(StatePoint) With a chill in the air, it’s finally time to indulge in hearty, wholesome meals. The winter weather gives a great excuse to cook up a rich meal, sip on a glass of wine and entertain friends in front of the fireplace.
Here are some helpful suggestions for your next gathering from Emilia Nardi, owner of Tenute Silvio Nardi Winery.
Warm-Hearted Wines:
(StatePoint) With a chill in the air, it’s finally time to indulge in hearty, wholesome meals. The winter weather gives a great excuse to cook up a rich meal, sip on a glass of wine and entertain friends in front of the fireplace.
Here are some helpful suggestions for your next gathering from Emilia Nardi, owner of Tenute Silvio Nardi Winery.
Warm-Hearted Wines:
Full-bodied red wines are perfect for wintry evenings. Consider picking up a bottle of Brunello di Montalcino ($68.99) for your guests to enjoy. It is a deep, ruby-red wine with intense, complex aromas of red fruit, spice and notes of toasty oak.
Produced in the Montalcino region of Italy from Sangiovese grapes, Brunello wines have profound flavor, silky structure and velvety tannins.
If you feel like splurging on your guests, a single vineyard cru such as Brunello di Montalcino Manachiara ($104.99) is another delicious wine to serve.
“Sharing a beautiful wine and meal with your loved ones is what life is about. Silvio Nardi Brunello wines will complement any hearty meal or conversation,” says Nardi.
Jovial Mealtime:
Feature a dish in the style of the Montalcino region, such as steak, lamb or heavy fish. Brunello wines are particularly well-suited for winter weather.
If you really want to impress your loved ones recreate a recipe out of Nardi’s family cookbook: “Gran Pezzo,” beef short ribs.
Ingredients:
• 5 Beef Ribs
• 1 bottle of Red Wine
• 1 cup Extra Virgin Olive Oil
• 1 tsp garlic
Mixture for Marinade:
• 1 juniper tablespoon
• 1 rosemary tablespoon
• 15 leaves of sage
• 4 cloves of garlic
• 2 spoons of sea-salt
• 1 teaspoon of black pepper
Directions:
• Marinate the five beef ribs in 3/4 of a bottle of red wine, turning the meat for flavor and then cut the meat.
• Mix all ingredients in mixer and add mixture in between ribs and cover exterior.
• Wrap with saran wrap and leave overnight in the fridge.
• Bake at 150 degrees with a cup of extra-virgin olive oil, garlic and the rest of the red wine. Cook for two hours, basting from time to time with the juices.
• Increase to 200 degrees for an additional hour.
• Once ready, let the meat rest for half an hour and cut the “Gran Pezzo” into beefsteaks.
• Serve with the au jus, favorite vegetable or starch and a good glass Tenute Silvio Nardi Brunello di Montalcino or Brunello di Montalcino Manachiara. Recipe serves eight people.
