Day 4 & 5 on the Seine!

Posted on December 10, 2014 by WineStyles Tasting Station

Chocolate mousse tart with pistachio ice cream

Rouen city block

Wow, what a dinner last night – poached chicken with capers and tuna sauce, deep fried Camembert, and chocolate mousse tart with pistachio ice cream and forest berry sauce! Le chef du AMALegro est fantastique et la cuisine est extraordinaire! Today we are in Rouen, another Normandy destination full of history and old world charm!

Tomb of Richard the Lionhearted

Towering cathedral nave

Window shopping nuns

It seems that in every sizable French village and city, the Catholic Church has built a monumental cathedral honoring her first lady. Originally constructed in 1125, Cathedrale Notre Dame de Rouen features breathtaking interior beauty as well as intriguing history. We learned that during the World War II bombardment of Rouen, several allied bombs fell astray and significantly damaged the cathedral. On one side, a bomb took out six of the eight flying buttresses designed to support the main structure, but left the shrine to Saint Catherine intact. The fact that the entire cathedral did not buckle and fall is referred to as the “Miracle of Saint Catherine”. We also viewed the tombs of Rollo the Viking Warrior (Robert I) and Richard the Lionhearted, the first and last Dukes of Normandy.

Rouen toy shop display

La Couronne

On a more secular note, the cobblestone streets of the city were bustling with early Christmas shoppers and lined with a mixture of local artisan and high-end Parisian brand shops decked out for the holiday season. On the square of Joan of Arc is La Couronne, the Michelin 3 star restaurant where Julia Child got her inspiration to produce her famous cooking show. We also viewed the monument commemorating Claude Monet’s visit to Rouen when he included Notre Dame in his series of cathedral paintings, as well as the former brothel from which he painted it!

Patisserie macarons

Church of Joan of Arc

At the cathedral is the court in which Joan of Arc was tried and sentenced to death by burning. This brave young woman, “called by God” to lead the French in battle to resist the English, entered the king’s army disguised as a boy at the age of 16, led the French in numerous victories, was captured by the English, burnt at the stake in Rouen in 1431 at 19, and eventually canonized a saint of the Catholic Church in 1920. We visited the site of her execution and the unique church built there in her honor.

The French love their beer too!

Rouen Gilded Clock

Upon return to the ship we were greeted by Capt. Franck with a champagne toast at the traditional Captain’s Dinner, which featured five courses with accompanying California wine pairings from Trinchero Family Estates, including a Napa Cellars Sauvignon Blanc and Cabernet Sauvignon, a Folie a Deux Chardonnay and Pinot Noir, and a very nice dessert compliment, Terra d’Oro Zinfandel Port. The meal was delectable, featuring French truffle-goose liver pate, cream of fennel soup with poached Atlantic sea bass and Pernod, and “Medaillon d’Agneau Mont Saint Michel” (a wonderful lamb dish).

Until tomorrow…..cheers!

Tiffany and Michael of WineStyles Greensboro, NC

Day 3 – On the Seine!

Posted on December 9, 2014 by WineStyles Tasting Station

Bonjour from the Seine!

Norman cottage with thatch roof

View of Honfluer from our cafe

Honfleur Calvados shop

Honfleur certainly lived up to its reputation as a picturesque seaside village! Narrow medieval cobblestone streets jammed with shops selling Calvados, Pommeau, artwork, antiques, clothing , and other local artisan products, and cafes serving crepes, pastries, wine, beer, and “fruit de mer” – fresh local seafood. The tiny harbor is home to an active fishing fleet of 15 boats, and fresh oysters, mussels, shrimp, turbot, and sole is harvested daily. The bus ride to the coast brought us through the Normandy countryside, resplendent with its small family farms, Norman cows, sheep, quaint stone-hewn chateaux, and traditional thatch-roofed cottages.

Honfleur Harbor

Le Chien!

Chateaubriand

Our dinner last night featured Chateaubriand and Crepe Chanterelle, Bourgogne Aligote (vin blanc), and Valle des Oliviers Cotes du Rhone (vin rouge). We capped the day with a competitive game of music trivia in the piano lounge. We had no idea that Charlie Chaplin wrote “Smile”!

