Tag: Tales of the cork

Homemade meatloaf with ketchup icing (recipe)

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Gourmet savory meatlof made easy with a great recipe and sweet patience.

Meatloaf goes well with lightly sautéed broccoli and tomatoes, or any fresh veggie and potatoes. By @talesofthecork

It’s time to put aside ugly memories of meatloaf tasting like sand and say hello to one of the best comfort food staples you’ll ever make. Plus, scroll a little further to find my wine recommendations to pair with this meal.

Believe me, while the list of ingredients seems long, the best meals always begin with your choice of ingredients. Before you get started, either open a bottle of one of these varietals or your favorite glass of red wine.

Check out my Instagram Reel to watch the process.

Wine pairing recommendations:

Sangiovese, Montepulciano, Cotes de Rhone blend, Zinfandel or Cabernet Franc. Each wine brings good structure, earthiness, varying levels of pepper and spice and dusty fruit. They’re excellent food wines which will enhance the savory goodness of the meatloaf. Heck even Cabernet and Merlot will work. Drink what you like.

Be that as it may, I chose to drink a Denner Vineyards 2008 Syrah from Paso Robles. I loved the lush, rich mouth feel, fruity characters of cassis, blackberry, and blue fruits. While I would’ve loved to have a little more earthy, leather or stone, the full-bodied and almost mocha taste certainly complemented the spice-driven and earthy meatloaf.

For even tastier meatloaf, prepare the day before to allow the ingredients to marinate in the fridge. The flavor difference is palpable!

@TalesoftheCork gourmet meatloaf for 6-8:

Dry ingredients (I use organic when available):
– 1 1/2 lbs. pasture-raised 15% ground beef
– 12 oz fine chopped Italian-style smoked chicken sausages 
– 1 large fine chopped yellow onion
– 6 shredded medium-sized carrots
– 6-10 fine chopped garlic cloves
– 3 chopped celery sticks
– 1 medium -sized thinly sliced (julienne) potato 
– 3-4 oz roasted tomato paste
– 4-6 oz chopped mushrooms
– 1/2 – 3/4 cup Panko crumbs 
– 1/2 cup shredded mozzarella, cheddar, or Parmesan cheese
– chopped parsley (to taste)

This earthy and rich 2008 Syrah by Denner Vineyards is an excellent pair. By @talesofthecork

Optional:
– 4 oz chopped dried cranberries
– chopped walnuts to taste

Spice list:
– fresh cracked pepper
– Rosemary salt
– Italian seasoning
– red meat seasoning
– 4 dashes onion powder
– 4 dashes garlic powder
– red pepper flakes to taste

Wet ingredients:
– 12 oz red wine (Sangiovese, Montepulciano, Cotes de Rhone blend, Zinfandel or Cabernet Franc)
– 3 tbls Dijon mustard
– 2 whisked eggs
– 1/4 cup half-n-half
– 4 dashes Worcestershire sauce
– olive oil or avocado oil to taste

Tomato ‘icing’ list:
– 1/4 cup tomato ketchup
– 3 tbls dark brown sugar
– 1-2 dash nutmeg (season to taste)
– 1-2 dash allspice (season to taste)

Instructions: Prep time approx. 30 minutes:

I like to prep everything before I start cooking to make things easier. My recommendation is to start by finely chopping sausage, celery, onions, mushrooms, garlic, shredding the carrots, cheese, and finely slicing potatoes first, but follow your heart.

Pro tip:
Before starting the recipe, preheat a 425° oven to roast 6 oz tomato paste in olive oil and cracked pepper for 20 minutes. Remove when the edges are purple or dark brown.

1. Fresh-chop mushrooms and pan-roast them with 2 tbls of olive or avocado oil 6 oz red wine for 1 minute. Add to meat mixture.

Meatloaf is an extremely simple dish, just requires a trip to the grocery store and patience. By @talesofthecork

2. Use a large mixing bowl to combine ground beef, finely chopped sausages, onions, celery, fresh garlic, shredded carrots, roasted tomato paste, Worcestershire sauce, hot mushrooms, a generous spoonful of Dijon mustard, and Panko crumbs.

3. Whisk two cracked eggs and half-and-half or cream until frothy, then add to mixture.

4. And spices to the mixture and adjust amount to your preferences.

5. Now it’s time to get dirty. Pull your sleeves up and, using your hands, vigorously mix all the ingredients until completely uniform.

