Spotlight

Drink in the History of Chianti Classico from New York Wine Co.

Dear New York Wine Co. Friends,

Today, we are featuring one of our favorite Tuscan red wines, Chianti Classico Riserva.

To understand the pedigree of these wines, you need to understand a little bit of their background and history.  It is hard to distill three centuries of Chianti history into a short email, but in honor of such great wine, we’re going to try!

The first documentation of a wine region named Chianti dates all the way back to 1716. This region was quite large and by 1932, had to be re-drawn because of the big variations in quality and style of the wines that had been produced there.  The region was divided into seven sub-zones bason on the nearest “city”: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rufina.  

Chianti Classico encompassed most of what was the original zone, and has been recognized as the leading appellation in terms of quality. The introductions of the DOC in 1967, and DOCG in 1984 meant a set of; highly enforced rules that governed everything from what grapes could be blended to how long the wine must age prior to release. These standards were monumental in the transformation of generic fiasco Chianti (large squat bottle enclosed in a straw basket), into wines that are now seen as rivals to the great reds of Montalcino and Montepulciano.  

 Today, Chianti Classico must contain at minimum 80% Sangiovese, allowing for the blending of other international varietals like Cabernet Sauvignon, Merlot, and even Syrah. It was only in 1995 that producers were permitted to make Chianti Classico with 100% Sangiovese grapes. Basic Chianti Classico can be released fairly immediately after bottling, however, producers have begun to select the best grapes for their Riserva bottling, which at minimum must age for 24 months after harvest before release into the market. These extra two years, which the wine; typically spends maturing in wood vats or French barrels, creates a tremendous amount of structure, color, and tannin. The end result are some of the most age-worthy, deep, and satisfying wines one will ever encounter, and as often is the case, some of the BEST VALUE premium wines in the world.

We are very pleased to offer the great 2004 Chianti Classico Riserva wines from two of Tuscany’s premier estates,  Felsina and Fontodi. Intensely coveted and collected in average vintages, Felsina and Fontodi have crafted what are perhaps their greatest Riservas ever from this classic vintage. The critics agree, giving some of the highest scores of the vintage, on par with such notables as Ornellaia, Sassicaia, and Tignanello ( at $100+ per bottle) just to name a few.

We are fortunate to be able to offer these wines in 1.5L (magnum) bottles. Perfect for cellaring, celebrating, or entertaining, 1.5L formats are the most desirable size bottles on the collectors market. 

FEATURED PRODUCERS

Fattoria Felsina

Established in 1961, this estate is located in Castelnuovo Berardenga, which is the southeastern most part of the Chianti Classico subzone. With the help and experimentation of consulting enologist Franco Bernabei, Felsina has been one of the top producers in Tuscany for quite some time. Most of Felsina’s 75 hectares of vineyards lie within the Classico zone, with a few prized vineyards just outside in Colli Senesi. The estate’s flagship wine, Chianti Classico Riserva “Rancia” which comes from nearly 6 hectares, matures in small barrels for 18 months and another 6 months in bottle before release. “Fontalloro,” which some say is even better than the Rancia, is also composed of 100% Sangiovse grapes from vineyards in both the Classico and Colli Senesi subzones. Classified as IGT, Fontalloro matures in a similar fashion as the Riserva Rancia.

Felsina 2004 Chianti Classico Riserva Rancia 1.5l | $98 | 14 bottles available

AG, Robert Parker’s Wine Advocate 95 pts “I have tasted Felsina’s 2004 Chianti Classico Riserva Rancia on at least three separate occasions and have never been anything less than deeply impressed. This is a serious Chianti endowed with endless layers of sweet dark cherries, smoke, minerals, flowers and sweet toasted oak. With air the layers fill out, revealing an expansive, richly-textured wine of pure breed. At times the wine has been incredibly primary and brooding, while at other times it has shown the sheer power it holds in reserve. This is a great effort from Felsina. Simply put, it is a wine fit for kings and queens. Rancia also happens to be one of the finest values in wine today. Needless to say, it is highly recommended. Anticipated maturity: 2012-2024.”

Order online, phone 212.812.3999, or reply to this email.

