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Tip:
We are often asked about the
need for decanting our wines. A
decanter is used mainly to remove sediment
from red wines. It can also be used to open
up young red wines. Otherwise, wine will
"breathe" enough in your glass and decanting
is not necessary. However, it is a charming
ritual that adds to the experience.
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Syrah is a hearty wine noted for its
complexity of aromas and flavors.
Usually, this full bodied red wine has a
high amount of tannin and, often, a high
alcohol content. Syrah is great when
paired with duck, wild game, and beef. |
"The
soft extractive note of an aged cork being
withdrawn has the true sound of a man
opening his heart."
William S Benwell
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Reading
Recommendation
The House of the Spirits
Isabel Allende
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M arch
2009
We recently returned from Seattle, and, after
enjoying some exquisite dining out, we are ready to
cook at home. Here is a lovely recipe for
Syrah Poached Beef Filet that will stir your senses.
Our Syrah pairs well with flavorful foods, so pour
yourself a glass and get ready for a delightful
dinner.
For the poaching liquid, heat 1 Tablespoon olive oil
in a sauce pan. Add 4 chopped shallots and 4
cloves of garlic. Cook gently till the juices
are released. Add 1 tablespoon whole black
peppercorns, 6 sprigs fresh thyme and a bay leaf.
Cook another couple minutes. Add a bottle of
Cañon
de Sol
Syrah and bring to a simmer. Remove from heat and
reserve for cooking. Set aside 1 cup for
sauce.
To create the sauce, reduce 1 cup poaching liquid, 1
cup beef stock, and 2 teaspoons balsamic vinegar
until the sauce thickens to coat the back of a
spoon. Add salt and pepper to taste.
Preheat oven to 400 degrees. Place 3 large
beets in a shallow roasting pan along with a
tablespoon fennel seed, 1cinnamon stick, a
tablespoon of butter and a half cup of water.
Roast for 25 minutes (until fork tender). When
cool, peel outer skin and slice into discs.
Season beef with salt and pepper. Envelop the
circumference of filets with plastic wrap to help
them keep their shape while cooking. Place
them gently in the simmering poaching liquid.
Cook for about 10 minutes for medium rare or to your
desired temperature. Remove from poaching pan,
blot and unwrap the plastic.
To serve, place sliced beets in the center of each
plate and place a filet on top of them. Top
the beef with a beet disc and spoon sauce over the
top. A side of salad and a few roasted
potatoes will round out this plate. Serve with
Cañon
de Sol Syrah.
ENJOY!
Victor & Kim Cruz
COMING EVENTS Call for details or to plan your
holiday event 509.588.6311
March:
16 - Pouring with Castle Catering at the
Hampton Inn
17 St. Patrick's Day
27
KGH event
with Castle Catering & Cañon
de Sol
April:
3 - WSHCC Gala at
Three Rivers Convention Center
12 Easter
24-26 - Spring Barrel Tasting
May:
10 Mother's Day
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de Sol for your group of family, friends, or
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