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Winemaker’s Roundtable: Five Facts About Bordeaux Blends

Wednesday, September 28th, 2011

For this edition of Winemaker’s Roundtable, we’re talking about Bordeaux Blends- specifically, red Bordeaux blends. These lush, deeply rich wines are called Meritage here in California, and Temecula Valley wineries offer a fine variety of what would be a great pairing to a holiday meal.

  1. Bordeaux is a port city on the Garonne River in Southwest France, and is the world’s premier wine industry capital. Bordeaux’s defining characteristics are its limestone soils and the neighboring rivers, which are used to irrigate the land.
  2. A red Bordeaux wine is a blend of two or more of these five grape varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot.
  3. In 1988, a small group of Napa Valley vintners formed The Meritage Association, using the term “meritage” (a combination of merit and heritage, and pronounced like the latter) to denote red and white Bordeaux-style wines made outside of Bordeaux. The term “Meritage” was created to avoid using the name “Bordeaux” for wines that are not actually produced in the Bordeaux region.
  4. Because the percentage of each grape used in Bordeaux blends varies, each year’s vintage brings different flavors and nuances, making tasting Bordeaux blends a fun and interesting experience. Red Bordeaux blends typically are rich, full-bodied wines with notes of black currant, blackberries, cocoa and cherries.
  5. Bordeaux-style wines go well with grilled steak, rack of lamb, or even game meats like venison or duck. Several Temecula Valley wineries offer wonderful Meritage wines perfect for the holidays or simply your next meal:
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Restaurant at Ponte: Summer Recipe

Wednesday, June 29th, 2011

From The Restaurant at Ponte

Grilled Salmon with Tropical Relish

Recipe provided by Executive Chef, Vincent Logan

*Recommended Pairing: Viognier, Pinot Grigio, Tempranillo

Serves 6

Ingredients:

½ cup red onion, diced
¼ cup red bell pepper, diced
½ tablespoon cilantro, chopped
1 cup mango, diced
1 cup papaya, diced
1 cup grilled pineapple, diced
Juice of one lime
1 teaspoon salad oil
Salt and pepper, to taste
(6) 5-ounce salmon fillets
¼ cup extra virgin olive oil
2 tablespoons Italian parsley, chopped
2 tablespoons thyme, chopped
6 sprigs cilantro

To make the relish, combine all diced ingredients in a bowl.  Add the juice of one lime, salad oil, salt and pepper to taste.

Rub salmon fillets with olive oil and season with salt and pepper, and sprinkle with the herb mixture.  Place salmon on a high-heat grill, turn every 2 ½ minutes, for a total of 10 minutes.  Remove salmon from grill and plate, topping each piece with the tropical relish and a cilantro sprig garnish.

Enjoy!

The Restaurant at Ponte is located at:

35053 Rancho California Road, Temecula CA 92591

(951) 694-8855 | (877) 314-WINE

www.pontewinery.com

 

 

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Valentine’s Day Recipe & Video from Ponte Winery

Wednesday, February 9th, 2011

Rose  Spumante Truffles Recipe


1 ¼ cup milk chocolate, melted

½ cup Rose Spumante

¼ cup heavy cream

2 cups milk chocolate

1 1/8 cups cocoa powder

4 1/8 cups powdered sugar

Method:

1. Combine melted chocolate and wine.

2. Boil heavy cream and pour over chocolate and wine mixture. Stir slowly with a spoon or rubber spatula, until the mixture comes together. Chill in refrigerator over night.

3. Scoop the set ganache with a melon baller and freeze.

4. When frozen roll into a round sphere. Freeze again.

5. Sift together cocoa powder and powdered sugar, reserve for dipping.

6. Melt second amount of chocolate. Dip frozen truffle lightly and drop onto parchment paper.

7. When chocolate has set, dip truffles again and immediately drop coated truffles into cocoa powder and sugar mixture. Let sit in mixture for one hour.

8. Sift out truffles from mixture and serve.

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