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Frontenac is a red wine that pairs well with hearty foods.

The label for our Frontenac was the very first label that founder and father, David Bailly, designed for ABV, and the first label ever used for a Minnesota grown wine label back in 1975, appropriately renewed for the Frontenac, a truly original Minnesota wine!

Foods to Match: Game meats like duck and pheasant; lamb or beef; pasta dishes made with meat or tomato; eggplant dishes; flavor ingredients like black olives, pepper, mushrooms, herbs like mint, thyme and rosemary.

Classic pairing: Grilled Foods, especially meat, to match the smoky, earthy flavors in the wine.

STRACOTTO, AN ITALIAN POT ROAST

For all her celebrity as host of "The Splendid Table", syndicated food columnist, and author of several famous cookbooks, Lynne Rosetto Kasper is more often found in her St. Paul home cooking simple, robust dishes like this one for friends coming over for Sunday supper. This is a meal that calls for a strong and sturdy wine like the Frontenac.
Here is one of the favorites we have enjoyed with Lynne.

1 (3-4 pound) chuck roast
2 tbsp olive oil
1 large onion, minced
2 carrots, minced
1 celery stalk, minced
1 tbsp each fresh parsley, basil, sage
1 bay leaf
Salt and pepper
2 cloves garlic, minced
1 - 12oz. can chopped tomatoes, with juice
2 cups Frontenac wine, or other good quality red wine, divided
2 cups good quality beef broth, divided

Heat the oil in a Dutch oven. Salt and pepper the roast and slowly brown on all sides. Remove. Add onion, carrot, celery, herbs and bay leaf. Cook over medium heat, stirring often, until soft and lightly browned. Add garlic and cook 1 minute. Add tomatoes and cook another 5 minutes.

Add 1/2 cup of the red wine and reduce until most of the liquid is gone, scraping up the brown glaze on the bottom of the pan. Repeat with another 1/2 cup red wine. Now add 1/2 cup of the beef broth and reduce. Repeat with another 1/2 cup of beef broth.

Return the roast to the pan and add remaining cup of red wine and cup of beef broth. Make sure the liquid reaches at least halfway up the sides of the roast, adding more liquid is needed.

Cover the pan with a tight fitting lid and cook over very low heat for 2 or more hours. Add more wine or stock as needed if the meat seems to be drying out.

The meat is done when it is very tender and the sauce is deep and rich.

Serves 6 - 8

Lynne recommends serving the Stracotto with polenta or roasted potatoes Add sautéed escarole or roasted baby carrots, or just a simple green salad to make the meal complete.

 

 





Frontenac Gris - a mutant of the red Frontenac grape, this will be a new wine for us in the next few years as our vines come into production.  Our first production ever will be available for Wine Club Members spring of 2009

Risotto Bolonese

This recipe combines our love of both risotto and blolonese, thus ending the argument over which one to make for supper! Substitute ground turkey for lamb if desired.


1 small onion, finely diced
1/2 lb lamb, not lean
1 small carrot, finely diced
2 garlic cloves, minced
1 tsp @ rosemary and thyme, chopped
2 tsp sage, chopped
1 1/2 cups Arborio rice
1/2 cup white wine with some r.s.
2 tbsp tomato paste
1 1/2 tsp salt
4 cups broth


Saute onion in olive oil until translucent, then add meat and brown.


Add carrot, garlic and herbs, Cook another 2 – 3 minutes.
Add rice and cook until pearl appears.
Add wine and reduce until almost gone.
Add tomato paste.
Add broth and continue cooking as a traditional risotto.
Finish with 1 tbsp butter and pecorino. *
*sheep cheese adds nice tang, prefer to parmesan.


Optional, can add diced tomatoes, add before starting with broth..


Country Red | Rosé Noir | Country White | Frontenac | Hastings Reserve | ISIS Ice Wine | Ratafia | Seyval Blanc | Voyageur | Chocolate Port

 

 
   
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