Red Wine

Serves 2

  • 1 Cornish game hen, halved
  • 1 tsp. dried thyme leaves
  • 2 Tbsp. olive oil
  • 4 shallots, chopped
  • 1 can chicken broth
  • 2/3 cup dry red wine
  • 2/3 cup frozen raspberries
  • 3 tsp. sugar
  • ¼ tsp. ground allspice

Preheat oven to 500 degrees. Rinse hen halves and pat dry. Sprinkle with thyme, salt, and pepper. Heat oil in a large skillet; add hen halves skin side down and brown, about 6 minutes each side. Transfer to baking sheet and roast in oven until juices run clear when thigh is pierced, about 20 minutes. Meanwhile, add shallots to skillet and cook for a couple of minutes until soft. Add wine and deglaze pan, scraping up browned bits; add broth, raspberries, sugar, and allspice. Boil until sauce thickens to coat spoon, crushing raspberries as you stir, about 12 minutes. Strain wine sauce into small bowl; season with salt and pepper. Serve hen halves with the sauce.

Accompany with Cooper-Garrod Cabernet Franc

Serves 2

  • 1/2 c. beef broth
  • 1/4 c. Cooper-Garrod
  • Merlot
  • 1 tbsp seedless raspberry jam
  • 1/4 tsp. freshly ground pepper
  • 2 slices bacon
  • 2 beef filets

In a saucepan over high heat, whisk together broth, Merlot, jam, and pepper. Bring to a boil and reduce to about 1/3 cup. Meanwhile, wrap one slice of bacon around the side of each filet, securing with a toothpick as necessary. Preheat a skillet and sear the bacon sides; continue with the top and bottom of the filet, about 3-4 minutes per side, or longer for desired doneness. Put steaks on warmed plates and spoon sauce over to serve. Salt and pepper to taste.

Accompany with Cooper-Garrod Merlot

Serves 2 as a side dish, 4 as garnishment

  • 8 oz. mushrooms, cleaned, trimmed, and sliced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/4 cup Cabernet Sauvignon

Melt butter in heavy large skillet over medium-high heat. Add mushrooms and stir to coat lightly but thoroughly. The skillet may seem quite full, but mushrooms “shrink” as they cook! Add spices and continue to stir frequently as mushrooms brown. Add wine in last 5 minutes of cooking, continuing to stir until liquid is evaporated.

Accompany with Cooper-Garrod Cabernet Sauvignon

  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1/3 cup unsalted pistachio meats, chopped
  • 1/3 cup pomegranate-infused Craisins®, chopped

Use the best quality chocolate chips available and combine in a 4-cup glass bowl. Microwave on half power one minute; stir. Microwave another minute on half power; stir to smooth. (May need another half minute.) Line a sheet-cake pan with parchment and spread melted chocolate mixture evenly. Sprinkle with prepared nuts and fruit. Cover with wax paper and press toppings lightly into chocolate; discard wax paper. Chill about 20 minutes, or until firm enough to break into bark pieces.

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 8

  • 2 tablespoons Cabernet Sauvignon
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons sugar
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced shallots
  • 1 garlic clove, minced
  • 1 cup olive oil
  • salt and pepper to taste
  • 2 heads romaine lettuce, washed, spun, and torn
  • 4 oz. Roquefort cheese, crumbled

Combine first 10 ingredients in medium bowl. Gradually whisk in olive oil. Season to taste with salt and freshly ground pepper. Toss vinaigrette with lettuce and divide among 8 salad plates. Sprinkle with Roquefort and serve. (Attributed to the Pleasanton Hotel)

Made with Cooper-Garrod Cabernet Sauvignon

  • 1 Tbsp. butter
  • 3 Tbsp. minced shallots
  • 1 c. red wine
  • 1 tsp. flour
  • ½ c. beef stock, warmed
  • 2 Tbsp. minced parsley
  • 1 Tbsp. butter
  • ½ tsp. lemon juice
  • Salt and pepper to taste

This sauce graces a well-browned cut of beef, such as rib-eye steaks. Brown the meat to desired doneness in a sauté pan; remove to a plate and tent with foil to keep warm. Pour the cooking fat out of the pan. Melt 1 Tbsp. butter in pan and cook shallots, stirring, about 2 minutes until softened. Add wine and cook over high heat until reduced by 2/3. Whisk flour into warmed beef stock; add to reduced pan mixture, stirring to cook down again. When reduced and thickened, remove from heat. Whisk in 1 more Tbsp. butter to thicken. Add parsley and lemon juice; salt and pepper to taste. Serve over prepared steaks.