Still docked in Caudebec-en-Caux, Sunday featured a very special excursion by bus to the Normandy D-Day beaches. Our guide provided a terrific history of World War II, the occupation of France, and the allied invasion on that fateful day in June of 1944.

Allied Tank

Omaha Beach Memorial

American Cemetery

Bomb crater

Pointe du Hoc

This year marks the 70^th anniversary of the event, and the tour of the beaches, battlefields, memorials, and museums was both awe-inspiring and sobering at the same time. At Pointe du Hoc, we explored bunkers, bomb craters, and viewed the sheer cliffs and rocky coastline where the American Army Rangers scaled the cliff walls to engage the Germans to destroy their biggest guns. Of the 250 brave young men who landed there, only 90 survived to fight the next day. At Omaha Beach, we collected some sand from the battlefield where so many GIs sacrificed their lives for liberty and freedom from tyranny. We ended the day at the American cemetery just above the beach, where we visited the graves of nearly 10,000 of the more than 22,000 American servicemen who were killed during the campaign, and toured the museum dedicated to their valor and courage.

Wall mural in Arromanches

The AMALegro will set sail tonight for Rouen, the first leg of our return voyage to Paris.

Until tomorrow,

Tiffany and Michael of WineStyles Greensboro, NC

Cheers!

Day 2 – French Wine Cruise

Posted on December 8, 2014 by WineStyles Tasting Station

King Luis XIV with the Queen

Bonjour mes amis!

Apple Cider Francaise

Chateau Bizy Royal Carriage

Our visit to Chateau Bizy yesterday gave us a royal taste of French nobility, as well as a taste of one of Normandy’s most celebrated products, la frommage! This historic chateau, designed as a miniature Versailles, has been the home to generations of the Suchet family, descendants of Napoleon Bonaparte, who still live in one of its wings. We enjoyed several workshops within the estate, including one on apple cider, which is an alcoholic beverage in France, and another on the four world-famous cheeses indigenous to Normandy; Neufchatel, Pont L’Eveque, Livarot, and Camembert. The cheese is prepared unpasteurized, as is customary within the province, and tasted fabulously unprocessed! We even had an unexpected visit from the flamboyant King Luis XIV, or was it just his ghost?

Hotel de Ville, Caudebec-En-Caux

Our new friends, Christie & Larry

Upon return to the ship, we dined first class once again and spent the evening in the lounge dancing to the music of “Paolo”. By now, we have come to two realizations about river cruising – first, the intimacy, care, and level of hospitality and dining has ocean cruising beat 10 to 1. This is in part due to the exceptional friendliness and professionalism of the AMA Waterways staff. Secondly, with their smaller capacity relative to an ocean cruiser, fewer people combine with the hospitality to create a very familiar atmosphere for us – it feels like we are on a floating WineStyles! We already feel part of a closely-knit group of “club members”…

Napa Merlot and Bordeaux Merlot

On Saturday morning Barry Wiss conducted a fascinating presentation comparing the regions of Napa Valley, CA with Bordeaux, France. It is astonishing that wine has been produced for only 150 years in Napa, and, despite many major setbacks during that time, including the Earthquake of 1908, two world wars, the Great Depression, Prohibition, and numerous severe droughts, Napa’s wines consistently rank among the best in the world. With 17 different AVAs within a relatively small valley, Napa is able to grow an impressive assortment of grapes, producing varietals of exceptional quality, including Cabernet Sauvignon, Merlot, and Sauvignon Blanc. The uniquely “Mediterranean” climate, affording a longer growing season with warm days and cool nights, combined with the fact that 50% of the world’s known soil types are found in the valley, result in a winemaker’s paradise.

Norte Dame in Caudebec-En-Caux

Bordeaux, by contrast, is eight times the size of Napa, and has produced wine for thousands of years, since the Roman Empire. Tried and true, its wines are of similar excellent quality, generally with less fruit forward and more mineral characteristics. We were able to sample this first hand, tasting a Merlot from both regions. Though the soil is not as diverse as Napa, Bordeaux produces a variety of wines also, including Medoc, Sauterne, Sauvignon Blanc, Cabernet Franc, and Cabernet Sauvignon.

Caudebec-En-Caux

Speaking of wine, AMA has treated us to a different French red and white each evening at dinner. Today we have arrived at Caudebec-En-Caux and will take a bus to the charming seaside village of Honfleur.

