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Carmine Granata Semillon 2012

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Carmine Granata Estate Bottled Semillon 2012, Mendoza

The estate bottled 100% Semillon is yellow in color with touches of green and golden reflections. Delicate floral and fruit aromas roll in to a palate presenting fresh fruits including peach and apricot. The feel approaches a creaminess but is held in check by a crisp acidity. This wine is well structured and has a real weight for Semillon. Wheter you prefer chardonnay or Pinot Grigio or Viognier, you will like this bottle. A crowd pleaser. Perfect with lobster. From local Asheville Importer, Robert Walter Selections, bottle for up to 2 years. 

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From the Importer:

Carmine Granata Winery is located in the province of Mendoza, between latitudes 32°and 37°34′ south, and longitudes 66° and 70°35′ west approximately. The vineyards are 80 years old. Luján de Cuyo is considered by experts to be among the best winegrowing areas in the world and Mendoza has been appointed “The eighth wine capital of the world”.

At a height of 180 meters, this area is famous for its high quality grape production made possible by its ideal weather conditions and by the excellent characteristics of its soil. The training system used is low cordon. Furrows are used to bring melt water from the Andes Cordillera. The grapes are hand-picked, guarding the integrity of the grain berries. The fermentation process takes place in small glass-lined concrete vats and in stainless steel tanks.

The wines chosen to be cellared are kept in French oak barriques from 6 to 8 months. Our wines are considered “Wines of the New World”. Excellent quality cork toppings imported from Portugal are used to end the bottling process. The bottles are later stored, thus beginning the aging process. All the activities involving the preservation of the quality of this product are performed with all the care and respect that a product as noble as wine deserves.

 

Start to finish: 45 minutes (30 minutes active)
Servings: 2

1 1/4-pound live lobster
4 ounces fresh asparagus spears (12 to 16 spears, depending on thickness), trimmed and cut into 1-inch pieces
3 ounces beef tenderloin, cut into 8 cubes
Salt and ground black pepper
14 1/2-ounce can red beets with liquid
16 pumps butter spray
1 tablespoon fresh tarragon, chopped
2/3 cup Bisquick Heart Smart Pancake and Baking Mix
1/4 cup water
2 teaspoons prepared horseradish

In a large stockpot, bring 6 quarts of water to a boil. Set a bowl of ice water nearby.

Submerge the lobster in the boiling water, then return the water to a boil. Cook the lobster for 4 minutes, adding the asparagus to the water for the last 2 minutes. Use a slotted spoon to transfer the asparagus to the ice water to cool for 2 minutes, then transfer to a kitchen towel to dry. Remove the lobster from the water and place on a sheet pan. Let cool until easy to handle.

Heat a medium nonstick skillet over high.

Season the beef with salt and pepper, then spritz the pan with cooking spray and add the beef to the pan. Cook for 1 to 2 minutes, or until the outsides are well browned and the centers are rare, turning once. Transfer the beef to a small plate and set aside.

Drain the beets, reserving 1/4 cup of the liquid. Cut two-thirds of the drained beets (about 1 cup) into bite-size pieces (save the remaining beets for another use). Add half of the beet pieces to a blender along with the 1/4 cup of reserved liquid. Cover and blend until smooth.

Add the 16 pumps of butter spray and cover and blend again just until combined. Pour the pureed beets into a medium bowl and add the remaining chopped beets. Add the asparagus to the beet mixture along with the cooked beef cubes and fresh tarragon.

Heat the oven to 400 F.

Remove the meat from the lobster and cut into bite-size pieces. Add to the beet mixture and stir until well combined. Season with salt and pepper. Spoon the mixture evenly into a 1-quart oven-safe glass bowl or souffle dish.

In a medium bowl, mix the pancake mix and water. Drop the dough into 6 small mounds over the lobster mixture. Bake for 15 minutes, or until the top is browned and the filling is heated through. Remove and top with horseradish.

Nutrition information per serving (values are rounded to the nearest whole number): 330 calories; 6 g fat (16 percent of calories from fat) (1 g saturated); 80 mg cholesterol; 40 g carbohydrate; 29 g protein; 5 g fiber; 1,356 mg sodium.Read more: http://www.azcentral.com/style/hfe/articles/2012/01/23/20120123valentines-day-surf-turf-cobbler.html#ixzz2sSKkKFaQ

 

 

 

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