Malbec, Reserve
Item No. 381116  •  In Stock - Ships in 2-3 Business Days

We love Malbec so much that we bought a vineyard in Argentina! Rich and full bodied with ample, soft tannins that caress the mouth. Marries well with red meat, pasta, and barbecue.

About This Item

Silver Medal, 2017 Tasters Guild International Wine Competition

We love Malbec so much that we bought a vineyard in Argentina!  Rich and full bodied with ample, soft tannins that caress the mouth.  Marries well with red meat, pasta, and barbecue.

 

(Note: the image of the wine may display a different vintage year)

 

TANGO BARBEQUE MEATBALLS

Chateau Chantal original recipe

 

1 /2 lb.                    Ground pork
1                              Egg

2 Tbsp.                     Chopped onion

1                              Clove garlic, minced

½ Cup                      breadcrumbs

¼ tsp.                       dried thyme

1 tsp.                        spanish paprika

½ tsp.                       EACH salt and pepper

 

Preheat oven to 375 °.

Combine ground pork, egg, onion, garlic, breadcrumbs and spices.  Form into teaspoon size balls (about 20).  Bake for 15-20 minutes, or until meatballs register 155? on a meat thermometer.  Serve hot with Tango Barbeque Sauce.

 

YIELD: About 20 bite-size meatballs

 

Braised Beef with Celery Root Puree with Braising Liquid/Malbec Reduction with Reserve Malbec

INGREDIENTS

 

• • 2 tablespoons olive oil
  • 1 (3- to 3 1/2-pound) boneless beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery ribs, finely chopped
  • 4 garlic cloves, thinly sliced
  • 4 (4- to 6-inch) sprigs fresh thyme
  • 2 (6- to 8-inch) sprigs fresh rosemary
  • 2 tablespoons tomato paste
  • 2 cups Malbec or other full-bodied red wine

PREPARATION

1. 1. Put oven rack in middle position and preheat oven to 325°F.
   2. Heat oil in pot over moderately high heat until hot but not smoking.
   3. Meanwhile, pat meat dry and sprinkle with salt and pepper.
   4. Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
   5. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
   6. Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.