Join Wind Rose Cellars for the Olympic Peninsula Wineries Red Wine and Chocolate Tour This February!
Saturday February 9th and Sunday February 10:
We will be pouring our award-winning wines and pairing with chocolates from Cocoa D’Amici, with special additional VIP tastings.
$5 per winery, or you can purchase a $30 passport to visit all 8 venues on the Tour. The Tour Passport includes a commemorative wine glass to mark the event. Just in time for valentine’s Day.
The Wine and Chocolate Tour will continue the following President’s Day Weekend
from 11:00 AM to 5:00 PM Saturday February 16 to Monday the 18th
Title: Wine and chocolate pairing party event
Location: Wind Rose Cellars Tasting Room
at 155 W. Cedar Street (Behind Second Chance clothing)
Description: Saturday December 15th from 2-5 PM:
We’ll be hosting a wine and chocolate pairing party event. We’ll be featuring Coco d’Amici chocolates paired with our award winning wines. We’ll have select wines 10% off.
There will be a $5 tasting fee per participant.
Start Time: 2:00 PM
Date: Saturday December 15
End Time: 5:00 PM
3 – 4 lb. boneless, beef roast (chuck or rump)
1 medium onion, cut into large dice
1 cup Wind Rose Cellars Bravo Rosso red table wine
2 tbsp. tomato puree
3 tbsp. olive oil
flour, salt and pepper
Heat oil in heavy, oven proof roasting pan. Pan must have a heavy lid. Meanwhile dredge the roast in flour on all sides and season with salt and pepper to taste. When oil is hot to the smoking point, brown roast on all sides. When brown enough, roast should easily release from pan each time it is turned. When browning is complete, add onion, tomato puree dissolved in a 1/2 cup warm water and wine to roasting pan. Put lid on pan and bake in 350′ oven for around 3 hours, or until roast is tender. Remove roast from pan, cover and allow to rest while making wine sauce. Scrap pan to loosen any bits stuck to bottom. With immersion blender, puree onion and cooking liquid until smooth. There should be about a cup of sauce. Add more water if necessary or slowly reduce sauce to one cup. Slice roast as desired and serve with wine sauce. Serves 3 – 4.
Recipe by Betsy Burlingame
5 cups beef, chicken or vegetable stock, preferably homemade
5 tbsp. butter or olive oil
1 small onion, finely chopped
1 1/2 cup arborio rice
1/2 cup Wind Rose Cellars Pinot Grigio
sea salt and freshly ground black pepper
3/4 cup freshly grated Grana Padano or parmesan cheese
1/2 cup pumpkin puree
dash of freshly ground nutmeg
Heat the stock and keep simmering while cooking the risotto.
In a large heavy sauce pan, melt 3 tbsp. of the butter or oil over medium heat and saute onion until soft and golden. Add rice, mixing to coat well and stir several times for 2 minutes. Pour in wine, raise the heat slightly and stir until wine evaporates. Add a ladle full of the hot stock and cook until it is absorbed. Continue adding stock by the ladle full, stirring until all has been used and absorbed. Cooking time should be approx. 20 minutes. Rice should be al dente all the stock has been absorbed. If more liquid is needed, add hot water. Add salt and pepper to taste. Remove pan from heat, stir in remaining 2 tbsp. butter or oil, pumpkin puree, cheese and nutmeg. Taste again for seasoning and allow to rest 3-4 more minutes before serving. Serves 3 – 4.
Recipe by Betsy Burlingame