Beth's News, March 17, 2017

I have three great Chilensis wines to share with you-
The 2014 Reserva Pinot Noir
Ruby red thru to the rim. Aromas of cherries, boysenberries and wild mushrooms with brown spices and vanilla. Opulent and silky on the palate with cherry-berry flavors leading, framed with a subtle mushroomy earthiness and light acidity. Opulent style is moderately chewy with a light, simple dry finish. A pleasing international style for drinking and enjoying. 

The 2014 Malbec Reserva
 Dark nearly opaque black color. Bold, spicy, herbal aromas and vibrant, earthy dark-fruit flavors with a dryish medium-full body and a tingling, medium-length  finish with well-integrated, crunchy, firm, barky tannins and moderate oak. A firm, age-worthy Malbec.

and the 2014 Carmenere Reserva
Has a dusty garnet color. Fruity, toasty and savory aromas of spiced black cherries, mocha, and cedar with a crisp, dry full body and a peppery, complex, relaxed finish with firm tannins and light oak.

I have these wines sale-priced this week for only $7.99! All of these award-winning wines will be open from 2-7 this Friday along with some lovely Irish beer, whiskey and liquor! We can't let St. Patty's day go unnoticed now can we?

Roasted Chicken with Asparagus

     1 tablespoon olive oil
    8 bone-in chicken thighs (2 1/2 pounds)
    kosher salt and black pepper
    1 bunch asparagus, trimmed
    1 pint grape tomatoes
    1 tablespoon fresh thyme, plus more for serving

 Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In batches, cook the chicken, skin-side down, until browned and crisp, 8 to 10 minutes. Transfer to a plate.
    To the skillet, add the asparagus, tomatoes, and thyme. Top with the chicken and roast until cooked through, 20 to 25 minutes. Serve sprinkled with thyme.


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