1998 Bianchi Syrah

[Innkeeper]

We popped the last one in the box tonight. Many thanks and kudos to Roberto. It was just as nice, if not a tad bit better than the first one. We enjoyed it with something we call Kielbasa in Red Wine (OK for you Atkins folks). We braised it in Yellowtail Shiraz.

1 lb Kielbasa (preferably fresh or homemade*)
2 T Butter
1/3 C Scallions coarsly chopped
3/4 C Yellowtail (or all of a 187 ml)
1/3 C Minced parsley

Melt butter over medium heat in an enameled skillet. Toss in scallions and then add the Keilbasa. Brown sausage on both sides. Add wine, cover, and lower heat to a simmer. Simmer for an hour, turning halfway. Remove meat to a warm platter, and slice while reducing liquid by one half with the parsley in it. Pour over sliced meat and serve. This will serve two or three. We used to make twice this size to feed our family of six while kids were growing up. They still make it for their families.

* If you want to make your own, check out: http://wines.com/ubb2/Forum30/HTML/000149.html