This wine has a dark garnet hue. The nose has aromas of dark fruit flavors, primarily black cherry, cassis, vanilla and toasty oak. The palate mirrors the nose along with hints of coffee and a slight hint of black olive. This wine is supple, but has some tannins, but the tannins gives the wine structure and balance. I would pair this wine with gourmet burgers, steaks, bruschetta with pastrami as an ingredient in the topping. I would also pair it with tapas that include black olives and salami, aged cheddar and Cahill Porter Cheese. Note: This wine was a sample provided by White Oak Vineyards & Winery. http://www.whiteoakwinery.com SRP $30.00
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 release 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.
Try this wine with this appetizer and let me know what you think!