Artisan Wine & Steak Pairing.

  1.     At last, an Artisan Wine that pairs well with most any desire. Enjoy bright flavors of fresh red fruit and higher floral scents. Chocolate overtones are rich; the fruit is a pleasure. With a bit of tartness, a touch of distinctiveness, and a unique flavor, this blend of Artisan Wine will enchant you all day and evening. This 2016 Vinho Tinto California Red Wine is the choice to pair with Black Peppered Steak. Check out the recipe for today.

-  Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.  - In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.

- Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.

    Serve with rice.

 

  1. Now, a vineyard flavor to savor that is more than special. The finest Artisan Wine is waiting for you. Pair it with a tender, rich Black Peppered Steak, and you’ve got a dream come true. Enjoy our recipes now and always. This one is for you.

 

It’s the 2012 Tempranillo Wine, Lodi, California. Noble grapes and black-skinned Tempranillo offer a deep garnet colored wine with moderate tannins. The palate of cherries, strawberries and blueberries speaks to the result of 24 months of oak barrel ageing. The finish of the savor lends itself to prunes, chocolate and tobacco. Our 2012 Tempranillo is sophisticated, dense and refreshing.

-  Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.  - In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.

- Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.

    Serve with rice.

 

 

 

 

 

  1. Sipping a fine Artisan Wine is a favorite pastime for many. Add to this, dancing to your favorite tune, dipping into a delightful pool, or resting in an open field gazing up to the Heavens. Top it off with a delicious Black Peppered Steak and you’ve got a day of pleasure despite all of the corona risk orders. Enjoy the receipt we put together just for you!

- Enjoy bright flavors of fresh red fruit and higher floral scents. Chocolate overtones are rich; the fruit is a pleasure. With a bit of tartness, a touch of distinctiveness, and a unique flavor,  this blend of Artisan Wine will enchant you all day and evening. This 2016 Vinho Tinto California Red Wine is the choice to pair with Black Peppered Steak. Check out the recipe.

-  Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.  - In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.

- Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.

 -   Serve with rice.

 

  1. While social distancing, imagine an evening with family and friends enjoying the finest Artisan Wine paired with a delicious Black Peppered Steak. Dining in can still be fun even with stay at home orders. We’ve got the receipt for you.

- It’s the 2012 Tempranillo Wine, Lodi, California. Noble grapes and black-skinned Tempranillo offer a deep garnet colored wine with moderate tannins. The palate of cherries, strawberries and blueberries speaks to the result of 24 months of oak barrel ageing. The finish of the savor lends itself to prunes, chocolate and tobacco. Our 2012 Tempranillo is sophisticated, dense and refreshing.

-  Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.  - In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.

- Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.

 -   Serve with rice.