Arbor Day Farm Reds listed from dry to sweet De Chaunac – This French hybrid is a dry, red varietal wine and an example of Nebraska wine at its best. Once considered one of the seven noble grapes, this full-bodied wine has a wonderful bouquet and is a natural for the red wine connoisseur. Best served at room temperature. Chambourcin – Attention to detail paid off with this wonderful red, semi-dry French American hybrid varietal wine. The leaves around each cluster are removed, letting the grapes bask in the sun. A perfectly ripened fruit that produces an excellent wine. The fruity characteristics and beautiful color make this a standout among other red wines. Best served at room temperature. Past bronze medal winner in the Mid-American Wine Competition. St. Croix – A full-bodied red wine with the aroma of plums & black cherry, St. Croix is excellent for sipping and pairs well with red meat. Arbor Day Farm White Wines listed from dry to sweet Porter’s Pride – This medium-bodied white features a blend of Edelweiss, Seyval Blanc and Lacrosse grapes and is bursting with flavors of pineapple, pear and green apple.

The name is a nod to former orchard owner Morton Porter and his 1935 Triple Crown Winner, Omaha, who spent his retirement years on Arbor Day Farm. Morton’s Reserve – This blend of Vignoles, LaCrosse and Seyval Blanc grapes has resulted in a delightful fruity white wine. The flavors jump out at you when served chilled. This finely crafted wine is sure to become one of your favorites. Best served slightly chilled. Vignoles – A semi-sweet French hybrid with pinot noir in its parentage, Vignoles features hints of pear and apricots and pairs nicely with cheese and fruits. LaCrosse – This grape is the result of one of the premier grape breeders in the country, Elmer Swenson. Elmer was a retired dairy farmer from Wisconsin who started breeding grapes in his 80s, and LaCrosse is one of his many developments. This semi-sweet white varietal wine has wonderful fruity overtones. Best served slightly chilled. Past silver medal winner in the Mid-American Wine Competition. Seyval Blanc – A white French hybrid varietal, this crisp version has flavors and aromas of delicate grapefruit and citrus flavor and a certain minerality that some compare to white burgundies or Chablis.

Apple Pie – A fortified wine made from pressed apple cider with a touch of cinnamon, it carries a sweet and sour flavor combination that makes for a great sipping wine. Arbor Day Farm Fruit Wines limited/seasonal availability Honeycrisp – The crown jewel of Arbor Day Farm’s autumn apple orchards—honeycrisp apples—is now available in a wine bottle. best wine dietA refreshing addition to desserts any time of year.top 10 washington red wines Apple – This beautiful, sweet apple wine is fashioned from our own apple cider produced here at Arbor Day Farm. buy wine farm californiaThe special blend of apples used to produce the cider results in a wine that allows the fruit’s characteristics to shine through. buy ice wine usa

Strawberry – A deliciously sweet dessert wine made from Arbor Day Farm’s strawberries. A wonderful complement to any chocolate dessert. Available beginning early summer. Cherry – This unique wine is made from Montmorency tart cherries grown here on Arbor Day Farm. The wine is sweet yet tart with hints of cinnamon. Peach – This dessert wine is made from tree-ripened peaches grown on Arbor Day Farm. united states largest wine producing statesThe wine is candy-sweet and best served chilled. best wine under 20 dollars The act of deglazing—using a liquid to "release" pan drippings—is the tried-and-true trick to getting a quick, flavorful sauce. The soy in this recipe melds wonderfully with the wine and adds a certain depth.ShareShare “Rib-Eye Steaks in Red-Wine Sauce” on FacebookShare “Rib-Eye Steaks in Red-Wine Sauce” on TwitterShare “Rib-Eye Steaks in Red-Wine Sauce” on PinterestShare “Rib-Eye Steaks in Red-Wine Sauce” on Google+Email “Rib-Eye Steaks in Red-Wine Sauce”

Total Time25 minIngredients4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)2 tablespoons vegetable oil, divided2 garlic cloves, finely chopped3/4 cup dry red wine1/4 cup water1 1/2 teaspoons soy sauce3 tablespoons unsalted butter, cut into 3 pieces1 tablespoon chopped flat-leaf parsleyPreparation Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil. Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes. Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened.

