Label Design Wall!!!

February 24th, 2013

Our new Houston tasting room is coming together one step at a time! This wall displays all of the label designs that were created along the way before we chose our current nice wines label. Come by and see the new winery and the wall of labels!!

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“Nice” Malbec Braised Short Ribs

February 22nd, 2013
6 bone-in short ribs, ¾ to 1 pound each, patted dry
salt and freshly ground black pepper
¼ cup olive oil
2 carrots, peeled and finely diced
1 onion, finely diced
1 stalk celery, finely diced
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh thyme
4 garlic cloves, minced
2 cups chicken stock
2 cups of  Nice Malbec wine or other full bodied red wine
1 package (9 ounces) moist prunes, all but 6 cut into quarters
1 cup canned crushed tomatoes
3 tablespoons tomato paste
2 tablespoons finely chopped parsley, for garnish
 
Preheat oven to 325 degrees F.  Season the short ribs on all sides with salt and pepper.  In a Dutch oven large enough to hold all 6 short ribs, heat 2 tablespoons of the olive oil over medium-high heat.  Using tongs, add the short ribs in two batches, and sear on all sides until well browned.  Transfer short ribs to a large plate.
Reduce the heat to medium and add the rest of the olive oil to the Dutch oven.  Add the carrots, onion, celery, basil and thyme and sauté, scraping up any brown bits or fond that may be on the bottom of the Dutch oven.  Stir occasionally for 6 to 8 minutes or until the vegetables are tender but not browned.  Add the garlic and cook for another minute. 
Stir in the stock, Nice Malbec wine, crushed tomatoes, tomato paste and all but the 6 whole prunes.  Bring to a simmer.  Nestle the short ribs into the sauce in one layer, with the bones facing the sides, not on top and not under the short-rib.  Top each short rib with a whole prune; cover the Dutch oven with the lid or tightly with a sheet of aluminum foil.  Place in the oven and cook the short ribs until the meat is very tender and beginning to fall off the bones, about 4 hours. 
Using tongs, carefully transfer the short ribs to a platter and tent with foil.  Be sure to grab the meat, the bone and the prune on top together.  Strain everything else through a sieve or china cap, pressing gently with the back of a spoon or ladle, into a saucepan.  Simmer the strained pan juices over medium-high heat for about 20 minutes, or until thickened and reduced by half.  Taste and adjust seasoning.
Spoon the sauce over the lamb.  Garnish with parsley and serve immediately.
Advance Preparation:  Can be prepared up to 2 days ahead, covered and refrigerated.  Keep sauce separate and reheat gently before pouring over reheated short-ribs.

 

Getting settled into our new winery home!

February 17th, 2013

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Fantastic Wine Dinner at Lamonte’s

February 10th, 2013

Amazing dessert paired with our NICE Demi Sec! Thank you Chefs Conor and Kat!

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Almost ready!

February 5th, 2013

We are putting the finishing touches on our new winery and will be moving in over the weekend. Starting on Monday you can find us at 2901 W. Sam Houston Parkway N. between Hammerly and Kempwood.

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Nice Tasting!

February 3rd, 2013

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Staff tasting at Coppa!

January 19th, 2013

Come drink NICE Malbec at Coppa on Washington Ave!

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Recipes: French Wine and Food Soirée

January 15th, 2013

Here are links to the recipes for the dishes that I paired with the French Wines!

If you get a chance to try one of these out, we would love to see some photos!

Bouillabaisse – Paired with 2011 Michel Lynch Sauvignon Blanc

Chicken Cassoulet – Paired with 2009 Chateau de la Chaize Brouilly and 2010 Domaines Paul Mas Clos de Savignac

Beef Bourguignon – Paired with 2009 Chateau Bellevue Bordeaux Superieur and 2010 Chateau La Coste Margaux

 

Harvest, Food and Wine Tour 2013: Mendoza and Buenos Aires, Argentina

January 9th, 2013

I am working feverishly to get as much information as I can for everyone  interested in experiencing the city of Buenos Aires and the Mendoza wine region with us on our next harvest trip!  The tentative (meaning not definite) travel dates are leaving Houston the evening of Saturday the 9th (in March) and returning next Sunday morning on the 17th.  I do not yet have pricing, but we are organizing a vacation package that will include flights, transportation, lodging, several of the meals, tours and activities throughout the two or three nights in Buenos Aires and four nights in Mendoza.  I am getting really excited since we have come up with many creative activities to make this trip very memorable!!  I will keep everyone posted as soon as I know more.  If you have any interest, please contact us so that we can get an idea of the level of interest and communicate trip information to you more directly.

Either email Michelle@nicewines.com or call us at 713-744-7444.

Weather report from Argentina

January 5th, 2013

Unseasonably warm days this summer mean an earlier than usual Malbec harvest this March. We are busy planning our harvest trip for the second week of March. Want to come? Be sure you are following us on Facebook and are subscribed to our email list to get all the details!

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