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Posts Tagged ‘wine pairing’

Wine Country Recipe ~ Crispy Chicken Thighs with Sweet Citrus Soy Sauce

Wednesday, March 1st, 2017

This crispy, sweet and tangy chicken is a perfect main dish any night of the week. The sauce sounds amazing and should pair well with your favorite Temecula Valley Sauvignon Blanc.

Ingredients:

2 tablespoons Asian (toasted) sesame oil

2 teaspoons grated fresh ginger

2 teaspoons minced garlic

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

4 chicken thighs (about 2 pounds), bone-in, skin on

1 tablespoon vegetable oil

2 green onions, cut into thin rounds

½ cup fresh orange juice

¼ cup chicken stock

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon fresh lime juice

2 teaspoons finely grated orange zest

Directions:

Preheat oven to 375° F.

Mix the sesame oil, ginger, garlic, salt and pepper in a large bowl.

Add the chicken thighs and turn them to coat with the sesame oil mixture. Let stand at room temperature for 10 minutes.

Heat a large, heavy-bottomed ovenproof skillet over medium-high heat until hot but not smoking.

Add the chicken thighs skin side down and cook for 8 minutes.

Turn the thighs skin side up and place the skillet in the pre-heated oven for 15 minutes.

Remove the skillet from the oven and transfer the thighs to a serving platter. Let rest for at least 5 minutes before serving.

While the chicken is resting, prepare the sauce.

Heat the vegetable oil in a small saucepan over medium-high heat until hot but not smoking. Add the green onion and cook stir for 1 minute or until lightly browned.

Add the orange juice, chicken stock, soy sauce, honey, lime juice and orange zest.

Bring the mixture to a boil, and then reduce the heat to low and simmer for 4 minutes.

To serve, divide the sauce among 4 plates and place a chicken thigh on top.

Recipe courtesy of the Wine Institute of California.  

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Top Wines Paired with Top Aphrodisiac Foods

Tuesday, January 31st, 2017

Temecula Valley Southern California Wine Country gets into the Valentine’s Day spirit by going one step beyond the chocolate and wine pairings so prevalent this time of year – aphrodisiac pairings. The popular wine destination shows the diversity and versatility of the region’s wines through suggested pairings with certain foods believed to be libido-enhancing.

“One of the things that makes Temecula Valley so special is the number of different grape varieties we can grow successfully here, thanks to our Mediterranean-like climate, as well as the broad spectrum of wine styles we produce. This makes experimenting with food pairings – even the most challenging ones – really exciting,” said Devin Parr, Wine Country Marketing Director for Temecula Valley Southern California Wine Country. “We thought it would be fun to throw around some ideas about which Temecula Valley wines might go with foods rumored to be natural aphrodisiacs, given that Valentine’s Day is right around the corner. Jury is still out on whether or not the foods actually work, but we had a lot of fun coming up with the list of pairings.”

Oysters + 2016 Hart Winery Arneis

Although the science behind this mollusk’s libido-boosting properties is murky at best, Oysters are one of the foods most commonly thought to have aphrodisiac effects. This is thought to be because they contain zinc, which is necessary to produce testosterone, as well as amino acids and serotonin, which enhance the body’s response to pleasure. Pair these briny bivalves with a crisp, mineral driven white, like Hart Winery’s 2016 Arneis.

Avocado + Thornton Winery Brut Reserve Natural NV

Avocado’s reputation for being an aphrodisiac dates back to the Aztecs, who believed in it so much that they prohibited virginal women from leaving the house while they were being harvested. Avocados are also rich in vitamin E, which boosts the immune system and helps give skin a youthful appearance, perhaps making us look more attractive to the objects of our affection. Pair a bowl of rich, creamy guacamole with something bright, bubbly and capable of cutting through the fattiness of the avocado, like Thornton Winery’s zero dosage Brut Reserve Natural Methode Champenoise sparkling wine. For extra oomph, sprinkle on some maca powder, whose libido-driving powers have been more firmly established in science.

