Posts Tagged ‘wine country recipes’

Wine Country Recipe ~ Grilled Chicken and Avocado Salad with Lemon Vinaigrette

Thursday, March 31st, 2016


This month, we’re featuring rosé wine, as there’s truly nothing more refreshing for spring celebrations and dining!  And truth be told, America has fallen in love with rosé wines; it’s one of the fastest growing segments in the US wine market.

Here’s a perfect recipe to pair with your favorite Temecula Valley Rosé. Tender grilled chicken is enhanced with a dazzling lemon vinaigrette.


1 pound boneless, skinless half chicken breasts
extra virgin olive oil
salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons finely grated lemon zest
2 teaspoons honey
1 teaspoon minced fresh rosemary leaves
½ teaspoon minced garlic
¼ teaspoon salt¼ teaspoon freshly ground black pepper
3 large avocados, peeled, seeded, and cut into bite-size pieces
3 cups baby or regular arugula leaves
1 piece Parmesan cheese (for shaving)


1. Preheat the grill to medium high.
2. Cut each half chicken breast in half crosswise.
3. Brush the chicken pieces on both sides with olive oil. Season both sides with salt and pepper.
4. Grill the chicken pieces for 5 to 7 minutes on each side, until cooked through. Set aside to rest for 5 minutes.
5. To make the vinaigrette, pour the lemon juice in a large bowl. Whisk in the measured olive oil, lemon zest, honey, rosemary, garlic, and measured salt and pepper.
6. Cut chicken pieces crosswise into strips.
7. Add the chicken, avocado, and arugula to the vinaigrette. Toss gently to combine.
8. Divide the salad among the serving plates.
9. Top with shavings of Parmesan, cut with a vegetable peeler.

Suggested pairings: 

Callaway Vineyard & Winery ~ 2012 Special Selection Rosé of Sangiovese – A summery bouquet of rosy red fruit and flowers: strawberry, cherry, raspberry, rose petal and cherry blossom fill the nose and palate of this perfect warm weather wine.

Hart Winery ~ 2014 Rosé of Tempranillo –  Delightfully fruity, bursting with strawberry, watermelon and spice notes.

Miramonte Winery ~ 2014 Rosé – Racy strawberry and candied watermelon notes, beautiful melon and peach mid-palate, and long finish of rose petals, sugar-dusted citrus.

Oak Mountain Winery ~2013 River Rhodes Rosé of Syrah –  Blast of strawberries and tropical nuances in the nose with a smooth wild berry character on the palate.

Recipe and photo courtesy of The Wine Institute of California 




Roasted Chicken Breast with Yukon Gold Potato Cakes and Infused Rosemary Oil Sauce

Monday, February 29th, 2016


Tender chicken breast with a delicate, rosemary-scented cream sauce served alongside a golden-toasted potato cake with Parmesan. Pair with your favorite Temecula Valley Chardonnay.


½ cup extra virgin olive oil

3 (3-inch) sprigs fresh rosemary

5 medium-sized Yukon Gold, or other waxy potatoes (about 1 ½ pounds), peeled and cut in half

2 tablespoons unsalted butter

1/3 cup half and half or light cream

1 teaspoon salt

2 tablespoons thinly sliced scallions, white and light green parts

2 eggs slightly beaten, divided

2 tablespoons vegetable oil

½ cup finely grated Parmesan cheese

4 (6-ounce) boneless half chicken breasts, skin on

For the sauce:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ cup half and half or light cream

½ cup chicken stock

1 cup loosely packed flat leaf parsley leaves, finely chopped

½ teaspoon minced rosemary leaves

Salt and freshly ground black pepper


Heat the olive oil in a small, heavy-bottomed skillet over low heat. Add the rosemary sprigs and cook for 10 minutes. Set the pan aside.

Put the potatoes in a large saucepan with enough water to cover them by 2 inches. Bring to a boil over medium-high heat and cook until tender about 20 to 30 minutes.

Drain the potatoes and return them to the pan, off the heat. Add the half and half, butter, and the 1 teaspoon salt. Mix and mash the potatoes with a large whisk or potato masher to a stiff, slightly lumpy consistency.

When the potatoes are completely cool, mix in the scallions, and half of the beaten egg.

Heat the oven to 375° F.

Coat a large baking sheet with the vegetable oil. Form the potato mixture into 8 round cakes, 1-inch thick, and place them on the oiled sheet.

Using a pastry brush, brush the tops of the potato cakes with the remaining egg and sprinkle with the Parmesan cheese. Bake for 40 minutes or until the tops of the cakes are golden brown.