Be sure to check in with us tomorrow on the WineStyles blog, where you can hear it through our grapevine!

Cheers,

Tiffany & Micheal Reynolds
WineStyles Greensboro, NC

Entrecote a la Bordelaise Bordeaux Pairing Recipe

Posted on December 3, 2014 by WineStyles Tasting Station

Entrecote Bordelaise is a classic French meat dish that marries well with a good bottle of Marquis de Lalande, Bordeaux Rouge. Serve with sautéd potatoes or fries and green beans.

INGREDIENTS:
• 2 New York Sirloin cut steaks
• 7 tablespoons of butter
• 2 shallots, finely chopped
• 1/2 cup of red wine
• 1 cup of beef stock
• 2 tablespoons chopped parsley
• salt / black pepper

DIRECTIONS:
Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides – give it about two to three minutes on each side to sear it first, and then let the meat cook through to your taste. Prepare both steaks in this way and then set them aside.

In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden. When the shallots are done, add the red wine to the pan and give it a good stir to deglaze the pan.

Now, add the beef stock to the pan and stir until everything is blended. Let it to simmer for 5 minutes or until reduced. Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavor and give it an appetizing glossy finish.

Cut the meat across the grain into thick slices and arrange them on a plate. Add some chopped parsley to the sauce, and then pour little of the sauce over each steak. Serve the rest of the sauce in a gravy boat. Serve with sautéd potatoes, fries and some green beans. Recipe courtesy of Food.com

Marquis de Lalande
Bordeaux
Bordeaux, France

Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840. As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide. This Bordeaux rouge is made from select Merlot grapes; a blend of young wines providing fruit and richness, and older wines accounting for depth, complexity, and a beautiful structure. After bottling, the blend is cellared for several months in order to achieve a fine balance. Beautiful, brilliant, rich, cherry-red color, that already displays slight bricking on the rim. Starts out full-bodied and rich on the palate, going on to reveal an elegant tannic structure and spicy red fruit flavors.

“This vintage in Bordeaux is a newbie and the best examples show black cherry fruits allied with minty, savory notes; combining fruit and herbs to create classic Bordeaux complexity.” – Doug Frost, Master Sommelier and Master of Wine

Appellation: Bordeaux Controlee, France
Varietal Blend: 100% Merlot
Analysis: 12.5% alc/vol

Mussels in Cream with French Fries

Posted on December 2, 2014 by WineStyles Tasting Station

MUSSEL INGREDIENTS:

• 8 – 9 lbs of mussels
• 2 cups of dry white wine
• 2 large tomatoes
• 1 cup (10 – 12) shallots
• 1 bouquet garni(thyme parsley laurel)
• 1 large head of garlic (approx. 10 cloves)
• 4 tablespoons of chopped parsley
• 6 tablespoons of salted butter
• 4 tablespoons of cornstarch
• 1 and 3/4 cup of heavy cream

MUSSEL DIRECTIONS:

Rinse the mussels under water, and discard any broken or open mussels. Cut the tomato into slices, coarsely chop the shallots. Heat the olive oil in a pan, add the mussels, white wine, shallots, tomatoes, thyme, 1/3 of the of the parsley and bouquet garni. Heat on high and stir regularly until all the mussels are open. Remove the mussels, leaving a maximum amount of juice in the pan and reduce by half. Strain the mussel juices through a colander lined with paper towels (the goal is to remove the sand). Collect the juice and save for the sauce.

Chop the garlic and remaining parsley. Melt the butter in a separate saucepan and add the garlic and parsley. Cook for 3 minutes, add the cornstarch, mix well and cook again on medium heat for 2 minutes. Add the fresh cream and the juice of the mussels, stir regularly over low heat until cream thickens.Return the mussels to the pan, pour the sauce over and reheat on medium for 5 minutes.

FRENCH FRIES INGREDIENTS:

• 2 lbs of russet potatoes
• Oil for frying (traditionally white Belgian fryers use beef, sometimes with the addition of pork fat or mutton, which gives this particular taste for frying fries, however, oil will make the chips lighter and more digestible)

FRENCH FRY DIRECTIONS:

Peel the potatoes, wash them and cut into strips. Wash again and dry them in a clean dish towel. Cook for the first time in oil heated to 300° F for 7-8 minutes. Do not overload the fryer, cook 1/3 of fries at a time. Cool fries, time to take a drink or prepare the rest of the meal.

