Archive for the ‘Uncategorized’ category

Wine thought for the Thursday…

November 7, 2013

Wine (n.) A hug in a glass.

wine6

Happy B-day Naomi…

May 22, 2013

An ALTO cheers to the legendary Naomi Campbell on her 43rd birthday!

PS Are you a fan?

Naomi+Campbell

Charlie Chaplin

April 16, 2013

Today would’ve been Charlie Chaplin’s birthday. Let’s raise a glass to the Legend!

CC

Happy Birthday Oprah

January 29, 2013

Happy birthday to the queen of chat. Today is Oprah Winfrey’s 59th birthday. An ALTO cheers to the legend!

Oprah-Winfrey

Wine quote for the Thursday…

December 6, 2012

‘Artists and poets still find life’s meaning in a glass of wine.’

-Joy Sterling

ALTO

Roasted Rack of Lamb Recipe

December 9, 2011

Here is a great recipe which is ideal for entertaining family and friends. You can also do the same thing with beef or pork.

The Alto Cabernet Sauvignon will be the perfect wine with this dish.

 Ingredients

  • 20 g fresh bread crumbs
  • 15 g minced garlic
  • 3 g chopped fresh rosemary
  • 6 g salt
  • 0.5 g black pepper
  • 30 ml olive oil
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 6 g salt
  • 2 g black pepper
  • 30 ml olive oil
  • 15 ml Dijon mustard

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Source: allrecipes.com

Win Limited edition Alto Wines, Knife and fork sets and a Dinner voucher

July 22, 2011