While the potato cakes are cooking, sprinkle both sides of the chicken pieces generously with salt and pepper.

Heat 1 tablespoon of the rosemary oil in a medium, heavy-bottomed, ovenproof skillet over medium-high heat until hot but not smoking. Add the chicken breasts skin side down and cook for 5 minutes. Turn the breasts over and cook 2 minutes. Spoon the fat in the pan over the chicken breasts.

Place the skillet in the oven (with the potato cakes) and roast the chicken for 20 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Let rest, for at least 5 minutes.

In the meantime, make the sauce: Heat 2 tablespoons of the rosemary oil with the butter in a small saucepan. Stir in the flour, and bring to a sizzle over medium heat stirring frequently.

Add the chicken stock and half and half. Simmer for 2 minutes, stirring frequently, to thicken the sauce. Add the parsley and minced rosemary and simmer for 2 more minutes, stirring frequently. Season to taste with salt and pepper.

To serve, cut each half breast crosswise into 8 slices. Arrange the chicken slices and 2 potato cakes on each plate. Spoon the sauce over the chicken.  Serves 4.

Suggested Pairings:

Bel Vino Winery ~ 2013 Chardonnay – Classic aromas of white peach and pear complemented by toasted almond aromas.

Callaway Vineyard & Winery ~ 2012 Winemaker’s Reserve Chardonnay – Silky and fresh on the palate, reminiscent of tropical pineapples, zesty kumquats, creamy caramel and apples.

Falkner Winery ~ 2014 Chardonnay -Delicious ripe apple and apricot flavors in a medium bodied, creamy textured wine.

Thornton Winery ~ 2014 Chardonnay  – Green apples and barrel spices with a mineral note.

 Recipe courtesy of the Wine Institute of California


Wine Country Recipe ~ Asian Pork Shoulder Stew with Anise

Tuesday, January 26th, 2016


Fragrant anise adds a subtle sweetness to this warming stew. Pair with your favorite Temecula Valley Zinfandel or Pinot Gris.


1 tablespoon vegetable oil
2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5cm) cubes
1 medium yellow onion, peeled and cut into 4 wedges
4 garlic cloves, peeled and crushed
2 tablespoons minced fresh ginger
3½ cups chicken stock
1 whole star anise pod
1 large sweet potato (about 1½ pounds) peeled, cut into 1-inch-thick rounds, each cut into 4 wedges
2 large carrots, peeled and cut into ¼-inch-thick rounds
3 tablespoons flour, mixed with 3 tablespoons cold water
soy sauce


Heat the vegetable oil in a wide 5- to 6-quart pot over medium heat until hot but not smoking.

Add the pork and brown for 3 minutes on each side. Add the onion, garlic, and ginger; cook and stir for 3 minutes.

Add the chicken stock and anise. Turn the heat to low, cover, and simmer for 2 hours.

Add the potatoes and carrots. Uncover and simmer for 10 minutes.

Stir in the flour-and-water mixture and simmer for 10 minutes.

To serve, divide the stew among 4 to 6 bowls. Pass soy sauce at the table.

Suggested Pairings:

Danza del Sol Winery ~ 2014 Pinot Grigio – Aromas of honeysuckle and juicy pears with a hint of citrus lead into flavors of bright melon with a balanced, crisp acidity.

Leoness Cellars ~ 2013 Zinfandel – Rich and full-bodied, this wine offers aromas and flavors of sweet blackberry and plum with hints of spice and black licorice framed by soft tannins and a long, silky finish.

Maurice Car’rie Vineyard & Winery ~ 2012 Zinfandel – Aromas of raspberry jam, Red Delicious apples and finishes off with toasted black pepper.

Monte De Oro Winery ~ 2014 Pinot Gris – Off-dry-to-dry, medium-bodied wine with a nice balance of acidity, alcohol and flavor.

Recipe courtesy of the Wine Institute of California


Wine Country Recipe ~ Beef Rib Roast with Horseradish Ricotta Cream

Friday, December 18th, 2015

DECEMBER_BEEF_RIB_ROAST_2_FINAL_p_c-California-Wine-InstituteThis succulent rib roast served with peppery herbed ricotta cheese sounds absolutely delicious and would be the perfect meal for a chilly Sunday night! You’ll want to pair with your favorite Temecula Valley Cabernet Sauvignon or Merlot.


