Carmine Granata Semillon 2012
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.
From the Importer:
Start to finish: 45 minutes (30 minutes active)
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.
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