Steamed basmati rice and sauteed chayote or cucumber slices make ideal accompaniments to this dish.

• 2 teaspoons curry powder
• 2 Tablespoons honey
• 2 Tablespoons Worcestershire sauce
• 1 garlic clove, minced
• Two 10-ounce pork tenderloins, trimmed and cut crosswise into 1 1/4-inch medallions
• 1/2 cup chicken stock
• 1/2 cup St. Clement Merlot
• 3 Tablespoons milk
• 1 teaspoon all-purpose flour Lime wedges, for serving

Read the rest of this entry »

• 2 T vegetable oil
• 2 T sesame oil
• 1/4 c. firmly packed brown sugar
• 1/3 c. soy sauce
• 1/3 c. Sherry vinegar (available at specialty food shops)
• 4 Scallions, chopped
• 1 Gingerroot (2″ length), peeled and chopped
• 6 Garlic cloves
• 5 T fresh lemon or lime juice
• 1 tsp dried hot red pepper flakes, or to taste
• 1 Flank steak (2-lbs.)
• 1 c. St. Clement Merlot

Read the rest of this entry »

• 1/2 cup Dijon-style mustard
• 1 clove garlic, minced
• 1/4 teaspoon ground ginger
• 1 leg of lamb (5-6 lbs)
• 2 tablespoons soy sauce
• 1 teaspoon ground rosemary
• 2 tablespoons olive oil
• Watercress & mint for garnish

Read the rest of this entry »

Steamed basmati rice and sauteed chayote or cucumber slices make ideal accompaniments to this dish.

• 3 lb. Boneless Lamb (shoulder) cut into 2″ cubes
• 6 Tbs. Flour
• 4 Tbs. Extra Virgin Olive Oil
• 2 Tsp. Sea Salt
• 1 Tsp. Pepper
• 3 cloves garlic, chopped fine
• 1 Tbs. Fresh Rosemary, chopped fine
• 3 Sage Leaves
• 3/4 Cup Basic Brown Stock
• 1/4 Cup Red Wine Vinegar
• 6 Anchovy Fillets (soak in 2 Tbs. milk first, pat dry)
• 1/4 Cup St. Clement Merlot

Read the rest of this entry »

• 1 Tbl Olive Oil
• 8 oz Kielbasa Sausage, cut into 1/2 diagonal slices
• 4 lean boneless pork chops
• 2 large onions, sliced (approx. 2 1/2 cups)
• 4 to 6 cloves of garlic, crushed
• 1 28 oz can whole plum tomatoes, drained and chopped
• 1/2 bottle of St. Clement Napa Valley Merlot
• 5 Tbls chopped fresh parsley
• 1 bay leaf
• 3/4 tsp dried rosemary leaves
• 3/4 tsp dried thyme leaves
• 1/2 tsp freshly ground black pepper
• 2 15 oz cans white kidney beans, rinsed and drained
• Salt, to taste

Read the rest of this entry »

This rich beef stew is an ideal winter meal when served over polenta and joined with a glass of hearty St. Clement Napa Valley Merlot.

• 3 Tbl. Olive Oil
• 3 lbs. Beef (top sirloin) cut into small cubes
• 1 lg. onion, diced
• 3 garlic cloves, chopped
• 1 bay leaf
• pinch cinnamon
• Fresh pepper
• Oregano
• 1 C St. Clement Merlot
• 16 oz beef stock
• 1 28 oz (can) plum tomatoes cut into large pieces
• 1/2 C chopped Nicoise olive or Kalamata sliced
• 1 sprig fresh rosemary removed from stem and chopped
• 1 red bell pepper, diced

Read the rest of this entry »

• 1 pound orecchiette (little ear) pasta
• 1/2 pound pancetta, diced
• 1/2 red cabbage, julienned
• 1/2 savoy cabbage, julienned
• 1/2 napa cabbage, julienned
• 4 garlic cloves, finely chopped
  Salt and pepper
• 1/2 cup St. Clement 99 Merlot
• 1/2 pound fontina, cut in small cubes
• 1/4 cup grated parmesan
• 1/4 cup chopped parsley

Read the rest of this entry »

1999 Fleur de Carneros
“Carneros” Pinot Noir

Lite styled Pinot that is delicious and pretty easy to hunt down. Light red berry flavors dominate and the softness shines through. Always an easy choice from Carneros Creek Winery.
Read the rest of this entry »