Cook the fries a second time in oil heated to 375° F for about 3 minutes (they should be crisp but not hard). Serve fries immediately, along with a salt shaker. Not recommended to salt in advance, because fries then soften and some people prefer unsalted fries. 8 – 10 servings. Recipe courtesy of Marquis Lalande

Marquis de Lalande
Bordeaux Blanc
Bordeaux, France

Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840. As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide. Marquis de Lalande has a beautiful pale yellow color with green tints. This wine has a fine and delicate nose with good minerality. On the palate, it is intense and harmonious. Best served at 48°F as a lovely aperitif or a perfect pairing with grilled fish or shellfish.

“While the last several vintages of red Bordeaux might be slightly off the regions top form, not so the white wines. These pear and lemon tinged wines are fun, tangy and delightful with a myriad of seafood and shellfish dishes.” – Doug Frost, Master of Wine, Master Sommelier

Winemaker: Eric Marin
Appellation: Bordeaux Controllee, France
Varietal Blend: 100% Sauvignon Blanc
Analysis: 12% alc/vol
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Stuffed Tomatoes Pairing Recipe

Posted on December 2, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 4 ripe beefsteak tomatoes (or zucchini, red peppers, potatoes)
• 1 pound ground beef
• 1/2 cup bread crumbs
• 1 yellow onion
• 1/4 cup parsley, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1/4 cup olive oil
• 1/3 cup Gruyere
• Sea salt
• Pepper

DIRECTIONS:
Preheat the oven to 400° F. Cut the tops off of each tomato and reserve the top. It will become a little hat, or as the French say, le chapeau. Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh. Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out.
With the exception of the olive oil, mix together all the other ingredients by hand until combined. Place the stuffing in each tomato, sprinkle with Gruyere, and cover with the cut tomato top. Drizzle a little extra olive oil on top, and sprinkle with salt and pepper. Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving. Serve with a side dish of rice or mushroom risotto. Recipe compliments of Château Rouchereau.

Chateau Lideyre
Cotes de Castillon
Bordeaux, France

Merlot is the main grape variety in the hillside vineyards located next to the Saint-Emilion appellation. This is blended with the other great Bordeaux grape variety, Cabernet Franc. Philippe Bardet comes from a long line of wine growers and has been applying an environmentally-friendly approach with just the right technological balance in his vineyards for over fifteen years. Bardet is always among the last to pick his grapes, which are entirely hand-sorted. Automated temperature fermentation control systems make it possible to keep the wines on the skins for a long time while maintaining perfect control of extraction. Depending on the wine’s age, it goes perfectly well with grilled meats, duck and lamb chops, as well as roast chicken and medium-strong cheeses.

“Intense garnet-red color with crimson highlights and a full-bodied, subtle bouquet featuring berry fruit, very ripe black currants and violets. The after taste follows through with aromas of toast and spice.” – Eric Marin, winemaker

Winemaker: Eric Marin
Appellation: Cotes de Castillon Controlee, France
Varietal Blend: 87% Merlot, 13% Cabernet Franc
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month

French Wine Cruise – Paris to Vernon

Posted on November 24, 2014 by WineStyles Greensboro

Escargot! Bon Appetit!

Bonjour to our WineStyles family!

After a fabulous day and a half of eating, drinking, and sightseeing our way through the romantic city of Paris, we were warmly welcomed aboard the river cruise ship AMALegro.

The Louvre at Night

We checked in to our beautifully appointed stateroom, and, after meeting Captain Franck and his crew, dined with new friends, enjoying a 6-course welcome dinner including a salmon and crayfish appetizer, Normandy mussel soup, grilled fillet of butterfish and prawn with Pernod sauce and saffron risotto, and, of course, a glass or two of Beaujolais!

Shimmering Eiffel Tower

After dinner, the ship set sail on the Seine, pausing at the Eiffel Tower for us to watch a delightful light show, as thousands of bulbs affixed to the tower lit up the nighttime sky over Paris in synchronized splendor.

