2007  Valdiguie

Fresh bouquet of strawberry and raspberry jam, added notes of cherry blossom with hints of cedar, toasty oak and traces of smoke at the close of the nose. The very approachable palate exhibits more juicy strawberry flavors all the way through to the finish. Essence of orange and honey develop mid-palate with added notes of red licorice in the end.

Varietal Content:

100% Valdiguie

Bottled:

4/25/08

PH:

3.38

TA:

.60gms/100mls

Alcohol:

13.9%

Residual Sugar:

.8%

Released:

Cases Produced:

278

Winemaker:

Rick Lanza

Price: $12.00 (10% Case Discount)

• 2 medium onions, halved
• 6 or 8 medium zucchini cut in half lengthwise
• 2 slices of bread (broken up)
• Milk (to slightly moisten bread)
• Fresh parsley

• Fresh sweet basil
• 1 clove garlic (crushed)
• 3 eggs
• 1/2 cup parmesan cheese
• Salt and pepper to taste
• Dry bread crumbs

Directions:

Boil zucchini and onions in salted water until cooked but still firm.

Drain and set aside.

Soak bread in milk.

Scoop out centers of zucchini and small centers of onions and chop.

Mix with bread.

Chop parsley, sweet basil, and garlic. Add to zucchini and onion mixture. Add eggs, cheese, salt, and pepper. Mix well.

Fill zucchini and onion shells which have been put on a slightly oiled baking pan. Sprinkle with bread crumbs lightly. Bake at 350 degrees for 40 to 45 minutes or until delicately browned.

Because Lena always cultivated a garden in the spring and summer this was the perfect family favorite to use some of the fresh zucchini grown in her garden.

Enjoy with a glass of Wooden Valley Valdiguie or the white wine of your choice.

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