August 30th Weekly Selections

Wine of the Week:
Little Black Dress Merlot
Classic and Timeless...If you're passionate about Merlot, make Little Black Dress your "go to" red. This wine is rich with aromas of ripe black cherry, cranberry, and warm herb, complemented by hints of vanilla and toasted oak. This medium-bodied Merlot can seduce even the most experienced of palates with its nice lingering finish. Wine Pairing: Excellent with meats or hearty foods.

Beer of the Week:
BACARDI SILVER Signature Sangria
Bacardi Silver Signature Sangria is a sensational update to a Spanish classic, blending together the natural flavors of tropical citrus and juicy red grapes in a way only BACARDI can deliver. At 6% ABV, it's a refreshing sophisticated taste that will be a sure winner.

Spirit of the Week:
Firefly Tea Vodka
Created in a small still on Wadmalow Island, South Carolina. Firefly became the world's first hand-crafted sweet tea vodka. Firefly is distilled four times, infused with tea grown on a plantation five miles from the distillery and blended with real Louisiana sugar cane. It tastes just like real sweet tea, but with an even sweeter kick.

Cocktail of the Week:
Peach Margarita (Owatonna, MN)
2 oz silver tequila (if you like it Smokey, use Mezcal tequila)
1 lime, juiced
1 1/2 oz Peach Schnapps
2 Peaches, sliced, save 2 slices garnish, and puree the rest
Fill blender with 3/4 of the way with ice. Add all ingredients and blend together and garnish half a slice of peach for each glass. Serves 4.

Recipes from Hy-Vee Land

Fuzzy Navel (from Yalun Tsai, Des Moines IA)

• 2 oz Peach Schnapps
• 6 oz fresh Orange Juice
• 2 oz Vodka
• Garnish with an Orange Peel

Fresh Orange Salsa (from Lisa, Owatonna MN)

• 1 1/2 cups. fresh peeled Mandarin oranges, chopped
• 1/4 cup red bell pepper, diced
• 2 tablespoons scallions, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons Absolut mandarin orange vodka
• 2 teaspoons fresh lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• Salt & pepper to taste

Serve on lettuce with grilled salmon

Rogers recipe for Salmon
Take your fillet and rub a tablespoon of fresh lemon juice on it. Then take a 1/2 teaspoon minced garlic and rub it on. Let is set for about 20 minutes. Preheat your oven to 350. When you put the fillet in the oven take a 1/4 cup of brown sugar and mound it on top. Let bake for about 20 to 30 minutes. While the salmon is baking make Orange rice. Follow the instate rice instructions only use orange juice instead of water.

Steak Marinade for the Grill

• 2 cups tomato juice or V8
• 1/4 cup Svedka Vodka
• 2 tablespoons lime juice
• 4 tablespoons Worcestershire Sauce
• 1 tablespoon Horseradish
• 1 -2 teaspoons Tabasco Sauce
• 1/2 teaspoon Celery Salt
• 1/2 teaspoon Black Pepper

Mix together and pour over 4 steaks. let marinate for 1-2 hours in a baking dish or re-sealable plastic bag. Then thrown on the grill.

Smirnoff White Grape Cosmo (from Owatonna MN)

• 3 oz Smirnoff White Grape Vodka
• 1/2 oz Triple Se
• 4oz Cranberry Juice
• 2oz Lemon-Lime Soda
• 2 Squeezed Lemon Wedges
• Garnish with Frozen Grapes

Let us know what you think and feel free to post some of your own recipes in the comment section.

Wine and TV

This month Oprah Magazine had their top 4 picks for boxed wines. We carry 2 of these the Black Box wines and the Bandit wines. Bandit Cab was also picked by food and wine magazine as one of the 5 best beach wines.

We also carry two of Rosemount Estate wines from Australia. These wines are being featured on the 2009 season of Hell's Kitchen on Fox, staring Chef Gordon Ramsey.
Visit the rosemountestateus.com/#/ramsays_rules for food paring and recipes from Chef Ramsey.