On our kitchen counter, a beautiful wood inlay cheese board holds a place of honour. A gift from our best friends, we have pampered it, but it is starting to show wear and as much as it makes me a little sad, it also makes me a little proud that we are having so much fun with it. This great infographic is only going to wear it out more. I think I like that!
Presented By Cabot Creamery
Isn’t this one of those things where you think, “Gee, wish I though of that!” Gotta pick me up some M&M’s. Love it!
You can find the original at Vivino.com.
Happy Hallowe’en Sipping All!
Credit: Vivino.com
Reif Estate Winery is a family business in the Niagara Region here in Ontario. It was founded in 1977 by Ewald Reif and is now owned by his nephew Klaus Reif. Winemaking runs deeply in the Reif family. It goes back approximately 500 years to the Rhine Valley of Germany where their ancestors began growing grapes. Klaus brought winemaker Robert DiDomenico on board in 1990.
Roberto’s winemaking philosophy of ‘letting nature make wine’ married perfectly with Klaus’s belief that “…today we are growing wine in the vineyard.” – from Reif’s website (Reif rhymes with “life”)
1 tbsp olive oil
3 medium beef shanks
2 cloves garlic
1 onion, diced
1½ cups red wine
2 medium carrots, peeled
4 cups chicken stock
400g can San Marzano whole tomatoes
1 fresh bay leaf
1 sprig fresh oregano
salt and pepper
2 tablespoons olive oil
1 small red onion, finely chopped
200g (½ can) San Marzano tomatoes (hand crushed)
½ cup Reif red wine
Fresh oregano and/or basil
Pre-heat oven at 225 ° F. Heat oil in a large eathernware pot. Season the beef shanks with salt and pepper. Cook shanks over a high heat until browned all over. Add garlic, onion and wine. Bring to boil, simmer uncovered for 5 minutes or until reduced by half. Add carrots, stock, tomatoes, bay leaf and oregano. Bring to a simmer and place in the oven and cook covered for 1.5 hours or until the meat is very tender and falls from the bone. Cool slightly.
For Bolognese heat oil in a large frying pan, add onion and sauté until translucent. Add the 1/2 can of tomatoes and the red wine and reduce by half. For assembly ladle in some of the braising liquid and meat from the shanks into the sauce. Bring to a simmer for a 2 minutes or until thickened slightly. Cook your favourite pasta and drizzle with olive oil and toss with oregano and basil. Spoon the Bolognese over the pasta and serve with grated parmesan.
Recipe Courtesy of Chef Robin Howe Wine Country Catering
Tasting Notes: A medium-bodied wine loaded with black cherry and raspberry flavours. Leather and earthy spice notes create a perfect balance in this well structure wine. A clean, fruit forward finish rounds out this exceptional medium-bodied red.
Food Pairing: Grilled meats and vegetables, or Italian style pastas. Veal shanks, firm-fleshed fish in rich tomato sauce and hearty lasagnas.
VQA . Niagara Peninsula . VQA
Available on-line www.reifwinery.com or
on-site at
15608 Niagara Parkway, Niagara-on-the-Lake
Note: All Reif Estate Winery & food photos credit of Reif Estate Winery
