Get ready… America's sweet tooth seems to be extending its reach into the wine market. Recent reports indicate that sales of sweet wines, both white and red, are rising. It's certainly no secret that many non-connoisseurs of wine more enjoy some sweetness in their wine rather than a dry style. For some, especially beginners, it's a non-offensive introduction to wine and actually gives them a “sweet” foundation against which to measure drier and alternative style wines as they develop their palate. While the thought of sweet wines (apart from dessert wines) may offend some, it's important to recognize that not everyone enjoys big, tannic based reds. If enjoying a wine with a little sugar enhances enjoyment, then why not?
The sauce in this recipe calls for a roux, a mixture of melted butter or oil and flour that is stirred over medium-low heat and used to thicken mixtures. Liquid is gradually whisked into the roux, and the mixture is cooked until thickened. A roux is a building block of such classic French sauces as béchamel and velouté, and it can be used to thicken soups and dessert sauces as well. In most cases, a roux is cooked for just 2 to 3 minutes to cook off the raw flour taste, and is not allowed to color, but roux used in Cajun and Creole gumbos is cooked to a range of colors, from golden to dark brown, in order to add depth of flavor.
We cooked this tender and memorable dish in the slow cooker, the aromas filling our kitchen over the ensuing hours. The wait was worth it......and so were the leftovers.
This is a classic winter weather dish from Piedmont, Italy courtesy of Williams Sonoma Essentials of Italian recipe book (www.williamsonoma.com). Not only is the dish tender enough to cut with fork, but the savory onion based gravy infused with the Barolo makes for a scrumptious and aromatic sauce for mashed potatoes or polenta. Can you ever guess what wine pairs with this??
I recently cornered Kent Callaghan (www.callaghanvineyards.com) and asked him for a home grown recipe to pair with one of his wines. After all, why not pair local dish with a local wine? You can read more about this very useful strategy when it comes to pairing wine and food.
Kent turned to an earthy recipe, courtesy of his mom’s recipe book, Sonoita Seasons, that could be straight out the Rhone: Thyme marinated Pork Roast. It’s dish that’s made for the winter season.
Ingredients
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