The dog days of summer are upon us!  We hope everyone is enjoying time with the family and keeping cool.  Next time you're enjoying the A/C, be sure to check out our new website at www.martinulisse.com!

Martin Ulisse Montepulciano Cerasuolo

Cerasuolo

 

Fruit forward yet dry, this true Rose'appeals to all palates.  Atypically rich, this medium-bodied wine has a lingering finish of red cherry and strawberry balanced by soft tannins.  This light and crisp rose' is the perfect year round "red."  Fun by itself or paired with salads and cured meats.    

   

 

Featured Recipe Pairing - Ratatouille

Ratatouille

Ratatouille.  The name most likely invokes the animated movie by the same name; however, as
evidenced by the reaction of Anton Ego as he takes the first bite of Gusteau's version of the dish, which was actually inspired by Thomas Keller of the French Laundry, ratatouille is a wonderful combination of summer vegetables that can be served as a side dish or as a very light, healthy main course with a loaf of crusty French bread.  The dish gets its name from the French word "touiller," which means to toss food.  Traditional ingredients include eggplant, onions, garlic, and tomatoes, although in this version, I am going to add bell peppers, squash, and zucchini.  The mild flavors of this dish go very well with Martin Ulisse Cerasuolo, which is our recommended pairing of the month.

 

Martin Ulisse Merlot

Merlot

This medium bodied merlot has luxurious tannins overlaid by a complex mix of deep dark fruits with hints of earth.  Chocolaty rich, but not overpowering, this is a harmonious wine with nice balance, good structure and a warm, lingering finish.  Pairs beautifully with red meats, game and mature cheese.


Featured Recipe Pairing -

Proscuitto, Roasted Pepper and Brie Panini 

 

Prosciutto Panini

I remember the first time I went to New York City, and I was amazed by all of the hot dog vendors on the corners of Manhattan.  I was even more amazed on my first trip to Italy, to find Panini carts on every corner of almost every town we were in.  Of course, here in the states, we used to call these grilled cheese sandwiches, but paninis have become quite the rage these days.  While a Panini press might
make things easier, these can be prepared just like a traditional grilled cheese sandwich with great results.  I must admit, they do taste better on a corner in Italy; maybe, it's the bread, or the wonderful prosciutto, or it could be the ambiance, but I think you will enjoy this in the comfort of your own kitchen.  This is a very easy sandwich to prepare.  It is one of my wife's favorites and is great to serve as a meal with a nice bowl of soup, or it makes a great picnic or tailgate sandwich.   

Video Spotlight

Chef Doan Shockley shares his latest recipe with special guest Kathy Ragsdale. Kathy Ragsdale is the matriarch of Camp Stewart camp for boys and Heart of the Hills camp for girls. Her son and daughter now run both camps, but she is still very involved   She is an accomplished cook and loves to entertain in her home overlooking the headwaters of the Guadalupe river.

For more information about the camps, please visit them at www.campstewart.com and www.hohcamp.com.

Cooking Spotlight with Kathy Ragsdale

We hope you enjoyed this month's newsletter!  We invite you to please share any ideas, recipes, events and story ideas.  We'd love to hear from you!

 

 

Did You Know?

In ancient Egypt, the ability to store wine until maturity was considered alchemy and was the privilege of only the pharaohs.

Featured Videos

Martin Ulisse Montepulciano Cerasuolo

Wine Spotlight: Martin Ulisse Merlot

The Five Classifications of Wine

Thank you!

Thank you Emily Morgan Hotel and ORO Restaurant for this wine tasting!