Holidays

2021 has been a year to remember. We introduced new members to our team, welcomed new clients, deepened partnerships with existing ones, and fell in love with what we do all over again. Thank you for letting us be a part of your journey.

Please enjoy this proprietary red blend hand dipped by our team, that came straight from our client, Muscardini Cellars in Sonoma Valley. Thank you for an amazing year of partnership. Saluti!

Cheers to a momentous 2022!

About the Wine

2019 TESORO (Treasure) Proprietary Red Blend Sonoma Valley, Sonoma County

VINEYARD
The grapes that make this wine are all from some of our favorite vineyards in Sonoma Valley; the Sangiovese from the Alpicella Vineyard Estate and both the Cabernet Sauvignon and Syrah from Deerfield Ranch Vineyards.

VINTAGE This Super-Tuscan style blend consists of 52% Sangiovese, 26% Cabernet Sauvignon, and 22% Syrah.

PAIRING NOTES
A fantastic wine to pair with a slightly smokey gouda, herbaceous genoa salami, and slow roasted pork shoulder and beef tenderloin. A hearty stew or Osso Buco are some other favorite dishes Michael Muscardini highly recommends pairing this robust blend with.

Recipe – Osso Buco

Ever had Osso Buco? This Italian classic features succulent braised veal shank topped with a gremolata, a lively accompaniment of parsley, lemon zest, and garlic.

INGREDIENTS

For the Osso Buco

4 ounces pancetta, diced into 1/4 inch cubes (see recipe note)
2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup diced celery (1/4 inch dice)
1 medium onion (1/4 inch dice)
2 tablespoons chopped garlic (about 4 cloves)
3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
1 cup dry white wine
1 to 2 cups chicken or veal stock
Flour for dusting the meat before browning
Salt and pepper

For the Gremolata

2 tablespoons minced flat (Italian) parsley
1 tablespoon grated lemon zest
2 cloves garlic, crushed and minced

SERVINGS
4 to 6 servings

DIRECTIONS

1. Preheat the oven:

Preheat the oven to 325°F.

2. Brown the pancetta:
Heat a Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally.

When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.

If necessary, drain off all but two tablespoons of the fat from the pan.

3. Dredge the shanks in flour, brown in pan:
Place the flour in a shallow bowl or deep plate.

Season the veal shank well with salt and pepper. Dredge the veal shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.

Increase the heat to medium high and cook the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.

4. Sauté the onions, carrots, celery:
Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and toss in the garlic and thyme.

Continue cooking until the vegetables just begin to brown (about 10 minutes).

5. Return the shanks to pan, add wine and stock:
Add the shanks and the pancetta back to the pan. Pour in the wine and then add enough stock to come a little more than halfway up the sides of the shanks.

Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.

6. Make the gremolata:
Combine the gremolata ingredients, place in a separate small serving dish.

Serve on top of risotto or polenta. Sprinkle with gremolata.