BANDWAGON BULLETIN BOARD
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!
|HOLIDAY CLOSURES |
The tasting room
WILL be OPEN
on President's Day,
Monday, Feb. 15th!
|JOIN US ON FACEBOOK |
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join us today!
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!
The Bogle Family & Staff
12th ANNUAL PORT WEEKEND
PETITE SIRAH PORT - CHOCOLATE - STRAWBERRIES
BARREL SAMPLES with the WINEMAKER
February 13-14, 2010
$5.00 per person/$3.00 for Bandwagon members
includes souvenir glass!
Hope to see you there...
|2008 MERLOT, CALIFORNIA
Look for it at a retailer or local wine shop near you soon!
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!
|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: |
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.
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...)
- 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:
- 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