Gnekow Family Winery invites you in the optimistic spirit of our uniquely expressive wines.
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Merlot is one of the classic Bordeaux wines, often used to blend with Cabernet Sauvignon. Merlot has cassis, blackberry, plum and black cherry aromas and flavors with hints of chocolate and sometimes leather. Merlot, while similar in flavor to Cabernet Sauvignon, usually is less tannic and astringent and, therefore, is easier to drink at a relatively young age. A variety of foods pairs well with Merlot.
This Lovely California Merlot fruit delivers forward notes of cherry-spice and mixed berries. It is wrapped in velvet creamy vanillin tone brought together by careful aging in American (Ozark) oak barrels for 12 months.
Food Pairings & Recipes
3-4 Italian eggplants, about 2 pounds
salt and pepper
grape seed oil, for frying
4-5 stalks of celery, large dice
4 tbls extra virgin olive oil
1 large yellow onion, small dice
1 cup green italian olives, sliced in half w/pits removed
1 pound of grape tomatoes, sliced in half with seeds removed
2 tbls of capers, rinsed
7 tbls of red wine vinegar
2 tbls of sugar
1 loaf italian bread, to serve
1 bunch fresh basil, to serve
1. Slice the eggplant crosswise into 3/4 inch slices. Line a sheet pan with paper towels and a cookie rack. Coat both sides of each eggplant slice generously with salt and place on the rack. The salt will pull the bitter flavors out of the eggplant. Allow the eggplant to sit for one hour, then rinse the eggplant well and dry.
2. Bring a pot of well-salted water to a boil. At the same time, place a large saute pan over a medium flame and pour enough grape seed oil in to coat the bottom of the pan. Once the oil is hot, place the eggplant into the saute pan. Fry the eggplant on one side until golden brown and then flip to achieve the same sear on the other side. Once both sides have been cooked, remove from the pan and drain on paper towels.
3. Set up a small ice bath. Place the large dice of celery into the salted boiling water. Balanced for three to four minutes or until the color becomes a deep vibrant green. Pull the celery from the pot and place into the ice bath for no more than one minute. Then drain and set aside.
4. Cut the eggplant slices into large dice with a very knife; remember they are soft from being fried, and make sure to keep the skin on the eggplant.
In a large saute pan over medium heat, add enough olive oil to lightly coat the pan. Once hot, add the onions and season with a pinch of salt. Allow the onions to cook for three minutes, Add the olives, tomatoes and celery and stir together. Allow to cook for another five minutes.
Now add the eggplant, capers, vinegar and sugar. Stir the contents of the pan together well and allow to cook for 10 mins.
Taste for seasoning, and season with salt and pepper if necessary.
Move the entire contents of the pan to a serving dish.
To serve this at room temperature, allow the dish to sit for up to an hour before serving. To serve hot, allow only 10 minutes. To serve cold, place it in the refrigerator for two to three hours.
2014 San Francisco Chronicle-Silver Medal 2014 California State Fair-Bronze Medal 2014 Wine Enthusiast-81 points 2010 W.S.W.A. - Gold medal 2010 Riverside International wine - Gold medal Competition 2010 Consumer wine awards - Silver medal 2010 BevX - 3 stars, brilliant 2010 Beverage Testing Institute - Bronze medal 2009 San Francisco chronicle - Bronze medal