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Rosemary and Garlic Burgundy
4-5 sprigs of rosemary
4 cloves garlic, peeled and halved
1 ½ cups Burgundy
Place rosemary and garlic in a 1 pint jar. Pour wine over and cover. Store in a cool, dark place for at least 2 weeks before testing flavor.
Use ½ cup with 3 Tbsp olive oil, 1 Tbsp lemon juice and 1 tsp freshly ground black pepper as a marinade for beef. (Herbed-Wine Cuisine.)
