AMERICA'S FAVORITE MERLOT!
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THIS MONTH'S HOT DEALS ON 750MLs!
Sonoma County has always been Blackstone’s home and inspiration. Since our beginning we’ve established a reputation for consistently delivering balanced, reliable wines of uncompromising quality.
From the start, our goal has been to produce smooth, flavorful, harmonious wines with rich fruit, supple texture, and balanced oak. Early on, this approach found its ideal expression in our Merlot, which soon became — and still remains — America’s favorite Merlot.
SEASONAL RECIPES FROM BLACKSTONE WINERY: 2010 SPRING FEAST
SPRING AIOLI
Ingredients:
* 1 large egg (or 1 cup mayonnaise)
* 2 tablespoons lemon juice
* 4 to 6 cloves garlic, peeled
* 1 cup olive oil
* Salt and pepper to taste
Directions:
Use a blender or food processor to blend the egg (or mayonnaise), lemon juice, garlic, and 1/4 teaspoon salt until well mixed.
With the machine still running, slowly add olive oil in a thin, steady stream until everything is mixed. Add more salt and or pepper to taste.
SPRING VEGETABLES
Ingredients:
* 1 1/2 to 2 pounds red thin-skinned potatoes (1 to 1 1/2 in. wide)
* 1 1/2 to 2 pounds asparagus
* 2 tablespoons lemon juice or vinegar
* 1 tablespoon olive oil
* 1 teaspoon salt
* 3 or 4 artichokes
* 1 dozen radishes, rinsed and trimmed
Directions:
Scrub potatoes and place in a 5- to 6-quart pan. Add 2 quarts water. Cover that pan and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 10 to 15 minutes. With a slotted spoon, lift potatoes out and allow to cool.
Meanwhile, rinse asparagus and snap off the tough stem ends. Return water used for potatoes to a boil over high heat. Add asparagus and cook just until barely tender, about 3 to 5 minutes. Lift out and immerse in a bowl filled with ice water. Drain when cool.
Using the same pan, add 3 quarts water and the lemon juice, olive oil, and salt. Cover and bring to a boil over high heat. Meanwhile, rinse artichokes. Trim about 1 inch off tops and discard. Cut in half lengthwise. Immerse artichokes in the boiling water and cover. When water returns to a boil, reduce heat, cover, and simmer, until artichokes are tender, about 20 minutes. Drain and let cool.
Arrange potatoes, asparagus, artichokes, radishes on a platter. Serve with aioli.