Accompany with Cooper-Garrod Cabernet Sauvignon

  • 8 oz. wheel Camembert
  • 1 c. sliced strawberries
  • 2 Tbsp. sugar
  • 1 1/2 Tbsp. balsamic vinegar
  • 2 Tbsp. chopped pistachios

Preheat oven to 350 degrees. In a bowl, stir together strawberries, sugar, and balsamic vinegar; set aside. Place Camembert in a baking dish with sides and some extra space; bake 30 minutes. Remove from oven; spoon strawberries over hot cheese and drizzle with some of the remaining marinade. Sprinkle pistachios over the top. Serve warm with water crackers.

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

  • 1 rack baby back ribs, trimmed
  • 5 Tbsp. (packed) brown sugar
  • 1 1⁄2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1⁄2 tsp. onion powder
  • 1⁄2 tsp. crushed red pepper
  • 1⁄2 tsp. kosher salt
  • dash cayenne pepper
  • fresh ground black pepper
  • red wine vinegar
  • your favorite BBQ sauce

Combine all dry ingredients; reserve 1-2 Tbsp. for serving. Sprinkle red wine vinegar on ribs; coat both sides with dry rub. Wrap tightly in plastic; place in Ziploc to refrigerate 8-24 hours. Preheat oven to 350 degrees. Remove ribs from plastic. Wrap tightly with heavy foil. Bake on a cookie sheet 1 hour. Open foil (avoiding steam); add 3⁄4 cup BBQ sauce. Reseal; bake 45-60 minutes more. Sprinkle with reserved rub and serve with BBQ sauce to pass.

Accompany with Cooper-Garrod Syrah

Serves 4

  • 2 Tbsp. vegetable oil
  • 2 1⁄2 lbs. boneless short ribs
  • Flour for dredging
  • Salt and pepper
  • 2 Tbsp. unsalted butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 Tbsp. tomato paste
  • 2 Tbsp. flour
  • 750 ml. dry red wine
  • 2 c. chicken stock

Preheat oven to 300 degrees; place rack in lower third. Salt and pepper meat. Dredge in flour; shake off excess. Heat oil in 5-quart Dutch oven and brown meat. Remove; discard cooking oil. Melt butter in Dutch oven. Add onion, carrot, and celery. Cook until lightly browned, stirring frequently. Add tomato paste, then 2 Tbsp. flour; cook 1 minute, stirring. Add wine and chicken stock, stirring to loosen browned bits. Return meat to Dutch oven; stir to cover in liquid. Cover and braise in oven for 2 to 2 1⁄2 hours, turning meat twice, until tender. Remove meat and tent with foil to keep warm. Strain solids from sauce; skim off fat. Return liquid to Dutch oven; boil until reduced to 2 cups. Return meat to sauce and simmer until heated through.

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 4

  • 3 Tbsp. + 1 Tbsp. olive oil
  • 2 large carrots, chopped
  • 3 ribs celery, chopped
  • 1 medium onion, chopped
  • 1/3 c. catsup
  • 3 Tbsp. whole black peppercorns
  • 1 1⁄2 tsp. rosemary
  • grated zest of 1 lemon
  • 2 bay leaves
  • 1 750-ml. bottle of dry red wine
  • 1 can (14.5 oz.) chicken broth
  • 1 can (14.5 oz.) beef broth
  • 4 veal chops, about 1” thick

Heat 3 Tbsp. olive oil in a large, heavy skillet or sauteuse. Add carrots, celery, and onions; sauté about 10 minutes or until browned. Add catsup; stir to coat. Add peppercorns, rosemary, lemon zest, and bay leaves; stir about 1 minute to mix in. Add wine and boil about 15 minutes until thick. Add both broths and bring to boil. Reduce heat; simmer about 20 minutes until liquid is thickened to sauce consistency and about 3⁄4 cup. Strain sauce; season with salt and pepper. In a clean skillet, heat 1 tbsp. olive oil. Season veal chops desired doneness, about 4-5 minutes per side. Transfer to plates. Spoon sauce over and serve.

Accompany with Cooper-Garrod Test Pilot F-86