1972-05 May Classic Newsletter
May 1972 Selection of Domestic Wine
SAN MARTIN GRIGNOLINO
This grape is one of the many California varietials. The grignolino grape is native to Piedmont, Italy, and pro¬duces a wine with an original and popular appeal.
California Grignolino is usually light or even orange red in color and sometimes rose. Some of the fine wines of this type come from Solano and Napa counties. A fresh fruity red wine - dry and aromatic - light to medium body.
Serve at room temp. or cellar temp. A cellar coolness can be achieved with 1/2 hour in the refrigerator. Good with steaks, roasts, game, spaghetti, cheeses, stews and casseroles.
May 1972 Selection of Imported Wine
SCHOLL AND HILLBRAND MAY WINE
May Wine is a sweet wine flavored with woodruff, a Euro¬pean herb. In Europe it is usually served chilled in a large bowl with strawberries or other fresh spring fruit floating in it.
From the German area of Rheinpfalz on the West banks of the Haardt Mountains. There is more sunshine there, sum¬mers are hotter and some of the wines are so rich that they are best served with dessert. A delightful change of pace.
77 MALAGA COVE PLAZA, PALOS VERDES ESTATES, CALIFORNIA 90274 • (213) 375-5116
(8 TO 8 SERVINGS)
Mrs. Edmund Accomazzo, Cucamonga Winery, Cucamonga
Editor's note: This stew is excellently seasoned. Though the meat is not browned in advance, the long cooking gives it good color and flavor.
3 pounds boneless beef chuck,cut into 1-inch cubes
1 (10½-oz.) can condensed consomme
½ cup California Dry Sherry
2 small onions, thinly sliced
½ teaspoon curry powder
¼ teaspoon dried basil leaves
1 whole clove
1 bay leaf
Dash of garlic salt
Dash freshly ground black pepper
½ strip bacon
1 coarse stalk celery
12 to 15 whole baby carrots,scraped and sliced
1 mint leaf or pinch of dried mint
4 small tomatoes,peeled and cubed
½ pound sliced fresh mushrooms or
1 (6-oz.) can slice mushrooms,drained
2 tablespoons flour
1 (8 oz.) can tomato puree
½ cup finely chopped celery
½ cup finely chopped parsley
Roll beef pieces in flour to coat evenly. Place meat, consomme, Sherry
onions, curry powder, basil leaves, clove, bay leaf, garlic salt and pepper
in an ovenproof Dutch oven. Place over moderate heat (about 250°) and
heat until mixture begins to boil. Add the bacon and celery stalk. Cover
Dutch oven and place in a preheated 350' oven. Bake about 2 hours, or
until meat is fork-tender. While meat is cooking, place carrots and mint
leaf in a saucepan. Add about 1 cup water. Place over moderately low
heat and cook 10 to 15 minutes or until ter-tier. Drain. When meat is fork
tender, take Dutch oven out of oven and remove bacon and celery stalk
Place oven over moderate heat. Add tomatoes and mushrooms; sprinkle
the 2 tablespoons flour over mixture and stir to blend. Simmer, covered,
10 to 15 minutes. Add cooked carrots, tomato puree, the chopped celery
and parsley and stir to blend. Season to taste with salt and pepper.
Editor's Note: SAN MARTIN GRIGNOLINOwould go well with this dish.