Felsina 2004 Fontalloro .750ml|$43 | 36 bottles available

Felsina 2004 Fontalloro 1.5l|$105 |6 bottles available

AG, Robert Parker’s Wine Advocate 94 pts “The 2004 Fontalloro (100% Sangiovese) comes across as fresher and brighter than the Rancia. Light on its feet, this graceful, delicate wine opens with sweet, perfumed aromatics that meld into raspberries, flowers, spices and a touch of sweet oak that lingers on the finish. It offers remarkable clarity and precision in a pure, focused style, with superb balance and finessed tannins. Anticipated maturity: 2010-2019.”

Order online, phone 212.812.3999, or reply to this email.

Felsina 2006 Castello de Farnetella Chianti Colli Senesi .750ml | $16 | 36 bottles available
Castello de Farnetella is owned and managed by Felsina.  Produced with Sangiovese grapes from the Siena subzone of Chianti, Farnetella bursts with ripe cherries and plums.

Order online, phone 212.812.3999, or reply to this email.

Fontodi

The Fontodi estate is located in Panzano, almost at the center of the Chianti Classico region. The current owners, the Manetti family produce from the 67 hectare estate straight Chianti Classico, Chianti Classico Riserva “Vigna del Sorbo”, the estate’s “Super-Tuscan”, Flaccianello della Pieve, and a Syrah and Pinot Nero bottled under the Case Via label. “Vigna del Sorbo” is a blend of 90% Sangiovese with 10% Cabernet Sauvignon. This single vineyard extends nearly 8 hectares in size and develops into a wine of beautiful fruit, structure, and Panzano terrior.

Discover Rosé & Spain’s Greatest Cava from New York Wine Co.

Dear New York Wine Co. Friends,

The overall quality of rosé wines has improved tremendously over the last couple of years. We’ve come a long way since crowds in the 80s and 90s were drinking rosé in the unfortunate forms of White Zinfandel and Mateus. Since then, consumers have become more educated about wine, and their palates want better.

The majority of rosé wines today are made in a light, crisp style, with perhaps the premier examples coming out of Provence, Roussillon, and the Rhône Valley in southern France. Primarily based on either the Grenache or Syrah grape, these expressions move from a light pale pink to what some would consider almost red in hue. These changes in color and the terroirs from which they grow have brought about an amazing array of flavors and textures found only in blush wines.

One of the most endearing qualities of rosé is its flexibility with food. These wines work incredibly well with spring and summer produce, and especially with dishes that don’t pair well at all with red wines, like those in which vinegar plays a major role.

In addition to rosé, we’re excited to tell you about Ravéntos i Blanc, our favorite Cava house, and what may be the only wine producer to have a spot on the wine lists of over 80 of Spain’s Michelin-starred restaurants. So take a look at our unique selection of French rosés as well as this coveted Cava, and enjoy these wines this summer.

Speaking of enjoying summer, don’t forget to attend one (or more!) of our terrific events. Have a look at our full calendar.

Featured Wines

Mix any 12 featured wines and enjoy a 10% discount.

Domaine de Blanes 2007 Côtes Catalanes Le Clot Rosé | $15 | 36 bottles available

Region: Roussillon, France

Marie Pierre Bories of Domaine de Blanes inherited her 15-hectare family vineyard several years ago, and has been producing wines ever since. Having trained in South America and Australia, Marie Pierre developed relationships in some of.  France’s great culinary circles and has become highly regarded as a producer of distinctive wines of character. Marie Pierre has gone to great lengths to farm the estate organically.
Order online , phone 212.812.3999, or reply to this email.

Chateau du Rouet 2007 Côtes de Provence Cuvée Réservée Tradition Rosé | $15 | 20 bottles available

Region: Provence, France

Although the first vines were planted at Rouet in the 18th Century, it was only after a forest fire in 1927 that the current vineyards were laid out. Prior to the French Revolution, Rouet was owned by the Marquis de Villeneuve, who supplied Louis XVI’s court with his wines. The property has been in the same family since the Revolution.
Order online , phone 212.812.3999, or reply to this email.

Chateau La Coste 2007 Coteaux d’Aix en Provence Rosé | $32 | 48 bottles available Region: Provence, France
Andrea Palladio built Chateau La Coste in 1682, and the estate is planted to 150 acres of vines. The grapes are grown in soil that is clay and limestone, providing both body and acidity to the wine. With a somewhat unusual blend based on Cabernet Sauvignon, Palladio’s motivation was to produce the best rosé in France.

Order online, phone 212.812.3999, or reply to this email.

