House Wine Red 2009 Review

Wine Blogging.  I hear it is the way to drive traffic to your blog and get free wine from distributors looking for someone to shill their wine.  Some places only give good reviews, working from the perspective, If you don't have something nice to say, say nothing at all.  Phooey.  Swill is swill and it deserves to be called out, no matter if you buy it or someone else does.

Good news is, House Wine Red 2009 is a pretty good wine, especially for the 5 bones it cost me at Gordy's in Eau Claire, WI.  Gordy's clearances out a lot of wine - if it isn't selling, it gets clearanced and they move in something else.  So I manage to try a variety of inexpensive (under $20) wine.  I picked this up (regularly $12.49) for $5.00.  It doesn't have to be great to be good at that price, but this is worth it's regular price and a great buy at clearance - I intend on buying out the rest tomorrow.

So, what is House Wine Red?  Made by the Magnificent Wine company, it is part of their Washington State wines that are designed to go with food - Steak House Red, Fish House White, etc. This is the general red - a wine that goes with many items on the menu, if not all.  68% Cab, 22% Merlot, 4% Malbec, 4% Syrah and 2% Petit Verdot, all from the Columbia Valley.  Some companies would call this "Meritage" or some glossy name, but here it is just House Wine.  

Somehow both a deep red and a light red together - almost Pinot Noir like.  Through the side of the glass it is dark, but looking down, much lighter.  Odd.  The nose is fairly soft, with some fruit and alcohol.   First sip is slightly fruity (blueberry?), soft,(some might say silky) with slightly tannins, with the tannins building up and fruit staying.  While there is alcohol on the nose, there is none in the tasting..  A dry wine, but not a fruit bomb (thank you for that), this is a wine that is fine by itself, better with appetizers and great with food.  Beef, lamb, veal.  Should be fine with chicken, fish or pork - a real house wine, comfortable with everything you serve.  If you enjoy a red wine with your meal, you will find this more than acceptable.

Good at retail price, excellent on clearance.  For another review, try The Drunk Yinzer blog.

Vegetable Bourguignon -

With an assist from Smitten Kitchen, my version of Vegetable Bourguignon

Boeuf Bouruignon (literally Beef Burgundy) is one of those dishes made of love by both of our parents.  It is a dish to fill the house with scents and to be treasured as one of those truly great meals.  I am sure Meme learned from her parents, and I know my mom and dad learned from Julia Child's Mastering the Art of French Cooking, as well as her show, The French Chef.

However, with half my family vegetarian and the other on a very restricted diet, it really is not a dish that we can have the way Julia made.  My version pumps up the vegetables, and cuts the pasta.  It is however still a great dish - one worth of family events made of love.

Ingredients


1 tablespoon olive oil
1 carrot, finely diced
2 stalks of celery, finely diced.
1 onion, finely diced
2 cloves garlic, minced
1 teaspoon seasoning - thyme is traditional, but I often used Penzey's mixed Italian blend
2 tablespoons tomato paste (use the double strength in a tube stuff - don't open and waste a can of it)
1 cup full-bodied red wine  Burgundy is the traditional, but a pinot noir or a petite sirah should be ok or any other dry, full bodied red wine (that means no Apothic/Cupcake or other of these modern chocolate bombs)
1 can (or 2 cups) vegetable broth (or chicken or beef if you have no vegetarians for dinner)
1 tbs Bragg liquid aminos (help pump up the flavor)
1 lb bag of baby carrots
2 pounds of mushrooms, halved or quartered, depending on size.  Feel free to use white, brown, button, whatever you have - even use a combination.  Many recipes have you slice them, but I like them a little bigger so they have more bite, more like the Boeuf.
1 1/2 tablespoons all-purpose flour (evil, I know.  But it is not much)
1 1/2 tablespoons butter (I know, evil. But as this is a meatless dish, I do not mind the limited amount of fat we are using)


Green Beans and little Red Potatoes to serve with.  No little sugar bombs (a.k.a. pasta)

Recipe

Get out the big Le Crueset pot.  Yes, the 7 quart or bigger version.  No messing around, you have a lot of food going in this.
Saute the finely diced onion, celery and carrots for 10-15 minutes, until they are soft.  Low-medium temp, not more than medium.
Add Garlic and thyme (or other spice) and saute for 2 minutes more
Add tomato paste and saute for another couple of minutes - you are turning the paste brown (it really does change the flavor).  Try not to burn it.
Add the wine, turn up the heat (medium high) and cook wine down 50% or so.
Add broth, aminos and baby carrots.  Cook at medium for 10 minutes
Add mushrooms.  Now the pot will look to full - and you will think, not enough liquid.  Yes, you have enough liquid.  Every couple of minutes stir the pot - the mushrooms will release moisture and "poof" all of a sudden you have enough liquid.
Cook for 20 minutes with the lid on on a medium to low medium heat - you want bubbles, but not a rolling boil
Start your potatoes
Cook for 20 minutes with the lid off (time to concentrate the liquid).
Start your green beans
Cut flour with butter (mix and mush together into a paste)
Add paste to bourguignon and cook for another five minutes.  The sauce will thicken and the flour taste will cook off

Serve

Red Tree Pinot Noir, 2010

In Summary - A fine light red wine, with some fruit, decent with food.

Red Tree makes cheap wine - $5.99 at Festival Foods (plus a $2 a bottle rebate). However cheap in this case means a pretty decent wine that you can buy a ton of for an event and not be embarrassed by serving it nor draining your checking account.

Red Tree pitches it's wines this way - Redtree offers consumers fresh, fruit forward, distinctive varietals of consistent quality and exceptional value that are ready for immediate consumption. These wines are ideal as an aperitif and complement everyday meals as well as special occasions

Not sure how distinctive they are, but sure - it is on the list for consideration of wine's at the upcoming wedding.