Chili Peppers + 2015 Baily Rosé of Sangiovese

Chili peppers are known to stimulate endorphins, speed up heart rate and increase sweat production, all similar to what we undergo when we are getting in the mood. Spicy dishes can be tough to pair with wine. Stick to a wine with some acid, which can soften extremes in richness, fat or spice, as well as some fruitiness or residual sugar, which can help temper spicy heat. Try Baily’s easy-drinking, slightly off-dry Rosé of Sangiovese.

Coffee + 2012 Fazeli Cellars Shiraz

Much like chili peppers, coffee is a stimulant that increases heart rate and blood flow, contributing to feelings of an enhanced libido. Since an actual cup of coffee is one of wine’s worst enemies, try something like coffee-rubbed brisket paired with a complex, juicy red like Fazeli Cellars’ 2012 Shiraz, which also just received 92 points in the Wine Enthusiast.

Chocolate + 2008 Leoness Cellars Cinsaut Dessert Wine

It wouldn’t be Valentine’s Day without chocolate, and probably for good reason. Chocolate is thought to boost passion levels through phenethylamine, the stimulant that is released in the brain when we fall in love, and tryptophan, which helps produce serotonin, a brain chemical associated with elevated moods and arousal. Choose a dopamine-spiking dark chocolate and pair it with something sweet and luscious, like Leoness Cellars’ 2008 port-style dessert wine of Cinsaut grapes.

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Wine Country Recipe ~ Maple Sugar-Ginger Roast Pork

Thursday, December 1st, 2016

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This pork loin roast is marinated with a sweet-and-spicy combination of maple sugar, ginger and crushed red pepper; the sugar melts to form a luscious glaze as the meat roasts.  Pair with your favorite Temecula Valley Syrah or Cabernet Sauvignon for the perfect holiday meal!

Ingredients:

2 1/2 pounds boneless pork loin roast, tied
2 garlic cloves, thinly sliced
2 tablespoons maple sugar (see Note)
1 1/2 teaspoons finely grated fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
Blood orange slices, red currants and sprigs of mint, for garnish (optional)

Directions:

Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one. In a small bowl, mix the maple sugar with the ginger, salt, red pepper and olive oil. Rub the paste all over the pork, wrap it well in plastic and refrigerate overnight in a small roasting pan; let stand at room temperature for 1 hour before roasting.

Preheat the oven to 450°. Roast the pork for 10 minutes. Lower the oven temperature to 400° and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices. Arrange on a platter, garnish with the orange slices, red currants and mint and serve.

Notes:

Maple sugar, made from reduced maple syrup, is available at specialty-food stores. Alternatively, use granulated brown sugar.

Suggested Pairings:

Bel Vino Winery 2013 Cabernet Sauvignon ~ Oak aging softens and flavors the wine with notes of oak, vanilla and spice.

Carter Estate 2012 Cabernet Sauvignon Lot 4 ~ Full bodied and velvety upon first taste, this is a supple wine with great varietal intensity.

Falkner Winery 2013 Syrah Rock Creek Vineyards ~Enjoy the wonderful red ruby color of this Syrah and the delicious flavors of plum and raspberry.

Hart Winery 2013 Syrah ~ This old-vine Syrah displays rich fruit, great depth and color, and a long, lingering finish.

Recipe and photo courtesy of foodandwine.com

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Temecula Wine Pairings For Your Thanksgiving Table

Friday, October 28th, 2016

Autumn table setting with pumpkins. Thanksgiving dinner and autumn decoration.

In just a few weeks, your tummy will be rumbling and your mouth salivating with the promise of the once-a-year feast that is Thanksgiving. America’s biggest food holiday serves up the chance to do some serious (and seriously fun) wine and food pairing. Here in Temecula Valley, Southern California’s Wine Country, we’ve got the perfect wine pairings to go with each Thanksgiving course. No matter what your budget, this simple guide will have your friends and family giving thanks to you for making their holiday meal extra special.

