N.V. Gruet Brut Rosé

**N.V. Gruet Brut Rosé (USA, New Mexico)** The nose had strawberry and yeast, a little citrus, and a hint of stone towards the end. The palate was dominated by yeast with strawberry undertones. There was also stone and a little citrus. It finished with a good cherry flavor. (87 pts.)

2007 Bird in Hand Shiraz Two in the Bush

**2007 Bird in Hand Shiraz Two in the Bush (Australia, South Australia, Mount Lofty Ranges, Adelaide Hills)** The nose had black currant and cherry, pepper, floral notes, and a bit of tar and mocha at the end. The palate was soft and juicy, with black currant, pepper, tar, mocha, and a pleasant cherry finish. (90 pts.)

2007 Toad Hollow Chardonnay Unoaked Francine's Selection Mendocino County

**2007 Toad Hollow Chardonnay Unoaked Francine's Selection Mendocino County (USA, California, North Coast, Mendocino County)** The nose had pear, citrus, and some floral notes. The palate was crisp, with a lot of floral notes, plus some citrus and apple. The finish was a little bitter. (79 pts.)

2008 Glaetzer Shiraz Amon-Ra Barossa Valley

**2008 Glaetzer Shiraz Amon-Ra Barossa Valley (Australia, South Australia, Barossa, Barossa Valley)** The nose had cherry, grilled meat, dried berries, coffee, and a little licorice at the end. The palate was soft and rich, with blueberry, cherry, roasted meat, licorice, and a smoky finish. (93 pts.)

2007 Chappellet Vineyard Cabernet Sauvignon Signature

**2007 Chappellet Vineyard Cabernet Sauvignon Signature (USA, California, Napa Valley)** The nose had spicy chocolate, blackberry, cherry, smoke, and vanilla. The palate was soft and rich. with espresso, blackberry, cherry, smoke, and a spicy finish. (93 pts.)

2007 Viña Cobos Cabernet Sauvignon Bramare

**2007 Viña Cobos Cabernet Sauvignon Bramare (Argentina, Mendoza, Lujan de Cuyo)** The nose had smoke, earth, blackberry, black currant, and some floral notes toward the end. The palate was rich and thick, with blackberry, black currant, spice, smoke, and an earthy finish. (92 pts.)

2005 Terra Valentine Cabernet Sauvignon Wurtele

**2005 Terra Valentine Cabernet Sauvignon Wurtele (USA, California, Napa Valley, Spring Mountain District)** The nose had a load of milk chocolate and plum. The palate had loads of chocolate, some plum, and a floral finish. (89 pts.)

2006 Piping Shrike Shiraz

**2006 Piping Shrike Shiraz (Australia, South Australia, Barossa, Barossa Valley)** The nose was very smoky, with tar, bacon, and blueberry. The palate was rich and juicy, with blueberry, tar, smoke, and a finish of bacon fat. (90 pts.)

2008 d'Arenberg Shiraz The Stump Jump

**2008 d'Arenberg Shiraz The Stump Jump (Australia, South Australia, Fleurieu, McLaren Vale)** The nose was a bit tight, but I did get a little spice, some floral notes, and a hint of blueberry. The palate was very fruity, with blueberry, cherry, and raspberry. It finished with spice, and lavender. (87 pts.)

2005 Gravity Hills Syrah Base Camp

**2005 Gravity Hills Syrah Base Camp (USA, California, Central Coast, Paso Robles)** The nose had spice and red fruit, some leather, and a peppery finish. The palate was soft and fruity, with strawberry, cherry, and blueberry. It also had leather, spice, pepper, and some licorice on the finish. (88 pts.)

Boeuf Bourguignon

Tonight I made Boeuf Bourguignon for dinner.

SUMMARY:

Traditionally, this dish is cooked entirely in red wine. And that's fine, just fine. But if you listened to me earlier, and keep a stash of good, strong demi-glace kicking around in your freezer, a couple of spoonfuls give the sauce a nice flavor boost. This is one of the easiest dishes in the book, and also one of the best.

INGREDIENTS:

- 2 lbs paleron, cut into 1 1/2 inch pieces
- salt and pepper
- 1/4 cup olive oil
- 4 onions, thinly sliced
- 2 tablespoons all purpose flour
- 1 cup red Burgundy
- 6 carrots, cut into 1 inch pieces
- 1 clove garlic
- 1 bouquet garni
- a little chopped parsley


METHOD:

STAGE ONE
Season the meat with salt and pepper. In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches - NOT ALL AT ONCE! - and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you'll overcrowd it; cool the thing down and you won't get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes). Sprinkle the flour over them. Continue to cook for about 4 or 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all that really good fond from the botton of the pot with your wooden spoon. Bring the wine to a boil.

STAGE TWO
Return the meat to the pot and add the carrots, garlic, and bouquet garni. Add just enough water (and two big spoonfuls of demi-glace, if you have it) so that the liquid covers the meat by one third - meaning you want a ratio of 3 parts liquid to 2 parts meat. This is stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).

You should pay attention to the dish, meaning check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.

NOTES:

This dish is much better the second day. Just cool the stew down in an ice bath, or on your countertop (the Health Department is unlikely to raid your kitchen). Refrigerate overnight. When time, heat and serve. Goes well with a few boiled potatoes. But goes really well with a bottle of Côte de Nuit Villages Pommard.

