Friday, June 5, 2009

New Releases

We are happy to announce the official release of some new wines! They are now being poured in the tasting room and are also available for purchase on our website at .
2006 Full Moon Red

The new vintage of your favorite "everyday red!"

50% Syrah, 40% Zinfandel, 10% Cabernet Sauvignon
Still only $14/bottle.

2006 Sangiovese - "Starlight"

A real treat for those who love Italian Brunellos or Chianti Classicos!
Only 92 cases produced, and we will sell out fast.
$23.00 each

2006 Syrah - "Nocturne"

Flavors of black cherry, plum and strawberry accented by an intriguing earthy spiciness.

A varietally-correct crowd pleaser!

$24.00 each

2005 Petite Sirah - "Eclipse"

Our second offering of Petite Sirah. A real mouthful.
$25.00 each

Tuesday, June 2, 2009

Painless Paella

Try this delicious Paella reicpe at home tonight, compliments of Andre Averseng of Dining with Andre. Pair with Midnight Cellars Pinot Noir and invite your friends over for a feast!

3 oz. olive oil
10 chicken legs
6 oz. chorizo, sliced
3 oz. garlic (or more if you wish!)
4 cups chicken stock
2 cups short grain white rice, such as Italian Arborio
1 medium Spanish onion
2 red bell peppers, diced
2 green bell peppers, diced
1 tsp. saffron threads
salt and white pepper to taste

Heat olive oil, over medium-high heat, in a large and heavy oven-proof pot with cover.

Sprinkle chicken pieces with salt and pepper, sautee in olive oil until lightly browned, about 7 minutes on each side. Remove from pan.

Add onion and peppers, cook until they're transparent and soft.

Add the chorizo, garlic and saffron. Stir. Add the rice, sautee until opaque, about 5 minutes.

Add the chicken legs and stock. Bring to a low boil. Cover and cook until liquid is absorbed.

*If you wish to add seafood, clean and prepare mussels, shirmp, squid and clams...add in the final 5-10 minutes. The clams and mussels should open, the shrimp should be pink and the squid tender.

*Paella can be baked in an oven at 450 degrees if the cook doesn't wish to prepare it on stovetop.

For presentation, top with cooked asparagus spears and flat leaft parsley.