Wine and Food

Wine and Food Pairings by Paula Getzelman, Chalk Ridge Vineyard.

Late autumn in the San Antonio Valley is marked by mild, sunny days and crisp evenings. The leaves in the vineyards have turned to rust and if we've had a storm or two, the vines are often bare. There is a special grace and beauty about the vines now; they've given their bounty and have settled in for their winter nap.

We, too, have slowed our pace just a bit. The days are shorter, the nights longer and those wonderful comfort foods are especially appealing now as we begin to look forward to all the excitement of another Holiday Season.

This time of year just calls out for Autumn Pot Roast, a Getzelman family favorite. It's tradition at our house to serve this hearty pot roast with crisp potato pancakes, green peas with mushrooms and LOTS of gravy to cover everything. (This tasty roast is equally good served with soft polenta.)

With its clove and allspice overtones, Autumn Pot Roast is perfect with a fruity Zinfandel. Known for its fruit-laden, berry like aroma, Zinfandel's soft tannins and crisp acidity make it the perfect fall and winter wine.

After dinner, relax in front of a crackling fire with Warm Apple Squares served with French Vanilla ice cream or fresh whipped cream and enjoy the perfect finish to a wonderfully satisfying dinner.

AUTUMN POT ROAST, Serves 8

1 4 lb. 7-blade pot roast
2 cloves garlic, minced
1 large carrot, sliced
1/4 cup parsley, chopped
8 pepper corns
1 bay leaf
3 whole cloves
1/4 t. ginger
1/8 t. allspice
1/4 cup vinegar

Brown pot roast in small amount of oil in heavy Dutch oven. Remove excess oil from Dutch oven and place pot roast, covered, in a 200 degree oven and cook for about 5 hours or until meat feels tender. Add remaining ingredients to the liquid in the Dutch oven, stirring well. Replace lid and simmer, covered, another 45 minutes. Remove meat from pan; cover with foil and keep warm in the oven.

Skim off fat from drippings in the Dutch oven, leaving the drippings in the pan. Return 3 T. of fat to the pan, add 3 T. flour and stir well to combine. Add 2 cups of beef broth and stir over medium heat to thicken. Add additional liquid a little at a time until the gravy is the desired consistency.

POTATO PANCAKES, Serves 4

1 1/2 pounds red new potatoes
3 tablespoons olive oil
2 eggs, slightly beaten
2 T. flour
2 cloves garlic (optional)
1/2 teaspoon salt
2 tablespoons vegetable oil

Shred potatoes. In a mixing bowl, combine potatoes with olive oil, eggs, garlic and salt. Using 1/3 cup mixture for each pancake, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

Into a large skillet heat oil over medium heat, carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until pancakes are golden brown, turning once.

Repeat with remaining batter. Add additional oil during cooking, as needed. Drain on paper towels and keep warm. Serve with sour cream or gravy.

APPLE SQUARES, Serves 8
5-6 apples, peeled, cored, sliced
1/2 cup sugar
1/2 cup hot water

Place apples in a medium bowl. Sprinkle sugar over, and then hot water. Mix well until sugar dissolves. Turn apples into an 8" x8" baking dish. In another mixing bowl, place the following ingredients:
1 cup graham cracker crumbs
1/2 cup flour
1 cup sugar
1/2 t. cinnamon
1/2 cup walnuts or pecans, coarsely chopped

Pour mixture over the apples. Drizzle with 1/2 cup melted butter. Bake in 350 degree oven for about 45 minutes or until apples are tender. Serve warm with ice cream or whipped cream.