Suendero Pairings Harvest Stew with Brussels & Grapes
- Braised pork
- 4 tbsp Olive oil
- 1 Small onion, thinly sliced
- ½ lb Brussels sprouts, halved
- 1 cup Chicken stock
- ½ tsp Sea salt & cracked, black pepper
- 1 lb Beef tips (tender for sautéing)
- 1 tbsp Thyme, finely chopped
- 2 oz Vina Robles Suendero
- 2 cups Red grapes, seedless
Open a bottle of Vina Robles Suendero, and pour yourself a glass!
In a larger pot, heat up half of the olive oil, add the onions, and steam for about 2 minutes.
Add the brussels sprouts, chicken stock and seasoning. Cover and braise on low heat for about 20 minutes.
In a large sauté pan, heat up the remaining olive oil. Season the meat with salt and pepper and sauté on high heat for about 3-4 minutes.
Add the Vina Robles Suendero, the red grapes and the thyme. Bring to a boil.
Mix the sautéed meat with the braised brussels sprouts, and serve on warm plates. Enjoy with the rest of the Suendero!
Hint: Serve with roasted or mashed potatoes.
Hint: Substitute brussels sprouts with cubed pumpkin (e.g. butternut).
Limited Estate Collection
Suen•de•ro [swen-dé-ro] n. derived from “Sueño Sendero” or the “Dream Path”
The name Suendero celebrates the wine’s origins amid the magical terrain of Adelaida Springs Ranch in the rugged coastal mountains west of Paso Robles. Here, at an elevation of 1,700 feet and just 12 miles from the Pacific Ocean, the ranch’s small vineyard is planted in calcareous soils, resulting from uplifted ancient sea beds. These hillside soils, combined with reliable marine breezes, enable us to craft a nuanced Meritage of depth and balance that mirrors the evenness and elegance of a modern-style blend.