Light Appetizers + Mellow Whites

These bright yet mellow whites pair well with lighter dishes to kick off your Thanksgiving meal. The floral notes of light white wine complement a fall salad of pears, blue cheese and walnuts; a selection of fruit and cheeses match nicely with a Chardonnay; and light Pinot Grigio will sing next to your pumpkin soup.

Callaway Vineyard & Winery 2012 Special Selection Chardonnay; $25.00

Danza Del Sol Winery 2015 Pinot Grigio; $28.00 (1st Annual People’s Choice Blind Tasting Award Winner)

Monte De Oro Winery 2015 Nostimo; $23.00 (1st Annual People’s Choice Blind Tasting Award Winner)

Herbacious Side Dishes + Spicy Reds

The spicy notes derived from these unique wine grapes pair especially well with stuffings and gravies seasoned with holiday herbs like sage, thyme and rosemary. Having a vegetarian Thanksgiving? These wines work well with earthy mushroom and winter squash dishes too!

Mount Palomar Shorty’s Bistro Red; $20.00

Avensole 2012 Second Block Zinfandel; $60.95  (1st Annual People’s Choice Blind Tasting Award Winner)

Doffo Winery 2013 Syrah; $58.00

Poultry & Meats + Bold Reds

Whether it’s wine or food, everyone looks forward to the main course. The dark fruit flavors in these big reds will enhance similar flavors in your herb-rubbed turkey or peppered roasts. Whether you’re serving poultry, lamb or beef, all three are bold enough to stand up to a rich meat course.

Baily Winery 2012 Cabernet Sauvignon; $30.00

Fazeli Cellars 2012 Khayyam; $58.00

Wiens Family Cellars 2014 Bare Knuckle Petite Sirah; $48.00

Dessert + Sweet Wines

Your Thanksgiving meal isn’t complete without dessert, and no dessert is complete without wine – at least that’s how we feel! Apple pies and pear tarts are practically made to pair with Ponte’s sweet moscato, where red delicious apples, kiwi , pears, and apricots come together nicely with honeysuckle and jasmine undertones. Or try the People’s Choice Blind Tasting award winner, Briar Rose’s Estate Riesling with your fruit tarts or pies.  And for a special treat, buy a bottle of Renzoni port to pair with a fudgy chocolate cake.

Briar Rose 2013 Estate Riesling; $25.00 (1st Annual People’s Choice Blind Tasting Award Winner)

Ponte Winery 2015 Moscato; $28.00

Robert Renzoni Paradiso Port; $49.00

One Meal, One Wine

Looking to simplify your evening by serving one wine from start to finish? Any of these four, well-priced wines fit the bill. Each is lighter on the palate, with only subtle hints of sweetness making them suitable to drink from appetizers all the way to dessert. Bon appetit!

Maurice Car’rie 2015 Chenin Blanc; $20.95

Miramonte Winery 2014 Grenache Blanc; $28.95

Falkner Winery 2015 Sauvignon Blanc; $24.95

South Coast Winery Ruby Cuvee; $22.00

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Summer Wine Pairing Guide

Friday, July 1st, 2016

Wine glasses on picnic table --- Image by © Laura Doss/Corbis

Ah, the sizzle of summer is upon us. Whether you’re spending your hot summer days and long summer nights relaxing at the beach, chowing down at a backyard barbecue, or picnicking in the park under a shady oak tree, these cool and crisp whites, rosés and sparkling wines will please every palate. All of these wines can be purchased online or in the tasting rooms, so choose your favorites this week! Here’s our guide to beating the heat in the most delicious way:

Whites
Lorimar Winery 2014 Chardonnay – Crisp, tart green apple, Bartlett pears and honey suckle with a medium length finish.
Monte de Oro 2014 Pinot Gris –Wine opens up with peach and apricot flavors couples with pears, lemon/lime, guava and kiwi accents.
Briar Rose Winery Citronier– Aromas of exotic fruit with a brilliant lemon flavor. Sure to bring a smile to every summer celebration

Rosés
Oak Mountain Winery 2015 White Merlot – Sweet cherry and raspberry aromas characterize this wine. Soft, round, juicy cherry and berry flavors form structure and a full, rich texture.
Robert Renzoni Vineyards 2014 La Rosa (Rosé of Sangiovese) –Light strawberry citrus flavors are layered with hints of cranberry, passion & tropical fruit, and a hint of pink grapefruit.
Falkner Winery 2014 Irresistible Rosato –This semi-dry white wine tastes of ripe pear, cinnamon, apple pie, and spice.

