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February 2010
Issue No. 3
IN THIS ISSUE
New Releases
Calendar of Events
Dinner For a Chilly Night


BANDWAGON BULLETIN BOARD

Hey Wagoneers...
Your February shipment is imminent!  Ship-To members...watch for those UPS trucks. Will Call members...keep an eye on your email for pick-up notification!

    BBW birds


HOLIDAY CLOSURES
The tasting room
WILL
be OPEN
on President's Day,
Monday, Feb. 15th!



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Greetings!   
 
The vines are getting a good soaking these days here in Clarksburg, which is always welcome.  We always knew the Home Ranch was special...now we just have to find those pots of gold!
Cheers,
The Bogle Family & Staff
 
                 Home Ranch Rainbow
 

12th ANNUAL PORT WEEKEND       

PETITE SIRAH PORT - CHOCOLATE - STRAWBERRIES
BARREL SAMPLES with the WINEMAKER
 
February 13-14, 2010
 11:00am-5:00pm      
 $5.00 per person/$3.00 for Bandwagon members
includes souvenir glass!
Hope to see you there...

Chocolate display

NEW RELEASES
2008 MERLOT, CALIFORNIA

Concentrated and full-bodied, the 2008 Merlot is a study in contrasts.  Subtle and silky, yet bright and intense, this deep red wine is multifaceted.  Dark plum fruit greets the nose, while the brighter fruit of summer cherry dazzles the palate.  The toast and spice of twelve months in American oak seamlessly integrates with the tannin structure of this wine, which is ready to drink now through 2013. 

 

Our 2008 Merlot can easily be enjoyed on its own or with a multitude of different food pairings:  soft cheeses and paté, pork or pasta dishes.  Your imagination should be limitless! 

Look for it at a retailer or local wine shop near you soon!

FOR YOUR CALENDAR
Friday, February 19
The premier Petite Sirah event held by PS I Love You,
in Alameda CA. 
 
Saturday, March 13
Bogle's first art event of the year, featuring the watercolors and oils of local artist Barbara Arnold.
WARM, CHEESY and OH-SO-GOOD: 
LASAGNA!

This homemade sauce, courtesy of our friends at Husick's Country Store in Clarksburg, really adds amazing flavor to this traditional pasta dish.  You can omit the ground pork to make this vegetarian-friendly.  This lasagna can also be assembled a day before baking, and freezes beautifully as well.


Ingredients: 
4 large cans whole tomatoes 
3 large cans spicy tomato sauce
1 whole yellow onion, minced
1 lb cooked ground pork
1 whole garlic bulb, peeled & minced
1 lb sliced mushrooms
1 small jar capers
1 jar pitted kalamata olives w/ juice
1 jar sun dried tomatoes in oil
1 small jar pesto
Red pepper flakes, to taste
Oregano, to taste
Salt & pepper, to taste
1 package wide lasagna noodles
1 large container ricotta cheese
4 cups shredded mozzarella, parmesan and cheddar cheese  (you can choose a variety or stick to one...)
 
Cooking instructions:
  • In a food processor, combine the whole tomatoes, olives w/juice and sun-dried tomatoes.  Pulse 4-5 times until all ingredients are minced and combined.
  • Into a large pot or Dutch oven, pour the tomato mixture.  Add the tomato sauce, onion, pork, garlic, mushrooms, capers and pesto.  Season with the red pepper flakes, oregano and salt & pepper.  Cook over medium low heat for at least 1-2 hours.  (Or, you can use a slow cooker and cook for 6-8 hours!) 
 
When ready to assemble:
Cook noodles in water with a bit of olive oil until al dente, then remove and drizzle with more olive oil.  Coat a large casserole dish with olive oil.  Layer the ingredients as follows:
  • Noodles
  • Red sauce
  • Ricotta cheese, thinly spread with a spoon
  • Cheese, again your choice
  • REPEAT, until you reach the top of your pan, or you are out of ingredients.  Make sure your last layer is cheese!
 
Bake in the oven for 1 hour at 400 degrees.  Remove and let set, at least 20 minutes.   Serve with a green salad and crusty bread.
 
OUR WINE SUGGESTION:  2007 Bogle Old Vine Zinfandel
 
 

Bogle Vineyards and Winery

e-mail: info@boglewinery.com
website: www.boglewinery.com
Phone: 916.744.1139

Tasting room is open daily!