#redwinepairing

Impress your friends and family with this warm winter dinner and a strong red wine. The soft beef melts in your mouth, and the vegetables and herbs add rich flavors to the dish. During the winter, it's great for a cozy night in.

Ingredients: 1 bottle of full-bodied red wine such as Cabernet Sauvignon or Merlot. 2 pounds of beef chuck roast, trimmed and cut into chunks. 2 tablespoons olive oil. 1 large onion, chopped. 4 cloves garlic, minced. 2 carrots, peeled and sliced. 2 celery stalks, sliced. 1 cup beef broth. 1 cup red wine same as used for drinking. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Fresh parsley for garnish. Crusty bread for serving.

Instructions: Warm the oven up to 325F 160C. Add salt and pepper to the beef chunks. Put olive oil in a Dutch oven and heat it over medium-high heat. Once all sides of the beef are well-seared, remove from the pan and set it aside. Put the onions and garlic in the same pot and cook them until they get soft. After you add the carrots and celery, cook for a few more minutes. Put the beef back in the pot. Red wine, tomato paste, thyme, and rosemary should all be stirred in. Bring to a simmer, then cover and put in an oven that is already hot. As the beef gets soft, braise it for two to two and a half hours. After taking it out of the oven, let it sit for one hour. Before serving, sprinkle with fresh parsley. With a piece of crusty bread and the rest of the red wine, serve.

Prep Time: 20 minutes

Cook Time: 150 minutes

Enjoy a taste of France with this traditional cheese platter that comes with a variety of well-known French cheeses, as well as sweet grapes, figs, and crunchy walnuts. A drizzle of honey makes it a little sweeter, and a glass of red wine goes well with it all.

Ingredients: 150g Brie cheese. 150g Camembert cheese. 150g Roquefort cheese. 150g Comt cheese. 100g grapes. 100g figs. 100g walnuts. 100g baguette slices. 150ml honey. 150ml red wine.

Instructions: Place the cheeses on a platter so that each kind has its own area. Cut the baguette into pieces and place them around the cheeses. Arrange the figs and grapes in groups around the platter. Spread the walnuts out evenly on the platter. Spread honey all over the cheeses and the platter. With a glass of red wine.

Prep Time: 15 minutes

Cook Time: 0 minutes

A hearty Provencal-style braised beef dish with fragrant herbs and red wine, served with a cool winter salad of fresh greens, cherry tomatoes, toasted walnuts, and tangy goat cheese. The crispness of the salad goes well with the rich flavors of the braised beef, making for a delicious and classy meal.

Ingredients: 1.5 kg beef chuck roast, trimmed and cut into chunks. 4 cloves garlic, minced. 2 onions, sliced. 2 carrots, sliced. 2 celery stalks, sliced. 2 cups beef broth. 1 cup red wine preferably Bandol Rouge. 2 tablespoons tomato paste. 2 sprigs fresh thyme. 2 sprigs fresh rosemary. Salt and pepper to taste. 2 tablespoons olive oil. 4 cups mixed winter greens e.g., kale, spinach, arugula. 1 cup cherry tomatoes, halved. 1/4 cup toasted walnuts. 1/4 cup crumbled goat cheese. 1/4 cup balsamic vinaigrette dressing.

Instructions: Preheat oven to 160C 325F. Season beef with salt and pepper. In a large ovenproof pot, heat olive oil over medium-high heat. Brown beef on all sides, then remove from pot and set aside. Add garlic, onions, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 2 minutes. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Return beef to the pot. Add beef broth, thyme, and rosemary. Bring to a simmer. Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until beef is tender. Meanwhile, prepare the winter salad. In a large bowl, combine mixed greens, cherry tomatoes, toasted walnuts, and crumbled goat cheese. Drizzle balsamic vinaigrette over the salad and toss to coat evenly. Once the beef is done, remove from oven. Serve hot with the winter salad on the side. Pair with a glass of Bandol Rouge for a perfect complement to the meal.

Prep Time: 20 minutes

Cook Time: 180 minutes

This exquisite recipe pairs succulent roasted lamb with a rich red wine sauce, creating a harmonious marriage of flavors. The tender meat is enhanced by the robustness of the sauce, making it an ideal companion for a Yarn wrapped bottle of your favorite red wine.

Ingredients: 1 rack of lamb, trimmed and frenched. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup red wine such as Cabernet Sauvignon. 1 cup beef or lamb stock. 2 tablespoons balsamic vinegar. 2 tablespoons honey. 1 sprig fresh rosemary. 1 sprig fresh thyme.

