2008 CARNAVÁL

Leal Vineyards 2008 Carnavál Meritage

Built on a platform of Cabernet Sauvignon, this meritage blend is an absolute flavor explosion of black cherry, berry and a touch of sweet soft oak. Legendary of our San Benito County growing appellation. Balanced rich layers to saturate the palate.

THE FACTS:
Appellation: San Benito County
Vineyard: Léal Vineyards Estate
Blend: 37% Cabernet Sauvignon, 37% Merlot, 26% Malbec
Harvest Dates: 16-17 Oct 2008
Barrel Aging: 22 months
Alcohol Level: 14.7%
Release Date: July 2012

Item Price Quantity  
750ML $52
Club Gold: $33.80 / Platinum: 32 / Double Platinum:$26
FOOD PAIRING

Herb Balsamic Marinated Portobello Mushroom with Raisin Couscous

Makes 4 servings
4 Portobello mushrooms
1 cup balsamic vinegar
1 sprig rosemary
4 sprigs of thyme
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup minced yellow onion
1 cup olive oil
1/4 cup sherry vinegar
2 cups of Couscous
2 cups hot water
1 cup of sliced almond toasted
1 bunch minced parsley

Take the stems off the mushroom and dice them up and sauté in 1 tablespoon of olive oil and set aside to add to the couscous later. To marinate the mushroom use half the balsamic all the herbs and reduce the liquid by half. When liquid is cool pour over mushrooms and marinate for one hour. Grill on each side marking them to your liking.

For the Couscous:
Bring water to a boil and pour over the couscous and cover with plastic wrap and let sit for twenty minutes. While waiting sweet your onions down in remaining olive oil till translucent then add the raisins and vinegar and let them plump up in the oil. Mix together the raisin mix, mushroom stems, almonds, parsley, and couscous and season with salt to taste.

Slice the mushrooms and lay on the side of the couscous and serve immediately.
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