6. Fill half of a greased loaf pan with the meat mixture, pressing firmly to ensure no empty spaces. Layer Julienne potato slices to cover the half-filled meat loaf pan and sprinkle cheese mixture over top the potatoes. Top with cracked pepper to season. If desired, finish layering with some fresh parsley. 

7. Fill remaining loaf pan with meat mixture to the top of the pan. Again, to ensure no empty spaces, press firmly to keep the meatloaf even.

A thin layer of cheese and thinly slicked potatoes gives a little extra zhuzh. By @talesofthecork

8. Bake loaf pan in a 375°F oven for 30 minutes. 

Pro tip:

It is a good idea to place loaf pan on a cookie sheet to protect against overflow.

9. While loaf pan is cooking, create an easy tomato-based meatloaf topping or ‘icing’ as I like to call it. Mix tomato ketchup, brown sugar, nutmeg and/or allspice to a creamy consistency. Spread mixture to cover the top of the meatloaf AFTER it has cooked for 30 minutes. Spread evenly.

10. Return meatloaf to oven for another 25 minutes or so, until loaf temperature is around 155 – 165°. Be sure to let meatloaf rest at least 10 minutes after cooking time.

Side dish recommendations:

Herb, garlic and onion roasted potatoes and roasted broccolini would complement this amazing dinner!

It is important to ensure that meat is thoroughly cooked before eating. See FDA recommendations.

Meatloaf can be served hot with scalloped potatoes, roasted broccoli, corn and/or a side salad. I know this looks like a lot, but it’s a one pan, one bowl meal. While I won’t be serving and enjoying with my vegetarian daughters, it’s a great family meal, especially in these winter months. 

Bon appétit!

Beat the heat with cool Gazpacho, Medlock Ames Rosé

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With temperatures well over 100F this week, we are creating simpler meals to feed us but promote cool plates and quieter ovens.

Our evening began away from the table for a quick sip of a Medlock Ames 2013 Alexander Valley Bell Mountain Estate #Rose, Sonoma County. I love taking a moment to relax for a few minutes with a sip of Rose before dinner by the pool.

Medlock Ames is an estate fine wine producer located in Alexander Valley, Sonoma County, California. Started in 1998 by friends Chris James and Ames Morison, their boutique winery and ranch produces high quality, artisan wines that are organically farmed and the methods include 100% solar-powered and advocate progressive, creative farming. They are tucked away at the edge of Alexander Valley atop Bell Mountain. You can find the Medlock Ames tasting room in a century-old landmark Alexander Valley Store & Bar via 3487 Alexander Valley Road, Healdsburg, CA 95448. Call them at 707.431.8845 or use email:info@medlockames.com. They are also on Twitter and Instagram.

While this is not their best effort, I am trying the Medlock Ames 2013 a year after release. However, the Medlock Ames 2013 Rose has yummy aromas of strawberries, watermelon and spice. It’s crisp, dry and has a slight tangy finish. I know their 2014 is even better so make sure to check in with their latest offering.

Our first entrée was summer soup: homemade chilled Gazpacho. We shopped the local farmers market for fresh heirloom and plum tomatoes, a red pepper, cucumber, two celery sticks, a red onion, basil, and a jalapeño. Later we added red wine vinegar and balsamic vinegar, cracked salt and pepper (all to taste). One of the keys to a create cold tomato-based soup is fresh ingredients and to add and subtract based on your palate. Chop into larger pieces but let the blender do the work as you blend the ingredients to a smooth consistency.

GazpachoDinner
While dinners don’t need fancy plates, we purchased these bright melamine summer-colored dinners on clearance at Sur la Table. They seem to add a ‘pop’ to a TalesoftheCork meal.

Place blended mixture in a bowl and refrigerate for at least two hours before service.

In the meantime, we created a garlic cream to drizzle over top before eating. We added 1/3 cup (100cc) of whipping or heavy cream, mince and swirled in three chopped cloves of garlic. Place in a cooler for an hour, bring to room temperature and pass the cream through a sieve before dripping on the surface of the Gazpacho.

For a crunch while chilling with the Gazpacho, we also made herbed-garlic croutons–day old sourdough, baguette or Batard are best. Chop into good size pieces, coat in good olive oil and minced garlic, add a sprinkle of Italian herbs, salt and pepper and toast in a 350F oven for 15 minutes.

Wait until just before service before adding the garnished basil, cream garlic drizzle and herbed-garlic croutons. This adds interest and adds flare to the presentation as well as to the overall taste.

