Tempranillo, a new red wine star in AustraliaWritten by Darby Higgs
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The obvious food match for this wine variety is to go with Spanish style dishes. A lighter bodied Tempranillo would go well with tapas, those delightful little snacks that originally were designed for accompanying sherry. A little plate of olives, some prawns and a few slices of Chorizo sausage may just what is needed. The Spanish also love jamon, dry cured ham. Many bars in Spain have dozens of hams hanging up and there is always a ham in a special rack ready to be thinly carved for a snack to accompany a glass of wine. Sheep farming is a major industry in in Rioja and Ribera del Duero regions. Hence grilled and especially roast lamb are local specialties, as well as ideal accompaniment to Tempranillo. Sheep milk cheeses, roast stuffed peppers and vegetable casseroles would also be enhanced by a glass or two of these fine wines. What then can we expect in future from Tempranillo in Australia? It is an interesting fact is that variety is being tried in many wine regions. Virtually all of plantings in Australia are new and vineyard managers and winemakers are just starting to climb learning curve. Some enthusiasts say Tempranillo is next big thing in Australian red wines; others think that Italian variety Sangiovese will triumph. The next few years will tell, in meantime there will be some interesting wines to try.
Darby is an expert on varietal wines in Australia. He is manager of Vinodiversity the most comprehensive site on this subject. http://www.vinodiversity.com
| | Cube steak recipesWritten by Hans Dekker
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Everyone seems to love steak fingers and you will be able to find many variations of cube steak recipes for steak fingers. With steak fingers you can prepare all types of different sauces that your company is sure to enjoy. This recipe would be great for when guys are over watching “big game”. What you will need to prepare this meal is cube steak cut into strips, 2 cups of flour, salt, pepper, 2 tablespoons of seasoning salt (one that has paprika), 2 eggs, and ½ cup of milk. Mix together flour, salt, pepper and seasoning salt and pour onto a plate, blend 2 eggs and ½ milk together in a bowl large enough for dipping steak fingers. Now, dip steak strips into egg mixture and then roll in flour mixture. Fry in a skillet on medium until golden brown. Serve with your favorite dipping sauce.
Hans is owner and editor of Steak and Beef Recipes
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