This Rancho Eleora Vineyards Sonoma County Cabernet Sauvignon 2005 came to us via a wine club. I chose it tonight (a Monday) to serve with a delicious dinner that is on the stove. This is our kind of wine in every way. From the moment the black and inky liquid was poured into the glass, we could tell we would love it. The aroma is heavenly with a fresh, spicy fruit on the nose. The taste is absolutely luscious; it is very fruity, but also dry and tannic with a very long and velvety finish. I have a hunch we will finish this bottle and let dinner simmer a bit longer.
For dinner, I brined some chicken before drying and seasoning. Then I browned the chicken in hot olive oil until crispy on all sides. After it was browned, I added cubed, freshly-chopped potatoes and parsley and covered the skillet. It’s been simmering for over an hour and I know the chicken will be off-the-bone tender and the potatoes will be infused with the broth of the chicken. I also harvested some lettuce and green onions from my garden. I will make a salad with that — along with some avocado and yellow peppers. For the salad, I make an oil-and-vinegar dressing consisting of olive oil, red wine vinegar, poupon mustard, horseradish, basil, oregano, savory, thyme, and rosemary. Yummy. Cheers!
It is hot today so I made a macaroni-tuna salad for dinner. I added carrots, celery, onions, peppers and peas to the spiral pasta and made a mayo/sour cream/ranch dressing mix to blend it all together. For this meal, we chose a merlot from California.
Perfect for a hot summer night!