It sounds involved, but this really is super easy! 😎

For the second entree, some prep is also needed but simple in nature. Two hours before, Geena prepared a tomato confit. This entails boiling whole plum tomatoes for 20 seconds then removing their skins. Then she halved the tomatoes, removed the seeds and drizzled them in a pan with olive oil, sliced garlic, salt and peeper and roasted them at 250F for two hours.

GrilledCheesePeaches
The 3-cheese grilled sourdough sandwich includes Havarti, Gruyere, and an aged white cheddar. Grilled peaches are wonderful summer snacks, fresh fruit option with fresh figs and/or a dessert.

The tomato confit was then added to already melted three-cheese grilled sourdough open sandwiches. We used Havarti, Gruyere, and aged white cheddar. Add a little butter to the outside of the bread to give the closed sandwich its golden color and crisp characteristics.

Meanwhile I fired up the BBQ with some wood and briquettes to grill our fruit (dessert if I could be patient). After cutting the peaches in half, I brushed them will olive oil, Grand Marnier, and a dab of butter, grilling them on each side off the flame for three to five minutes a side depending on how hot your grill is. I finished with a sprinkle of raw sugar on each half, grilling to caramelize and get the classic grill marks.

We finished the plate with halved Mission and Tiger figs–raw–and added a glass of sparkling Pellegrino. A TalesoftheCork summer dinner to keep cool but still feel like you ate well.

If you missed my last post, check out the August 4, 2015, post, Grilled salmon, peaches and Cardwell Hill Pinot.

Be sure to return check out my Twitter @TalesoftheCork and on my Instagram (@Talesofthecork) daily postings. Please take the time to find me on Facebook as well at Facebook/TalesoftheCork. I also would covet those who would suggest a wine, restaurant, chef or hotel to visit. Feel free to contact me through social media or via email at talesofthecork@gmail.com.

Beaulieu Vineyards Reserve Tapestry 2009 Napa Valley

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TalesoftheCork Wine Reviews

Beaulieu Vineyard Reserve Tapestry 2009 Napa Valley

For those of you whose pocketbook will not allow them to purchase the Aug. 17, 2013, Wine Spectator Daily Pick: Beaulieu Vineyard Maestro Collection Ranch No. 1 Rutherford 2009 for $65, I recommend a 91-point BV wine that still should satisfy even discriminating tastes for just over half the cost.

Since 1900, the Latour family has been farming the Napa Valley and helping create and add to its beauty. Since then the BV vineyards, vines and wines have been a part of the backbone of Napa Valley and Rutherford, California’s, history.

Beaulieu Vineyard Reserve Tapestry is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. Its dark red fruit, flowers, licorice are some of the notes that emerge from this sleek, beautifully balanced red.
Beaulieu Vineyard Reserve Tapestry is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. Its dark red fruit, flowers, licorice are some of the notes that emerge from this sleek, beautifully balanced red.

Beaulieu Vineyard Reserve Tapestry Napa Valley 09 is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. Winemaker Jeffrey Stambor chose blocks of reserve-quality grapes which combine to create a wine that has soft tannins and is approachable/drinkable now.

The fruit is deep, dark and red–even jammy. First tastes are cassis and blackberry but give way to licorice, black cherry, plum and a hint of chocolate. There is a light minerality, spice, herb and earthiness to the blend while the floral notes slightly increase after opening.

Robert Parker in The Wine Advocate called the BV Reserve Tapestry 2009 “… A beautifully balanced red.” The Wine Spectator referred to the bottle as “Graceful, with complex spice, herb, dried currant and crushed rock flavors that are well-proportioned and gaining on the finish, where the flavors weave together with subtle nuances.”

While the suggested food pairing includes semi-hard cheeses like Bravo white cheddar, meat dishes, duck and mushroom dishes, I enjoyed my 2009 Beaulieu Vineyard Reserve Tapestry with a mesquite charcoal-grilled ribeye steak with a pomegranate red wine reduction sauce. The side dish was mozzarella, baby Roma tomatoes and basil fresh from the local farmer’s market mixed with vinegar and white balsamic. The Cabernet blend mixed well with the lightly braised tomatoes and complimented the peppery and smoky flavors of the meat. We used a fresh baked batard to sop up the juices.

While not BV's top Cabernet or blend, the Beaulieu Vineyard Tapestry Reserve paired well with my ribeye steak. I recommend this 90-91 point wine and a value buy drinking well now.
While not BV’s top Cabernet or blend, the Beaulieu Vineyard Tapestry Reserve paired well with my ribeye steak. I recommend this 90-91 point wine and a value buy drinking well now.

