Beat the winter blues with not one, but TWO outstanding tastings this week!  Tonight, we will be hosting our weekly Friday night tasting with three delicious wines we just adore.  On Wednesday (2/24), Italian producer Matteo Molino will be here from 5-6 PM for an EXCLUSIVE tasting of his phenomenal wines.  Don't miss either these incredible tastings!

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In This Newsletter:

Wine Tasting Tonight:

2012 Fisticuffs Napa Valley Cabernet Sauvignon

2013 Paul Jaboulet Aine Les Jalets Crozes Hermitage Syrah

2010 Chateau le Bourdieu Medoc Bordeaux Blend

Recipe of the Week

Cheese-Stuffed Grilled Peppers

Cheese of the Week

Old Chatham Ewes Blue Cheese

Product of the Week

Sable & Rosenfeld Olive Bruschetta

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Wine Tasting Tonight:

2012 Fisticuffs Napa Valley Cabernet Sauvignon

$32.99 / $28.04

About the Wine

The 2012 Fisticuffs Napa Valley Cabernet Sauvignon is a classic Napa Valley Cabernet made with a touch of Petite Verdot and Petite Sirah.  The wine is beautiful and features aromas of dark chocolate, black cherry and cedar on the nose.  The palate is expansive and delivers flavors of blackberry, raspberry and mocha.  This delightful Cabernet will really make you crave each and every sip!

About the Winery

The Fisticuffs winery is situated in Napa Valley and is managed by winemaker Rob Lawson.  Lawson produces delicious wines including the Fisticuffs Cabernet Sauvignon and the Tutu Pinot Grigio.  The Fisticuffs wines have a reputation for over-delivering.  The fantastic characteristics of the wine make it seem like a much more expensive bottle of wine.  

2013 Paul Jaboulet Aine Les Jalets Crozes Hermitage Syrah

$29.99 / $25.49

About the Wine

Made from 100% Syrah, the 2013 Paul Jaboulet Aine Les Jalets Crozes Hermitage Syrah comes from a premiere producer in a distinguished wine appellation.  The wine is simply DELICIOUS.  Deep red fruit aromas can be found on the expressive nose.  The palate displays the stunning features of Syrah, while it remains medium-bodied and very drinkable.  This wine really exemplifies the greatness of the Rhone Valley while still being a great value!

About the Winery

The Paul Jaboulet Aine Estate has been a staple in the Rhone Valley since 1834.  It was founded by Antoine Jaboulet and his sons Paul and Henri, and it has since been run by successive generations of the Jaboulet family.  The wines of the Jaboulet estate rely on the quality of the well-situated and well-tended vineyards.  Their wines symbolize robustness and elegance, which the Jaboulet family considers essential qualities of great wines.

2010 Chateau le Bourdieu Medoc Bordeaux Blend

$17.99 / $15.29

About the Wine

A tasty, solid Bordeaux Blend, the 2010 Chateau le Bourdieu Medoc Bordeaux Blend really impresses at this price point.  Red and black berry fruit aromas linger on the nose, and the palate is fresh with earthy undertones.  The wine is light and appealing with well-integrated oak.  Quite a lovely wine that is perfect for everyday drinking.

About the Winery

Located in the Medoc region of France, Chateau le Bourdieu sits near the mouth of the Gironde River.  The vineyards are planted with half Cabernet Sauvignon and half Merlot.  Chateau le Bourdieu is dedicated to producing fine wine through every aspect of winemaking from meticulous care of the vines through bottling.

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Recipe of the Week

Cheese-Stuffed Grilled Peppers

These Grilled-Stuffed Grilled Peppers are not only easy to put together, but also healthy.  Pair the dish with a nice, crisp white wine like a Pinot Bianco or Pinot Blanc for a delectable meal.  See the full recipe HERE.

INGREDIENTS

1 cup ricotta cheese (8 ounces)
1 cup cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 Anaheim or Cubanelle peppers
4 baby bell peppers
4 small poblano chiles
Extra-virgin olive oil, for rubbing

1)  In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.

2)  Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.

3)  Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.

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Cheese of the Week

Old Chatham Ewes Blue Cheese

The Old Chatham Ewes Blue Cheese is a remarkable cheese that is bursting with flavor!  It is made from 100% sheep's milk and is creamy, fruity and leaves a pleasant bite.  Cabernet Sauvignon goes great with blue cheese, or try a Madeira or Tawny Port to bring out the bold flavors in this great cheese!

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Product of the Week

Sable & Rosenfeld Olive Bruschetta

The Mediterraean Olive Bruschetta from Sable & Rosenfeld is a must-have for the holidays.  A beautiful blend of chopped olives, cauliflower, sweet peppers and capers in olive oil, this bruschetta is perfect to top off a sandwich or pizza.  It also adds a special kick to fish, pasta or omelets.  Come in and taste it with us tonight!

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Have a wonderful weekend!

Cheers!

-From all of us at Tewksbury Fine Wines