Stir in parsley and pour sauce over steaks.red wine   Notes:   Red wines are heavier and more strongly flavored than white wines, and they go best with heavier, more strongly flavored foods, like red meat, pasta, and ripeThey should always be served at room temperature.  Madeira OR Port OR pomegranate molasses (Use just a little.) OR cranberry juice OR broth OR balsamic vinegar (Use just a little.) juice OR liquid used to reconstitute dried mushrooms bar-BEAR-uh  Notes:   This is a hearty red wine that's usually blended into jug wines, but sometimes sold as an Notes:   This is a region in Eastern France that fresh-tasting red wines that are relatively low in alcohol.  wines should be drunkSubstitutes:   Gamay OR Pinot Noir OR Burgundy OR Chianti OR Barbera Bordeaux wine (red) = claret   Pronunciation:   bore-DOUGH Notes:   The Bordeaux region in France produces excellent red wines, especially in the districts of M�doc, Haut-M�doc,

These wines are rich and complex, and usually made with a blend of Cabernet Sauvignon, Cabernet Franc,Bordeaux wines with the generic label "Bordeaux Wine" usually aren't as good as those with more specific appellations, like "St. Emilion Wine."   go especially well with lamb and poultry.   Sauvignon OR Merlot OR Burgundy Burgundy wine (red)    Notes:    Burgundy is a region in eastern France that produces excellent red wines, but the Burgundy wines produced in the United States are usually inexpensive jug wines made from different grape Cabernet Sauvignon = Cabernet = Cab   Pronunciation: Cabernet Sauvignon grapes make a hearty, complex red wine that's especially good with roasted meats and heavy stews.  Cabernets are often excellent.   due PAHP   Notes:  This is a village in Provence that's known for its excellent red wines, which are blended from as many as 13 grapeThese wines tend to be pricey. Chianti   Pronunciation:  kee-AHN-tee  Notes:

A lot of cheap domestic red wines go by this name, but the real thing comes from Tuscany and has a seal of authenticity on the neck.  Italian Chianti is a hearty wine that's great with Italian food.    Zinfandel OR Beaujolais OR Syrah Gamay = Gamay Noir   Notes:   This is a grape variety that the French use to make their famous Beaujolais wine, a fruity, fresh-tasting redWines made from these grapes outside of the Beaujolais region are confuse this wine with Gamay Beaujolais, which is made from a blend of Pinot Noir and Valdiguie grapes, or with Napa Gamay, another name for Valdiguie.    Beaujolais OR Pinot Noir Gamay Beaujolais   Notes:    This name is given to American red wines made mostly from Pinot Noir and ValdiguieIt's an unexceptional fruity wine that goes best with hearty dishes that have rich sauces.   confuse this wine with Gamay or Napa Gamay, both of which are superior.   The name Gamay Beaujolais is scheduled to be phased out by

Valdiguie OR Pinot Noir OR Beaujolais OR Cabernet Sauvignon OR Burgundy OR Syrah Merlot   Pronunciation:   mer-LOW  Notes: This is a hearty red wine that's similar to a Cabernet Sauvignon, but softer andIt goes especially well with pork, turkey, and pasta dishes. Petite Syrah = Petite Sirah   Pronunciation:  puh-TEET see-RAH  Notes:   This is a grape variety which produces an excellent red wine that's very dark and often described as confuse Petite Syrah with Syrah, another red varietal wine.   Substitutes:  Syrah OR Rhone wine (often made from Petite Syrah and Syrah) Pinot Noir   Pronunciation:  pee-no NWAHR  Notes:   This earthy red varietal wine goes best with beef, ham, poultry, salmon, or tuna.   making it is tricky business, so the quality varies tremendously.  one will be expensive and sublime.    Rh�ne wine = Rhone wine   Pronunciation: RONE   Notes:   Vineyards along the Rh�ne

River in Southeastern France produce red, white, and blush wines, but they're best known for their excellent red wines.  the region's most famous appellation, while C�tes-du-Rh�ne is the catch-all name given to lesser Rh�ne wines.    OR Bordeaux OR Pinot Noir OR Merlot OR Barbera OR Zinfandel Rioja    Pronunciation:  ree-OH-ha  Notes:    This is a region in Northern Spain that's known for its economical and fairly good red wines.  Chianti OR Pinot Noir OR Burgundy Syrah = Shiraz   Pronunciation: This wine is called Syrah in Europe and America, and Shiraz in Australia. It's a dry red wine that's especially good with barbecued meats, sausages, strong cheeses, and spicy foods.  Don't confuse Syrah with Zinfandel OR Bordeaux OR Pinot Noir OR Merlot OR Barbera Valdiguie = Napa Gamay     Notes:   This is a relative of the Pinot Noir grape, and it makes a red wine that goes well with confuse it with Gamay or Gamay Beaujolais.