Seine River at Night

Despite a chill in the upper deck air, our hosts kept us warm with “vin chaud” (hot wine), roasted chestnuts, and their gracious hospitality.

Bartender Plamen with French Varietals

We ended the evening with a glass of Prosecco at the piano lounge, where we got to know the most important person on the ship besides the captain, our Bulgarian bartender Plamen!

On Friday morning we found ourselves well into Normandy Provence, marveling at the precision with which our floating hotel was navigated through the narrow locks system on the Seine.

La Roche Guyon – Romme’s HQ

On river right, before arriving at Vernon, we viewed La Roche Guyot, complete with castle ruins and the stately residence which at one time served as the German General Rommel’s headquarters during the Nazi occupation of France.

Barry Wiss of Trinchero Family Estates

After a briefing from our Cruise Director John on the many exciting excursions planned for our journey on the Seine, we were treated to our first educational wine presentation from Barry Wiss, Vice President of Trade Relations for Trinchero Family Estates in Napa Valley, California.

Fruit & Cheese from the Galley

His opening topic addressed the important role aroma plays in the enjoyment of wine, and how to most effectively sniff and swirl in order to identify primary, secondary, and tertiary aromas.

We got to practice on two very nice Napa selections, Gott un-oaked Chardonnay and Sea Glass Pinot Noir.

Riverbank Chateau

Presently, we are off to visit Chateau Bizy in the riverfront village of Vernon, our first port of call.

Be sure to check in with us tomorrow on the WineStyles blog, where you can hear it through our grapevine!

Cheers,

Tiffany & Micheal Reynolds
WineStyles Greensboro, NC

Winter Brews

Posted on November 6, 2014 by WineStyles Tasting Station

Interview with Bob the Brewmaster

Our own craft beer enthusiast, Bob the Brew Master, has been keeping busy scooping out the latest in the world of craft beer. Today, he shares with us the latest trends and pairing ideas for the big games and the holidays.

What are the latest brew trends we’re seeing this winter?

Winter brings out the higher alcohol beers that are typically darker and often spiced. Although with the popularity of IPA’s I’m looking forward to some aggressively hopped double IPA’s this winter. This Saturday, November 8th is International Stout Day — another beer style to consider this season. While stout beers appear dark, most are creamy and rich, sometimes even sweet. If you’re traveling this holiday season, I highly recommend tasting some regional stouts when you are in town. Whether you pick up a local brew at the nearest WineStyles or local brewery, it’s all about “taste, learn and enjoy”. I recently had the opportunity of enjoying a St. Ambroise Oatmeal Stout in Montreal, a rich brew punctuated by espresso and chocolate notes, topped with a thick, creamy head with just a hint of mocha.

What beers would you recommend to enjoy with big games?

There are some great seasonal beers available now, like Goose Island Mild Winter, Bells Winter White Ale, Sam Adams Fat Jack and Sierra Nevada Celebration Ale. These are great selections on game day.

Any recommendations for which craft beers to pair with a Thanksgiving feast?

Malty beers tend to go well with turkey & stuffing things like Stone Brewery Levitation Ale, Flying Dog Old Scratch or Oskar Blues Old Chub and for dessert Southern Tier Choklat Stout.

Any recommendations on what beers would make a great gift for beer connoisseurs?

Seasonal Holiday beers always make a great gift basket or stocking stuffer like Rogue Santa’s Private Reserve.

Why do you think the beer club is a great idea?

Having a beer expert suggest fantastic new craft beers for me to enjoy every month – what’s better than that?

Want to learn more about craft beer or submit a question to Bob? Send your questions to info@winestyles.net to be considered for the next posting. Cheers to your holiday celebrations!

Giving thanks for Olianas Italian wine!

Posted on November 3, 2014 by WineStyles Tasting Station

Cherry Corn Bread Stuffing

INGREDIENTS:

1 1/2 lbs. frozen sweet cherries, thawed
1 lb. sweet or hot Italian sausage (or turkey sausage)
1/4 cup butter
1 large onion
4 stalks celery, diced
6 cups crumbled day old corn bread
1 (14.5 oz) can chicken broth
3 tablespoons chopped fresh rosemary
Freshly ground pepper to taste

DIRECTIONS:Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.

