April 2010 Newsletter

Wine Specials:
2007    Beringer Knights Valley Cabernet Sauvignon   $19.99
2007    Ca Montini Pinot Grigio    $14.99
2007    Cannonball Cabernet Sauvignon    $12.99
2007    DaVinci Chianti    $13.99
2007    Francis Coppola Ivory Cabernet Sauvignon    $16.99
2009    Kim Crawford Sauvignon Blanc    $15.99
2008    Layer Cake Shiraz    $15.99

Other Specials:
1.75L    Beefeater Gin    $32.99
1.75L    Bombay Gin    $31.99
750ml   Captain Morgan Spiced Rum    $16.99
1.75L    Ketel One Vodka    $38.99
1.75L    Sobieski Vodka    $19.99

POUR
COSENTINO - The ZIN    $19.99
A full rich Zinfandel for the famous Lodi area in California. This wine is made of 97% Zinfandel (about 70% Old Vine) and 3% Petite Sirah grapes. The 'nose' of this wine unveils raspberry, blackberry and a hint of spices. It's full to the taste, very well balanced with soft tannins. A perfect match to Lamb and game meats. One of the fullest rich style red Zinfandels with big flavors and consistent with the Zinfandels from the Lodi Appellation in California.

PUB
Dogfish Head Red & White    $10.99
A big, Belgian-style Wit brewed with coriander and orange peel and fermented with Pinot Noir juice. After fermentation a fraction of the batch is aged in Oregon Pinot Noir barrels, and another fraction is aged on oak staves.

DRINK
Long Island Iced Tea
1 part Vodka, 1 part Tequila, 1 Park Light Rum, 1 Part Gin, 1 Part Triple Sec, 1 1/2 parts Sweet/Sour Mix and 1 splash cola.

Mix Ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure the is a touch of fizz at the top. Garnish with lemon.

EAT
Rack Of Lamb
Makes 2 Servings
1 Package Rock of Lamb (figure on 6 racks/bones)
1 Bottle of Red Zinfandel
1 Shallot minced
1 or 2 Sprigs of Fresh Rosemary (if dried, use 1 tsp)
Dijon Mustard
1 tbsp Olive Oil
1/2 cup finely crushed Pistachio Nuts (plain, not the red type)

French trim the Rack of Lamb (remove most of the fat from the bones). Salt and Pepper the rack. Place in hot outdoor grill 1 minute per side (or inside broiler). Set aside. When cool, brush rack with Dijon Mustard, then press in pistachio nuts. Cover lightly with plastic wrap, put into refrigerator.
Add oil and shallots to sauce pan. Simmer until shallots are soft. Add 1 bottle of Zinfandel and half of the Rosemary. Continue simmering until wine mixture is down to less than 1/3 of a cup.
Heat oven to 425 degrees. Place Rack of Lamb on a grate or something to raise it off the cooking pan you will be using. Cook 15 minutes for Rare, 20 for Medium. Let rest 5 minutes, then cut each rack. Mound of a plate, drizzle wine reduction over lamb, garnish with remaining rosemary. Serve Cosentino THE ZIN.

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