Chambourcin
September 7, 2018
I just walked up to the back vineyard to take a final look at this season’s Chambourcin. This grape always gives us a good crop, which we use in a variety of different wines which Michael creates.
Sunday morning we will be harvesting. Chambourcin is a French-American Hybrid grape. We know it originated in the Loire Valley in France, but we do not know a lot about its parentage. We do know this grape makes some beautiful wines for us.
What does this wine taste like? Ask any regular who visits Hanover Park and they will tell you that it has a beautiful color (I can always tell when Michael is working with this grape as the stains are a different color from any other grape- a bluish purple). It is rich and goes well with Italian food, grilled food and always goes into my Braised Beef Short Ribs while they cook.
This is my version of Boneless Beef Short Ribs. Mashed potatoes are always good with this dish.
Ingredients-
Boneless beef Short Ribs cut into 5″pieces- 2 per person
1 onion chopped
Beef Broth-1/2 cup per person
Chambourcin 1/2 cup per person
Garlic powder to taste
Preheat oven to 350. Have an 11 x 13 or 8 x 10 pan ready for the oven.
Brown the short ribs in a little olive oil on all sides and transfer to the pan. You may need to do this in batches. Add onion and saute for a few minutes. Add some of the beef broth to pick up any bits in the bottom of the pan. Put this on top of the beef. Add wine and more beef broth to cover all of the meat. Cover with heavy aluminum foil and bake for about 2 hours. Remove from oven and let cool. Place in refrigerator over night to let the fat come to the top. In morning remove the fat and discard. Remove meat and place in a pan which can hold meat and gravy. Strain the broth and simmer on the stove to reduce. You can add some sliced carrots to the broth now also.
Thicken broth to make a gravy by mixing 2 T cornstarch with a bit of broth and add to the pot. Let this thicken and then add beef back and simmer very low. Serve 2 pieces of meat with some mashed potatoes and pour gravy over everything.
Of course, serve this with a glass of Chambourcin! Enjoy.
