This innovative label has a thermometer that changes color as it chills.
When the wine is at its optimum temperature of 10 degrees the thermometer column is deep red.

"Premium grapes grown in the cleavage of some of the most beautiful
California hills are then handcrafted into an elegant complex wine that is full bodied yet vivacious" as the back label says, written over a photograph of the bare back of the lady pictured on the front label.
Owners are Jeff and Barbara Connor.
Jeff told me "Barb's grandmother is a breast cancer survivor" who developed breast cancer in 1999 and survived thanks to early detection and modern technology. Ten per cent of proceeds from the wine go to breast cancer research.
This striking label is one of a series.
Buy the entire collection and support the charity.

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Food, usually meat or vegetables is browned in fat, then cooked tightly in a small amount of liquid for a lengthy period of time. The long and slow period will develop flavor and tenderizes the food by breaking down its fibers. Can be done stove-top or in the oven.
Make sure the lid is tight to prevent evaporation of liquid.

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Applies to dishes that contain meat, vegetables, and a thick soup-like broth resulting from the combination of the stewing liquid and the natural juices of the food.

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“As prepared in
Burgundy”. Meat is braised in red wine and typically garnished with small mushrooms and white onions.

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A dish of meat, usually chicken that has been sautéed in butter before being stewed with vegetables. The end result is a thick chunky stew, often flavored with wine.

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The amount of liquid used in stewing is greater. Also known as “casseroling”. Meat is usually cut into smaller pieces.
Braising (pot roasting)- less liquid and applied to larger portions.
Typically inferior cuts of meat are used.
Tender cuts are dry after slow cooking.
Red wine marinade- drink red wine.