Pinot Noir -Proprietor's Reserve
Item No. 24  •  In Stock - Ships in 2-3 Business Days

Pinot Noir -Proprietor's Reserve
Pinot Noir -Proprietor's Reserve

Only exceptional vintages are rewarded with a proprietor's reserve label. This limited production Pinot features a palate of dark blueberry and strawberry, with light floral notes, framed by delicate oak.

$27.00club price: $21.60
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About This Item

 Gold Medal - 2019 Michigan Wine Competition 

This limited production Pinot features a palate of dark blueberry and strawberry, with light floral notes, framed by delicate oak.  A must-try for any Pinot Noir fan.

 

Wine Discounts (mix & match):

3-5 bottles 5% off, 6-11 bottles 10% off, 12-23 bottles 15% off, 24+ bottles 20% off.

Wine Club Members always get 20% off with any quantity ordered.

(vintage year on image of wine may be a prior year)

Mushroom and Mascarpone Blossom served with Proprietor’s Reserve Pinot Noir

Serves 12

 

Ingredients:

12 Wonton Wrappers

1 cup Mixed mushrooms, i.e. shitake, crimini, oyster

Portabella mushrooms

1 cup Mascarpone cheese

4 cloves Fresh garlic

½ cup chopped shallots

½ cup balsamic vinegar

½ cup Chateau Chantal Pinot Noir

¼ cup brown sugar

Fresh chive

4 TBS olive oil

Nonstick cooking spray

Ideal Tools/Accessories:

Mini Muffin tins

Garlic press

 

Directions:

Chop mixed mushrooms on cutting board into quarter inch pieces. Heat sauté pan with half of the amount of the olive oil over medium high heat. Sauté mushroom until water starts to sweat from mushroom. Add garlic. Sauté for another 5 minutes. Remove from heat and set aside.

Coat muffin tray with a light layer of nonstick spray. Tuck wonton wrappers into tins forming a “blossom”. Add cheese to mushroom and garlic mixture. Salt and pepper to taste.  Place about 1-2 oz of mixture into each blossom. Bake in oven at 400 degrees for 7 to 8 minutes or until wonton is crispy.

Sauce:

Chop portabellas into 1 inch pieces. Sauté the mushrooms on remaining olive oil until water sweats from mushroom. Add shallots and cook until shallots are translucent. Add vinegar, red wine and brown sugar.  Cook until mixture thickens and alcohol is cooked out. Remove from heat.

Plating:

Place a pool of sauce in center of the plate. Place blossom on pool. Garnish with fresh chive.

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