Taylor Madeira Adds Flavor and Flair to Low-Carb Dishes

Taylor Madeira Adds Flavor and Flair to Low-Carb Dishes
Delicious Low-Carb Recipes Perfect for the Fall Cooking Season 


CANANDAIGUA, N.Y., Oct. 18  /PRNewswire/ -- As fall weather approaches, so
begins a new cooking season. Warm and comforting recipes will replace the
fresh, ripe flavors of summer cooking. This year, Taylor New York -- the second
largest traditional dessert wine brand in the United States -- is introducing a
new way for low-carb dieters to add great taste to their protein-focused diets:
Taylor Madeira.

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The newly introduced Taylor Madeira, a popular wine for cooking and sipping,
has a smooth, nutty, sherry-like character. As part of the product launch,
Taylor Madeira is offering delicious recipes for carb-conscious dieters on
bottle neckers and its website. These include Beef Roast with Madeira Sauce,
with just two carbohydrates per serving; and Beef Tenderloin and Asparagus with
Madeira Sauce, with only eight carbohydrates per serving.

To make Beef Roast with Madeira Sauce, start with four pounds of sirloin roast.
Rub the roast with salt and pepper. To a heated pan, add two tablespoons olive
oil, one teaspoon salt, and one teaspoon pepper. Sear the meat on all sides,
and place in an oven-safe pan, baking at 350 degrees until its internal
temperature reaches 160 degrees, or well done. Transfer the meat to a cutting
board and cover with foil. Allow it to rest for 10 minutes.

Using the stovetop pan, pour off any excess fat and add 1-1/4 cups Taylor
Madeira, 1-1/2 cups beef broth, 3/4 teaspoon tarragon, and 3/4 teaspoon
rosemary. Bring to a boil while scraping the cooked-on pieces of meat into the
sauce. Reduce the sauce to about half, and add two teaspoons cornstarch
dissolved in one tablespoon cold water. Simmer, stirring constantly for one
minute, and spoon over meat to serve. Serves eight.

To make Beef Tenderloin and Asparagus with Madeira Sauce, heat three
tablespoons olive oil in a medium skillet over medium-high heat. Season three
pounds of beef tenderloin fillets (cut into four half-pound steaks) with salt
and black pepper. Sear the meat, cooking about four minutes on each side. Add
1-1/4 cups Taylor Madeira to deglaze, reducing the liquid by half. Add two
teaspoons dried rosemary and set aside.

Steam one pound of asparagus spears, cut into small pieces, for about three
minutes. Drain, and then return to the pan and combine with two tablespoons
lemon juice, one tablespoon olive oil, and salt and pepper to taste. Heat
through and serve over meat. Makes four servings.

Find more recipes featuring the entire Taylor New York family of dessert wines:
port; tawny port; cream sherry; dry sherry; golden sherry; sherry; and marsala.
Indulge in tiramisu featuring Taylor Marsala, or whet your appetite with a
quick crabmeat bisque featuring Taylor Sherry. These recipes, and more, are
available at http://www.taylordesserts.com/.

About Canandaigua Wine

Canandaigua Wine Company, the popular-priced and premium wine producer of
Constellation Wines U.S., is part of Constellation Wines, the world's largest
wine business, an operating division of Constellation Brands, Inc. (NYSE:STZ
andNYSE:STZ.B) ("CBI").  Constellation Wines U.S. encompasses three of CBI's
U.S. wine businesses: Canandaigua Wine Company, Pacific Wine Partners, and
North Lake Wines. 

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DATASOURCE: Canandaigua Wine Company



CONTACT:  Media Relations: Lisa Farrell, [phone], or





Web site:  http://www.taylordesserts.com/ 

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