Have you decided what to serve to your dinner guests this season?

*Roast Beef with Superior Estates Winery's Frontenac Reserve
-balance between strong red meat and medium bodied, medium tannin red wine

Roast Beef Recipe

Ingredients
* 3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot
of fat marbling)
* Olive oil
* 8 slivers of garlic
* Salt and pepper
Instructions
Start with the roast at room temperature (remove from refrigerator 1
hour before cooking - keep it wrapped). Preheat the oven to 375°F. With
a sharp knife make 8 small incisions around the roast. Place a sliver of
garlic into each incision. Take a tablespoon or so of olive oil and
spread all around the roast. Sprinkle around the roast with salt and
pepper. Place the roast directly on an oven rack, fatty side up, with a
drip pan on a rack beneath the roasting rack. This arrangement creates
convection in the oven so that you do not need to turn the roast. The
roast is placed fat side up so that as the fat melts it will bathe the
entire roast in its juices. Brown the roast at 375°F for half an hour.
Lower the heat to 225°F. The roast should take somewhere from 2 to 3
hours additionally to cook. When the roast just starts to drip its
juices and it is brown on the outside, check the temperature with a meat
thermometer. Pull the roast from the oven when the inside temperature of
the roast is 135° to 140°F. Let the roast rest for at least 15 minutes,
tented in aluminum foil to keep warm, before carving to serve.

*Baked Ham with Superior Estates Winery's Dry Vignoles *
-balance between sweet meat and off-dry, acidic white wine. Pineapple juice in glaze accents pineapple aroma in wine.

Baked Glazed Ham
*1 12 lb. ham
*1 cup firmly packed brown sugar
*1 tablespoon mustard
*1/4 cup pineapple juice
*6 slices fresh or canned pineapple
*6 maraschino cherries

Instructions
Place ham, fat side up on rack in open roasting pan. Bake in 350*F oven
for 3 to 3-1/2 hours. Combine sugar, mustard and pineapple juice. Remove
ham from oven 45 minutes prior to completed baking time. Pour off excess
fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices and
cherries on the glaze, pressing firmly. Return to oven and baste with
remaining glaze every 15 minutes.