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Don't be intimidated by Wellington. It's not that difficult. We'll show you.
How To Make the PERFECT Wellington
First you'll need to gather a few ingredients. 3 pints of button mushrooms. 2 shallots peeled and chopped. 4 cloves of garlic, minced. Two tablespoons of Dijon mustard. 2 eggs, lightly beaten. A pound of puff pastry. And, of course, a bottle of Wellington wine from this Wellington Mixed Red offer.
Once you have gathered all the necessary ingredients, you're only 5 minutes away from enjoying the PERFECT Wellington. That's right! All you need to do now is get a big bowl, combine the mushrooms, shallots, garlic and mustard. Then throw the eggs on top and squish it all around.
Now this is the fun part. Take the pound of puff pastry, and just wrap it around all of the ingredients. Yes, while they are still in the bowl. Once the puff pastry has been fully wrapped around the bowl and ingredients, open up the bottle of Wellington and have a big ol' glass. Cuz you're gonna have a lot of explaining to do to the Executive Chef who hired you sight unseen.
2009 Cabernet Sauvignon, Sonoma County 750ml 2-Pack
Aromas of black currant and cherry with notes of vanilla, caramel and spice and a medium dark red color. The oak is well integrated and not overpowering. The entry is full and supple without being overly sweet or heavy, the mid palate fruity with lively acid; the finish a bit chewy still, with lingering fruit and oak.
2009 Syrah, England Crest, Sonoma Valley 750ml 2-Pack
We’ve been making Syrah as a varietal wine since 1993, and have worked with Syrah grapes from eleven different vineyards during that time. Along the way, we’ve learned a lot about the best vineyard conditions and winemaking techniques for Syrah.
When Bruce and Judy England purchased the “Old Walker Place” next door to our vineyard they approached us with a proposal to grow Merlot for us. We countered with a request for Syrah, with the belief that the combination of soils and climate was ideal for high quality Syrah. Peter had major input on clonal selections, rootstocks, vine spacing and trellis system, and co-manages the vineyard with Bruce. Our vineyard foreman, Jose Mendoza, does all the pruning and is in charge of all cultural practices. Englandcrest Vineyard provided two thirds of the fruit for our wonderful 2002 Syrah, and beginning with the 2003 vintage has been bottled separately, as a vineyard designate.
Aromas of blackberry and cassis, with notes of coffee, cinnamon and caramel and the unmistakable smoky-gamy-bacony Syrah signature. The entry is rich and plush and the finish long with some lingering tannin.
2009 Zinfandel, Meek's Hilltop Ranch, Sonoma Valley 750ml 2-Pack
George and Abby Meeks purchased the historic Hilltop Ranch twenty years ago. The ranch had been the site of a pre-Prohibition winery, and still had a small block of ancient vines (a field blend) and a block of Chardonnay that was planted in the 1960’s.
Concentrated blackberry fruit with hints of cherry and raspberry and hints of black pepper. The entry is smooth and full, and the flavors echo the aromas, with the addition of a hint of dark chocolate. The finish is long and smooth.
Wellington Vineyards is owned Peter Wellington. Peter's father John purchased the winery site in 1986. At the time, it consisted of 20 acres of old vines and a few decrepit old fruit and nut trees. Replanting of part of the old vineyard and orchard started in 1988. The winery was completed in time for the 1989 crush. We grow approximately half the grapes we use and purchase the remainder, primarily from small, unique vineyards.
The estate vineyards consist of 21 acres, 8 of which are 85 to 117 years old. There are 24 different varieties in the old vineyard, with the most common being Zinfandel, Carignan, Alicante Bouschet, Grenache and Syrah. In addition, there are 10 acres of eleven to sixteen year old vines that consist of Merlot, Chardonnay, Marsanne, and Syrah. We grow more Merlot than anything else. Three more acres were replanted in 2001, predominantly to Syrah, Zinfandel and Grenache.
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