Caves du Fournalet Cotes Du Rhone Red Wine 2012

This past Sunday I had two things to look forward to; another episode of Downton Abby and creating a new lamp I fashioned out of this week’s wine. I have a new hobby, using our Dremel to drill a hole in a wine bottle and then wire for a lamp. Due to my new hobby I also owe my hubby some new Dremel bits as glass is a bit hard on them and I have gone through several in the last two months.
I had hoped we would get started on the wine room but that has once again been pushed back

Caves du Fournalet

Caves du Fournalet

for another weekend. We’re building a dividing wall in our basement that will separate the wine room from the storage area. Instead of buying boards, my husband had the awesome idea to cut planks from trees that we have cut down or that have come down on their own. He’s had the plank cutter, ok that’s not what it’s called but it’s some doohickey that attaches to the chain saw and cuts planks. One problem, the chain on our chain saw was too dull to cut through the hard wood, new chain now on its way. So while my hubby played with trees and chainsaws, I Dremeled a hole into a wine bottle, wired, attached a lamp shade and voila! instant lamp.
I purchased Caves du Fournalet, Cotes Du Rhone Red Wine 2011 from Trader Joe’s. Always on the look out for something new, the squat bottle stood out amongst the others on the shelf.

Blackberry, plum and vanilla aromas. Flavors were a little closed at first but opened after a bit of swirling. Medium bodied, firm but not overpowering tannins, black fruits consisting of currants and plum with a long black pepper finish. We paired with Steak Braciole and Fettuccini, I know French wine, Italian dinner but it worked. Trader Joe’s price – $9.99.
It’s not a fine French wine but rather a simple, easy drinking, affordable everyday wine and there’s nothing wrong with that combo.

Steak Braciole Recipe
We rarely measure out ingredients but this is approximately the amounts
1/3 cup dried Italian-style bread crumbs
1 garlic clove, minced
1/3 cup grated Pecorino Romano
1/3 cup grated provolone
Handful of chopped parsley leaves
Salt and pepper
4 tablespoons olive oil
1 flank steak (I was unable to find flank or skirt steak so we used Top Round and pounded it flat)
1/2 cup dry white wine
2 cups marinara sauce
Combine first 6 ingredients in a bowl along with 2 tablespoons of olive oil. Set aside.
If using top round steak pound with beat mallet. Spread mixture evenly over top of steak. Roll up steak like a jelly roll, pushing any mixture that has fallen out back in the rolled steak. Use butcher’s twine to tie the steak roll.
Preheat the oven to 350 degrees F.
Heat remaining olive oil in an ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides. Add the wine to the pan and allow to bubble, stir in marinara sauce, cover with foil. Bake in oven for about an hour, basting with sauce every 30 minutes. Uncover and bake another 30 minutes. Remove from sauce, cut steak into thick slices and plate and serve with sauce.

Another round of cold weather rolled in yesterday and still no snow. On a positive note, it’s staying light longer which I hope means all six hens will soon be laying again. Just half of the girls are pulling their weight around here and the rooster still has it out for me and chasing after me whenever possible. I’m sure I must look quite entertaining. Luckily on three acres of land other than wildlife, no one can see me.

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About Kellie Stargaard

Wine blogger
This entry was posted in Cooking, France, Wines under $10. Bookmark the permalink.

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