'01 Tobin James Refosco

[Innkeeper]

2001 Tobin James, Silver Reserve, Paso Robles, Refosco ($38 list, came in spring ’04 shipment). Alcohol level: 15.3%. It was decanted 30 minutes and then spent 15 minutes in the glass before the first taste. It gives the eye a very dark purply red color. A ton or so of very ripe fruit hits the nose and tongue tip. Ripe stone fruit including plums and peaches with a strong hint of almond add the complexity with the two vineyard Paso dirt that course the palate. The finish lingers and lingers. Despite the alcohol level, it was not hot at all. We matched it with the second night of greatly modified Paula Peck’s Greek Beef Stew, and rolls.

GREEK BEEF STEW:

3 lbs Lean chuck
4 Medium potatoes
12 oz Baby carrots
12 oz Mushrooms caps only
1 T Tomato paste
1/3 C Chopped parsley
2 tsp Crushed garlic
1 T Dry minced onion
2 tsp Lawry salt
1 tsp Pepper
1 tsp Penseys’ Bay Leaf seasoning
1 tsp Granulated onion (onion powder)
1 tsp Splenda/Sugar
1 tsp Cinnamon
1 tsp Dry oregano
¾ C Beef stock or bullion

Cut meat into bite size pieces (if not stew size to begin with). Peel potatoes and cut into bite size pieces. Cut mushroom caps half or into quarters depending on size. Add all with carrots to a 4 quart Dutch oven with cover. Add tomato paste, parsley, garlic, and minced onion. Mix remained herbs and spices together and sprinkle into pot. Toss all together with hands. Pour stock into pot. Cover and bake in a 325 degree F oven for 2 ½ hours, stirring about halfway though. Sprinkle with dry parsley leaves and serve. Recipe makes four to six servings.