SALE!
Our perfect Spring red -- PINOT NOIR -- $15.29
SEE OUR "RECIPE OF THE MONTH"

DID YOU KNOW. . . that on our opening day for the 2019 season, the deck was still closed with ugly blue tarps covering the old oak barrel tables? And, it just so happened to be the most beautiful day of the year.

Cars were parked in the lot waiting for someone to come and open up. I ran over, opened the doors and folks streamed in. Everyone was so happy that Spring was finally here, but that didn't last long. As soon as I said the deck was still closed they all moaned. Then someone said, "what if we take off all the tarps and bring out all the chairs, could we then go out for a while?" What could I say? Sure.

Oh, happy day! Everyone took glasses and bottles of wine out onto the deck and into the beautiful Spring sunshine.

It made my day too,

Maryl

_{THE RECIPE OF THE MONTH.
HERBED LAMB}

Two more reasons to celebrate Spring -- lamb and the grill. I haven't made this recipe yet but I'm thinking about it for this weekend especially since this recipe calls for my "Wine of the Month" -- Pinot Noir!

Ingredients:
1 3 pound leg of lamb
1/4 cup fresh rosemary leaves
1/4 cup fresh oregano leaves
4 fresh mint leaves
1 cup El Paso's Pinot Noir wine
1 cup light soy sauce
1/2 cup olive oil
1/4 cup coarse mustard
Zest of lemon
1 tablespoon cracked pepper
1 teaspoon sea salt

Have the butcher butterfly the leg of lamb, making sure that the thickest parts are no more than 2 inches thick. Coarsley chop the herbs (or cut with scissors) into 1-inch chunks. Mix with remaining ingredients in a large bowl.

Place the lamb in the bowl fat side up, so that the meat is in contact with the juices. Marinate for at least 4 hours, preferably overnight in the refrigerator. Strain the marinade, reduce over high heat while the lamb is cooking.

Grill the lamb over a high fire, turning several times, until done but still pink. Let rest 15 minutes before carving. Add any meat juices to the reduced marinade.

Serve the lamb with mixed grilled vegetables, black pepper pasta and caramelized onions. Top the lamb with the reduced wine/herb sauce.

Serve with my Pinot Noir. Serves 6