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Hopland Passport Weekend, May 1 & 2, 2010

Saturday, April 24th, 2010

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Join us along with 14 other Hopland-area wineries as we roll out the barrel on Saturday & Sunday for this annual Springtime event. For us this is an especially exciting weekend as we will be celebrating a move to our new home at the old Valley Oaks Visitor Center. This historic location has an important place not only in the history of Mendocino County wines, but also as the inspiration for our brands. Along with our delicious wines, we’ll be featuring the music of Les Boek and Friends, authentic Mexican food and guided garden tours. Find out more information and purchase event tickets at www.HoplandPassport.com. Hope to see you there!

Supporting GardensProject.org in honor of Earth Day

Thursday, April 22nd, 2010

We’re proud to support GardensProject.org and their work to bring local gardens, gardening education and food access to Mendocino County. Today in honor of Earth Day we’re donating 50% of all online sales to the cause. Join us in supporting this valuable work.

Magnanimus in Edible Marin & Wine Country Spring 2010

Friday, March 12th, 2010

Check out the latest issue of Edible Marin & Wine Country for a great story on Biodynamic wine production in northern California.Look for some nice quotes from our fearless leader Owsley in the article…

“Organic, sustainable, and biodynamic—all of these practices contribute to collective improvement of viticulture and, Brown reminds, provide important advances to the quality and environmental credibility of our local winemaking.”…

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Peg the Whole Foods “Wine Gal” on Old River Road Cabernet

Wednesday, February 10th, 2010

Watch Peg the Wine Gal from Whole Foods in Reno talk about the “Number 1 Cabernet in her store” – Old River Road Cabernet Sauvignon from the Ponderosa Vineyard in the Sierra Foothills:

Haitian Relief via Doctors Without Borders

Thursday, January 14th, 2010

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If you are looking for a way to support the relief efforts in Haiti consider donating to Doctors Without Borders.

Certified California Sustainable Winegrowing launch

Wednesday, January 13th, 2010

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CSWA announced today the launch of a new sustainable winegrowing certification program – Certified California Sustainable Winegrowing. This program, building on the Sustainable Winegrowing Program in development for the past 8-years will serve many purposes including education and consumer awareness. Read more here.

Julia Child’s Boeuf Bourguignon & 2004 Redvine Cabernet

Sunday, January 10th, 2010

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Ingredients
One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red full bodied wine
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions (pearl onions), small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth- this is a must)
1 pound mushrooms, fresh and quartered

Cooking Directions

  • Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
  • Preheat oven to 450 degrees.
  • Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
  • Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
  • In the same fat, brown the sliced vegetables. Pour out the excess fat.
  • Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
  • Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
  • Remove casserole and turn oven down to 325 degrees.
  • Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
  • Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
  • Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
  • While the beef is cooking, prepare the onions and mushrooms.
  • Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
  • Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
  • Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
  • Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
  • Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
  • Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
  • When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
  • Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
  • Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
  • If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
  • Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Recipe from Julia Child’s Mastering the Art of French Cooking.

Get Ready for a New Decade!

Monday, December 28th, 2009

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It’s been one long decade and we’re glad to be moving on! We at Magnanimus wish everyone out there all the best for the coming year & decade. May all your dreams & wishes come true & may peace increase on earth. Cheers!

Sting & Trudi Styler on Biodynamic wine with Paolo Caciorgna

Sunday, December 27th, 2009

Here’s a great video showing Stings Biodynamic Tuscan estate where he is making wine with the help of Paolo Caciorgna

Wishing Everyone Joyous Holidays!!

Monday, December 21st, 2009

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Thanks for making 2009 a rewarding year even with all the challenges. We look forward to sharing exciting times ahead with our growing family & friends. Cheers!

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