Estancia Cabernet Sauvignon (2008)

Tonight we are having this very delicious Estancia California Cabernet 2008 from Paso Robles. We have neglected our blog lately because our schedules have just been hectic — something had to give and the blog took the hit. It’s Wednesday — a reason to celebrate — we are half way through the work week.

I bought this wine last night on the way home from work at World Market for $13.99. Yummy, it is delicious. Very intense and juicy flavors with a strong finish. This is my kind of wine. We chose this to go with our dinner of beef stew that I made on Monday with an arm roast from our local farmer. This was my best stew ever — just bursting with rich and savory flavors.

Beringer Cabernet Sauvignon (2006)

beringer-cabernet-sauvignon-2006We have had this California Beringer Cabernet Sauvignon recently and blogged about it. But, every night is a new night with wine tasting!

Tom chose this wine for our Monday night. It is snowing, it is dark. It is a December Michigan winter night. This wine is very nice and a good value (I believe Tom purchased it on sale for $5.95 at our local grocery store). The wine is rich with blackberries and a vanilla finish. It is dry with structured tannins. This is lovely and will go well with our dinner tonight. I am reheating a beef stew that I made yesterday. For those of you that are interested, I took a 3 lb. beef chuck roast, cubed it, dried it on paper towels, seasoned it with salt & pepper and then browned it in a very hot skillet with about a tablespoon of hot olive oil. Once the beef was browned, I added a chopped onion and chopped garlic (2 cloves).  After the onion and garlic had softened, I added about 4 oz. of tomato sauce, the rest of a bottle of merlot (probably 6-8 oz.) and a 14 oz. can of chicken broth. I also added bay leaves and thyme. I covered the skillet and let that simmer for about 2 hours. Then, I transferred everything to a large, covered pot and added cubed red potatoes (unpeeled) and sliced carrots.  Once the vegetables were cooked, I thickened the broth with flour mixed with chicken broth. and added green beans. It is a savoury and comforting meal.

Tony just IM’d me on Skype. . .yay!

Robert Mondavi Vinetta (2006)

robert-mondavi-private-selection-vinetta-2006I am waiting to see what Tom chooses for our wine tonight. We just finished a martini — the life-giving fluid, as Tom always says. It is Sunday after Thanksgiving, the snow is falling heavily in Michigan, Trigger is snuggled in my chair with me and we are anticipating our week ahead. We had an active weekend and wish we had one more day to recover.

I have a pot of beef stew on the stove — a change from turkey! I started with a chuck roast, which I cut into cubes, dried with paper towels and seasoned with salt and pepper. I browned the beef in a cast-iron skillet with very hot oil; I added a chopped onion and two cloves of garlic (chopped); then I added about 1/4 cup tomato sauce, the remains of a bottle of dry red (probably a cup or so) and a small can of chicken broth and let it simmer for awhile (at least an hour, probably more). A few minutes ago, I transferred the beef mixture from the skillet into a larger pot and added thyme, bay leaves, cubed potatoes and carrots. It’s covered and simmering now.

And Tom has brought me a glass of wine! It is something he bought today at our local grocery store, Polly’s Country Market. He said it was on sale for $8. This Robert Mondavi Vinetta 2006 is very good. This is a blend of Cabernet Sauvignon (72%), Merlot (10%), Petit Verdot (10%), Malbec (7%) and, last and least. Cabernet Franc (1%). I really like these red blends; so interesting. This is very Bordeaux like. The nose is delightful — with hints of nutmeg and cinnamon. On the palate is wood, cocoa and bramble. The tannins are firm. Tom selected a good wine for our beef stew on this snowy, winter night. Cheers!