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Pinot Black
Strong cheeses, pasta, red sauce, pork, beef
When you go to dinner with your favorite Pinot Black, think the compliment with a good plate of pasta. With pork or beef, either accompanying or red pasta sauce adds the flavor of wine. Another good choice is pork in a marinade in bold with a small salad with plenty of strong cheeses.
The Pinot Noir is best served cool room temperature, 60 to 80 degrees Fahrenheit. Serve young pinot noir in the larger glasses, tulip-shaped to meet the most mature and fruity pinot noir in glasses small compliment the complexity of wine.
Sample recipe:
Pork roast with rosemary:
Original recipe yield: 9 servings
Recipe Courtesy: chopped
8 cloves garlic, minced
3 / 4 c. Tea coarsely ground pepper
3 (1 pound) pork tenderloin
Directions:
In a bowl, combine first five ingredients and mix well. Set aside 1 / 3 cup, cover and refrigerate. In a large plastic bag resealable, combine pork and remaining marinade. Seal bag and turn to coat, refrigerate overnight.
Drain and discard marinade meat. Place the meat in a baking dish coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, to 350 degrees F for 40-45 minutes or until your meat thermometer reads 160 ° F. Let stand for 10 minutes before slicing.
Serve with a fun, colorful salad with crumbled gorgonzola and lots of vegetables.
Merlot
Strong cheeses, pasta and sauce, beef, chocolate
With Merlot, you'll need a hearty cheese dishes followed by dessert chocolate sweet. Fondue is the ideal way to mix the cheese with sweets and wine (If you do not have a fondue pot, you can buy a fairly cheap at any department store). Have a large selection of fat cheeses and fruit, and make a choice between cheese fondue and chocolate fondue. If you choose to cheese fondue, make up for it by having a small chocolate dessert to follow, like chocolate mousse.
Use your Merlot in a large mouth glass slightly below room temperature. Place the bottle in the refrigerator for 20-30 minutes before serving to lower the temperature right.
Sample recipe:
Chocolate Mousse
Recipe courtesy Alton Brown
Ingredients:
1 3 / 4 cup whipping cream
12 oz semi-sweet quality
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 without flavor, teaspoon gelatin powder
Directions:
Refrigerate 1 1 / 2 cup whipping cream in refrigerator. Chill metal bowl mixing and mixer beaters in freezer.
In top of double boiler, combine chocolate chips, coffee, rum and butter. Do melting pot of simmering water, stirring constantly. Remove from fire and a couple of tracks are still visible. Cool, stirring occasionally to just above the body temperature.
Pour remaining 1 / 4 cup whipping cream in a metal measuring cup and sprinkle gelatin. Allow gelatin for "Bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a gas flame to a candle or low. Do not boil or gelatin will be damaged. Stir the mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream peak average. Stir in 1 / 4 of the whipped cream into the chocolate mixture to lighten. Stir in remaining whipped cream in two doses. There may be streaks of whipped cream into the chocolate and it's very good. Do not work more than the foam.
Pour into bowls or glasses martini and chill for at least 1 hour. Garnish with fruit and serve.
(If foams are to be refrigerated overnight, put cool for one hour, then cover each with plastic wrap)
Zinfandel
Strong cheese, pasta and sauce, beef
With the beloved Zinfandel, you want to accentuate the wine as much as possible. Keep it simple with a conventional antenna, such as red sauce with meat on spaghetti and vegetables. Another option is a casserole or lasagna Nice. Have a selection of breads and cheeses on a platter as an appetizer with your first glass of wine.
Serve Zinfandel you would like Pinot Black, in a tulip glass at room temperature, or 60-80 degrees Fahrenheit.
Sample recipe:
Baked Fettuccine Lasagna
Original recipe yield: 10 servings
Recipe Courtesy: AllRecipes.com
Ingredients:
12 oz dry fettuccine pasta
1 pound lean beef (optional)
1 cup chopped onion
Bell 1 cup red pepper, chopped
1 tablespoon butter
1 (29 ounces) diced tomatoes
1 (4 ounces) sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons oregano dried
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounces) cream of mushroom condensed soup
1 / 4 cup beef broth
1 / 4 cup grated Parmesan cheese
Directions:
Bring a large pot of water slightly salt to a boil. Cook pasta for 8 to 10 minutes or until al dente then drain.
In a large skillet, brown beef over medium heat. Drain fat from skillet, and transfer meat to a bowl. In same skillet, cook onion and pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef and season with oregano. Simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish 9×13 inches.
Place half of fettuccine cooked in the dish, top with half the beef and vegetable mixture and sprinkle with 1 / 2 cup cheddar cheese and 1 / 2 cup mozzarella cheese. Repeat layers. Mix soup and beef broth until smooth and pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes or until heated through.
About the Author:
Rim Rock Ranch is located just minutes from Napa on the quiet side of the wine country. Our vineyard properties have the cleanest air in California!
Article Source: ArticlesBase.com – Delicious Meals for Delicious Wines: From Rim Rock Ranch
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