wine book club

Beautiful Kirkland Ranch Winery

Your ordinary winery does not have its own cattle brand, nor a herd of Black Angus roaming the hillsides above the vineyards, but then, Kirkland Ranch Winery is not your ordinary winery. When the Kirkland brothers, Larry and Lonnie, purchased the 2000-acre spread that was part of General Mariano Vallejo’s original Rancho Soscol land grant in 1978 the primary crop on their Rocking LK Ranch was cattle. Grapes joined the mix in 1985 at the suggestion of Larry’s daughter, Chris, and additional vines were planted until, today, there are 138 acres of vineyard containing Cabernet Sauvignon, Merlot, Chardonnay, Pinot Noir, Pinot Grigio, Sauvignon Blanc, Gewürztraminer, Syrah, Sangiovese, and Nebbiolo.
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‘97 MERLOT NAPA VALLEY

Made exclusively from grapes grown on Lewelling’s family vineyard at the foot of Spring Mountain in St. Helena, this elegant 100% Merlot offers inviting aromas of ripe berry and plum followed by luscious blackberry flavors and a hint of mint.

Twenty-two months of barrel aging in French oak kelps create the creamy texture and velevty smooth finish that will invite you back for continued pleasure and enjoyment.
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Trinity Hill Gimblett Road Red, Hawke’s Bay 1999

Varietal: Blend
Appellation:New Zealand, Hawke’s Bay
Style:Red
WOW Rating:92

“Within this region, the unique micro-climate of Gimblett Road, in the lee of Roy’s Hill, is particularly renowned,” proclaims John Hancock, “Here, vines reach deep into the stony, free draining soil of the old Ngaruroro riverbed, sheltered from the prevailing Westerly winds, basking in an abundance of dry, warm weather. At Trinity Hill’s Gimblett Road Vineyards, the river stones gently release their heat long after the sun has set. This helps to promote perfect ripening of the grapes.
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Wine review:Codru

Red table wine vintage “Codru”, made from grapes of Cabernet-Sauvignon (75%) and Merlot (25%), which the Moldovan wine producers is grown in Central and South zones of Moldova on the sunny slopes of hills.

Actually Mark “Codru” was founded by Moldovan RIVW in 1966.
This wine has a garnet color with onion tone. Bouquet “Codru” different characteristic variety “Cabernet Sauvignon” morocco tones and slightly bitter, astringent saturation attached by adding “Merlot”.
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Alexander Valley Vineyards Wetzel Merlot

Varietal:Merlot

Appellation:California, Sonoma

Style:Red

Price:$18

WOW Rating:90

Entering stage left is rich plum with a plume of fresh thyme in the hat. Flavors of complexly ripe fruit with, again, nice herbal nuance, then plum, blackberry, a hint of earthy dust, along with delicate floral hint of violets. This soft but assertive red will match a big steak, or any assertive red meat dish.
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Rosemary Roasted Leg of Lamb with Roasted Sweet Pepper Tapenade and Spinach Pasta

• 1 Leg of Lamb
• 1 cup Rosemary
• Sprigs, finely chopped Salt & Pepper
• 4 Garlic Cloves, minced
• 2 ounces Corn Oil

Evenly coat the leg of lamb with rosemary, garlic, salt and pepper. Roll and tie the lamb. Preheat oven to 400 degrees. Heat a saute pan or roasting pan large enough to hold the leg of lamb. Add oil. When hot, place lamb in pan and sear until brown on all sides. Place lamb in oven and bake for 1 to 1 & 1/2 hours depending on size and desired doneness. Test with a meat thermometer: 140 degrees for rare, 160 degrees for medium and 180 degrees for well done. Remove from oven. Let rest for 30 minutes before slicing.
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Pears Poached in St. Clement Washington Merlot

• 3 cups St. Clement Washington Merlot
• 3/4 cup sugar
• zest of 1 orange
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise (remove seeds)
• 6 peppercorns
• 1 clove
• 2 lb. pears, peeled, cored, sliced, whole or halved

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Vine Cliff Winery Merlot Napa

Varietal:Merlot

Appellation:California, Napa

Style:Red

WOW Rating:93

Vine Cliff Winery has arisen to beautiful restoration in the past two decades by the Sweeney family, sensitive to the site’s 1871 roots.
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Pork Medallions with Curry Honey Glaze

Steamed basmati rice and sauteed chayote or cucumber slices make ideal accompaniments to this dish.

• 2 teaspoons curry powder
• 2 Tablespoons honey
• 2 Tablespoons Worcestershire sauce
• 1 garlic clove, minced
• Two 10-ounce pork tenderloins, trimmed and cut crosswise into 1 1/4-inch medallions
• 1/2 cup chicken stock
• 1/2 cup St. Clement Merlot
• 3 Tablespoons milk
• 1 teaspoon all-purpose flour Lime wedges, for serving

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Oriental-Style Grilled Flank Steak

• 2 T vegetable oil
• 2 T sesame oil
• 1/4 c. firmly packed brown sugar
• 1/3 c. soy sauce
• 1/3 c. Sherry vinegar (available at specialty food shops)
• 4 Scallions, chopped
• 1 Gingerroot (2″ length), peeled and chopped
• 6 Garlic cloves
• 5 T fresh lemon or lime juice
• 1 tsp dried hot red pepper flakes, or to taste
• 1 Flank steak (2-lbs.)
• 1 c. St. Clement Merlot

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