2. BLACKBERRY AND ELDERBERRY WINE (Port Style):
2 1/2lb. elderberries, 2 1/2lb. blackberries, 7pts. water, 3 1/2lb. sugar (or 4lb. invert), port yeast, nutrient.
*Ferment the pulp after crushing and mixing together.

3. BLACKBERRY WINE (Burgundy Style):
4-5lb. blackberries, 3 3/8lb. sugar (or 4lb. invert), burgundy yeast, nutrient, 7pts water.

4. BLACKBERRY WINE (Beaujolais Style):
4 1/2lb. blackberries, 2 1/2lb. sugar (or 3lb. 2oz. invert), burgundy yeast, nutrient, 7pts. water.
The produces a dry wine.

PREP METHOD:
Crush the fruit by hand in a polythene pail and pour on one quart of boiled water that has cooled. Mix well. Crush one campden tablet and dissolve the power in about half an egg cupful of warm water and mix this with the fruit pulp.

Leave the mixture for one or two hours. A little bleaching will take place but this is nothing to worry about. After this, take one-third of the sugar to be used (or approximately one-third) and boil this for one minute in three pints of water.

Allow this syrup to cool and then stir into the pulp. Then add the yeast (or nucleus) and ferment for seven days. After seven days, strain the pulp through fine muslin or other similar material and wring out as dry as you can. Put the strained wine into a gallon jar and throw the pulp away. Then boil another one-third of the sugar in one pint of water for one minute and when this has cooled add it to the rest. Plug the neck of the jar with cotton wool or fit a fermentation lock and continue to ferment in a warm place for a further ten days.

At this stage, if you have not a spare jar, pour the wine into a polythene pail leaving as much of the deposit in the jar as you can. Clean out the jar, sterilize it and return the wine to this. The remaining one-third of the sugar may now be boiled for one minute in the remaining pint of water. When this has cooled, add it to the rest. Refit the lock or plug the neck of the jar with fresh cotton wool. After this, the wine should be left in a warm place until all fermentation has ceased.

NOTE: If there is not quite enough space for all of this last lot of syrup, put the remainder in a sterilized screw-top bottle and store for a few days in a cool place. This may be added when fermentation has reduced the level of the liquid in the jar. If you have to do this, don’t forget to refit the lock.

Prepare breadcrumbs in the usual manner, using the spices listed. Brush
the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over
the mustard. Cook the tuna to the desired degree of doneness, which is
preferably rare.

Serve with Red Pepper Nage:

Red Pepper Nage
3 red peppers,sliced
1 c dry vermouth
1/2 lb butter
salt,to taste
black pepper,to taste
fresh thyme,to taste
star anise,to taste
2 bay leaves
5 lb fish bones,washed & gilled
2 lg carrots,chopped
1 celery stalk,chopped
2 leeks,chopped
2 md onions,chopped
1 c white wine

STEP ONE: Prepare Fume–
Sweat fish bones for approximately 4 to 6 minutes. Then add all the
vegetables (except the red peppers) and sweat. Cover with water and 1
cup white wine. Add a bay leaf, some thyme and black pepper to your taste.
Simmer for 40 minutes and strain.

STEP TWO: Prepare the Red Pepper Nage–
Sweat red peppers in pan on low heat. Add Dry Vermouth and reduce.
Cover with herbs and 1 quart of fume. Simmer for 15 to 20 minutes. Blend with
butter, then strain. Season to taste.

Be sure to pick up a nice white wine to compliment your meal. I suggest picking up one the 90 point wines under $20 at Wine.com.

The first was my yummy Beringer that was being sold for just $75… so of course I had to buy one!!! But… forget that one for now.

My awesome bargain wine finds were actually pretty good this time around… I have had some bad luck at Costco before with spoiled wine… not a happy camper with that one, especially since it more of a pain to even ATTEMPT to return the wine at all. But this time, total success!

The First purchase was a bottle of the Francis Coppola Claret Diamond Series, 2006. The Claret is a perfect red blend of mostly Cabernet Sauvignon with the rest being made up of Petit Verdot, Merlot, Malbec, and Cabernet Franc grapes. The Claret has a gorgeous color and flavor. It was priced below $15, so I picked up 2!

First sip was a slight turn off… I was not patient! I let it sit in the glass for about 20 min. and had another go… OMG it was LOVE! So I poured the bottle into the decanter and let it breath for a good 45 min. It softened and became a delicious juicy wine with hints of cherry and dark fruits without being overly sweet. A bit on the dry side (again I love drier wines) and with very little tannin action. Just a really nice sipping wine! Both bottles were the same so I was very pleased. Overall a very consistant and delicious wine.
This wine usually sells for about $19, but I have seen it at various places such as Costco and World Market both for under $15. My advice… stock up now and drink it over the summer!

My second wine which surprised me to see at Costco, was Artesa’s Pinot Noir Carneros Estate, 2006. Artesa is a fantastic winery up in Napa that truly has one of the most fantastic views of the valley up there, ever. I LOVE to go sit outside on the deck and taste their wines.. such a wonderful experience.
I really enjoy Artesa’s red wines… however that is also due to the fact that I am primarily a red wine drinker, yet I have heard nothing but rave reviews about their hearty chardonnay.. just fyi.

Artesa’s Pinot Noir Carneros ‘06 is a rich and very well rounded wine. I tasted fruity flavors as well as some mild sweeter spices, yet again without the sweetness that can be a turn off. A perfect wine to be served before, during, or even after dinner. Best compliments would be a nice lamb or meaty dish as it really has a strong yet smooth flavor. This also worked beautifully with dessert- a chocolate soufflé. This wine has a very nice finish overall and a in my opinion is a very prestigious wine to present. I have not seen this wine sold for less than $22.. so if you are at Cosco and see it there… STOCK UP!

The wine really offers a hardy taste and texture, but is incredibly smooth and somewhat on the drier side. I do enjoy wines that are slightly drier however.  It showcases a mature, ripe fruity flavor with a heart body and is exceptionally smooth. Tannins are noticeable but balanced with the heartiness.

The proprietary red wine, the 2004 Primus, is a blend of 47% Merlot, 30% Cabernet Sauvignon, and 23% Carmenere. I noticed distinct flavors of cherry, blueberry and oak.

Worked well prior to meal as well as during. I terrific wine to stock up on for whatever occasion might be in the future.

Wine Enthusiasts gave it a 90 point rating. I would give it an 93. Overall still a nice red and relatively affordable at about $15 a bottle. You can purchase this wine online at places like- Wine.com, BevMo.com, or most other wine stores in your area.

I recently tried this beautiful Red Blend from Beringer, Knights Valley region. The 2004 Alluvium is comprised of 74% Merlot and about 23% Cabernet Sauvignon. The final percentage comes from Malbec and Cabernet Franc which were added for more complexity and layers of juicy fruit and floral nuances… or so they say.

While I did really enjoy this wine.. I noticed something slightly different than florally flavors. First impression gave me a strong peppery taste. Usually, I am not a fan of peppery wines unless I am eating a real heavy meaty dish.. but this one definitely mellowed after I let it sit for about 20 min.

It was a strong wine in flavor and worked well as a compliment to our dinner. The after taste was very mild even with slightly heavier tannins.

Wine Enthusiasts gave it a 93 point rating. I would give it an 88. Overall still a nice red and relatively affordable at about $18 a bottle. You can purchase this wine online at places like- Wine.com, BevMo.com, or most other wine stores in your area.

Coupons: 90 point wines under $20 at Wine.com. Shop Now!