Domaine du Deffends 2007 Rosé d’une Nuit | $23 | 42 bottles available
Region: Provence, France
Domaine du Duffends is a small, 1.5-hectare walled vineyard. The vines are extremely old with well-established roots, resulting in wines of extraordinary depth and complexity.

Order online, phone 212.812.3999, or reply to this email.

Frédéric Magnien 2007 Bourgogne Rosé | $17 | 16 bottles available 
Region: Burgundy, France
Although he owns no vineyards, Frédéric Magnien is a fifth-generation Morey St. Denis winemaker. He works only with growers who follow his stringent guidelines about pruning, green-harvesting, and deciding when to harvest, all of which leads to low-yielding, quality fruit. A unique rosé of 100% Pinot Noir grapes.

Order online, phone 212.812.3999, or reply to this email.

FEATURED PRODUCER

Enjoy a 10% discounton 12 bottles from our featured producer.

Raventós i Blanc

Raventós i Blanc was founded in 1986 by Josep Maria Raventós, a member of the Codorníu family, whose purpose was to create a small, quality-oriented winery that would stand apart from the large cooperatives in the area. Today, Raventós i Blanc owns about 300 acres of vineyards on soils with a high percentage of chalk, like Champagne, planted mostly to local varieties Macabeo, Xarel-lo, and Parellada.

Josep Maria has succeeded in building one of the top Cava brands in Spain. Raventós i Blancis now served in all six 3-star Michelin restaurants, including El Bulli and El Arzak, as well as the other 75 Michelin-starred restaurants in Spain.

There’s no doubt about the quality of this amazing Cava. 

Order online , phone 212.812.3999, or reply to this email.

Raventós i Blanc 2005 Brut Cava L’Hereu| $17 | 60 bottles available

A blend of 60% Macabeo, 20% Xarel-lo, and 20% Parellada, all from estate-bottled fruit, the Brut “L’Hereu” from Raventós is simply one of the best examples of Cava at any price point.

Order online, phone 212.812.3999, or reply to this email.

Raventós i Blanc 2003 Brut Cava Gran Reserva de la Finca | $27 | 36 bottles available 

91 points, Robert Parker’s Wine Advocate: “The 2003 Gran Reserva de la Finca spent 36 months on its lees. It includes a majority of Xarel-lo as well as Chardonnay, Pinot Noir, Macabeo, and Parellada. It reveals more aromatic complexity, an elegant, crisp palate feel, dry flavors, and excellent length. It too is an excellent value in sparkling wine.”

Order online , phone 212.812.3999, or reply to this email.

Questions? Just phone Rob Allen at 212.812.3999 or reply to this email.

Cool Off with Summer Whites from New York Wine Co.

Dear New York Wine Co. Friends,
 

As the first heat wave of the season hit, we all found relief in cold glasses of our favorite whites. We might have argued over which wine to drink under the circumstances: a super-crisp mineral white from a mountainous region, a bottle of Prosecco, a steely Chassagne-Montrachet, or something comparable from Burgundy. But we all agreed that there’s no shortage of great possibilities for satisfying refreshment.

JUNE EVENT

AN EVENING OF BUBBLES WITH CHAPAGNE AYALA

Tuesday, June 24, 2008, 6:30-9:00 p.m.

New York Wine Co., 21 Warren Street, NYC

$75 + tax

Can’t make it to this event? Check out our full calendar of events for a tasting that fits your schedule.

FEATURED WHITE WINES

Rijckaert 2006 Saint Veran | $18 | 48 bottles available

Jean Rijckaert, the former partner of Jean-Marie Guffens at Domaine Verget, has been making his wines under his eponymous label since the 1998 vintage. Crafted to reflect their terroir, Jean seeks a lively and fresh quality in his wines. His 2006 Saint Veran displays vibrant citrus and quince scents complemented by spun sugar and honeysuckle.

Order online, phone 212.812.3999, or reply to this email.

FEATURED PRODUCER

Bizot 2006 Vosne Romanée Vieilles Vignes | $84 | 36 bottles available
Burghound: 87-90 points

Bizot 2006 Vosne Romanée 1er Cru | $189 | 12 bottles available
Burghound: 89-92 points

Questions? Just phone Rob Allen at 212.812.3999 or reply to this email.

