Wine Review: 2008 Rodney Strong Alexander Valley, Estate Cabernet Sauvignon

This wine has a dark garnet color. The nose is filled with aromas of ripe dark fruit and a hint of chocolate. The palate has flavors of blackberries, dark plums and chocolate with very smooth tannins. This wine was lovely! I love a wine that is great to sip on its own and also be paired with meals, and this wine fits the bill. This wine would pair well with burgers, steaks or my super bruschetta. Note: This wine was a sample provided by Rodney Strong Vineyards. http://www.rodneystrong.com/ SRP $25.00

Lorrie's Super Bruschetta

1 head of roasted garlic toes (recipe will follow)

(1) 8 oz package of cream cheese

½ cup of sharp cheddar cheese

1/8 teaspoon of cayenne pepper

¼ teaspoon of Creole seasoning

2 tablespoons of melted I can't believe it's not butter

¼ cup of extra virgin olive oil

20 diagonally sliced pieces of French bread

(1) 12 oz jar of roasted red peppers

½ lb. of thinly sliced beef pastrami

(1) 8 oz. block of Fontina cheese

dried chives for garnish

To roast garlic:  Preheat oven to 350 degrees.  Cut the top off the head of garlic, just enough to see the garlic toes exposed. Put in a square of aluminum foil. Put olive oil on top and add about a teaspoon of water on the bottom of the foil, close up and bake for an hour. When cool enough to handle, squeeze the roasted garlic to realeas the toes of garlic.  This can be done ahead of time to save in prep time. In addition, the cream cheese mixture can be made ahead as well.

Preheat oven to 350 degrees. Mix melted margarine and olive oil together in a cup. Brush the slices of bread with the olive oil mixture and bake for about 5-7 minutes.

 In a food processor, combine cream cheese, roasted garlic, cheddar cheese, cayenne pepper and Creole seasoning and pulse until blended. 

Remove bread slices from the oven and spread a teaspoon of cream cheese mixture on each slice of bread. Then add a piece of roasted red pepper. Then add a small piece of pastrami, then a thin slice of Fontina cheese, and a drop of oil on each slice of bread. Sprinkle with chives. Bake in oven until the cheese is melted. About 5 minutes.

Wine Suggestion:  2008 Rodney Strong Alexander Valley, Estate Cabernet Sauvignon