2007  Riesling

Figs and fresh grass lead the aromas. Additional fragrance of lilies and leachy nut continue to the end of the bouquet. Palate displays honey and fig upfront that evolves into a juicy honeydew flavor. Lingering velvet finish of fresh mangos.

Varietal Content:

100% Riesling grape

Bottled:

12/20/07

PH:

3.37

TA:

.66gms/100ml

Residual Sugar:

6.2 brix

Released:

January 2008

Cases Produced:

1200

Winemaker:

Rick Lanza

Price: $11.00 (10% Case Discount)

• 1 lg eggplant (about 1 1/2 lbs)
• 2 lg red bell peppers
• 1/2 c. olive oil
• 1 lg onion diced
• 1 1/2 c. thinly sliced celery
• 3 cloves garlic pressed

• 1/4 c. tomato paste
• 1 c. water
• 1/4 c. red wine vinegar
• 1 Tbsp. each sugar and drained capers
• 2 Tbsp. coarsely chopped fresh basil

Directions:

Cut unpeeled eggplant into 1/2 inch cubes. Core seed and dice peppers set aside. Heat oil in 12 or 14 inch pan over medium heat. Add eggplant: cover and cook, stirring occasionally until slightly soft (about 5 minutes). Uncover and continue cooking stirring often until eggplant begins to brown (about 10 minutes).

Mix in peppers, onion, celery, and garlic.

Cook until onion is soft (6 to 8 minutes). Add tomato paste, water, vinegar, sugar, capers, and basil . Cook stirring often until sauce is very thick (about 10 more minutes).

If made ahead refrigerate up to a week. Serve with pita chips or small toasted rounds.

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