Instructions: Turn on the oven and heat it up to 400F 200C. Add a lot of salt and pepper to the rack of lamb. In a skillet that can go in the oven, heat the olive oil over medium-high heat. For about three to four minutes on each side, sear the lamb rack on all sides until it turns brown. Place the skillet in an oven that has already been heated and roast the lamb for 15 to 20 minutes, or until it is medium-rare. After taking it out of the oven, let it sit for one hour. Over medium-low heat, add the minced garlic to the same pan and saut for about one minute, until the garlic smells good. Use red wine to clean out the pan and scrape up any browned bits on the bottom. Butter, honey, and beef or lamb stock should all be mixed in. Put in sprigs of rosemary and thyme. It will take about 8 to 10 minutes of simmering until the sauce is cut in half. Cut the rack of lamb into chops and serve them with the red wine sauce poured over them.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in a luxurious pairing experience with Ghirardelli dark chocolate and a rich red wine. The velvety texture and intense flavor of the dark chocolate complement the robust notes of the red wine, creating a harmonious and indulgent tasting journey. Enjoy the contrast of sweetness from the chocolate with the fruity undertones of the wine, while the accompaniments add depth and variety to the palate.

Ingredients: 1 bar of Ghirardelli dark chocolate 60-70% cacao. 1 bottle of red wine Cabernet Sauvignon or Merlot. Fresh strawberries. Nuts such as almonds or hazelnuts. Cheese such as aged cheddar or Gouda.

Instructions: Start by breaking the Ghirardelli dark chocolate into small squares or chunks. Arrange the chocolate, fresh strawberries, nuts, and cheese on a serving platter. Pour a glass of red wine and let it breathe for a few minutes. Serve the wine alongside the chocolate and accompaniments. Encourage guests to try different combinations of chocolate, fruit, nuts, and cheese while sipping the wine.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Mushroom Risotto with Red Wine is a fancy and tasty dish that goes well with a glass of the red wine that was used to make it. The earthiness of the mushrooms goes well with the richness of the red wine, and the creamy texture of the risotto makes for a comforting meal.

Ingredients: 2 cups Arborio rice. 6 cups vegetable or chicken broth. 1 cup red wine Merlot or Cabernet Sauvignon. 1 onion, finely chopped. 3 cloves garlic, minced. 1 pound mushrooms such as cremini or shiitake, sliced. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Keep the broth warm in a saucepan over low heat. Warm up the butter and olive oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onion turns clear. When you add the mushrooms, cook them until they dry out and turn golden brown. Add the Arborio rice and stir it in. Cook for one to two minutes, until the edges of the rice become clear. Add the red wine and keep stirring the rice while cooking until it soaks up all the liquid. Add a cup of warm broth to the rice mixture and stir it in until it's all absorbed. It will take about 20 to 25 minutes of stirring often and adding broth one ladle at a time until the rice is creamy and soft. Add the grated Parmesan cheese and season with salt and pepper to taste. Add fresh parsley on top and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

This hearty beef stew is infused with the rich flavors of red wine, creating a comforting dish perfect for chilly evenings. The tender chunks of beef and hearty vegetables simmered in a savory broth make for a satisfying meal that pairs beautifully with a glass of red wine.

Ingredients: 1 kg beef chuck, cubed. 2 tbsp olive oil. 3 cloves garlic, minced. 1 onion, chopped. 3 carrots, sliced. 3 potatoes, cubed. 2 cups red wine. 4 cups beef broth. 2 bay leaves. 1 tsp dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add garlic and onion, saut until fragrant. Add beef cubes and brown on all sides. Pour in red wine and simmer for 5 minutes. Add carrots, potatoes, beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 1.5 to 2 hours, or until beef is tender. Remove bay leaves and discard. Serve hot, garnished with chopped parsley.

Prep Time: 20 minutes

Cook Time: 120 minutes

This hearty beef stew is great for fall nights when it's cold outside. The depth of the red wine goes well with the rich flavors of the beef and vegetables, making this a comforting and satisfying dish that goes well with Trialto's fall wine selection.

Ingredients: 2 lbs beef stew meat, cubed. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 cups red wine such as Trialto's fall selection. 4 cups beef broth. 2 carrots, sliced. 2 potatoes, diced. 1 cup mushrooms, sliced. 2 bay leaves. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add the beef stew meat and brown on all sides. Remove the meat and set aside. In the same pot, saut the onion and garlic until softened. Return the beef to the pot. Pour in the red wine and beef broth, stirring to combine. Add the carrots, potatoes, mushrooms, bay leaves, thyme, salt, and pepper. Bring to a simmer and cover. Let it cook for 1.5 to 2 hours, or until the meat is tender. Serve hot and enjoy with a glass of Trialto's fall wine selection!

Prep Time: 20 minutes

Cook Time: 120 minutes