Remove sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; drain excess fat.

Melt butter in a large skillet. Add the onion and celery; cook 10 minutes or until vegetables are soft. Mix together the sausage, vegetables and corn bread in a large bowl with the broth and rosemary. Season to taste with pepper and fold in the cherries. Makes enough stuffing for a 16 lbs. turkey.

Or transfer to a buttered 13” x 9” baking dish and bake at 375 °F for 45-60 minutes or until heated through and lightly browned on top. Makes 12 servings.

Olianas
Cannonau
Cannonau di Sardegna DOC, Italy

Olianas is the first entirely Bio-integral winery. Over the years they have developed a new concept of ethical agriculture that is based on the protection of the environment as an essential prerequisite for the future. Olianas works their soils with cart horses, to improve the vitality of the soil and allow the plants to root in the deeper layers of the soil to ensure the longevity of the plants. A young, fresh and lively wine, ideal with appetizers and main courses.

“An explosion of small berries with hints of dark chocolate and tobacco, on the palate shows silky tannins and a good concentration, well-balanced by the pleasant acidity.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Cannonau di Sardengna DOC, Italy
Varietal: Cannonau
Analysis: 14% alc/vol
Aging: Partially aged in French oak barriques of second use for 5 months. Rest aged in stainless steel for same period.

Tuscan Roasted Chicken Breasts with Thyme and Potatoes

Posted on November 2, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 4 boneless chicken breasts
• 4 twigs of thyme
• 4 twigs of rosemary
• 2 cloves of garlic
• 3 medium sized potatoes
• 5 large carrots
• Dash of salt and pepper

DIRECTIONS:
Rub the chicken with thyme, rosemary and garlic, then salt and pepper.

Coat a roasting pan with oil, place the largely cut potato pieces in the bottom and arrange the chicken on top of the pieces. Place chicken in oven cooking at 375 °F for about 40 minutes.

Remove the chicken from the oven when it has browned and keep it warm.

Peel and slice the carrots and partially boil in salted water for 2 minutes. Drain and add carrots to the pan, cooking them in the natural juices from the chicken.

Cut up the chicken once it has cooled a bit and serve warm with the potatoes and carrots. Top it off with a drizzle of the chicken’s natural juices. Serves four people. Recipe adapted from Gallo Winery.

Casadei
Sardinia Blend
Isola dei Nuraghi IGT, Italy

Made from the best selection of Bovale, Carignano and Cannonau, the most representative varietals of Sardinia, this wine of great complexity, power and elegance is the flagship of Casadei’s estate in the middle of the Mediterranean sea. The result is superb grapes which magnificently express their terrior. Like an orchestra conductor, the most difficult task is to find the perfect melody, blending these “natural talents.”

“It has very appealing and intense aromas with notes of blackberry, blueberry and chocolate. On the palate it is dry but silky and mouth-filling, with a very long and pleasant aftertaste with hints of toasted coffee beans.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Isola dei Nuraghi IGT, Italy
Varietal Blend: 50% Bovale, 50% Carignano + Cannonau
Analysis: 14% alc/vol
Aging: 12 months in new French oak barrels

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Tiffany & Micheal Reynolds WineStyles Greensboro, NC

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Marquis de Lalande Bordeaux Bordeaux, France

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MUSSEL INGREDIENTS:

Marquis de Lalande Bordeaux Blanc Bordeaux, France

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Chateau Lideyre Cotes de Castillon Bordeaux, France

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Cheers,

Tiffany & Micheal Reynolds WineStyles Greensboro, NC

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Cherry Corn Bread Stuffing

Olianas Cannonau Cannonau di Sardegna DOC, Italy

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Casadei Sardinia Blend Isola dei Nuraghi IGT, Italy

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Tiffany & Micheal Reynolds
WineStyles Greensboro, NC

Marquis de Lalande
Bordeaux
Bordeaux, France

Marquis de Lalande
Bordeaux Blanc
Bordeaux, France

Chateau Lideyre
Cotes de Castillon
Bordeaux, France

Tiffany & Micheal Reynolds
WineStyles Greensboro, NC

Olianas
Cannonau
Cannonau di Sardegna DOC, Italy

Casadei
Sardinia Blend
Isola dei Nuraghi IGT, Italy