Taste of Tribeca

Last weekend we were extremely happy to be a part of Taste of Tribeca and we would like to thank all of the people who were involved in making the day such a huge success. It was great to see the community come out in support of the schools and local trade. I’m not sure about the other shops in the area, but New York Wine Company was quite a happening place Saturday. Many of you asked for notes of the wines tasted.

Below you’ll find the list and prices of the wines. Feel free to find them on our website and let us know what you thought of the day as a whole. We’d love to hear from you!

$12 Mapema 2007 Sauvignon Blanc (Mendoza, Argentina)

$15 Domaine LaFarge 2007 Novellum Chardonnay (Basque, France)

$15 Blanes 2007 Le Clot Cote du Roussillon (Roussillon, France)

$13 Remei 2004 Costers del Segre Gotim Bru (Catalonia, Spain)

$21 J.L. Chave 2006 Mon Coeur Cote du Rhone (Rhone Valley, France)

$16 R Wine 2005 Little R Cabernet Sauvignon (Barossa Valley, Australia)

A Burgundy to Remember

I recently returned from Burgundy where I had the good fortune of tasting the 2006 vintage with a handful of top producers. Before leaving, an old friend of mine working in Beaune  recommended that I try to schedule a tasting appointment with Pierre Guillemot. Needless to say, I’m happy that this worked out because the experience turned out to be a highlight of my trip.

Upon arrival, I was welcomed into the Guillemot home by Pierre’s grandparents where they showed me pictures of 5 generations of wine-makers. I was then shown a very impressive wine celler, production area, and back vintage stock. We started the tasting with 2006 reds, (I should note that they make about 6 Premier Cru wines, and 1 Grand Cru) and I just could not believe how good these wines were showing despite their youthfulness.

After tasting through the lineup, he asked which wines were my favorites. Being familiar with Pierre’s wines, I’ve always enjoyed his “Les Jarrons” and “Les Serpentieres” and told him so. He then went into his back vintage stock and brought over two bottles of the 1988 vintage. At that point we pulled up chairs and time seemed to just slip away as we drank  two of the best bottles of aged Burgundy of the trip. I ended up spending over four hours (and a few more dollars) with Pierre!

So to make a long story a bit shorter… yesterday I was able to procure some of the great 2005’s from Pierre Guillemot and today I can offer the following. I highly recommend purchasing these bottles and forgetting about them for about ten or more years. I will be offering the 2006’s as soon as I can but get these 2005’s while you can!!

-R

Domaine Pierre Guillemot 2005 Savigny Les Beaune “Les Jarrons” $44.00
Domaine Pierre Guillemot 2005 Savigny Les Beaune “Serpentieres” $44.00

Get Charmed by Pinot Noir from New York Wine Co.

Dear New York Wine Co. Friends,

From its home in the hills of Burgundy’s Côte d’Or to Oregon’s newfound glory and Champagne’s entirely unique interpretation, Pinot Noir’s charms are decidedly sensual, communicating local geography, characteristics of the individual site, and the terroir on which it was planted. Perhaps the only characteristics that Pinot Noirs of the world share are their sweet fruitiness and elegant tannin, which only the most ambitious and experienced winemaker is capable of crafting.

New York Wine Co. is delighted to host its next dinner around this finicky grape and offer a special discount on some favorite Pinot Noirs.

MAY EVENT

PINOT NOIR - CHANCE & CHARM

Thursday, May 22, 2008, 7:00-9:00 p.m.

New York Wine Co., 21 Warren Street, NYC

$120 + tax

Join us as we taste some terrific Pinot Noirs from France, USA, Italy and Australia, complemented by four courses of Chef Christopher Meeker’s amazing cuisine.

Space is limited to 48 guests, so register today by phoning 212.812.3999, replying to this email, or reserving online.

MENU
ARUGULA & PEPPER CRESS SALAD
orange supreme, goat cheese

SEARED TASMANIAN SEA TROUT
spring ramps, beurre rouge

ROASTED RACK OF LAMB
baby fingerlings, Pinot Noir demi-glace

CHERRY & PINOT NOIR SOUP
cinnamon crème fraiche

FEATURED PINOT NOIRS

Questions? Just phone Rob Allen at 212.812.3999 or reply to this email.

Feel Spain’s Heat & Burgundy’s Cool from New York Wine Co.

