Thank you for your business from Bumgarner Wines

Our Premiere 2005 Cabernet Sauvignon Release

We are thrilled to release our premiere 2005 Cabernet Sauvignon! And we are thankful to each and every one of you who attended our release party and celebrated with us. We have received so many compliments on our wines and are so excited to be able to share them with you.

I am currently working on establishing local retail placements where you will be able to purchase our wines, as well as, the completion of our website. I will update you as these come to fruition. You can always buy our wine direct from us at (888) 946-3286 or download an order form from our website, and you can email me directly at Jennifer@BumgarnerWines.com

It was a fun day and we enjoyed visiting with so many of you. There were numerous requests for recipes that day, and I have included the one for the Antipasto Salad below for you. Enjoy!

Cheers,

Jennifer and Brian Bumgarner
Bumgarner Wines

Antipasto Salad

FOR THE MARINADE

1 Garlic clove, minced

2 Tbl balsamic vinegar

2 Tbl red-wine vinegar

1/2 tsp dried rosemary, crumbled

1 tsp dried basil, crumbled

1 tsp dried oregano, crumbled

1/4 tsp hot red pepper flakes

1/2 C olive oil

3 lg carrots, cut diagonally into 1/4-inch-thick slices

2 sm fennel bulbs, cut crosswise into 1/4 inch-thick slices (about 3 cups)

2 red bell peppers, roasted and cut into strips

2 yellow bell peppers, roasted and cut into strips

a 12-ounce jar peperoncini, rinsed and drained well

3/4 pound black or green brine-cured olives or a combination

1/4 pound sun-dried tomatoes packed in oil, drained and cut into strips

3/4 pound marinated or plain bocconcini (small mozzarella balls)

1/2 pound pepperoni or soppressata (hard Italian sausage), cut crosswise into 1/4-inch-thick slices and the slices quartered

two 7-ounce jars marinated artichoke hearts, rinsed and drained well

1/3 cup minced fresh parsley leaves

Make the marinade; in a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the oregano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.

In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water.

Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.