Snuggle by the fireplace on a winter evening with a slow cooked stew made with fresh spices of rosemary, tarragon or sage, or a Gouda, Gorgonzola and Chevre cheese plate . Whether its red meat, pork or poultry, Cinco de Mayo, a pizza party, or lasagna this smooth peppery wine will fit the bill. Lets not forget, warm toasted walnuts, Anjou pears and blue cheese crumbles. Hint: Serve at 65 degrees and some say resist the urge to swirl your glass the wine is best left undisturbed: can’t tell the difference myself, so check it out.
Cabernet Franc is believed to have been established in the Libournais region in Bordeaux southwest France sometime in the 17th century when Cardinal Richelieu transported cuttings of the vine to the Loire Valley. They were planted at the Abbey of Bourgueil under the care of an abbot named Breton, whose name became associated with the grape. In Virginia, Cabernet Franc has come into its own accord and is valued for its ability to ripen more reliably than other red grapes to produce a wine that is graceful and elegant
Take this rare opportunity to enjoy our Cab Franc aged in 100% new oak barrels, 27% French oak and 73% American oak. Delish!
2012 – Silver Medal 2014 Virginia Governor’s Cup & Silver Medal 2015 NY Finger Lakes Wine Competition
2014 – Silver Medal 2017 Virginia Governor’s Cup
Spicy Italian Red Sauce
- 2-3 pounds ground beef
- 1-2 pounds sweet Italian sausage
- 3 tbsp olive oil
- 2 whole large yellow onions, diced
- 6 cloves garlic, minced
- 1 cup white wine
- 2 cans 28 ounce Crushed Tomatoes
- 1 can (14 Ounce) Diced Tomatoes
- 1 can (small, 4-ounce) Tomato Paste
- 1 jar marinara sauce
- 1 tspGround Oregano
- 1 tsp Ground Thyme
- 4 whole Bay Leaves
- 2 tbs sugar
- 2 tsp Kosher Salt
- 1/2 teaspoon Crushed Red Pepper (optional)
- 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
- Extra Minced Parsley, For Serving
- Parmesan Cheese, For Serving
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Do same with the Italian sausage. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir in oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Add cooked ground beef and Italian sausage.. Place the lid on the pot and allow to simmer for 1.5-2 hours, stirring occasionally.
Discard bay leaves before serving on pasta of your choosing.