CALISTOGA, CA - Who ever said wines (including Napa Valley wines) are expensive should visit the Wine Garage located in Calistoga. They have a great philosophy that every wine buyer can raise a glass to:- No wine is over $25!
- Everything must taste great before it goes on the shelf
- No wine snob attitudes
- Impeccable and personal customer service
- No wine questions go unanswered, or are deemed insignificant
- Have fun - it's only fermented grape juice!
But you don't have to visit to take advantage of these rare finds! Join
the Wine Garage wine club and receive six bottles of wine six times a
year. They have several clubs to choose from. With the holiday season
around the corner, consider the wine club as a perfect gift for your
wine lover friends! More Details . . .
They also have a nice selection of recipes to go with all that wine you bought. The one featured below sounds delicious, especially for a cold, autumn day!
Pork Shoulder Stew w/ Cranberries & Dried Cherries
Pairs well with Pinot Noir, Zinfandel, and Syrah. The smashed potato recipe is the perfect side dish!
Ingredients
•1 4lb boneless pork shoulder, cut into 2 inch cubes
•3 tbs vegetable oil or more as needed
•3 large carrots cut into 2 inch pieces
•3 stalks celery, cut into 2 inch pieces
•1 cup chopped yellow onion
•4 garlic cloves, minced
•4 tbs flour
•1 14.5 oz can low sodium chicken stock
•1 cup dry white wine
•1/2 cup apple cider vinegar
•1 package fresh cranberries
•1 and 1/2 cup whole dried cherries
•1/2 tsp cinnamon
•1/4 tsp allspice
•2 tbs dried thyme
•1/2 tsp dried Coleman's mustard
•Handful chopped Italian parsley
•Salt & freshly ground pepper
Directions
Pre-heat oven to 375 degrees.
Salt and pepper the pork. In a heavy Dutch Oven, brown pork in vegetable oil on all sides and remove to a plate.
In same pan, sauté onions, celery, and carrots until softened about 4 minutes over medium high heat. Add garlic, spices, and flour and cook until fragrant, about 2 minutes.
Add vinegar and wine and stir up any bits on bottom of pan, about 2 minutes. Add pork cubes and any juices from plate to pan. Add chicken stock, cherries, and cranberries, cover and place in oven for one hour.
Return pot to stove top, remove lid, add parsley, and simmer for another 45 minutes so liquid is reduced and looks slightly thickened.
They also have a nice selection of recipes to go with all that wine you bought. The one featured below sounds delicious, especially for a cold, autumn day!
Pork Shoulder Stew w/ Cranberries & Dried Cherries
Pairs well with Pinot Noir, Zinfandel, and Syrah. The smashed potato recipe is the perfect side dish!
Ingredients
•1 4lb boneless pork shoulder, cut into 2 inch cubes
•3 tbs vegetable oil or more as needed
•3 large carrots cut into 2 inch pieces
•3 stalks celery, cut into 2 inch pieces
•1 cup chopped yellow onion
•4 garlic cloves, minced
•4 tbs flour
•1 14.5 oz can low sodium chicken stock
•1 cup dry white wine
•1/2 cup apple cider vinegar
•1 package fresh cranberries
•1 and 1/2 cup whole dried cherries
•1/2 tsp cinnamon
•1/4 tsp allspice
•2 tbs dried thyme
•1/2 tsp dried Coleman's mustard
•Handful chopped Italian parsley
•Salt & freshly ground pepper
Directions
Pre-heat oven to 375 degrees.
Salt and pepper the pork. In a heavy Dutch Oven, brown pork in vegetable oil on all sides and remove to a plate.
In same pan, sauté onions, celery, and carrots until softened about 4 minutes over medium high heat. Add garlic, spices, and flour and cook until fragrant, about 2 minutes.
Add vinegar and wine and stir up any bits on bottom of pan, about 2 minutes. Add pork cubes and any juices from plate to pan. Add chicken stock, cherries, and cranberries, cover and place in oven for one hour.
Return pot to stove top, remove lid, add parsley, and simmer for another 45 minutes so liquid is reduced and looks slightly thickened.
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