Featured Wine

Napa Cellars Zinfandel

Napa Cellars Zinfandel is the perfect middle ground between the spicy Zinfandels of the Sierra Foothills and the fruity jammy Zinfandels of Sonoma. Both characteristics can be found in moderation with this wine. You can expect a swirl of the glass to reveal intense, sweet ripe berries, cinnamon and black pepper spice with elements of sun-baked earth. Zinfandel and BBQ are a natural.

About Napa Cellars

The Napa Valley stretches 35 miles from Carneros to Calistoga and within that distance there are a great number of Mesoclimates and Microclimates. According to the UC Davis Heat Summation Index, Napa Valley has all four climate regions, allowing a diverse set of grapes to be grown. At Napa Cellars we aim to take advantage of the diverse vineyard climates for blending purposes. Year in and year out this allows us to make consistent quality wine because we can pick and choose the best grapes for our blend. Additionally, by blending grapes from different climates, we can balance fruit flavors with tannin structure and acidity.

Visit Miner for your bottle today! Click Here

 

 

 

Featured Recipe                                      

Orzo with Bacon and Fried Sage

Ingredients

1 box Orzo
8 slices of bacon chopped
1 bunch sage leaves coarsely chopped
1 cup baby tomatoes, cut in half
Truffle salt
4 gloves garlic, thinly sliced
1 cup shredded mozzarella
1 3/4 cup shredded parmesan
1 stick of sweet butter, softened

Directions

Preheat oven 375 degrees. Saute bacon until cooked. Remove from pan, leaving drippings add garlic and sage, cook another 2 minutes. add tomatoes, truffle salt and cook and other 3 minutes. In a large bowl, place the butter, mozzarella and 1 cup of the parmesan cheese. Cook the Orzo as directed, drain and pour hot over the butter mix. Toss and add bacon mixture and toss again. Pour into a glass Pyrex dish, top with remaining cheese. Bake for 45 minutes or until cheese is golden brown.

Serves 6 main or 12 side dishes