Taria’s 2006 Central Coast Chardonnay is a flavorful blend of grapes from the winery’s best Central Coast fruit of Santa Barbara and Monterey County. A Gold Medal Wine Club Exclusive, this cool, refreshing Chardonnay is only available to Gold Series members. The brisk oceanside climates provide cool sea breezes and fog throughout the evenings and early mornings, with warmer temperatures rising by mid-day, which allows the Chardonnay grapes to develop crisp, citrus fruit flavors. Taria’s Chardonnay is made with minimal malolactic fermentation and sees no oak, which further showcases the fruit of the region. Ripe citrus, honeysuckle, and tropical fruit scents abound while focused green melon, pineapple, and ripe lemon add a rich, vibrant mouth feel. This fruit-loaded Chardonnay is one that will pair nicely with many favorite meals, including grilled chicken, smoked salmon, shrimp, and even Thai food. 100% Chardonnay. Enjoy now until 2010.

The Taria 2005 Central Coast ‘Cuvée 384’ is a Bordeaux style blend representative of the Central Coast region and the 2005 vintage, and named for the restaurant in which it’s been exclusively offered. Older Cabernet Sauvignon grapes from vineyards in the heart of the Paso Robles appellation were joined with cool climate Monterey County Malbec, Merlot, and Cabernet Sauvignon to produce this well cultivated blend. The vineyards were chosen because while they produce consistently high quality fruit, they also have excellent soil structure and uniformity, allowing all the grapes to ripen at the same time. The end result is a wine as fruity as any California Cabernet, but also as refined as any wine from Bordeaux. A Gold Medal Wine Club Exclusive, the Taria ‘Cuvée 384’ expresses ripe stone fruit, spice, tobacco, and soft vanilla aromas with a rich, balanced mouthfeel and smooth tannins. Pair the Cuvée with hearty steaks, filet mignons, and roasted lamb. 78% Cabernet Sauvignon, 18% Merlot, 5% Malbec. Enjoy now until 2015.

Ingredients:
Serves Six

1 Onion, medium , chopped
1 Garlic clove
1 Jalapeno Pepper (small) with the seeds removed
1 Cup Carrots shredded
2 Tablespoon Extra Virgin Olive Oil
1 1/2 Cups of white rice
1 Pound of Red Snapper, Tilapia or other firm, flakey white fish
2 Teaspoons Ancho/Poblano Powder
1 Teaspoons Chipotle Powder
1/2 Cup Almonds, sliced
1 Cup Tomatoes, diced
1 1/2 Cups of Cheddar and Monterey Jack Cheese mixed
Corn or Flour Tortillas

Preparations:
Rinse rice and cook in medium d pot for 20 minutes in 1 1/2 cups of water. On a separate burner, while the rice is cooking, heat a medium d pan and add the 2 tablespoons of Olive oil. Chop onion, garlic and jalapeno and add to the pan. Cook until onions begin to turn translucent. Add the shredded carrots and turn heat down to medium. Add the Ancho and chipotle powder. On a separate burner, heat a medium d pan; add 2 tablespoons of Olive Oil followed by the fish. Cook until the fish is white all the way through. Add the rice and the fish to the vegetable mixture followed by the tomatoes, almonds, and cheese. Cook for another 5 minutes. Warm Tortillas in the oven, place a cup of fish mixture inside one tortilla. Fold into a burrito. Serve salsa, black beans and chips on the side, and add a dollop of avocado and sour cream on the top. Garnish with fresh cilantro.

Ingredients:
Serves Six

4 lbs Sirloin Steak (approximately 2 1/2" thick)

Steak Marinade:

1/2 Cup Taria Central Coast Cuvee 384
3 Tablespoon Olive Oil
1 Teaspoon chopped Rosemary
1 Teaspoon lemon pepper
Sea Salt to taste

Bordeaux Mushroom Sauce:

1/2 Pound Button Mushrooms, fresh
3 Tablespoon Olive Oil
1/3 Cup Water
3 Tablespoons Worcestershire Sauce
1/2 Cup Taria Central Coast Cuvee 384
1/2 Tablespoon Paprika

Preparations:
Pour a glass of the Taria Cuvee for the Chef. Add all the marinade ingredients together in a bowl large enough to hold the steak and marinade. Trim the fat off the steak; marinate the steak in the refrigerator for a minimum of two hours or more. Turn the steak every ' hour to insure total absorption of the marinade flavoring. Heat barbecue to medium high temperature. Remove steak from marinade, sprinkle on salt to taste. Grill the steak over medium- high heat until done - about 8 minutes on each side for medium. Let sit five minutes and cut into 1/4-inch-thick slices. While the steak is on the grill, slice mushrooms and saute in olive oil until tender. Add all remaining ingredients to pan and reduce for about 3 minutes. Serve hot over sliced steak. Serve with risotto, polenta, or garlic mashed potatoes and a fresh green garden salad.