1 standing rib-eye roast with 4 rib bones (about 9 pounds) bones removed and tied to the body of the roast (ask the butcher to do this)
15 ounces whole milk ricotta cheese
½ cup extra-hot horseradish
3 tablespoons thinly sliced chives
1/3 cup fresh lemon juice
½ teaspoon freshly ground black pepper
¼ teaspoon salt


1. Preheat the oven to 450°F.
2. Place the meat, bone-side down, in a 2- to 3-inch-deep roasting pan.
3. Place the pan in the oven and roast for 15 minutes. Reduce the oven temperature to 350°F and roast for 2 more hours, or until the internal temperature reaches 125°F at the center of the meat.
4. Remove the string and let the meat rest for 20 minutes before carving.
5. While the meat is resting, mix the ricotta with the horseradish, chives, lemon juice, black pepper, and salt.
6. To serve, slice the meat and serve each portion with a spoonful of ricotta.


Suggested Pairings: 

Callaway Vineyard & Winery ~ 2012 Wild Yeast Cabernet Sauvignon – Dried blueberries, dark cherry and small black currants with liberal lashings of baking spice.

Oak Mountain Winery ~ 2010 Oak Mountain Merlot – A soft nose, with flavors of raspberry, blackberry, and plum with abundant smoky oak.

Ponte Winery ~ 2009 Cabernet Sauvignon – Hints of black currant, plum, cherry and oak.

Wilson Creek Winery ~ 2011 Family Reserve Merlot – Firm yet subtle tannins play with the earthy fruit of plum and black currant, soft and supple and lingering finish.

Recipe courtesy of the Wine Institute of California


Wine Country Recipe ~ Slow Roasted Pork Shoulder with Carrots and Fresh Herbs

Tuesday, November 17th, 2015

Tuscan_Pork_hero-e07906d4-82d8-424e-aab5-b74cae86a3b4-0-472x310This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with your favorite Temecula Valley Zinfandel or Cabernet Sauvignon.


2 1/2 pounds pork shoulder roast, tied, trimmed of excess fat and seasoned well with salt and pepper
4 cloves garlic, peeled and finely chopped
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1 (2-inch) sprig of rosemary, leaves removed and finely chopped
6 fresh large sage leaves, finely chopped
2 tablespoons extra virgin olive oil
4 shallots, peeled and thinly sliced
12 whole baby carrots, cleaned with stems removed
1/3 cup Temecula Valley Zinfandel


Preheat oven to 275 F (135 C).

Mix the herbs and garlic in a small bowl. Rub the herb mixture evenly over the pork and into the crevices. Put the pork in a roasting pan. Roast uncovered for 90 minutes.

Meanwhile, toss olive oil, carrots and shallots in a large bowl.

After 90 minutes, add the carrots and shallots to the pan and pour the Zinfandel over the pork. Cook for an additional 90 minutes.

Remove from the oven and let rest for 15 minutes. Slice the pork and serve with carrots and drizzle with the pan juices.

Serves 4

Recipe Courtesy of the Wine Institute of California

Suggested Pairings:

Baily Winery ~ 2011 Cabernet Sauvignon –  Warm, rich tones with subtle, herbaceous qualities and a hint of mint.

Doffo Winery ~ 2013 Zinfandel – Full of black cherry jam, raspberry, black berry and allspice aromas, with luscious notes of boysenberry, ripe plums and toasted oak.

Lorenzi Estate Vineyards & Winery ~ 2010 Cabernet Sauvignon – Aged in New French oak for 18 months and expresses itself with a depth and complexity you should expect from a Cabernet Sauvignon.

Maurice Car’rie Vineyard & Winery ~ 2012 Van Roekel Estate Zinfandel –  Aromas of raspberry jam, Red Delicious apples and finishes off with toasted black pepper.


Wine Country Recipe ~ Cavatelli with Spicy Winter Squash

Thursday, October 15th, 2015


This pasta dish looks delish!  Utilize winter squash such as butternut, hubbard or pumpkin squash for this healthy, hearty vegetarian quick dish.  Pair with your favorite Temecula Valley Sangiovese.


1/4 cup plus 2 tablespoons extra-virgin olive oil

6 large garlic cloves, thinly sliced

1 large red onion, thinly sliced

2 teaspoons crushed red pepper

2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes

1 tablespoon finely chopped thyme

Salt and freshly ground pepper

1 1/2 pounds cavatelli or small shells

3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving


Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.

Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.  Pairs well with Sangiovese.

Suggested Pairings:

Danza Del Sol Winery ~ 2011 Sangiovese – Wild berry and tart cherry aromas have a hint of sweet pipe tobacco. Flavors of plum and mulberry are deepened with a note of black tea.

