PriceSizeClassic Concord grape aroma and ruby-red color. An Indiana favorite, this sweet red wine is fresh, fruity, just-sweet-enough. Serve with burgers and BBQ. Great with pepperoni pizza. By entering Oliver Winery's Wine Store, you affirm that you are of legal drinking age in the country where this site is accessed.Dessert and sparkling wines aren't just for special occasions. They're for turning moments into memories, and for raising a glass half full. You write the toast, we'll make sure it shines. Non-members pay 10% surchargeJoin now! Free Pickup Add to list About this item An Indiana favorite Made from Concord grapes Luscious and full of flavor Description Member reviews & questions Policies & plans Description Click here to view Terms of Sale. Specifications The sale of alcohol to minors is prohibited. , including use of Club Pickup, to order alcoholic beverages, you are acknowledging that you are over the age of 21. At the time of pickup, you must show a valid photo ID.

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The unlawful purchase of alcohol either for yourself or for others may subject you to criminal penalties including significant fines, suspension of your driver's license, community service and/or jail. No discounts, coupons or tax-exempt sales may be applied to alcohol. SAM’S CLUB RESERVES THE RIGHT TO REFUSE ORDERS FOR ALCHOLIC BEVERAGES FOR ANY REASON WITHOUT EXPLANATION. Assembled Country USA Component Country USA   Member reviews & questions Policies & plans Warranty Information This product is covered by the SAM'S CLUB Member Satisfaction Guarantee.Sip some semi-sweet perfection (and say that five times fast!). Our sweet wines are our bread and butter: we love to make them, and we make them well. Find your favorite "anytime wine," and turn the ordinary into a sweet occasion. Buy Our WinesFind Our WinesRed cabbage is a johnnie-come-lately at my festive feast. I don't remember it featuring in my childhood, but in recent years my sister has sneaked it on to the menu – though personally, I still prefer it with the Boxing Day ham.

It seems to occupy the same space as carrots or the yule log: not strictly canonical, but not entirely unwelcome either. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts – except it's rather more popular. best wine bars dc areaBut whether you serve it up with the turkey, or save it for the next day, it's a shoo-in for some point in the Christmas calendar: after all, it's red (very festive), sweetly spiced (see also: mince pies and mulled wine), and best of all, it only gets better with age.wine there is truth Most people shred theirs, but Jamie Oliver cuts it into "irregular chunks", which I prefer; best white wine targetit makes the dish look more interesting and gives it a better texture.

Nigel Slater and Trish Hahnemann, author of Scandinavian Christmas, both saute their cabbage in fat (oil for him, butter for her) until "bright" and "shiny" before turning the heat down and gently braising it until tender. Although the cabbage is cooked through, even soft, this technique seems to help it retain its structural integrity; I'm not a fan of a jammy mush. Delia Smith, Hahnemann, Signe Johansen and Oliver use onions in their red cabbage, with Smith chucking in garlic too, but I like the red onion preferred by Emma Lewis in Good Food magazine; the sweetness works well in a dish which is, I decide after helping number four, all about the interplay of sweet and sour ingredients. The sour or sharp element is often at least partly supplied by an apple: Smith uses a cooking variety, but Johansen and Oliver's dessert version holds up better to long slow cooking, rather than dissolving into apple sauce. Go for something sharp, such as a cox or a granny smith, rather than a sweet red fruit.

Oliver puts bacon in his red cabbage, a throwback to Eliza Acton's "red cabbage stewed in the English manner" from 1845, which uses ham. Though the two are, of course, flavour soulmates, after an hour's cooking the bacon has all but disappeared, and adds little to the finished dish. Better to serve it with pork. Braising requires liquid – and vinegar is the most popular choice (Acton chooses beef stock, but I'm not keen on the idea with turkey). Oliver plumps for balsamic, Smith and Lewis for wine and Johansen and Slater for cider vinegar (Hahnemann is the only one to omit this souring element). I'm surprised to find, though cider seems the most natural choice with the apples, that balsamic adds something extra: the intense, caramelised sweetness is entirely in keeping with the flavour profile of the dish as a whole. It may not be traditional, but hey, even Christmas has to keep up with the times. Instead, Hahnemann uses blackcurrant cordial; in fact, I came across her recipe when a friend claimed the best red cabbage she'd ever eaten had been made with Ribena.

Lewis does something similar with port and water, while Johansen adds a glass of red wine. I find the first two a little too sweet for my taste: Johansen's is better balanced, but I'm not sure the dish needs the extra liquid – I prefer it drier. That said, a little sugar is a must – rich muscovado for preference – to help balance the vinegar. Johansen also stirs in some lingonberry jam, although she suggests using blackcurrant, redcurrant jelly or cranberry sauce as a more British alternative. As it's Christmas, I go for the last, and discover the slightly sour, fruity flavour is perfect here, giving the dish a chutney-like quality which will endear it all the more to anyone with a thick slice of baked ham on their plate. The spices used to tend to be the usual festive subjects – cinnamon, cloves, nutmeg – though Oliver goes for fennel seeds and Slater for juniper berries. These both work well, but not with turkey – save them for January. Lewis adds orange zest and juice, which, though a nice idea, is slightly over-egging the Christmas pudding.

If you are serving it with ham, however, a little grating of zest on top to serve wouldn't go amiss, as much for the colour as anything else. Smith bakes hers, but this doesn't seem to add anything, except time. Though I find Slater's 20 minutes too little for truly softening the cabbage, I can't quite get over my horror of overcooked brassicas. Somewhere between Oliver's hour and Johansen's hour and a half seems to be the sweet spot, but keep testing it until it meets your particular textural requirements. Hahnemann stirs a spoonful of duck fat through her cabbage, which, though I like the richness, I'm not particularly sold on flavourwise – I prefer Oliver, Smith and Lewis's butter. But then I'm not Danish, as will probably be evident from the recipe below; a cabbage punchy enough to serve with ham or goose, but which would bed down pretty nicely with a turkey too. Each to their own at Christmas, after all. (Serves 6-8)50g butter, plus extra to serve1 red onion, finely chopped1 cinnamon stick¼ tsp ground cloves¼ tsp ground nutmeg1 red cabbage, cored and cut into irregular chunks1 sharp eating apple, finely chopped3 tbsp muscovado sugar150ml balsamic vinegar2 tbsp cranberry sauce