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Entrées: Beef

October 9, 2014
This is a big scene: big wine, big flavor, and big bones! That rich and luscious rib meat glazed with a red fruit BBQ sauce is Chef Ryan Freebern's answer to the 2011 Chalk Hill Estate Red.
June 6, 2013
A deep, rich beef bourguignon to warm both body and soul. Pair with a Chalk Hill Cabernet Sauvignon.
March 4, 2014
Serve with fresh spring vegetables like English peas or grilled asparagus and morels, and don't forget the Zin! Enjoy!