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“I first had this salad at Lulu Wilson’s in Aspen, it was so amazing, I had to try it on my own. Here is my version that pairs perfectly with the acidity and minerality of the Sandstone Seven”

1 large head of kale ( I prefer flat leaf version but either works) stalks removed and cut chiffonade
2 small garlic cloves minced
Juice of 1 lemon plus one quarter
1/4 c good EVOO
1/4 toasted pine nuts
1/4 dried currants
1/2 c shredded Parmesan
1 T white and dark balsamic vinegars
Salt and pepper

For dressing:
In a small bowl add EVOO, vinegars, garlic, and touch of salt and pepper, and squeeze the quarter of lemon, blend.
In a salad bowl, add cut kale, squeeze whole lemon and gently massage kale for a minute with your hands to soften leaves. Add nuts, currants, and Parmesan. Mix well. Add dressing to salad and toss well.
You may serve immediately, but I think it even tastes better the longer it sits…

“These marinated lamb chops sing with the deep red fruit flavors & savory profile of the 2010 Cabernet!”

8-10 lamb loin chops or lamb lollipops
3 cloves garlic minced
1 T dijon mustard
1T chopped fresh rosemary
1T chopped fresh mint
1 T chopped fresh thyme
Kosher salt and fresh cracked pepper
juice of whole lemon

Salt and pepper lamb
Combine all ingredients in ziploc bag, place lamb in bag, gently shake.
Marinate for at least 2-3 hours, best if overnight
Heat grill to med-high.
Grill chops for 2-3 min a side for lollipops or 4 min a side for loin chops for (med rare)

Try with grilled veggies or a ratatouille

Looking back at 2010, the vintage was one of the longest growing seasons in Napa, resulting in powerful wines held together by mature and well-developed tannins. This is our third vintage, and the wines are exceptional. Wine critics agree, as does our team at Carte Blanche: Owner Nicholas Allen, Winemaker Luc Morlet, General Manager DJ Warner, and our new Brand Ambassador, Rob Casey. The 2010s are full of energy, with layers of complexity and structure, all wrapped together in a velvet suit.

This release coincides with plenty of vintage praise. Robert Parker’s Wine Advocate states:  “The 2010s are magnificent, viscerally thrilling wines loaded with character and personality. To be sure, the 2010s – the product of a long, cold growing season – are going to require a few years in bottle. This is the type of vintage that is often overlooked upon release, but that consumers regret not purchasing more deeply when the wines start showing their full potential 4-5 years later. There is no question 2010 is the greatest vintage for Napa Valley in the 2008-2011 time period.” – Antonio Galloni

SPRING RELEASE WINES

2010 Sandstone Seven, Alder Springs Vineyard, 125 cases produced.
The inaugural release of the Sandstone Seven was extremely well received, selling out quickly. This Rhone white wine sings, with beautiful floral notes, a rich mid-palate filled with honeysuckle, white peaches and integrated minerality. It lingers on your palate’s finish for minutes. Fantastic with seafood, poultry, or a warm summer day.

2010 Chardonnay, Sonoma Coast, 200 cases produced.
One of the favorites in our portfolio and an original since 2008, the 2010 Chardonnay delivers its coastal presence through its structured frame, showcasing a voluptuous core of Meyer lemon, custard, and pie crust balanced by terroir notes of crushed granite and flint. It is a perfect complement to poultry, foul, and richer seafood dishes.

2010 Cabernet Sauvignon, Napa Valley, 400 cases produced. WA 94
The powerhouse. Our signature Cabernet delivers a wealth of layers, from the attack, through the mid-palate, and to its substantial finish. As the wine opens, it reveals blackberry, cocoa, blueberry alongside fresh tobacco & dried herbs, asphalt and hints of tar. The 2010 Cabernet takes your palate on a visceral ride as it opens up, and will benefit from years in the cellar.

Carte Blanche Proprietary Red Napa Valley 2009  93 pts
Beautifully made, with complex layers of red and black fruits, with blackberry, wild berry and boysenberry flavors.

Please note:
The highest rating received a 95.
Carte Blanche was number 6 out of over 175 that were tasted and rated.

To see a complete list of Tim’s recommendations click on the link below.
Tim Fish’s Recommended California Merlots

CHEF’S CORNER | BY TEIL ALLEN
HOLIDAY BEEF TENDERLOIN
If entertaining during the holidays, I have a wonderful tenderloin recipe that I adapted from the Weber Big Book of Grilling. It pairs perfectly with the 2009 Carte Blanche Cabernet Sauvignon, highlighting the wine’s black currant and black cherry undertones.

1 beef tenderloin, 3 ½-4 lbs
Paste:
1 whole head of garlic
3 T olive oil

3 T whole pink peppercorns (I find them at Williams Sonoma)
2 T chopped fresh rosemary
1 T chopped fresh thyme
1 T finely ground espresso
2 tsp kosher salt
1 tsp freshly ground pepper

Preheat oven to 400.
Remove loose outer skin from head of garlic, cut ½ inch off the top to expose cloves. Place in aluminum foil, drizzle with 1 tsp olive oil, and fold up foil sides to make a packet. Bake for 30-35 min, or until cloves feel soft. Remove from oven and let cool. Squeeze the garlic from cloves into a bowl. Add the 3 T of olive oil and mash the garlic and oil together with a fork to form a paste.

Trim the tenderloin of any fat and silver skin. Spread the paste on the tenderloin, rubbing it in to the meat.

In another small bowl combine peppercorns, and next 5 ingredients. Mix well and press on the top and sides of tenderloin.

Preheat oven to 400
Remove tenderloin 1 hour before roasting and let come to room temperature.
Roast for 35-40 min, or until the internal temp reaches 130 degrees for med rare. Loosely cover with foil and let sit for 15-20 min. before carving

Bern’s Steak House, SideBern’s and Bern’s Fine Wines & Spirits will present the 16th annual Bern’s Winefest, a four-day food and wine event held in Tampa from April 20-23. Festivities include a 1920s-themed cocktail party, Sidebern’s VIP party, two special winemaker dinners, and a Grand Tasting with more than 200 wines. This weekend remains unmatched in quality in the Southeast.

Click here to get your tickets for the 16^th Annual Bern’s Wine Fest.

We will be pouring our upcoming Spring Release Wines:
2010 Sandstone Seven, Alder Spring Vineyard, 125 cases produced.
2010 Chardonnay, Sonoma Coast, 300 cases produced.
2010 Cabernet Sauvignon, Napa Valley, 400 cases produced.

Check out our latest press mention, as seen in Lettie Teague’s recent Wall Street Journal column (Jan. 18).

“Mr. (Bob) Foley’s are among the best-known wines in Mr. (Mark) Snyder’s portfolio, which includes other famous producers like Dunn Vineyards, Rafanelli, Schrader, Switchback Ridge and Hundred Acre—as well as lots of names that only true insiders are likely to know, such as Favia, Carte Blanche and Keplinger Vineyards.”

Want the full piece on Angel Share’s Mark Snyder? Click here