Sparklers
Wilson Creek Grand Cuvee Sparkling Wine –Light and refreshing, and very fun. Great in Mimosas! A fun party sparkling wine.
Maurice Car’rie & Van Roekel Winery Pomegranate Sparkling Wine– This lively refreshing California Sparkling Wine is bursting with refreshing flavors of pomegranate – a perfect accompaniment to your summer picnic basket.
South Coast Winery Resort & Spa Pinot Grigio Sparkling – Finished as a “Brut” this is a Pinot Grigio with wonderful nuances of pears and apples, a touch of tropical fruitiness and crisp acidity.

Image by © Laura Doss/Corbis

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Wine Country Recipe ~ Prawn & Avocado Salad with Creamy Orange Chive Dressing

Thursday, June 30th, 2016

timthumbThis zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with your favorite Temecula Valley Pinot Grigio or Rosé.

Ingredients:

2 tablespoons extra virgin olive oil, divided

1 tablespoon fresh lemon juice

¼ teaspoons sea salt

¼ teaspoons freshly ground black pepper

1 pound prawns (about 24), peeled and deveined

¼ cup full fat plain yogurt

3 tablespoons minced chives

2 tablespoons mayonnaise

2 tablespoons fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon extra virgin olive oil

2 teaspoons minced orange zest

2 teaspoons minced lemon zest

½ teaspoon granulated sugar

½ teaspoon sea salt

6 handfuls mixed lettuce greens

3 navel oranges, peel and pith removed with a knife, cut into ½-inch dice

2 large avocados, halved and pitted, flesh cut into ½ inch dice

Freshly ground black pepper

1 lemon, cut into 6 wedges

Directions:

In a large bowl, whisk 1 tablespoon of the olive oil with the lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Add the prawns and mix well.

Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes.

Remove the prawns from pan and set them aside to cool.

In a medium bowl, whisk the remaining 1 tablespoon olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon salt.

To serve, place a handful of mixed greens on each plate.

Top each serving with diced orange and avocado pieces, and prawns.

Drizzle each salad with dressing.

Season with pepper and garnish with a lemon wedge

Suggested Pairings: 

Baily Winery ~ 2014 Rosé of Sangiovese – Fun, fruity and full of character.

Danza del Sol Winery ~ 2015 Pinot Grigio – Soft candied aromas of honeysuckle, almonds and leche fruit.

Callaway Vineyard & Winery ~ 2015 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.

Robert Renzoni Vineyards ~ 2015 Pinot Grigio – This wine offers subtle notes of green apple, lemon and pear, with a crisp refreshing finish.

Recipe & photo courtesy of The Wine Institute of California

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Wine Country Recipe ~ Tacos de Carnitas with Salsa Verde

Friday, April 29th, 2016

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So, are you a traditionalist and think that tacos are best enjoyed with beer or margaritas?  Well, we’re here to tell you that you’d be missing out if you didn’t consider serving them with wine instead! In honor of the upcoming Cinco de Mayo and our featuring of rosé wine this season, we dare you to try one of Temecula Valley’s dry rosé wines with this yummy Mexican favorite!

Ingredients:
2 medium onions
1/2 cup chopped cilantro
3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
Kosher salt
1 medium orange
6 cloves garlic, split in half
2 bay leaves
1 cinnamon stick, broken into three or four pieces
1/4 cup vegetable oil
6 medium tomatillos (about 1 1/2 pounds), peeled and split in half
2 jalapeño peppers, split in half lengthwise, stem removed
3 limes, cut into wedges
1 cup crumbled queso fresco or feta
24 corn tortillas

Directions:
Adjust oven rack to middle position and preheat oven to 275 degrees. Cut one onion into fine dice and combine with cilantro. Refrigerate until needed. Split remaining onion into quarters. Set aside. Season pork chunks with 1 tablespoon salt and place in a 9 by 13 glass casserole dish. The pork should fill the dish with no spaces. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into casserole. Add 2 onion quarters, 4 cloves garlic, bay leaves, and cinnamon stick to casserole. Nestle everything into an even layer. Pour vegetable oil over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.

