What's New At Carlson's
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  • Wine Into Winter at Grand Valley wineries - Sat. Dec 3, 2016
    Wine lovers: holiday cheer, appetizers, specials  more
  • SAVE! Order by Dec. 13 for Christmas delivery via ground
    Order by Dec. 16 for shipping within Colorado  more
  • Hot Peach Cobbler in a Mug
    Popular hot drink from Carlson V  more
  • Holiday Open House Recipes!
    Easy apps and sauces  more
  • Palisade Events: Olde Fashioned Christmas Dec 2-3
    Food, Wine, Recreation in CO Wine Country  more
  • Give a Gift Certificate!
    Not sure what to give? Available any amount.  more
  • Wine In Colorado: Where Cool Climate Grapes Are The New Hot
    Carlson V in Forbes magazine!  more
  • Try our new Dry Rosé Wine
    New 2016 release -  more
  • Peach wins DOUBLE GOLD @ Governor's Cup 2015
    See all Carlson 2015 Award-winning wines  more
  • Trade groups honor Parker Carlson
    Lifetime Achievement and Winery of the Year  more
  • TripAdvisor names Palisade in Top 10 Best Wine Destination in U.S. list!
    Carlson Vineyards - a DON'T MISS stop  more
  • Buzz - Wine for Daytime TV
    CV makes sip list: "Steve Harvey"  more
  • Introducing Sweet Baby White
    New litter mate!  more
  • Carlson Cherry Lemonade recipe
    Easy refreshing summer cooler  more
  • Parker Carlson taking it easy
    Winery stays with Winemaker  more
  • Celebrating 25 years!
    Carlson Vineyards - since 1988  more
  • Just for fun - Cherry Wine 'n Enstrom Chocolate
    Special during the month of love!  more
  • Sunset Magazine - "we love Carlson"
    Travel Guide Fall Getaway to Grand Valley  more
  • T-RED wins GOLD + Governor's Cup
    From 183 wines - only 12 in Case  more
  • Cab Franc & Sweet Baby Red win!
    2014 Best of Fest Winners  more
  • 9News Denver -Cherry wine a TV star
    Perfect Pairings-easy tips for wine & chocolate  more
  • USA Today - Grand Junction in Top 10 wine list
    Great places for local wines in the U.S.  more
  • Chocolate Cherry Almond Tart
    Famous il Bistro Italiano recipe  more
  • Diggin' the GOLD
    Major GOLD medal winners that is!  more
  • Recipe - il Bistro Rotolo di Zucca
    Pumpkin Roll.  more
  • T-Red wins GOLD twice
    Winefest + Governor competitions  more
  • Riesling wins DOUBLE GOLD; Gewurz: Silver
    BIG honors at prestigious NY event  more
  • See winery tour on YouTube
    Food/wine pairing + winery peek  more
  • Winery expansion underway
    Doubling workspace in 2010  more
  • Eat local! Peach Chutney Pork recipe
    il Bistro dish with Peach Wine  more
  • Biking Colorado’s Wine Country
    A New York Times Article.  more
  • Carlson wins World Cup Riesling Award
    in New York.  more
  • 'Friend of Agriculture' winner
    Carlson V named "Friend"  more
  • Red wine linked to prostate health
    Recent study  more
  • Daily Wine tour reviews!
    Carlson and Palisade Wineries.  more
  • Gewurz wins top “Best of Fest”
    2 years in a row @ Winefest  more
  • Carlson wines @ CO state dinner
    CO Guv Inaugural dinner  more
  • Recipe - Cappellettoni di Rape Rosse
    Roasted Beet Ravioli with Artichoke Sauce  more
Recipe - il Bistro Rosa di Panna

Wine: Pair with Carlson Shiraz

Recipe: Il Bistro Italiano in Grand Junction
Ingredients:

1 Flank Steak
8-10 slices of Prosciutto di Parma
6 oz Parmigiano Reggiano or Grana Padano
2-3 sprigs of fresh rosemary
10 cloves of garlic
1/4 cup good quality balsamic vinegar
1 cup extra virgin olive oil
salt to taste
butcher twine

Directions:

1. Trim the flank steak of extra fat, if necessary. Butterfly the flank steak to obtain a thin rectangular piece of meat.

2. Layer the thin slices of prosciutto on the meat, covering the whole piece. Then cover the prosciutto with shavings of the parmesan cheese once again, covering the whole piece of meat.

3. Roll the steak following the grain of the meat (so that you will slice it against the grain). Tie the roast with butcher twine.

4. Make a marinade by chopping the peeled cloves of garlic, the rosemary leaves and the salt together. When everything is minced together, mix it with the vinegar and the oil. Rub the marinade on the meat, cover and refrigerate overnight.

5. To roast the meat, heat a roasting pan and sear the roast on all sides. Add the marinade from the holding container and enough hot water to cover the bottom of the roasting pan. Cover and roast on stove top until the meat reaches an internal temperature of 180°.

6. Let the meat rest for 10 minutes, remove the twine, slice and serve with pan juices.