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This wine just makes me smile. A thoroughbred right out of the gate, the newly released 2019 Gentleman Farmer Red Wine is now available on the website to purchase.
Red fruit dominates during the initial impression with red currant and wild red cherry. Time in the glass opens the discovery of bing cherry, pie cherries, cola, and black currant leaf. A savory character of herbs de Provence plays well with the texture associated with tannin and a dusty quality.
French and Chinese cuisines have a myriad of carved-in-stone dishes, techniques, and immortalized preparations. Poland and her food have few in comparison. Yes, there are many signature Polish dishes, like the one I offer just below; however, I think of Polish food as more characterized by the ingredients. Heavy on the meat (hey, pork), cream, root vegetables, and signature spices, like marjoram.
Gołąbki (plural), pronounced go-WUMP-ki, is one of the signature Polish dishes; stuffed cabbage, usually topped with a tomato sauce. It means “little pigeon,” more in reference to the shape of these small, tasty packets than the ingredients, although if you’d like to riff on this Polish classic you could use pigeon in the filling. I won’t. When it comes to Polish food I am nostalgic, with memories of childhood deliciousness in my babcia and dziadio’s home in Garfield, New Jersey.
These gołąbki uses a tomato sauce and would be equally delicious with a mushroom cream sauce. I add bacon to my sauce to add porkiness and depth. To allow the bright green cabbage to shine, I nappe the sauce down the center of the arranged gołąbki before serving. You could omit the beef stock and smother the gołąbki with the tomato sauce before putting it in the oven for easier preparation.
The acidity of the tomato sauce and the smokiness of the bacon pairs well with our 2019 Gentleman Farmer Red Wine.