wine book club

Lamb Tenderloin with Bordelaise Sauce

Tenderloins

• 3 lamb tenderloins per serving
• Fresh garlic
• Pure olive oil
• Bordelaise Sauce (recipe follows)

Marinate lamb with fresh garlic and olive oil. Grill approximately 4 to 5 minutes for medium rare. Serve with Bordelaise Sauce.
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Beef Tenderloin With Mushroom Sauce

Preparation
1 Whole Beef Tenderloin
(Marinade mixture of soy sauce, Worcestershire sauce, split garlic cloves and minced fresh ginger)

Trim the fat and membranes from the tenderloin–or ask your butcher to do this messy job! Fold under the thin tail and tie. Marinate for one or two hours and then grill over medium coals until 120&176; or medium rare.Set aside and keep warm until ready to serve.
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Beef Braised in St. Clement Cabernet

• Vegetable Oil
• 1 - 4 lb. chuck roast
• 1 T butter
• 3 T chopped yellow onion
• 2 T chopped carrot
• 2 T chopped celery
• 1-1/4 c. St. Clement Cabernet
• 1 c. beef broth or bouillon
• 1-1/2 T chopped Italian tomatoes
• Pinch of thyme
• 1/8 tsp. marjoram
• Salt and freshly ground pepper

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Howell Mountain Cabernet Sauvignon with Sliced Beef

• 4 lbs. tenderloin, sliced 1/4″ thick
• 1 cup Howell Mtn. Cabernet
• 1 tsp. salt
• 1 cup beef broth
• Freshly ground pepper
• 1/4 cup olive oil
• 4 TB flour
• Thinly sliced onions and mushrooms
• 1/4 cup butter, melted (optional)

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Nana Susanna’s Rich Ragout

• 1/2 cup extra virgin olive oil
• 3 cups red onion, diced fine
• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground lamb
• 1 pound ground veal
• 1 1/2 tsp ground nutmeg
• 1 1/2 tsp ground cloves
• 1 Tbl red pepper flakes
• 1 bottle 1995 St. Clement Napa Valley Cabernet Sauvignon
• 2 Tbl garlic, minced
• 1 large can Pomi chopped tomatoes, plus
• 8 fresh Roma tomatoes, chopped
• Salt, to taste
• Black pepper, to taste
• 2 cups water (optional)

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Rack of Lamb with Sun-Dried Cherry Sauce

The sun-dried cherries mirror the flavor of red wine, especially Cabernet Sauvignon, which this dish showcases.
4 8-bone racks of lamb (1-1/2 pounds each)

Marinade:

• 2/3 Cup olive oil
• 1/2 Cup St. Clement Chardonnay
• 1 tbsp. minced garlic
• 1 tbsp. each chopped fresh rosemary and thyme
• 1 tsp. salt
• 2 tsp. freshly ground black pepper

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Filetto Di Bue Balsamico

• 4 tbsp. Balsamic vinegar
• 8 tbsp. virgin olive oil
• 6 sprigs fresh rosemary, all stems removed
• 1 tsp. oregano Salt
• White pepper
• Cayenne
• 2 lbs. well-cleaned eye of the filet mignon, un-sliced Salt
• Black pepper
• Coarse “margarita” salt

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Braised Lamb Shanks

• 4 lamb shanks
• 1/3 cup vegetable oil flour
• 1 leek, sliced
• 1 carrot, chopped
• 1 head of garlic, cloves peeled
• 6 stalks of celery, sliced
• 1 onion, chopped
• 1 1/2 cups St. Clement Cabernet Sauvignon
• 4 cups chicken stock, preferably rich homemade
• 4 bay leaves
• ½ bunch thyme
• ½ bunch Italian flat leaf parsley
• 6 Tspb unsalted butter

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Beef Fillets With Fennel-Marsala Sauce

This delicious and easy sauce for summer grilling pairs wonderfully with the spice and oak of St. Clement’s 1999 Cabernet Sauvignon.

• 4 beef fillet mignons, 1 inch thick
• ¼ cup olive oil
• Salt & pepper
• ½ cup St. Clement 1999 Cabernet Sauvignon
• ½ cup dry Marsala wine
• 1 ½ teaspoons minced garlic
• 1 tablespoon fennel seeds (optional)
• 1 tablespoon tomato paste
• 1 tablespoon water
• 2-4 tablespoons softened butter
• 2 tablespoons chopped parsley

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Meritage Wines

I have been asked regulars to give them the low down on Meritage wines. What does it mean in the wine world, how is it pronounced, is it an important wine style to know, and should I be drinking them.

Well yes, you should be drinking them. Some of my favorite wines in the world are Meritage wines and if you give them a try they will most likely creep onto your favorites list also.

First off, Meritage is pronounced as if it rhymed with Heritage. It is actually a name derived from combining the words Merit and Heritage. It is NOT pronounced as if it were a French word, Mer-it-ahhhhjje. Meritage wines are fashioning themselves after the classic blended wines of Bordeaux, France. The famous Bordeaux region uses five grapes to produce their great red wines. Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot. The white wines of this region are blends of Sauvignon Blanc, Semillon and Muscadelle. The red wines dominate the scene in Bordeaux, getting recognition as some of the finest wines produced in the world and collected by countless wine enthusiasts whose cellars would never be complete with out these precious French masterpieces.
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