The BV Tapestry is definitely a Bordeaux-style wine built with a California palate in mind. While previous years and their estate Cabernet’s may have more finesse and complexity, this red blend will be a crowd pleaser. The finish is long, fleshy and friendly. I believe this wine will continue to improve over the next three years. This may be the Cabernet you buy six or 12 bottles to open over time.

The BV Tapestry blend is 76% Cabernet Sauvignon, 12% Merlot, 6% Cabernet Franc, 5% Petit Verdot, 1% Malbec (Alcohol by volume: 14.8%). Drink now through 2017.

Currently this wine can be bought online through various outlets, including Beaulieu Vineyard Wines and WineChateau.com ($39.97). If you are willing to buy a case of this or mix and match wine, the shipping is free through WineChateau! Another excellent source to find a competitive pricing for wine is at Wine-Searcher.com.

The average price for this wine currently is $42 (excluding tax) and available for as low as $33 on the East Coast and $36 on the West Coast. Sample received courtesy Wine Chateau for review purposes.

The Beaulieu Vineyard visitor center is located at 1960 St. Helena Hwy. Rutherford, CA 94573. Call 800.264.6918, ext. 5233, or 707.967.5233 for more information. The tasting room also has wines that are not available anywhere else. The winery is also on Facebook at https://www.facebook.com/bvwines and Twitter at @BVwines.

If you missed my last post, check out the, J. Rickards Winery: Darn fine barn wine (VIDEO).

Be sure to return check out my Twitter @TalesoftheCork and on my Instagram (talesofthecork) daily postings. I also would covet those who would suggest a wine, restaurant, chef or hotel to visit. Feel free to contact me through social media or via email at talesofthecork@gmail.com.

J. Rickards Winery: Darn fine barn wine (VIDEO)

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I spent three days in Sonoma County in July and, on a tip from David Scheidt, was privileged to meet Jim Rickards at his Alexander Valley tasting room in Cloverdale, CA. My premise for the trip was to taste first-rate California Rosés and J. Rickards Winery made the list.

The J. Rickards 2012 Bistro Table Rosé is perfect for the European palate, with fragrant rose petal, strawberry, watermelon in a crisp, dry finish.
The J. Rickards 2012 Bistro Table Rosé is perfect for the European palate, with fragrant rose petal, strawberry, watermelon in a crisp, dry finish.

With the summer in full swing, I wanted to begin with J. Rickards aperitif-style Rosé; it was dry and rosy-pink. Perfect for the European palate, the slightly fruity wine is a sure “patio pounder.” The 2012 Bistro Table Rosé opens with fragrant rose petal and strawberry on the nose with a burst of watermelon and crisp, dry finish. The complex taste lingers and is versatile with food or by itself at poolside. Try this blend of 60% Aleatico, 40% Syrah (100 cases, $20).

Just off of California Highway 101 north of Geyserville near Silver Oak Cellars in Sonoma County, the family-run operation of both wine grape farming and wine production is owned and operated by Jim and Eliza Rickards. They planted the vineyards starting in 1976, augmenting the original 1908 Old Vine Zinfandel block planted using horse technology.

When Jim left the military in 1969 with his military cut and large mustache, his dream was to work and own a winery.

“I wasn’t born into the wine business,” Jim said. I didn’t get it for nothing. I have worked my whole life for it.”

Hand-crafting small lot wines since 1991, Jim Rickards goal is to showcase the diverse soils and micro-climates of his vineyards. He has pioneered environmentally sensitive vineyard practices and been a proponent of sustainable farming techniques.
Hand-crafting small lot wines since 1991, Jim Rickards goal is to showcase the diverse soils and micro-climates of his vineyards. He has pioneered environmentally sensitive vineyard practices and been a proponent of sustainable farming techniques.

As their property had been in disuse and very little left from the original land owners, except the 105-year-old vines of Old Zinfandel planted by the Brignole family, the Rickards had years of development ahead of them.

In fact, the dream was so strong, they passionately recreated the early 20th century winery. He was told there was no water on the 60-acre ranch and that the best land use would be a rock quarry. Today, there are two wells and two large ponds providing water for all irrigation. Jim revived the original Zinfandel vineyard, adding new Zinfandel vines and later added Cabernet and Syrah, grafting much of their new stock. Born out of the encouragement of friends who have enjoyed the small lots of hand-crafted wine, the couple has been making wine since 1991.

