Fall Wine Preview!

OMGosh!

I am Giddy! I am Excited!

The Traveling Vineyard has announced some of the new wines for fall, and I cannot wait to share them!  Here is a quick preview of what's
                                                     to come!

 

Seasonal Sangria: Summer Blends to Fall!

Let's face it, we are wrapping up summer. In some places, the kids have already gone back to school. In other places, families are taking the last minute vacations to squeeze the last bit of summer out of August.  While some fight hard and refuse to give up their flip flops until Thanksgiving, others are looking forward to heavy sweaters.

No matter what side you are on: beach or hayride; I have a great Sangria recipe that will make the transition way more smooth!  It blends a good bold red (perfect for fall) with yummy citrus fruits (helping you to hold on to summer). Try this recipe with Bentgate, Cabernet Sauvignon or Woodvale Estates, Merlot.

Enjoy, and CHEERS!

The Perfect Wine for Backyard Cookouts! Tanglerose Backyard Red!

It's Wine Wednesday, and this week features a fantastic red wine that is a blend of Zinfandel, Merlot and other bold reds! The blend of Tanglerose Backyard Red makes it perfect for gatherings as it satisfies so many pallets!

 

This wine’s brilliant inky garnet color hints at the flavorful red that awaits you. A blend of roughly 1/3 Zinfandel 1/3 Merlot with other red varietals, it exudes aromas of graphite, black earth, black pepper and tree bark all over emerging black fruit nose. Tannic and earthy with juicy purple and black fruit emerging via a soft mouthfeel. Beautiful long finish.

Try it with any meat fresh of the grill! Want to really "wow," your friends? Grill pork steaks and add this yummy Plum Salsa!  Or, get some pulled pork and add this salsa for a yummy sandwich!  It's easy to make:

1. Seed and finely chop six jalepeno peppers (Be careful, these have oils that can burn! Wash hands immediately after handling or wear gloves!)
2. Pit and chop nine plums
3. Chop one medium size red onion
4. Combine all in skillet with a couple tablespoons of oil (enough so they don't stick or burn)
5. Stir in about 1.5 teaspoons ginger and 1 cup of honey (more or less to taste)
6. Keep stirring until it is all combined and warm (DO NOT LET IT BOIL)
7. Serve with your choice of pork!

Or, be like me and have the Tanglerose Backyard Red with a nice juicy cheeseburger fresh off the grill!  Summer Cookout Heaven!