UPCOMING EVENT

EN FUEGO - REVISITING SPAIN

New York Wine Co., 21 Warren Street, NYC

$120 + tax

The past couple of vintages in Spain have been some of the best in the country’s wine history. Greater public awareness, investment Euros, and the modernization of the entire winemaking industry seem to have finally placed Spain up at the top of the list of best European wine countries, right next to Italy and France. We will explore some of Spain’s great emerging wineries accompanied by five courses of creative cuisine to match.

Menu
Goat-Cheese-Stuffed Piquillo Peppers
golden raisins and mixed-herb salad

Turron Mousse Cake
hazelnut brittle

Space is limited to 48 guests, so register today by phoning 212.812.3999, replying to this email, or reserving online.

FEATURED PRODUCER

“My in-bottle tastings of the 2005s have served to reinforce my original belief that the vintage is one of the greatest vintages in the history of modern Burgundy. I remain convinced that the greatest examples are truly transcendental and should provide for magical drinking experiences over a period of several decades and the best wines will easily see 50 years in fine shape.” —Allen Meadows, Burghound, January 2008

Demand for critically hyped 2005 Burgundy, both red and white, has been quite high for the past year, which makes for dwindling supplies.  One producer that we have been patiently awaiting is Marc Colin, now in at New York Wine Co.

Have questions? Just phone Rob Allen at 212.812.3999 or reply to this email.

Go Down Under with New York Wine Co.

Dear New York Wine Co. Friends,

As enthusiastic wine consumers, you’ve almost certainly tasted an Aussie Shiraz and heard of the Barossa Valley’s ancient Shiraz vines. But have you tried or heard of the wines of the McLaren Vale, Yarra Valley, Adelaide Hills, or Coonawarra? Out of these wine regions in Australia come some of the world’s premier dry Rieslings, Sémillon/Sauvignon Blanc blends, Cabernet Sauvignon, and Shiraz.

This month’s wine dinner, An Evening Down Under, will focus on some of these sophisticated wines of Australia.

MARCH EVENT

AN EVENING DOWN UNDER

Thursday, March 27, 2008, 7:00-9:00 p.m.

New York Wine Co., 21 Warren Street, NYC

$135 + tax

During An Evening Down Under, we’ll enjoy six of Australia’s more elegant wines paired with a four-course dinner of Aussie-inspired fare.

Space is limited to 48 guests, so register today by phoning 212.812.3999, replying to this email, or reserving online.

FEATURED PRODUCER

Yarra Yering is one of the most interesting wineries to stock our shelves in quite some time. Although it’s a well-established estate in Australia, it remains somewhat unknown to consumers here in the U.S., often overshadowed by larger brands like d’Arenberg and Penfolds.

Across the board, Yarra Yering wines are amazing. Burgundy fans will be captivated by the Pinot Noir, Bordeaux fans will love Dry Red No. 1, and hard-core Aussie Shiraz enthusiasts will be awestruck by ‘Underhill.’ As a bonus, the incredibly simple, retro labels are a fine sight to see.

Yarra Yering was established in 1969 by Dr. Carrodus who planted the vineyard on a north-facing hillside in deep, broken-up, secondary gravelly soils with excellent drainage. It now encompasses 78 acres, all of which are dry-farmed. Dry Red No. 1, Dry Red No. 2, and Underhill Shiraz are profound, intelligently made wines. With their ability to age, they are benchmarks for the Yarra Valley.

Yarra Yering 2004 Dry Red No. 1 | $60 | 10 bottles available
95 points, Robert Parker: “A combination of 70-80% Cabernet Sauvignon, about 20% Merlot, and dollops of Cabernet Franc and Petit Verdot, the 2004 Dry Red Wine No. 1 offers a beautiful perfume of incense, dried herbs, red and black fruits, damp earth, and cedar. With fabulous fruit purity, medium to full body, and moderately high tannin, this rich, stunning red should age effortlessly for twenty years.”

Order online, phone 212.812.3999, or reply to this email.

Yarra Yering 2004 Dry Red No. 2 | $55 | 26 bottles available
Varietals: Shiraz, Viognier, Marsanne
95 points, Josh Raynolds, Stephen Tanzer’s International Wine Cellar: “Dark red. Drop-dead pure red berry bouquet combines redcurrant, raspberry, wild strawberry, pomegranate and pungent white pepper. The red fruit riot continues on the palate, which has a texture like liquid silk and amazing clarity and lift. The precision and balance here are remarkable, as are the wine’s depth and impression of restrained power. Finishes on a smoky, sweet note of strawberry liqueur, with completely buffered, velvety tannins. I’d happily pour this next to the suavest Southern Rhone wines of my experience.”

