Home /
-->
Winter Squash Dessert Recipe
Podcast: Play in new window | Download
Fun Fact by Sherry Page, Culinary Getaways: Winter Squash Dessert Recipe
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
2006 ÆROS® Napa Valley Meritage
October 20, 2009 by David
Filed under AEROS, Blog, Winemaker Notes
Podcast: Play in new window | Download
For those who demand the very best – that’s ÆROS. This vintage marks the 11th ÆROS® release in our 24th 
year history, so you know we’ve reached to the sky when those wings go on the bottle.
ÆROS isn’t a single wine, but a series of limited-production wines made only in the exceptional vintages that yeild the elusive ÆROS quality, character and style.
The 2006 vintage is a remarkably hedonistic blend of Estate Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. It’s a mouthfilling symphony of black cherry, wild strawberry, ripe plum, dusty mocha with a hint of tobacco and supple, polished tannins. Just delicious. Only 284 cases produced.
ÆROS Meritage and food: Opening the bottle creates an occasion in itself, but the ÆROS also makes the perfect centerpiece for a celebratory meal of rack of lamb or filet mignon. It’s a decadent partner for chocolate torte or dark chocolate souffle cake. Try it with this special recipe Colleen has created especially for the 2006 ÆROS: Duck Breast with Black Mission Fig Sauce.
Just Released! 2008 Goosecross Viognier
Viognier may be shy bearing and difficult to press but the payoff is gorgeous stone fruit and flowers! We’re talking fresh peach, nectarine, honeysuckle, grapefruit and something slightly tropical like pineapple – absolutely delicious!
Viognier and food: Bone dry, with all the body and weight of a Chardonnay, it makes an exotic alternative to it. It’s our first choice as a match for sushi night here at the winery! It’s something different to serve at your next wine and cheese party. Or, think about pairing it with sweet proteins like scallops or ham, especially if you use fruit in the preparation. Colleen loves to serve the Viognier with her recipe for Butternut Squash Ravioli with Browned Sage Butter. Yum!
