Red Wine of the Month
Blend: 83% Ruby Cabernet
17% Cabernet Sauvignon
Grower/Vineyard: Fresno, CA
Winemaker’s Tasting Notes
Color: ruby red
Aroma: bell peppers, spices, herbs, cinnamon, tobacco
Palate: cassis, black pepper, prunes, butter
Body: medium
Finish: hot, clean, long
Foods: BBQ pork, grilled lamb
Brix: 25°
Aging: American oak, 24 months
Aging Potential: 3-8 years
Serving Temperature: 65°
Alcohol: 13.8%
Residual Sugar: 0.3%
Ph: 3.78
Total Acidity: 6.2 g/L
Cases bottled: 492 cases
Release Details:
August 1, 2013
August Club Price: $20.00
September Price: $25.25
Charged to your credit card: $21.45
Grape To Know
Ruby Cabernet is a cross between Cabernet Sauvignon
and Carignane created in 1936 by Dr Harold
Olmo at UC Davis in California. The intention was to
combine Carignane's heat tolerance with Cabernet
Sauvignon's quality. In addition to California, Ruby
Cabernet is also grown in Argentina, Australia, Chile
and South Africa.
Gourmet Product Special
Lynfred Club Members receive 20% off the selected
goodies from our gourmet shop in August:
Elki
Artichoke Tomato Bruschetta Spread and Dip
Smoky Garlic Mozzarella Dip & Spread
Black Olive Tapenade
Basil Pesto
Cherith Valley
Black Pepper Onion BBQ Sauce
From the Lynfred Kitchen
Spiced Bing Cherry Jam
Sangria Blanc Wine Jelly
Breads of the Month
Savory: 3-Cheese Marinara Bread
Sweet: Lemon Sangria Bread
Spaghetti & Meatballs
Recipe from Lynfred Winery Chef Joe Hetman
Meatballs:
1 pound each ground chuck and ground pork
salt and pepper
2 large cloves garlic, minced
1 small yellow onion, diced
1 tablespoon dried oregano
1 1/2 teaspoons dried thyme
handful of grated Parmesan cheese
2 whole eggs
1/4 cup breadcrumbs
Preheat your oven to 400 degrees. Combine all ingredients in a large bowl. With a clean pair of hands, get your
fingers in there and mix it all up! If the mixture is a bit loose, simply sprinkle a small amount of breadcrumbs in to help
pull it together. Shape meatballs to your preference. Give them a jumpstart by sautéing them on all sides in a hot pan
with a few drizzles of olive oil. Once browned, ditch them in a 400 degree oven for about 10 minutes to cook through.
Pan Sauce:
2 cans crushed tomatoes (San Marzano tomatoes are a plus!)
1 small yellow onion, diced
2 cloves garlic, minced
1 large shallot, minced
8 oz. white wine
small handful fresh basil leaves
small sprig of thyme
In a large skillet, drizzle olive oil. Add in onion, garlic, and shallot. Turn the heat to low-medium and allow
ingredients to sweat. Deglaze pan with white wine, and then add in tomatoes, basil, and thyme. Keep heat at medium
and let slowly simmer to develop flavors. Season with salt and pepper as necessary.
Garlic Bread:
1 loaf Vienna bread (such as Lynfred's Vienna bread)
1/2 stick butter, room temperature
1 1/2 tablespoons granulated garlic
1/4 cup grated Parmesan cheese
1 bunch fresh chervil (substitute flat-leaf parsley if need be)
Slice your Vienna bread lengthwise. Divide the butter equally among each half, spreading liberally to cover every last
bit. Sprinkle garlic, chervil, and Parmesan. Place flat side up on a sheet pan and ditch it in your oven (still at 400
degrees) until golden brown. Slice and serve.
1 box spaghetti pasta cooked per box instructions (or go the fresh route and make the pasta yourself!)
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