"Serious Wine for Non-Serious People"

 
White Wines:   Chardonnay       Riesling     Carlos       Magnolia       Muscat  
Red Wines:   Cabernet Sauvignon       Merlot       Noble       Noble Evening Pleasure  
Fruit Wines:   Blackberry       Peach        Strawberry  
Port Style Wines:   Red Velvet       Frost Velvet      Blueberry Velvet  
Blush Wines:   White Syrah       White Noble      Autumn Blush  
       
 

CARLOS

Color:

  White

Vintage:

  2013

pH:

  3.17

ALC:

  11.3%
   
  Description:
Full bodied and dry with pineapple fruit sensations.

Our chardonnay grape was slightly blended with it and

we did the fermentation at very cold temperatures to near dryness, yet direct in a light fruit forward overtone which

is very soothing to the taste.

  Retail Cost: $11.99  
 

Best Paired With:
A perfect pairing with a hand crafted Caribbean cuisine spiced to perfection. It is a great paring to meet all taste buds and menu selections. Enjoy!

 
 

The Vineyard's  "Healthy Living with Wine"  Menu Idea . . . .  Carlos

 

Caribbean Spinach Cilantro Pasta

with Marinated Grilled Chicken

This is a great combination of bow-tie pasta

but kicked up with a little Caribbean spice.

A great pairing with the dry yet fruit forward

sensations of the Carlos Wine. Cheers~

Ingredients

 

Preparation and Design

1/2 cup extra virgin olive oil

1 fresh squeezed lemon

1 cup Caribbean jerk sauce

(KC Masterpiece)

3 cloves garlic, minced

1 red onion

1 yellow pepper

1 zucchini

1/2 teaspoon cumin

1 teaspoon old bay seasoning

fresh black pepper

12 oz. (1 Box) bow-tie pasta

1/2 cup fresh parsley

1/2 cup fresh cilantro

1 1/2 cup fresh spinach

4 chicken breast

 

Blend Caribbean Jerk Sauce with Old Bay Seasoning

and marinate chicken for 24 hours, place on medium grill.

Once grilled, slice into thin slices. In large bowl, heat 1/4

cup olive oil and sauté garlic, onion, zucchini, and pepper

until soft. Add cumin and black pepper to taste. Turn off heat

and let simmer while adding remaining 1/4 cup olive oil,

parsley, cilantro, and spinach. Cover and let sit. Boil

pasta for 10 minutes, drain, and mix immediately

with the sauté’ mixture and sliced grilled chicken.

 

As an added gift, slice your thick bread and slightly

cover with olive oil. Top with mixed pepper jack cheese,

garlic, cilantro, and diced tomatoes. Bake until cheese

is slightly melted and glassed