Black cherries and plums are joined by notes of violets and vanilla on the nose. On the palate, the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants. This wine goes well with leaner red meats, turkey, and roasted pork. We’re really thrilled about how this 2017 Malbec turned out and we’re excited to share it with you. Enjoy!
|Varietal Content:||86% Malbec, 6% Merlot, 6% Koch Cabernet and 2% Port|
- 2 Cups bread crumbs
- 2 Cloves garlic, finely chopped
- 2 Cups parmesan cheese
- 1 Cup finely chopped parsley
- 1 small onion chopped fine
3 lbs. top round steak cut 1/4 in. thick and tenderized by butcher.
Cut steak into 3″ wide pieces and pound until thin.
Set aside and make filling.
Mix all ingredients together, season with salt and pepper and moisten with olive oil. Season meat with salt and pepper and then spread some filling on each piece of meat, roll and secure with kitchen twine. Using heavy skillet or dutch oven, brown meat rolls in 1/2 butter 1/2 olive oil. Brown meat well as this helps create sauce. Remove meat from pan and add 1/2 cup chopped onion, 1 cup each chopped celery and carrots, 3 cloves chopped garlic; sauté until translucent. Add 1 can tomato sauce and cook for a few minutes, then deglaze pan with red wine cook until wine reduces by half. Add 1 can beef broth, return meat rolls to pan and simmer until tender. Thicken sauce if necessary with some left over filling. Season to taste and finish with 1/2 cup fresh parsley.
Serve with a glass of Wooden Valley Malbec