"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  
       
 

MERLOT

Color:

  Red

Vintage:

  2012

pH:

  3.35

ALC:

  13.7%
   
  Description:
Deep color and well balanced, with rich flavors of cherry,

plum, and coffee. The perfect choice for a dry red

that goes with everything. If you are a Merlot fan, you

will love this one.

  Retail Cost: $13.99  
 

Best Paired With:
A fantastic pairing with any pasta, seasoned pork loin, grilled steak, or any chocolate dessert. Here is a red wine that it is hard to go wrong with. Can you smell that red meat sauce beginning to simmer? Toast some bread and let the fun begin,

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

 

White Lasagna with Wild Mushrooms,

Spinach, and Gorgonzola Cheese

Many people always think of the combinations of

lasagna with red tomatoes, which is great, but not

just the only way it can be done. Here is just an

option to try. Replace the tomatoes with mushrooms,

spinach, garlic, and a soft cheese like gorgonzola.

The Merlot is still a great wine pairing and

something new to enjoy. Cheers~
 

Ingredients

 

Preparation and Design

1 box lasagna noodles
1 cup fat free cottage cheese
3 cups grated parmesan cheese 
salt and fresh black pepper
1/4 cup extra virgin olive oil
2 pounds mushrooms, thinly sliced
6 garlic cloves, minced

4 cups fresh spinach
1/2 stick unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
8 ounces gorgonzola
Freshly grated nutmeg
4 ounces whole-milk mozzarella cheese, coarsely grated
4 cups mozzarella cheese

 

Boil lasagna noodles until al dente, 8 to 12 minutes.

While the pasta is cooking, fill a large bowl with cold water.

When the pasta is done, drain the pasta and place in the

bowl of water to cool and then drain.

In a small bowl, mix together the parmesan and ricotta cheese.

Season with salt and pepper. Set aside. Heat 2 tablespoons

of the olive oil in pan, add the spinach, and cook for 3-4

minutes until soft. Place in holding dish and sauté' the

mushrooms and garlic the same way for 10 minutes.

Turn off heat, add spinach and let simmer. 

Melt the butter in a saucepan over medium-high heat. Stir in the flour

and cook, uncovered, stirring constantly, for 2 to 3 minutes. Add the milk

and whisk constantly until it comes to a boil and thickens,

4 to 5 minutes. Add the Gorgonzola and stir until smooth.

Season with salt, pepper, and nutmeg as wanted.

Preheat the oven to 375°F. Cover the pasta with 1/3 of the ricotta mixture

layered,  1/3 mushroom-spinach mixture, 1/3 of the gorgonzola mixture.

Repeat process with the remaining 2 layers of lasagna. Sprinkle the

mozzarella evenly over the top layer. Bake on the top rack of the oven until

the surface is golden and bubbling around the edges, 40 to 50 minutes.