The word “Côtes” crops up in the names of a number of French wine regions, and with good reason: it means “slopes” and slopes make for good drainage and sun exposure – both big plusses for wine grapes. For Domaine Terres de Solence, those good conditions mean they can forego pesticides and other chemicals in favor of 100% organic winegrowing. The “Cippus” Côtes du Ventoux has a satisfying mix of flavors that characterize the southern Rhône: blackberry, smoke, sage, and a touch of black pepper. It’s fairly full-bodied, with smooth tannins.

Consumer Reviews: 4 out of 5 stars

Here is what they have to say:

“This wine was very balanced, we enjoyed this bottle with a simple dinner. ”

If you can’t find it at your local wine store, we always recommend My Wines Direct.

Ingredients:

• 1 1/2 L Red wine (Cabernet Sauvignon)
• 1 cup Sugar
• 1 large Lemon, sliced
• 1 large Orange, sliced
• 1 large Apple, cut into thin sections
• 3-4 oz plain Brandy
• Soda water

Mixing instructions:

Mix wine, sugar and fruit, and let sit in the fridge for 18-24 hours. The mixture will have a somewhat syrupy consistency. Before serving stir in brandy and cut the mixture with soda water until it have a thinner, more wine like consistency. Serve from a pitcher in wine glasses.

You may use orange or lemon flavored soda instead of the soda water.

From the great Napa Valley in California, the valley floor hits just the right temperature to draw out the grape’s dark fruit and rich mouthfeel; in the Broken Barrel Cab, look for cassis, blueberry, and juicy blackberry notes, complemented by a touch of graphite and cedar. It’s full-bodied, with good length and firm tannins that balance well with the fruit aromas.

Consumer Reviews: 4 out of 5 stars

“Nice Cabernet that went will with dinner. Polished off the evening with a glass by the fire. Very nice red. Highly recommended. ”

It pairs great with a classic Roast Beef.

If you can’t find it at your local wine store, we always recommend My Wines Direct.

The result: a full-bodied wine, included with tons of boysenberry and blackberry aromas. It’s smooth and clean, with just enough firm tannins and a dash of pepper to tell you there’s some drive behind the laidback pose.

The latest consumer reviews have graded this wine at 4 out of 5 stars.

But the best part is the price…. $10.99.

We recommend purchasing this great wine at My Wines Direct if you cannot find it at your local wine store.

We want to introduce to you a great find. A chardonnay made in Santiago, Chile. 

The Maule Valley west of Chile’s capital, Santiago, creates a natural funnel for the maritime breezes of the Pacific, drawing in cool air and fog, which has made the valley the best place in Chile to grow refreshing white wines.

Here’s what a consumer had to say of this great find of a wine:

“Wow! Super! We’ve liked the RustRidge as a chardonnay that lives up to what much of high-end white Burgundy aspires to but doesn’t achieve. We are pleased to have found another one in the Chilcas Chardonnay. I have now come back to edit my initial comment after ordering more, having been reminded that this wine is only $10.99 (I actually thought it was at least 50% more)! A wine arbitrage winner!”

We recommend purchasing this great wine at My Wines Direct if you cannot find it at your local wine store.

 Ingredients:

1 cup Zesty Italian Dressing

2 tsp. crushed red pepper

1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia

2 each red and green peppers, seeded, each cut into 6 pieces

2 Tbsp. Grated Parmesan Cheese

2 Tbsp. finely chopped cilantro

MIX dressing and crushed red pepper. Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate. Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated.

PREHEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade.

PLACE peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers. Grill, covered, an additional 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.

Ingredients:
1 pound 2 day old country style bread crusts removed and cut into ½-inch cubes

2 pounds ripe tomatoes, cored, seeded and cut into ½-inch cubes

1 cup diced red onion

12 fresh basil leaves, washed, dried and shredded

5 tablespoons extra virgin olive

3 tablespoons red wine vinegar

Salt and ground black pepper

In a large bowl, toss the bread, tomatoes, onions and shredded basil leaves together until well mixed.  Drizzle the olive oil and vinegar over the salad and toss to mix thoroughly.  Season to taste with salt and pepper and let stand for 10 minutes before serving.  Decorate with fresh basil.