Short Ribs Braised In Red Wine
Chile is definitely producing some excellent wines these days, and Cabernet Sauvignon seems to be some of the best. Though I had a little trouble picking the "winner" this week because I really did enjoy all three, I've decided that the Montes Alpha is my favorite. It's complex yet pleasant, full-bodied yet comforting, hearty yet soft, like a warm blanket on a cold day.
A wine like this needs a hearty meal that can really stand up to it. J and I were recently watching No Reservations, Anthony Bourdain's show on the Travel Channel, and he happened to be in Chile. Near the end of the episode, he had a braised shortrib with a red wine sauce that just looked amazing. Although I haven't been able to find the exact recipe from the show, I've decided to make something similar this week to accompany the Montes Alpha. I found a great recipe on Epicurious, which I'll be adjusting here and there, as always. J's out of town this weekend, so I'm headed to Pop's and SM's house to cook for them. I have no doubt it'll be a hit....