Antiyal, Pura Fe, Carmenere 2015
Antiyal was established in 1996, in the beautiful Maipo valley, in Chile, by Alvaro Espinoza and family. In 1998 they produced ten barrels, or 250 cases “A Garage Winery”, and today the founding winemaker who Decanter Magazine refers to as (one of the 50 most influential winemakers in the world) only make about 1600 handcrafted cases of wine from grapes grown in certified organic and biodynamic vineyards. This winery is still undiscovered, and they making wines that are balanced, true in charter and worth every penny. This scarlet colored wine is made from 90% Carmenere and 10% Cabernet Sauvignon with aromas of roasted peppers, herbs de Provence, black cherry, and a touch of cassis. Medium in body with a round balanced mouthfeel and complex flavors of tart cherry raspberry and plum and pleasant cedar like note from aging in French oak. Fine tannin charterer, with a lite firm grip is combined with balanced acidy, minerality and dark fruit in a delicious lingering finish.
If you’re like earthy Cabernet Sauvignons, Malbec’s, super Tuscans, or Cabernet Franc this is a must try wine $19.99 drinks like $25.99+
Great with red meat, and rich dishes.
White Cheddar, Sun Dried Tomatoes and Smoked Ham Mac and Cheese
What you will need:
6 tbsp. unsalted butter
1⁄3 cup flour
2 1⁄2 cups milk
2 1⁄2 cups heavy cream
12 oz. white cheddar, grated
8 oz. Smoked ham, chopped
3 oz. crumbled blue cheese
1⁄2 cup chopped sun-dried tomatoes
1⁄2 cup caramelized onions
1⁄3 cup thinly sliced scallions
4 slices cooked bacon, chopped
freshly ground black pepper, to taste
Tabasco sauce, to taste
Freshly grated nutmeg, to taste
1 lb. cavatelli or macaroni, cooked al dente
1⁄2 cup panko bread crumbs
How to make it:
Heat oven to 350°.
Heat butter in a 6-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 2 minutes. Add milk and cream; simmer. Cook until thickened, about 2 minutes. Remove from heat and stir in 3⁄4 of the cheddar along with the ham, blue cheese, tomatoes, onions, scallions, and bacon; season with salt, pepper, Tabasco, and nutmeg, and stir in pasta. Transfer mixture to a 9″ x 13″ baking dish. Sprinkle with remaining cheddar. Top with bread crumbs; bake until golden, about 25 minutes. The Pura Fe, Carmenere, was great with this dish it elevated the savory earthiness of the dish and swept the pallet clean after each bite and sip.
recipe adapted from Saveur march 2012
Cheers, The Wine Guys