Wine Education

October Recipes: Cooking With Chambourcin!

October Recipes: Cooking With Chambourcin!
Cooking With... Chambourcin!
This flavorful red wine has been a Lehigh Valley favorite for years. But did you know that it's also a wonderful recipe item?
Venison With Chambourcin Sauce
Ingredients
  • 1 qt venison stock
  • 1/2 cup granulated sugar
  • 1/2 cup cider vinegar
  • olive oil
  • 1 cup Pinnacle Ridge Chambourcin wine
  • 1 lb venison top round, sliced in 1/4"-thick steaks
  • salt
  • black pepper, freshly ground
  • 1/4 cup all-purpose flour
  • 1 oz. unsalted butter, clarified
Instructions
  1. Simmer stock in saucepan over medium heat; reduce by 50 percent
  2. Melt sugar in second pan over low heat until sugar turns amber.
  3. Stir cider vinegar into caramelized sugar until sugar dissolves; add to reduced stock.
  4. Simmer until only 2 cups of liquid remain; remove from heat; reserve.
  5. Heat oil in skillet until hot.
  6. Season venison steaks; dredge in flour; saute in pan until medium rare; transfer to platter.
  7. Drain excess oil from skillet; deglaze with wine; reduce by half; add stock/sauce reduction; reduce to 2 cups.
  8. Arrange venison on hot plates; nap with sauce.
 

Winter Cocktail: Citrus Mulled Chardonnay

Winter Cocktail: Citrus Mulled Chardonnay
Serving Size: 6 -- Cook Time: 45 min -- Difficulty: Easy Ingredients
  • (1) bottle of Pinnacle Ridge Chardonnay
  • (1) orange, sliced (plus extra for garnish)
  • (1) cup water
  • (1/2) cup honey
  • (1) 1" piece of fresh ginger (peeled and sliced thin)
  • (3) whole sticks of cinnamon
  • (6) whole cloves
  • (1/2) cup cranberries (optional)
Directions
  1. Combine the fruit, water, honey, ginger, cinnamon, and cloves in a saucepan and simmer over medium heat for 10 min. Stir gently to dissolve the honey.
  2. Remove the saucepan from the heat and add the Chardonnay to the spice and fruit mixture. Cover the pan and allow the wine to mull for half an hour.
  3. Strain the mulled wine through a mesh strainer to remove the cooked fruit and spices.
  4. Stir and ladle your hot mulled wine into mugs or wine glasses. Garnish with a cinnamon stick and a slice of orange, and serve!
 

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