As Jim began to share his passion for his wines, it became evident he was gifting me a personal history of his love for hand-crafted wines. His story includes pioneering environmentally sensitive vineyard practices and a long-time proponent of sustainable farming techniques. He spoke of losing 20 acres of vines in the late 80s-early 90s and replacing them with new disease resistant root stock. Jim’s tale includes nearly losing the farm to now growing 150 tons of grapes per year on his 45 acres.

J. Rickards Winery planned use of flowers, grasses, bird boxes and rainwater collection all add to the Jim's phrase whenever a visitor arrives at the tasting room: "Welcome to my house."
J. Rickards Winery planned use of flowers, grasses, bird boxes and rainwater collection all add to Jim’s phrase whenever a visitor arrives: “Welcome to my house.”

Land stewardship is extremely important to Jim. The planting and mulching of wild flowers and grasses and the planned introduction of environmentally friendly insects all help to create pesticides free vineyards for 20 years. He builds bird boxes which have attracted songbirds like the Western Bluebird and Tree Swallow. His use of manures and composts help add minerals and beneficial bacteria to the vineyards. From collecting rain water to the building materials his home and tasting room are made of, Jim has created a winery which is sustainable and suitable for the land he farms.

While J. Rickards is Jim and Eliza’s dream, they raised two daughters and a son who do not carry their parents’ passion into their adulthood. This Sonoma County winery remains under the zeal and spirited direction of Jim who almost always addresses his visitors with “Welcome to my house.” Jim’s warm, inviting personality soon wins over those who visit the tasting room to try some of his 15 varieties of wine. He truly has lived out the phrase, “Friends are the family you get to choose yourself,” welcoming folks from all over into his circle.

The Old Vine Zinfandel, Estate, planted in 1908 from the Brignole Vineyard, is flush with Blackberry and plum. The Ancestor Selections Zinfandel, Estate, is a prime example of the Alexander Valley with black cherry, raspberry and pepper.
The Old Vine Zinfandel, Estate, planted in 1908 from the Brignole Vineyard, is flush with Blackberry and plum. The Ancestor Selections Zinfandel, Estate, is a prime example of the Alexander Valley with black cherry, raspberry and pepper.

While I tasted through much of his wines, I do want to recommend visitors taste side by side the Ancestor Selections Zinfandel, Estate and the Old Vine Zinfandel, Estate. I loved the elegance of the 2009 Ancestor Zin. The ripe black cherry, raspberry and spicy pepper were balanced and smooth (658 cases, $24).

Yet I am old school. I preferred the rich, old-world full-bodied “field blend” of the 2010 Zinfandel, Old Vine. The boysenberry, plum and gingerbread were gorgeous. The mocha and juiciness lingered. Jim blended 80% Zinfandel, 10% Petit Syrah, 5% Carignane, 4% Mataro and 1% of Alicante Bouschet (515 cases, $25). This is a must-buy for those not yet familiar with J. Rickards.

I appreciated Jim sharing how he hand-crafts his wines while pioneering environmentally sensitive vineyard practices and sustainable farming techniques. Yet despite all the accolades his wines have earned, Jim is passionate, not pretentious, allowing the wine to speak for itself.

J. Rickards dry Bistro Table Rosé with smoked salmon salad. Wow! Great combo!
J. Rickards dry Bistro Table Rosé with smoked salmon salad. This is a full-bodied wine that is great for almost any patio meal.

Before this gets too long, I also want to recommend J. Rickards 2010 Cabernet Sauvignon, Five Sisters Blend. It is fruit forward but made in the Bordeax-style. He smiles and calls it an $80 Cab in a $34 dress (322 cases).

Finally, the 2012 Sauvignon Blanc, Croft Vineyard is a Gold Medal winner at the 2013 North Coast Wine Challenge. I could smell and taste grapefruit, white peach, floral aromas, leading to fig and melon. This is great for summer lighter fare as well as richer foods like roasted chicken (1150 cases, $19).

With over 450 Sonoma County wineries, including J. Rickards, be sure to visit as there is sure to be wine to fit all tastes, pocketbook and pairing options.

For a short VIDEO introducing J. Rickards Winery and 2012 grapes, check out Wine Oh TV’s

Wine Oh TV’s Monique Soltani as she interviews Jim Rickards.

For more information on J. Rickards Winery, visit them online at http://www.jrwinery.com or call: 707.758.3441. They can also be reached via email: jim@jrwinery.com or on Facebook at http://www.facebook.com/J.Rickards.Winery. J. Rickards Winery is on 24505 Chianti Road, Cloverdale, CA, 95425.