Order online, phone 212.812.3999, or reply to this email.

Yarra Yering 2004 Pinot Noir | $55 | 20 bottles available
92 points, Josh Raynolds, Stephen Tanzer’s International Wine Cellar: “Dark red. Flamboyantly aromatic nose offers piercing notes of wild strawberry, raspberry, fresh rose, violet, magnolia and mocha; smells like a Dujac wine from the ’80s, or something from Cristom. Pliant, juicy and fresh, with red berry flavors demonstrating excellent sweetness, focus and verve. This suave, silky midweight could easily be confused for a high-end Burgundy. Finishes on a spicy, peppery note, the sweet red berry flavors repeating.”

Order online, phone 212.812.3999, or reply to this email.

Yarra Yering 2004 Underhill Shiraz | $65 | 22 bottles available
96 points, Robert Parker: “The 2004 Shiraz Underhill may be the finest example of this cuvée Yarra Yering has yet produced. Its inky/purple color is accompanied by a gorgeous nose of Crème de Cassis, acacia flowers, white pepper, and steely, earthy characteristics. Medium to full body, awesome concentration and richness, and a delicate, ethereal lightness suggest this stunning Shiraz can be drunk now and over the next 12-15+ years. It is a singular expression of Shiraz from the Yarra Valley.”

Order online, phone 212.812.3999, or reply to this email.

Do What You Like

Rob and I were chatting a while back before I started full time here at NY Wine Co. We were talking shop and career paths…really deep stuff. Anyway, at this point in my life I was confused about what I wanted and where I was going. I had quit one job after a year and was ready to quit the next job in less time than that… things were just not clicking. That was when Rob said something that kind of stuck with me. He said, “Ya know Callie, in life you can do one of two things. You can work at a job that you don’t really enjoy and make a lot of money, or you can go and do something that you’re really passionate about and maybe make…not as much.” I had to think about this. I mean, A) I’m 24 years old just starting out in the “real world” and B) I live in New York City…so you can safely assume that I wasn’t doing much of anything that I loved and it was a good month if my bank account still had $11 bucks in it.

Needless to say, I took the job I’m passionate about and here I am. What I like about this industry is that wine is alive and constantly changing. I’m no expert when it comes to wine or food, but I’m catching on. The main thing is that I’m learning and I enjoy what I’m learning. For instance, last week I learned that sur lie is not a place in France where Muscadet is grown, but actually a special step within the fermentation process where the wine is bottled directly from the lees (sediment) left of the bottom of the barrel. Typically, this process is used in the production of French dry white muscadet to enhance flavor and texture of the wine. The sur lees method is becoming increasingly popular and has spread throughout the Languedoc, and even into South Africa. As it turns out, this process makes for a pretty tasty wine. If you want to try some out (it’s a great medium bodied winter wine) we recommend the Domaine Tourmaline muscadet from the Loire Valley, France. Of course, actually getting to taste the wine isn’t that bad either. Salute!

Recipe of the Week - Braised Short Ribs

Ingredients

5 lbs boneless beef short ribs
2 qrts brown beef stock
1 Vidalia onion
2 carrots
4 stalks of celery
5 cloves of garlic
1 bottle red wine, reduced by half
1/2 bunch fresh thyme
1/2 sprig of fresh rosemary
Salt and Pepper
Grape-seed oil or canola oil

Procedure

-  Preheat oven to 250*F
- Season the short ribs with salt and pepper and sear them in a sauté pan, make sure top get good color on all sides. Place in large Pyrex pan.
- At the same time reduce the bottle of red wine by half add the garlic and the herbs towards the end.
- In the same pan that you seared the beef in, sauté the vegetables, be sure to get a little color on them you can rough chop the veggies. Add the stock when the vegetables have color simmer for five minutes and then pour liquid over the beef, add the red wine cover with aluminum foil poke a hole in each end and place in the oven for 3- 4 hours, rotate the pan half way through.
- When the short ribs are fork tender, you stick them with a fork and they slide of easily, drain 3/4 of the liquid thru a fine sieve and reduce on the stove top until sauce consistency.

Serve the short ribs with whipped potatoes, creamy polenta or grits - just be sure to put a generous amount of sauce over the short ribs when you serve them.