I chose this Finca Dubois Bonarda 2005 Argentine red wine for our Sunday evening. I have a pot roast in the oven that I started at 2:30 this afternoon. After browning the roast in a hot skillet, I took the roast out of the skillet just long enough to add 4 garlic cloves and a chopped onion, then I put the roast back in the pan resting on the onions and garlic, along with some chicken broth and red wine. I covered it tightly and put it in a low 250-degree oven. After about 2 hours, I added potatoes and carrots. When it is ready, I expect the meat to be tender and juicy and the vegetables to be savoury and drenched in a rich broth.
I have been saving this last bottle of Bonarda for quite awhile because it is one of my favorites. This wine is perfect for a Sunday night pot roast dinner. The wine is rich with fruit — plums and blackberry jam — along with mushrooms, tobacco and vanilla — and firm tannins, to make an absolutely luscious, satisfying quaff. Here’s to a February thaw (the temperature got up to the mid-40’s today) in Michigan!