30 Days of Local Wine – Day Twenty One: Pelee Island Winery, 2010 Alvar Cabernet Sauvignon Merlot VQA Ontario

30 Days of Local Wine

Pelee Island Winery‘s 2010 Alvar Cabernet Sauvignon Merlot not only has a smooth, lingering finish, dominated by wild cherry and spice flavours. This wine has a well-structured tannin, which gives this good aging potential.

The grapes were harvested in late September to mid-October where they reach 20.2 degrees brix and then the grapes must spend 7 to 14 days in the temperature-controlled rotor fermenter. After that it still isn’t finished as then they must  mature for 9 months in French oak barrels.

When young, this Cab Sauv Merlot is best matched with robust red meat dishes. As it ages, this wine becomes a superb accompaniment to roasts and steaks, and also a compliment to many kinds of cheeses.

Chef Anthony Del Brocco of Mettawas Station in Kingville used this wine to inspire him to create this fantastic dish

Herb ‘n’ Spice Beef Tenderloin Roast with Cab/Merlot Red Wine Sauce

What You Need: For 8 Servings

For the Sauce

  • 2 tablespoons olive oil
  • 2 cups sliced shallots
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1 bay leaf
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 3 cups beef broth
  • 2 cups Alvar Cabernet Sauvignon-Merlot

For the Tenderloin

  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • 4 large garlic cloves, peeled
  • 2 bay leaves
  • 1 large shallot, peeled, quartered
  • 1 tablespoon coarse salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons olive oil
  • 1 (3 ½ – 4 lb) piece of beef tenderloin, trimmed
  • 1/4 cup unsalted butter, room temperature

What You Do:

For the sauce

Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, Stir in sugar and continue to sauté until shallots are golden, about 15 minutes. Add flour, herbs, nutmeg and cloves, stir for about 1 minute. Pour in broth and wine. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf.

For tenderloin

In a food processor grind the herbs, garlic, shallots, cloves, nutmeg, salt and pepper together. While the machine is still running, add the olive oil and blend well. Rub the herb mixture all over the sides of tenderloin. Place beef in large glass baking dish. Cover with foil, chill in refrigerator for 6 hours to absorb the flavours.

Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.

Transfer beef to cutting board. Pour any juices from the roasting pan into the sauce. Bring sauce to boil. Remove from heat, whisk in butter. Slice beef to desired thickness and serve with sauce ladled on top.

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