When: Back to Calendar February 15, 2014 @ 11:00 am - 4:00 pm
Where: Mercer Estates
3100 Lee Road
Prosser,WA 99350
USA
Cost: $5
Contact: Katherine Knee
509-786-2097
katherinek@mercerestates.com

Double ‘G’: GRENACHE & GANACHE

Come enjoy a seated pairing of G & G!

Featuring our newly released Small Lot 2010 Mercer Estates Grenache

teamed up with a decadently creamy chocolate Ganache by BON VINO’S BISTRO & BAKERY,

in celebration of the infamous pairing of red wine and chocolate!

$5 Entry Fee/Mercer Estates Carma Club Members Free

2010mercerestates_grenache

WINE grape varietal: Grenache or Garnacha is one of the most widely planted red wine grape varieties in the world with France and Spain being its largest principal wine regions. Grenache is often used as a blending component, adding body and sweet fruitiness to a wine. To maintain those character traits, Grenache responds best to a long, slow fermentation at cooler temperatures followed by a maceration period. The use of new oak barrels can help with retaining color and preventing oxidation but too much oak influence can cover up the fruitiness of Grenache.

Our 2010 Mercer Estates Grenache begins with notes of sweet toasty oak, ripe dark cherries, coffee and cocoa, which leads into a rich full mouth with impressive weight. It is dark, brooding and concentrated. The supple tannins leave you with a long, lingering finish.

100% of the fruit for our Grenache came from our estate Spice Cabinet Vineyard in the Horse Heaven Hills. This vineyard sits on a southeast slope above the Columbia River. The orientation of the block allows for morning sun exposure, while avoiding intense afternoon rays.

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CHOCOLATE Ganache (pronunciation: guh-NAWSH): is mixture of chocolate and cream, prepared as a glaze, icing, sauce, or filling used to make truffles and other chocolate candies, or as a filling in cakes and pastries. The texture of ganache depends on the ratio of cream to chocolate: a greater proportion of cream creates a “loose” or “soft” ganache that is fairly liquid at room temperature, suitable for filling molded chocolates and frosting cakes. A greater proportion of chocolate creates a “firm” ganache that has the consistency of thick paste at room temperature, and that hardens upon refrigeration. This type of ganache is often formed into balls and rolled in cocoa powder to create simple truffles.

Must be 21+ to participate.