2012  Riesling

The grapes for this wine were harvested from the south side of our Scarlett Ranch vineyard on October 19th 2010. This wine has a good middle palate, balanced sugar and acidity, green apple and melon flavors.

Varietal Content:

100% Riesling grape

Bottled:

3/18/2011

PH:

3.43

TA:

.50 gms/100ml

Alcohol:

10%

Residual Sugar:

6.6 brix

Released:

March 25, 2011

Cases Produced:

798

Winemaker:

Rick Lanza

Price: $13.00 (10% Case Discount)

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• 1 lg eggplant (about 1 1/2 lbs)
• 2 lg red bell peppers
• 1/2 c. olive oil
• 1 lg onion diced
• 1 1/2 c. thinly sliced celery
• 3 cloves garlic pressed

• 1/4 c. tomato paste
• 1 c. water
• 1/4 c. red wine vinegar
• 1 Tbsp. each sugar and drained capers
• 2 Tbsp. coarsely chopped fresh basil

Directions:

Cut unpeeled eggplant into 1/2 inch cubes. Core seed and dice peppers set aside. Heat oil in 12 or 14 inch pan over medium heat. Add eggplant: cover and cook, stirring occasionally until slightly soft (about 5 minutes). Uncover and continue cooking stirring often until eggplant begins to brown (about 10 minutes).

Mix in peppers, onion, celery, and garlic.

Cook until onion is soft (6 to 8 minutes). Add tomato paste, water, vinegar, sugar, capers, and basil . Cook stirring often until sauce is very thick (about 10 more minutes).

If made ahead refrigerate up to a week. Serve with pita chips or small toasted rounds.

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