Tempranillo, a new red wine star in AustraliaWritten by Darby Higgs
Tempranillo is premium red wine grape variety from Rioja region in Spain. It is now challenging Sangiovese as up and coming star of red varietal wine scene in Australia. New plantings throughout Australian wine regions over past five years are just coming into bearing. In fact on a percentage basis Tempranillo is growing in popularity more rapidly than any other variety. What makes this variety so exciting? Well, it makes wines which have good colour and good fruit flavours along with low acid and low tannins. This adds up to an easy drinking style. The wine also goes well with American oak. In vineyard variety has a short growing season which makes it suitable for cooler areas. In Spain variety is backbone of wines of Rioja and Ribera del Duero regions in Northern and Central Spain. In these regions it is often blended with Graciano or Cabernet sauvignon playing a minor role. It is a component of Ribera del Duero's famous Vega Sicilia, Spanish equivalent to Grange. In Portugal variety is used as a minor component in port, and some red table wines. Elsewhere in world major plantings are in Argentine and California. In latter region it is called Valdepenas and is regarded as unsuitable for making fine wine. Tempranillo has taken off in Australia only in past few years. Brown Brothers have been a pioneer of variety, but there are now over 50 producers in about half of Australia's sixty wine regions. Although McLaren Vale has highest number of producers variety is widely planted throughout mainland Australian wine regions. The highest rated Tempranillo in James Halliday's Wine Companion 2005 is from Manton's Creek Vineyard in Mornington Peninsula. Casella Wines, makers of hugely successful [yellowtail] range are also interested in variety. They received a silver medal for a 2003 Tempranillo at Australian Alternative Varieties Wine Show 2004.
Cube steak recipesWritten by Hans Dekker
Are you searching for some new and exciting cube steak recipes? Well, first let’s look at why cube steak is so popular. Cube steak or minute steak, as some people may call it, comes from butcher tenderizing round steak before packaging. This is done by using a butcher’s tenderizer. It does not take long to cook this time of steak hence came name minute steak.
There are many different cube steak recipes from countries all over world. Since steak has been tenderized already you do not have to worry about pounding, marinating, or anything else to make your meat tender before preparing. It can be used to fry, grill, in a crockpot or broiled. Just remember not to overcook meat. This can cause it to become tough and rubbery.
Here are a couple of cube steak recipes you must try for a new treat. The Island Cube Steak recipe will give you an exciting new way to prepare cube steak and will have your tastebuds asking for more. The ingredients you need are 1 ½ pounds of cube steak, ¼ cup vegetable oil, water chestnuts (usually one can drained, but you can also use fresh), 1 green pepper sliced, 1 small onion cut into slices, 1 pound of fresh sliced mushrooms, salt, and around 8 ounces of beef gravy. You can purchase gravy already prepared or make your own. Cut cube steak into small strips and heat vegetable oil over medium high heat. After oil is warm add steak, onion, green pepper, mushrooms, and salt. Cook totally until meat is brown stirring consistently. When meat is browned, drain and add water chestnuts and your brown gravy. Cover skillet and simmer for 1 ½ to 2 hours, stirring every once in a while. You can serve this delectable meal over show mien noodles.