There were no marketing materials homemade beef ragu the back label was silent so let's quote the Duboeuf web site (only the non Villages offering was described). "For the nose, a veritable palette of bright floral aromas is interlaced among blackberries, wild strawberries and blueberries, with hints of black and red currants. Taste the Beaujolais Nouveau 2011 and revel in its full, smooth body with a fine, silky harmonious texture and exceptional richness." And now for my review.I like to make meals ahead of time so that I have an inventory of dinners in the freezer. On really busy weeks I can just grab the meals out and microwave them or throw them in a beef ragu slow cooker and have healthy meals without all the work. I make batches of stuffed peppers then store them uncooked for slow cooker ragu sauce slow cooker meals. Whenever I make stews, chili, meatloaf or lasagna I make extra so that I can store meals away for another time. It keeps my family from getting sick of leftovers. Making meals ahead of time also works well for going camping. You can spend time enjoying the outdoors and activities and not have to spend the whole time cooking.Avoid beef ragu pasta late night caloric splurges. Pizza while cramming can derail the best of intentions. If you must nosh while studying, choose vegetarian or low fat options whenever possible. Many pizza places offer veggie pizzas or can accommodate special requests such as light cheese or extra tomatoes.Zinfandel ~ This is one of our all-time favorites. It has all the characteristics an amazing Zin should have. On the nose, it has aromas of both ripe and dried fruit, including blackberry and currants. The palate displays intense red fruits like cranberry and cherry with a smooth mouth feel and velvety tannins. Be warned it's very easy drinking, so pick up more than one bottle. It's a splurge but hey it's beef ragu slow cooker the holidays.This kitchen appliance is a ceramic pot enclosed in a metal container. The food ingredients of healthy slow cooker recipes are put inside the ceramic pot. You place the lid on, plug the cooker in, switch on the power, and let the ingredients release their aroma, flavor, and nutrients generously in every inch of the pot. The natural condensation that occurs due to slow cooking traps in the heat as well as the flavor. As you lift the lid of the pot when the meal is ready, your senses are tantalized by the heavenly aroma of freshly cooked food - enough to give you a horse's appetite.The next meal was a more traditional pairing for a white wine. It was a commercial barbecued chicken accompanied by potatoes roasted in chicken fat and an oriental tomato salad that was moderately spicy. The Scheurebe was very fine and mouth filling with a fine combination of sweetness and acidity when facing the chicken breast. It helped make up for the meat's dryness. The results were essentially the same with a stronger tasting, moister chicken leg. With the potatoes the wine's acidity increased; it was great for washing down that (delicious) grease. The wine became longer when paired with the salad.Final verdict. No way would I buy this wine again. And I have no intention of trying any such others with the exception mentioned above. Slowly but surely new wine sales are sliding. Why am I not surprised in the slightest?