2008 Mud House Wines Pinot Noir

**2008 Mud House Wines Pinot Noir (New Zealand, South Island, Marlborough)** The nose had cherry and raspberry, cola, earth, spice, and vanilla. The palate had a load of sour cherry, some forest floor and cola, and a spicy raspberry finish. (85 pts.)

N.V. Barefoot Cellars Pinot Grigio

**N.V. Barefoot Cellars Pinot Grigio (USA, California)** The nose had citrus, floral notes, apple, and spice. The palate was slightly sweet, with citrus, apple, floral notes, and a very spicy finish. (84 pts.)

2006 The Lane Vineyard Shiraz Off the Leash Max

**2006 The Lane Vineyard Shiraz Off the Leash Max (Australia, South Australia, Mount Lofty Ranges, Adelaide Hills)** The nose had a lot of pepper, along with black currant and cherry. It also had some floral undertones at the end. The palate was fairly smooth, with the same pepper, black currant and cherry flavors as the nose. It finished with some nice floral notes. (87 pts.)

N.V. Barefoot Cellars Chardonnay

**N.V. Barefoot Cellars Chardonnay (USA, California, Sonoma County, Russian River Valley)** The nose had tropical fruit and apple, a little stone, and some floral notes. The palate had more residual sugar than I was expecting. It also had tropical fruit, apple, and a slightly spice finish. (84 pts.)

2007 Roar Syrah Garys' Vineyard

**2007 Roar Syrah Garys' Vineyard (USA, California, Central Coast, Santa Lucia Highlands)** The nose had black currant and cherry, pepper, tar, smoke, cake spice, and a touch of vanilla and flowers. The palate was soft and juicy, and had pepper, tar, cherry, black currant, spice, and a very nice oak and floral finish. (93 pts.)

2007 Bonneau Chardonnay Catherine's

**2007 Bonneau Chardonnay Catherine's (USA, California, Sonoma County, Carneros)** The nose had pineapple, tropical fruit, and roasted nuts. The palate had tropical fruit and butter, pineapple, citrus, and a hazelnut finish. (84 pts.)

2004 Castelgiocondo (Marchesi de' Frescobaldi) Brunello di Montalcino

**2004 Castelgiocondo (Marchesi de' Frescobaldi) Brunello di Montalcino (Italy, Tuscany, Montalcino, Brunello di Montalcino)** The nose had blackberry, leather, and vanilla. The palate was soft and had cedar, blackberry, and spice. (90 pts.)

2006 Quilceda Creek Red Wine Columbia Valley

**2006 Quilceda Creek Red Wine Columbia Valley (USA, Washington, Columbia Valley)** The nose had graphite, raspberry, floral notes, and some licorice at the end. The palate was smooth, and had black currant, tobacco, pencil shavings, spice, and a licorice finish. (91 pts.)

2007 Coho Headwaters

**2007 Coho Headwaters (USA, California, Napa Valley)** The nose had blackberry, cherry, and a little spice. The palate was very soft, and had blackberry, cherry, currant, spice, and a slightly oaky finish. (89 pts.)

2004 Reynoso Cabernet Sauvignon

**2004 Reynoso Cabernet Sauvignon (USA, California, Sonoma County, Alexander Valley)** The nose had cherry, cocoa powder, and a little dirt. The palate was smooth and had a lot of chocolate. It also had cherry, herbs, and a spicy finish. (90 pts.)

2006 Conn Creek Cabernet Franc Limited Release

**2006 Conn Creek Cabernet Franc Limited Release (USA, California, Napa Valley)** The nose had chocolate, cherry, red currant, and some vanilla towards the end. The palate was very soft, and had blackberry, chocolate, spice, and a nutmeg finish. (90 pts.)

2007 Ferraton Père & Fils Crozes-Hermitage Le Grand Courtil

**2007 Ferraton Père & Fils Crozes-Hermitage Le Grand Courtil (France, Rhône, Northern Rhône, Crozes-Hermitage)** The nose had black currant, sausage, sage and rosemary, and some smoke at the end. The palate was very tart, and had stone, black currant, smoke, tar, and an herb finish. (92 pts.)

2007 Trimbach Riesling

**2007 Trimbach Riesling (France, Alsace, Alsace AOC)** The nose had peach and citrus, a little spice, and some stone. The palate was tart and crisp, with lemon, peach, stone, and a spicy finish. (89 pts.)

2005 Bonneau Zinfandel

**2005 Bonneau Zinfandel (USA, California, Sierra Foothills, Shenandoah Valley)** The nose had black currant and cherry, a little pepper and spice, and some floral notes toward the end. The palate was very soft and juicy, with lots of pepper, some cherry, raspberry, and black currant, and a spicy floral finish. (88 pts.)

2009 Isabel Sauvignon Blanc

**2009 Isabel Sauvignon Blanc (New Zealand, South Island, Marlborough)** The nose had quite of bit of grassiness, mixed with citrus and tropical fruits. It end with a little stone. The palate was very tart, with lemon and tropical fruit, stone, and a nice grassy finish. (88 pts.)