If you missed my last post, check out the South African Mulderbosch Rosé delivers superb summer value.

Be sure to return check out my Twitter @TalesoftheCork and on my Instagram (talesofthecork) daily postings. I also would covet those who would suggest a wine, restaurant, chef or hotel to visit. Feel free to contact me through social media or via email at talesofthecork@gmail.com.

South African Mulderbosch Rosé delivers superb summer value

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A strawberry pink color with lively hues, Mulderbosch Cabernet Sauvignon Rosé 2012 combines aromas of ripe blood-orange, red berries black currant and is medium bodied.
A medium bodied wine with strawberry pink hues, Mulderbosch Cabernet Sauvignon Rosé 2012 combines aromas of ripe blood-orange, red berries and black currant.

While my wife was shopping for cheeses for tonight’s dinner, I sidled over to the wine section of Nick’s Wine Corner in Sam’s Italian Deli in Central Fresno. While she spent minutes searching for a Ricotta Salata and hand packed Ricotta cheese, I had precious moments to determine which Rosé would end up with me in the pool later in the afternoon.

Surprise, surprise. While I did not know its accolades, I purchased a Mulderbosch Cabernet Sauvignon Rose 2012 because wine director D’Arcy Barrett insisted it would fit my taste profile. Case in point. Get to know what you like and share it with someone at your local wine store. She will be a wealth of knowledge to help you through an ever expanding maze or wall of wine.

Mulderbosch Vineyards hail from South Africa and winemaker Adam Mason is beginning to create quite a stir with both the 2011 and 2012 pinks. Mason previously worked at cult #wine leader Screaming Eagle and has teamed up with Andy Erikson, formerly of Screaming Eagle fame as well, to create a wonderful, medium body dry Rosé that works well with lighter fair but will hold up even with wood-fired pizza, grilled salmon or tuna or steak salad.

Mulderbosch Rosé aromas start with fresh red berries and a strawberry hue. Yet the berry fruit flavor turns toward blood-orange then lingers, finally giving way to pomegranate, black currant and a hint of nutmeg. The wine’s acidity is balanced and seems juicy but not sweet, dry and soft in the mouth and a satisfying minerality found in higher quality Rosés.

Whether you enjoy a Rosé as an aperitif or with a meal, the Mulderbosch Rosé are made with character and a must-have for summer drinking.
Whether you enjoy a Rosé as an aperitif or with a meal, the Mulderbosch Rosé is made with character and a must-have for summer drinking.

According to the Mulderbosch website, the Cabernet grapes are grown and selected to be processed as Rosé. This is not an afterthought wine. The grapes are thick-skinned and picked early to secure high levels of acidity and bright flavors in the wine. The Rosé is then bottled earlier than what might be expected to capture the fresh flavors.

Founded in 1989, Mulderbosch quickly became known for their racy Sauvignon Blanc. Since then they craft an award-winning range of wines that consistently earn top ratings and Wine Spectator “Smart Buy” and “Outstanding Value” accolades. The winemaking team is committed to creating wines that have outstanding value but “to conserve its unique natural heritage, landscape and natural biodiversity by implementing environmentally responsible management practices on the land and in the cellar.” (Michael Oliver, food and wine writer, published author and broadcaster).

For all of the #TeamRosé drinkers out there, the Mulderbosch Cabernet Sauvignon Rosé 2012 should be on your radar each summer. This pink is a wonderful, low alcohol (12.5%) value wine and best buy that will linger in my cooler until next season (buy a case!) A wine to drink at pool’s edge, with seafood steaks or pizza, this South African Rosé is versatile that will keep you eyeing the last third of the bottle for yourself. Let me know what you think!

Besides buying the Rosé at Nick’s Wine Corner, click Wine-Searcher-Mulderbosch Cabernet Sauvignon Rosé to find out where you can purchase this best buy South African wine. Retail $8-10.

For more information on Mulderbosch, visit them online at http://www.mulderbosch.co.za. They can also be reached via email: email tastingroom@mulderbosch.co.za

If you missed my last post on a central California coast Rosé, be sure to check out Branding Le P’tit Paysan as a fresh, friendly Rosé.

Be sure to return check out my Twitter @TalesoftheCork and on my Instagram (talesofthecork) daily postings. I also would covet those who would suggest a wine, restaurant, chef or hotel to visit. Feel free to contact me through social media or via email at talesofthecork@gmail.com.