Kalimotxo [KAL-ee-MOH-cho] is a traditional drink from the Basque in Spain. It is an equal blend of dry red wine and cola, and it was thought to be a great way to camouflage a \u201crustic\u201d quality red! That case notwithstanding, the concoction is an excellent base for braising beef short ribs. I served the short ribs over my favorite pasta, pappardelle. Choosing a red wine is a natural for the dish\u2026 although Ribera del Duero would be consistent with the braising base, I think a Tuscan red would be great, as would something from the Southern Rh\u00f4ne. I opted for an incredible Blanc de Blancs from one of the small \u201cGrowers\u201d in Champagne. My point? Something that is overlooked by most American palates, Champagne is one of the finest \u201cfood wines\u201d produced.<\/p>\n\n\n\n
You can buy Champagne from the familiar houses {you know their names} who produce only 10% of their own fruit and have to source grapes from any (irrespective of quality) vineyard in the appellation to \u201cfeed the beast\u201d, or you can pick up a terrific hand crafted Champagne where the grower controls \u201cvine to wine\u201d the Champagne that goes into your glass!<\/p>\n\n\n\n
Varnier-Fanni\u00e8re Brut Grand Cru Blanc de Blancs NV (Champagne, France)<\/u><\/strong> Wine Advocate:<\/em> The NV Brut Grand Cru opens with an intriguing bouquet laced with chalk, gunpowder, white flowers and graphite. A wiry, vibrant Champagne, the Brut Grand Cru walks the tightrope of ripeness, acidity and minerality with notable grace and tons of personality. Hints of lemon, green pear and white peach flesh out as the wine opens up over time. This is a gorgeous and totally intriguing wine. The Brut Grand Cru is 100% Chardonnay, 2009 and 2008 vintages from Cramant, Avize and Oger.<\/p>\n\n\n\n Kalmotxo Braised Short Ribs<\/u><\/strong><\/p>\n\n\n\n Ingredients Directions<\/u><\/strong><\/p>\n\n\n\n 1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!<\/p>\n\n\n\n 2. Preheat oven to 300\u00b0<\/p>\n\n\n\n 3. Heat \u00bc cup oil in large Dutch oven over medium high heat. Add ribs and brown all sides, 8-10 minutes, then transfer to a plate and set aside. Reduce to medium low.<\/p>\n\n\n\n 4. Sweat onion, carrot and celery in the drippings until softened, 6-7 minutes. Add garlic, paprika, tomato paste, anchovy paste and bay leaf; sweat 2 minutes more.<\/p>\n\n\n\n 5. Deglaze pot with sherry; cook until almost evaporated, 5 minutes.<\/p>\n\n\n\n 6. Stir wine, cola and zest of one orange into pot. Return ribs to the pot, increase heat to high, bring liquid to a boil, then cover with a tight-fitting lid. Transfer pot to the oven<\/p>\n\n\n\n 7. Braise ribs until fork-tender, about 3\u00bd hours, turning the ribs every hour. Remove pot from oven. Transfer ribs to a plate. Cover ribs to keep warm<\/p>\n\n\n\n 8. Strain braising liquid from pot, discarding solids. Skim and discard fat from surface liquid. Transfer liquid to skillet and bring to a simmer over medium heat.<\/p>\n\n\n\n 9. Whisk together cornstarch and 2 tsp of oil, then whisk into liquid, cook two minutes.<\/p>\n\n\n\n 10. Off heat, stir vinegar, thyme and minced zest into sauce. Place ribs in sauce to reheat, five minutes<\/p>\n\n\n\n n.b. <\/u><\/strong> I couldn\u2019t resist trying some Kalimotxo. Half red wine and Coca Cola? Much better that I was expecting\u2026 think Sangria without floating fruit!<\/p>\n","protected":false},"excerpt":{"rendered":" Kalimotxo [KAL-ee-MOH-cho] is a traditional drink from the Basque in Spain. It is an equal blend of dry red wine and cola, and it was thought to be a great way to camouflage a \u201crustic\u201d quality red! That case notwithstanding, the … Continue reading
93pts Wine Advocate<\/em><\/strong>
Denis Varnier is only the third generation of winemakers at this estate, but grape growing in the Fanni\u00e8re family (Denis\u2019 mother\u2019s side of the family) dates back to 1860. Although the estate is small at just over 4 hectares, Varnier-Fanni\u00e8re\u2019s holdings are impressive, averaging 45 years in age. Denis\u2019 holdings are in three grand cru villages in the northern C\u00f4te des Blancs. He has as much land in Cramant as he does in Avize, with a smaller holding in the village of Oiry. His wines are precise and terroir expressive, in the direction of Avize \u201cgraphite\u201d, while also being delicious and pleasurable.<\/p>\n\n\n\n
<\/u><\/strong>6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
3 Blue Cheese stuffed Olives
A goodly amount of ice
\u00bc Cup Olive Oil
4lbs Short Ribs seasoned with salt & pepper
1\u00bc cups diced onion
\u00be cup each diced carrots & celery
3 tbsp minced garlic
2 tbsp each tomato paste & smoked sweet paprika
1 tbsp anchovy paste
1 Bay Leaf\u00bc Cup Dry Sherry
2 Cups each dry red wine & cola
1 Zest of Orange
2 tsp cornstarch
2 tsp olive oil
1 tbsp Sherry Vinegar
2 tsp minced fresh thyme
\u00bd minced orange zest<\/p>\n\n\n\n