Cooking with Wine

Did you hear that? That was me squealing with delight. I still can’t believe what I get to do today…

Let me back up. Several years ago, on our first trip down to Santa Barbara, Andy and I stopped in Los Olivos to do a little wine tasting. Los Olivos plays host to many wine tasting rooms whose vineyards and wineries are spread throughout Santa Barbara County in the Santa Ynez and Santa Maria Valleys. It’s a great little town, jam-packed with tasting rooms…you could walk just a couple blocks and if you stopped at each one, you’d need a nap and a designated driver by the end. But there was one tasting room in particular that I wanted to introduce Andy to, although I had never been there myself; I’d only had the wine in restaurants.

As we walked towards the tasting room, Andy casually mentioned that this would be his first official wine tasting experience. He’d been to Napa and Sonoma, but it was with clients and he hadn’t actually participated in the tastings. After his shocking statement finally registered in my brain, I was thrilled that: 1. I got to be the one to introduce this ridiculously fun activity to him, and 2. I got to be the one to introduce this ridiculously good wine to him. So into the Andrew Murray Vineyards tasting room we went…we came out with many bottles, a wine-club membership and we haven’t looked back. It is now on our “must visit” list when we head down south.

Fast-forward a few years. We enjoy Andrew Murray wines on a regular basis. And being wine-club members, I wasn’t too surprised to see an email with something about Andrew Murray Vineyards in my inbox. But then I remembered that the membership is in Andy’s name, and he’s the one who gets those emails. That’s when the squealing started…

“Would I like to do a guest recipe post on Andrew Murray’s website?” I don’t think I did a double take…it was probably more like a quadruple take. Hmmm…let me think about that for just a – YES! There was jumping up and down. I had to restrain myself from replying in all caps using dozens of exclamation points. I also had to restrain myself from asking, “Really? Me? Are you sure?”

So, it is with the greatest pleasure that I direct you over to the Andrew Murray Vineyards website… specifically the recipe page (but while you’re there, look around). I’ve made Braised Short Ribs with Ancho-Chili Spiced Syrah Reduction using one of their Syrahs. It’s served over creamy mashed potatoes, and if I do say so myself, it’s a pretty tasty dish; one that’s hitting the spot right now as the weather gets chilly and we start craving comfort food. Pair it with the same wine you used for cooking and you’re in business…

Okay, you’re free to go.

Click here for the recipe: Braised Short Ribs with Ancho-Chili Spiced Syrah Reduction

Please come back and let me know what you think. And if you’re in the mood, you could also check out my Spicy Tomato-Feta Dip while you’re there (Where? Oh, that would be on the Andrew Murray Vineyards website...), and sometime in the near future, another one of my recipes might be making an appearance. What?!? I told you I was excited!!!

Disclaimer: This post was not compensated in any way. All opinions of this awesome wine are my own.