Frangipani Estate Winery ~ 2012 Estate Sangiovese – A 100% Sangiovese with aromas and tastes of black cherry, black currant, mulberry, plum fruit.

Robert Renzoni Vineyards ~ 2012 Sangiovese – Subtle aromas of toffee and fresh berries with distinctive notes of cherry and raspberry. A hint of vanilla adds a lingering soft finish.

Wiens Family Cellars ~ 2013 Sangiovese – Bright notes of mineral and red licorice transition into a concentrated core of spiced plum and chocolate cake riding over soft, yet substantial tannins.

Recipe courtesy of Mario Batali / Food & Wine


Wine Country Recipe ~ Curried Butternut Squash Soup Shots

Monday, September 28th, 2015


This modern shot-glass style serving puts a new spin on this traditional smooth and piquant autumn soup. Pair with your favorite Temecula Valley Merlot or Pinot Grigio.


1 medium butternut squash, peeled, seeded and cubed
1 sweet onion, thinly sliced
2 garlic cloves, lightly crushed
4 sprigs of thyme
2 tablespoons curry powder, divided
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 cups vegetable stock, warmed
1/3 cup heavy cream (extra for garnish)
salt and pepper to taste


Preheat oven to 350 F. (190 C.)

In a large bowl toss together the squash, onions, garlic, thyme, 1 tablespoon (15ml) of the curry powder, and olive oil. Season with salt and pepper.

Pour the squash mixture onto a baking sheet and roast for about 45 minutes.

Discard the thyme sprig and pour the mixture into a blender along with the warmed stock and puree until smooth. (Do this in two batches). Pour the pureed soup into a medium saucepan simmer and stir in the remaining curry powder, and cumin. Simmer the soup for 7 to 10 minutes.

Remove from heat and stir in the cream until fully combined. Season with salt and pepper.

Serve by pouring soup into 24 small glasses or espresso cups. Garnish with a few drops of heavy cream.

Suggested Pairings:

Bel Vino Winery – 2012 Merlot ~This vintage presents deep, dense aromas of plum, licorice and vanilla with flavors of dark fruit, cloves and maple.

Carter Estate Winery – 2012 Merlot ~ Blueberries and rose petals mingle with a rich chocolate, coffee earthiness, lightly tinged with a pretty herbal note that is warmed with French oak.

Europa Village – 2014 Estate Pinot Grigio ~ Ripe Asian pears and lemon cream on the nose, the full body warmth is elegantly balanced by a lingering acidity.

Monte De Oro Winery – 2013 Pinot Grigio ~ Medium intensity aromas of pears, lemons, apples, and peaches with accents of honeysuckle, white flowers and honey.

Recipe courtesy of the Wine Institute of California


Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction

Monday, June 22nd, 2015

Flank Steak

There’s nothing better than grilling in the summer….well actually, there IS something better.  Summer grilling with wine!  This recipe perfectly pairs the two.  You may want to try it with your favorite Temecula Valley Cabernet for your 4th of July BBQ.


4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4 -pound thinly sliced prosciutto
1/4 -pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows


Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Heat grill to high.

Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into ½-inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Cabernet-Shallot Reduction Ingredients:

2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
1 tablespoon honey


Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

Recipe courtesy of Bobby Flay and

Suggested Wine Pairings:

Danza del Sol Winery ~ 2011 Cabernet Sauvignon – Aromas of cherry and vanilla compliment a very bright and fruity flavor profile with a hint of black currant.

Foot Path Winery ~ 2011 Cabernet Sauvignon – Medium bodied, Best Served With: Cheeses/ Pizza, Red Meat & Chicken

Frangipani Estate Winery ~ 2012 Cabernet Sauvignon – Bright cherry, sage, and licorice.

Miramonte Winery ~ 2012 Cabernet Sauvignon – Bright cherry and blackberry notes, accented with sweet, toasted cedar nuances, and a thin line of fresh mocha.


Garlic Prawns with Warm Cucumber and Ginger Salad

Tuesday, May 26th, 2015

APRIL_GARLIC_PRAWNS_1_FINAL_p_c-California-Wine-InstituteRed pepper flakes add a hint of heat to this light and zesty salad. Pair with your favorite Temecula Valley Sauvignon Blanc or Pinot Grigio.


