Seriously, this cooking with wine book is awesome.
On page 117 of this book, you'll find this recipe:
Pentage's Gourmet Meatloaf with a Caramelized Red Wine Glaze.
Uh, yum. Yum yum yum.
Best meatloaf I've ever had, and it's not even close.
I didn't happen to have a bottle of the suggested wine ("Pentage" from the winery of the same name), so I went to the cellar for a meat-friendly red and came up with this little beauty:
2012 Wolf Blass Red Label Shiraz Cabernet
Man the Aussies do know their Shiraz.
The website says that 2012 will go down as "one of the great vintages" and if this one is any indication, they are right. You'll get smacked right in the nose by berries, with just the tiniest hint of oak.
On the palate the fruit shines through, with a touch of spice you would expect from a great Shiraz. The smoothness of the Cabernet Sauvignon comes out in the finish, creating a truly transcendent wine.
This is a great bottle of wine, and considering that this is their "cheapie"...the Red Label is their entry level.....I'm going to have to seek out the "good" stuff.
As it's young, I decanted it for a little over an hour.
Retails for around $17.
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