Have fun at wine events happening throughout California during the month of September. Governor Brown has declared that September 2011 is California Wine Month. Celebrate at one of these exciting events. Click on the links below to learn more about our recommendations:
You'll find a wide selection of wine available online from Wines.Com. Save time searching for that wine you want. Shop from the comfort of your own home and have the wine shipped to your home by a trusted online merchant.
As a subscriber to Cheers 2 Wine News you can access our pages of free wine tasting coupons. Some of these coupons allow you to taste for free while others let 2 people sample wine for the price of 1.
The password for these pages is:
cheers2wine2006
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Cooking With Wine Recipes
"I cook with wine; sometimes I even add it to the food."
W.C. Fields
Favorite Beef Stroganoff
Cheers2Wine is pleased to bring you our favorite beef stroganoff recipe. This delicious beef stroganoff makes a delightful meal for four.
Wine Pairing: Pinot Noir is always a good wine choice to go with a dish rich with mushrooms. Drink the same wine that you use in preparing the stuffed mushrooms to serve with the dish. One of my favorite Pinot Noirs is Eyrie 2006 Pinot Noir Estate from the Williamette Valley of Oregon. This is an elegant Pinot Noir with marvelous flavors of blackberry and spice that will only make the mushrooms taste even better.
Instructions:
1. Bring 3 quarts of water to a boil. Add noodles, return to a boil, and cook until tender 5 to 7 minutes. Drain and pour into a large serving bowl.
2. Rinse beef and pat dry. Cut meat into 1/8-inch-thick slices.
3. Add 1 tablespoon olive oil and beef into a 12-inch frying pan and cook over medium-high heat. Cook for 2 to 3 minutes to brown. Pour into another bowl.
4. Add remaining 2 tablespoons olive oil to pan. Cook onion and garlic and stir for 3 to 5 minutes. Add mushrooms and brown 3 to 5 minutes.
5. Add wine, cognac, and oyster sauce to mushroom mixture. Bring to a boil over high heat, then reduce heat and simmer to blend flavors, about 5 minutes.
6. Add cream and return to a simmer. In a small bowl, mix cornstarch with 1 tablespoon cold water until smooth. Add to mushroom mixture and stir until it boils and thickens, about 2 minutes.
7. Add sour cream and beef and heat for about 1 minute. Add salt and pepper to taste.
8. Pour beef over hot noodles.
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from the Williamette Valley of Oregon. This is an elegant Pinot Noir with marvelous flavors of blackberry and spice that will only make the mushrooms taste even better.