AWI Winery of Texas

Nothing goes better with our red wines than a piece of chocolate sheath cake.

Coq au Vin is a traditional French chicken dish cooked in full-bodied red wine. This rich, tasty entrée while relatively simple to prepare, will impress and delight your guests. The secret to the depth of flavor is marinating the chicken in the full-bodied red wine. (from Viking River Cruises)

To accompany the Red Wine & Pomegranate Braised Lamb Shanks

This classic beef dish is a great fall/winter stew! The combination of beef with carrots, onions and mushrooms simmered in wine and broth until they are melt-in-your-mouth delicious is a must have when the weather is nice and crispy. All that is missing is a nice chunk of crusty bread to sop up the gravy. (adapted fro Julia Child’s Fine French Cooking)

This version of Hungarian Goulash is rich and hearty, and packed with paprika flavor. When accompanied by hot crusty bread slathered in butter, it will soon become a go-to in your recipe box. (adapted from TheKitchenMaus)

A moist “adults only” dark chocolate cake made with a full-bodied red wine (AWI Gran Corte or Cabernet Sauvignon) and a layer of raspberry buttercream. The wine does not fully bake out it and it will definitely taste like there is wine in it; so much more the reason to use a great red wine. You know you wanna.

Randy's recipe for rich lamb ragú is not hard to make with a short active part and a long simmer in a slow cooker. The result is a delicious heady sauce and the fragrance of a deeply browned meat simmered in a nice red wine. (adapted from The Kitchen)

These slow braised lamb shanks with fall-off-the-bone meat that melts in your mouth are sure to please any meat lover. Any of AWI’s full-bodied red wines like the AWI Gran Corte or Cabernet Sauvignon will work beautifully. Serve with roasted carrots or over mashed potatoes or vegetable ragu.