CALISTOGA, CA – Who ever said wines (including Napa Valley wines) are expensive should visit the Wine Garage located in Calistoga
. They have a great philosophy that every wine buyer can raise a glass to:
- No wine is over $25!
- Everything must taste great before it goes on the shelf
- No wine snob attitudes
- Impeccable and personal customer service
- No wine questions go unanswered, or are deemed insignificant
- Have fun – it’s only fermented grape juice!
It’s quite the funky little shop – a former gas station/tire shop to be exact. They have over 200 wines available from wine regions throughout California. You may be visiting Napa Valley when you step into the shop, but leaving with limited production wines from Lodi, Paso Robles, Amador and Mendocino. These aren’t run of the mill wines. The owners personally scout for small hand-crafted wines and labels you won’t typically see anywhere else!
But you don’t have to visit to take advantage of these rare finds! Join
the Wine Garage wine club and receive six bottles of wine six times a
year. They have several clubs to choose from. With the holiday season
around the corner, consider the wine club as a perfect gift for your
wine lover friends! More Details
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They also have a nice selection of recipes to go with all that wine you bought. The one featured below sounds delicious, especially for a cold, autumn day!Pork Shoulder Stew w/ Cranberries & Dried Cherries
Pairs well with Pinot Noir, Zinfandel, and Syrah. The smashed potato recipe
is the perfect side dish!Ingredients
•1 4lb boneless pork shoulder, cut into 2 inch cubes
•3 tbs vegetable oil or more as needed
•3 large carrots cut into 2 inch pieces
•3 stalks celery, cut into 2 inch pieces
•1 cup chopped yellow onion
•4 garlic cloves, minced
•4 tbs flour
•1 14.5 oz can low sodium chicken stock
•1 cup dry white wine
•1/2 cup apple cider vinegar
•1 package fresh cranberries
•1 and 1/2 cup whole dried cherries
•1/2 tsp cinnamon
•1/4 tsp allspice
•2 tbs dried thyme
•1/2 tsp dried Coleman’s mustard
•Handful chopped Italian parsley
•Salt & freshly ground pepperDirections
Pre-heat oven to 375 degrees.
Salt and pepper the pork. In a heavy Dutch Oven, brown pork in vegetable oil on all sides and remove to a plate.
In same pan, sauté onions, celery, and carrots until softened about 4 minutes over medium high heat. Add garlic, spices, and flour and cook until fragrant, about 2 minutes.
Add vinegar and wine and stir up any bits on bottom of pan, about 2 minutes. Add pork cubes and any juices from plate to pan. Add chicken stock, cherries, and cranberries, cover and place in oven for one hour.
Return pot to stove top, remove lid, add parsley, and simmer for another 45 minutes so liquid is reduced and looks slightly thickened.