The Girls in the Vineyard Cabernet Sauvignon is an amazing example of the quality wines that have evolving out of Washington for a while now.
A little shy at first, like your first dance in 4th grade. But once she knows your going to stick around she mellows nicely and shows her ability to dance on the palate. Prefers long walks with good company, loves the aromas of red flowers and fresh tilled earth. Her favorite stone to look at is garnet . To truly enjoy her, loves to be held for 5 to 6 hours after you meet her...
Balance in fruit body and finish at this price? Go girl power?
A little shy at first, like your first dance in 4th grade. But once she knows your going to stick around she mellows nicely and shows her ability to dance on the palate. Prefers long walks with good company, loves the aromas of red flowers and fresh tilled earth. Her favorite stone to look at is garnet . To truly enjoy her, loves to be held for 5 to 6 hours after you meet her...
Balance in fruit body and finish at this price? Go girl power?
From their website:
http://www.thegirlsinthevineyard.com/wine.html
no,
they are not our daughters
or our pets
they are the vines
cabernet sauvignon
they are not our daughters
or our pets
they are the vines
cabernet sauvignon
The girls in the vineyard is a California Cabernet produced from sustainably farmed grapes grown in the lovely Amber Knolls Vineyard in the Red Hills AVA of Lake County.
Appellation: Red Hills Lake County AVA, single vineyard, high country.
My favorite Washington Cabernet food pairing...
Leg of Lamb
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
Directions
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
Directions
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
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