2 cups salad greens
2 teaspoons sesame oil
salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
8 large garlic cloves, peeled and thinly sliced
1 pound medium prawns, shelled and deveined
½ teaspoon red pepper flakes
3 tablespoons minced fresh ginger
2 cucumbers peeled, cut in half lengthwise, and sliced into ¼-inch-thick half-rounds
2 tablespoons soy sauce
2 limes, each cut into 4 wedges


Put the salad greens in a large bowl and drizzle with the sesame oil. Season with salt and pepper, to taste, and toss to mix. Set aside.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic; cook and stir for 30 seconds. Add the prawns and red pepper flakes; cook and stir for about 3 minutes, or until the shrimp is cooked through. Season with salt.

Scrape the shrimp and garlic into a bowl and set aside.

Using the same skillet, heat the 1 remaining tablespoon of olive oil over medium-high heat until hot but not smoking. Add the ginger; cook and stir for 1 minute. Add the cucumber and soy sauce and cook for 3 more minutes. Remove from heat.

Divide the salad among 4 plates. Top each with a quarter of the cucumbers, followed by a quarter of the shrimp. Squeeze the juice of one lime wedge over each salad and garnish with a second lime wedge.

Serves 4

Suggested Pairings:

Cougar Vineyard & Winery ~ 2014 Pinot Grigio – Nice mid-palate balance with a short, clean finish.

Hart Winery ~ 2014 Sauvignon Blanc – citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.

Robert Renzoni Vineyards ~ 2014 Pinot Grigio “Julia’s Vineyard” – Fragrant and mildly floral with subtle notes of green apple, lemon and pear, with a crisp refreshing finish.

South Coast Winery Resort & Spa ~ 2014 Sauvignon Blanc – A cornucopia of flavors and aromas: sweet kiwi and lime, gooseberries, pears, passion fruit and wild flowers.

Recipe courtesy of the Wine Institute of California


Wine Country Recipe: Citrus Marinated Grilled Flank Steak Tacos with Roasted Tomatillo and Avocado Sauce

Wednesday, April 22nd, 2015

steak-tacos-ck-1898520-xJust in time for Cinco de Mayo! Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

1½ lbs flank steak

½ cup extra virgin olive oil
½ orange grated rind and juice
1 lime grated rind and juice
½ bunch cilantro leaves, finely chopped
2 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons ancho chili powder (or other chili powder)
1 tablespoon soy sauce
1 teaspoon honey

Roasted tomatillo sauce:
12 tomatillos, husks removed and quartered
1 clove garlic, minced
2 tablespoons (30ml) extra virgin olive oil
1 avocado, pitted and diced
½ bunch cilantro leaves
2 green onions, thinly sliced
1 jalapeno, seeded and diced
1 lime grated rind and juice
salt and pepper to taste

10 white corn tortillas, grilled
lime wedges

Preheat oven to 350 F.  Place the flank steak in a resealable plastic bag and set aside.In a small bowl combine the marinade ingredients and whisk together. Pour the marinade into the bag with the steak, seal and shake together until the steak is well coated. Place the steak onto a shallow dish and then place in the refrigerator for about one and up to 6 hours.

While the steak marinates make the tomatillo sauce. Pour the tomatillos onto a baking sheet and top with the minced garlic, a drizzle of olive oil, salt and pepper. Roast the tomatillos for 20 minutes or until soft. Pour the cooled tomatillos into a food processor with the remaining sauce ingredients and puree until smooth. Season with salt and pepper and set aside until ready to use.

Remove the flank steak from the marinade and pat dry. Season with salt and pepper. Grill the flank steak on each side for about 5 to 6 minutes. Transfer the steak to a cutting board and allow it to rest for about 5 minutes Slice the steak against the grain into thin strips.

To assemble the tacos place desired amount of steak onto a grilled tortilla and top with the tomatillo sauce. Serve warm with a wedge of lime.

Serves 4

Suggested Pairings:

Callaway Winery ~ 2012 Zinfandel – This classic Zin begins with full aromas of rich, ripe strawberry, black cherry, dusty white pepper and anise, leading to the palate brimming with dried cranberry and jammy red and black fruits.

Leoness Cellars ~ 2012 Zinfandel – Rich and full-bodied, this wine offers aromas and flavors of sweet boysenberry and blackberry framed by soft tannins and a long, silky finish.

Thornton Winery ~ 2009 Cabernet Sauvignon – Very classic berry and pepper aromas came forth while subtle herbaeceous notes meld with the warm toasty aromas from the oak.

Wilson Creek Winery ~ 2011 Family Reserve Cabernet Sauvignon – This Cabernet displays deep rich ruby color. Aromas of spice reminiscent of clove with hints of leather layered with a fruitiness of blueberry and raspberry play on the nose. This wine’s structured tannins are well incorporated into a long pronounced finish.

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