Tag Archives: cabernet franc
Newport’s Thames Street Kitchen (TSK) is known as a “field-to-fork” restaurant, using ingredients that are often picked, caught or gathered the same day they’re served up. The cozy forty-seater is a sought-after spot for local, seasonal fare. TSK’s ever-changing menu … Continue reading
What It Is: A blend of 55% Merlot, 41% Cabernet Franc, 4% Malbec
Description: Dry, medium bodied Bordeaux-style red
Flavor Profile: Rich aromas of berry and subtle hints of smoke in the finish
Our Elms Meritage is made with plenty of care. First we’ll tell you how to say it…then, how to savor it!
Meritage rhymes with “heritage,” and is actually a combination of the words “merit” and “heritage.” The name alone tells you that this wine is anything but ordinary. Meritage is used exclusively to describe quality, blended, Bordeaux-style wines that are produced right here in the motherland, and not in France.
Since its release last August, we’ve sipped and savored our way through Greenvale’s 2006 Elms Meritage, so it’s finally time to uncork our stash of the 2007 vintage. If you haven’t tried it yet, it’s a Bordeaux-style wine made from a blend of Merlot, Cabernet Franc and Malbec grapes.
Last Friday evening our vineyard crew crushed our 4-ton harvest of Cabernet Franc grapes. Instead of crushing them with our bare feet (as in one of our favorite episodes of the “I Love Lucy” show) we use a “crusher/destemmer” machine gently squeeze the grapes and break the skins. It also
Here’s some good news for all the wine and chocolate lovers out there: Our stock of Meritage has been replenished with the release of our 2006 Elms Meritage (rhymes with “heritage”). If you’re not familiar with this variety, it’s a Bordeaux-style wine made from a blend of Merlot, Cabernet Franc and Malbec grapes. Barrel aged, our Meritage is a medium-bodied, dry red with wonderful aromas of berry and subtle hints of smoke in the finish.
We think Meritage is
As we start making about cookout plans for the Fourth, we thought we’d share with you one of our favorite recipes for grilled steak. Seasoned with rosemary and garlic, this is the perfect flavor combination to enjoy with a glass of Cabernet Franc. It brings out the rosemary flavor in the marinade and balances well with the beef.
This recipe comes from the beef experts over at Aquidneck Farms, just down the road from us. The cows they raise are all 100% grass-fed which is why
Honey and wine are a natural pairing—in fact, the ancients used to make wine from honey, known as Mead. Jeff Mello of Aquidneck Honey stopped by recently to share some of his cut comb honey with us. While Jeff’s hives are selectively placed throughout Aquidneck Island, some are located within a quarter-mile of our vineyard, so we consider him a neighbor!
We sampled the cut comb honey on locally made artisan bread along with Asiago