Set large fine-meshed strainer 1 quart liquid measure or bowl. Using tongs, remove orange peel, onion, garlic, cinnamon stick, and bay leaves from pork. Transfer pork and liquid to strainer. Let drain for 10 minutes. Transfer pork back to casserole. You should end up with about 1/2 cup liquid and 1/2 cup fat. Using a flat spoon or de-fatter, skim fat from surface and add back to pork. Shred pork into large chunks with fingers or two forks. Season to taste with salt. Refrigerate until ready to serve. Transfer remaining liquid to medium saucepot.

Add tomatillos, remaining 2 onion quarters, remaining 2 garlic cloves, and jalapeños to saucepot with strained pork liquid. Add water until it is about 1-inch below the top of the vegetables. Bring to a boil over high heat, reduce to a simmer, and cook until all vegetables are completely tender, about 10 minutes. Blend salsa with hand blender or in a stand-up blender until smooth. Season to taste with salt. Allow to cool and refrigerate until ready to use.

To serve: Place casserole dish with pork 4-inches under a high broiler and broil until brown and crisp on surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again for 6 more minutes until crisp. Tent with foil to keep warm.

Meanwhile, heat tortillas. Preheat an 8-inch non-stick skillet over medium-high heat until hot. Working one tortilla at a time, dip tortilla in bowl filled with water. Transfer to hot skillet and cook until water evaporates from first side and tortilla is browned in spots, about 30 seconds. Flip and cook until dry, about 15 seconds longer. Transfer tortilla to a tortilla warmer, or wrap in a clean dish towel. Repeat with remaining tortillas.

To eat, stack two tortillas on top of each other. Add two to three tablespoons carnitas mixture to center. Top with salsa verde, chopped onions and cilantro, and queso fresco. Serve with lime wedges.

Recipe courtesy of SeriousEats.com; photo courtesy of J. Kenji López-ALT

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Wine & The Super Bowl? You Bet!

Thursday, January 28th, 2016

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Sure, wine may not be the first image that comes to mind when planning your Super Bowl celebration, but we’d bet that we can convince you that it should be!  Of course, when it comes to wine, we sure have a hard time imagining any celebration without it.

Here are some game day staples and some of our wine pairing recommendations:

Hot Wings ~ Riesling makes a good choice here….it will temper some of the heat of the wings!
We’d suggest: Baily Winery 2011 Riesling,  Danza del Sol Winery 2014 Riesling or Mount Palomar Winery’s 2013 Riesling

Pizza ~ Mmmm….pizza!  How about trying a Barbera with that?
We’d suggest: Europa Village 2013 Estate BarberaHart Winery 2012 Barbera or Ponte Family Estate Winery’s 2013 Barbera.

7 Layer Dip ~ Our favorite pairing for foods with Mexican flavors?  Malbec!
We’d suggest: Carter Estate 2011 MalbecDoffo Winery 2013 Malbec or Foot Path Winery’s 2012 Malbec,

Burgers ~ Those of us in Southern California are lucky enough to be able to grill on most Super Bowl Sundays.  If you get that lucky, why not grill up a burger and enjoy with a hearty glass of Chardonnay?
We’d suggest: Oak Mountain Winery 2014 Chardonnay, Thornton Winery 2013 Chardonnay or Wilson Creek Winery’s  2014 “Yes Dear” Chardonnay

So, as you can see, wine and Super Bowl fare really are a match made in football heaven!

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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.

Ingredients:

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

Directions:

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.

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Wine Country Recipe ~ Cavatelli with Spicy Winter Squash

Thursday, October 15th, 2015

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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.

Ingredients:

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

Instructions:

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

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