Hudson Valley Wine Goddess: Robibero Family Winery

Showing posts with label Robibero Family Winery. Show all posts

Tuesday, February 22, 2022

A Taste of Spring with Robibero Winery's Rose

This past week was a big Spring tease. With temps in the 60’s I had to uncork some Rose and think Spring! Now that the days are getting longer and the sun on your face is getting warmer, it’s Rose time. There is something about Rose wine that is energizing and come mid-February, you need to be energized.

I reached into my wine fridge and pulled out not one but two Rose wines from Robibero Winery in the Hudson Valley. That is what happens when you can’t decide. These are two Rose’s are pink, but that is the only thing they have in common, besides that they are both are delish and they come with their own personalities.

Robibero New Yorkie Rose 2020 New York State is dedicated to their winery dog Crush. Made using the saignee method, it is 50% Cabernet Franc and 50% Cabernet Sauvignon sourced from Long Island. Fresh on the nose with hints of watermelon and tangerine. It screams fun! Crisp and clean on the palate with tingling acidity. Dark red maraschino cherry lingers on the finish. This is a porch, beach and pool wine.

Robibero Rose Wine 2020 New York State - This Rose wine is a blend of Malbec, Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot aged in neutral oak. This wine is more full-bodied. hints of sweet red berry on the nose. The palate is sexy with a bit of oiliness and soft acidity. This is a great food wine.

I look forwards to the warmer weather and sitting on the porch at Robibero Winery sipping their wines, or on my porch or yours!

Thursday, December 18, 2014

Recipe: Braised Short Ribs with Robibero Family Vineyards Vinomad

It's winter and this is a great recipe to make for a cold winters day. Especially when you want your oven on to keep the house warm.

Braised Beef Short Ribs with Robibero Family Vineyards Vinomad, not only will the oven keep you house warm, so will the wine (make sure to pour yourself a glass first. Vinomad is 88% Merlot 12% Cabernet Franc and retails for about $30

Ingredients:
2 shallots chopped
1 onion chopped
3 carrots chopped
3 sprigs fresh rosemary
3 sprigs fresh thyme
2.5 lbs beef short ribs
1/2 cup flour
2 tbs olive oil
2 1/2 cups Vinomad
2 cups beef broth
salt & pepper

Dredge ribs in flour. Heat oil in a dutch oven and brown ribs on all sides. Set aside. Add to the dutch oven, shallots, onion and carrots. Saute for about 4 minutes. Add wine and broth. Bring to a boil. Add ribs. Make sure ribs are completely covered. You might need to add more wine or broth. (your choice, in was wine)

Bake in oven at 350 for 2.5 - 3 hours. The meat should be falling off the bone.

Serve with mashed potatoes and green beans, or over noodles.

Thursday, October 16, 2014

TasteCamp - Hudson Valley

The view from Millbrook's tasting room

This past weekend was the yearly event TasteCamp which is held in a wine region on the Eastern side of the United States every year. I was thrilled when it was announced that they had chosen the Hudson Valley and the date was Columbus Day Weekend, the busiest weekend of the year.

The organizers The New York Cork Report's Lenn Thompson and Drink Local's Michael Michael Wangbickler chose this weekend and at first I thought, the busiest weekend of the year, but then it truly highlighted the best, the Hudson Valley during harvest.

I attended the events on Friday and could only attend Saturday evenings dinner at Tousey. I will go into detail later about each winery and the new things I learned. In the meantime, here are some pictures of the weekend.