Ferrari-Carano- wines for food

by Darryl Beeson

Since 1985, Ferrari-Carano has been a leading producer acclaimed wines. Don and Rhonda Carano's uncompromising commitment is apparent in every bottle.

Ferrari-Carano Trésor, Sonoma County, 2004
Price $58
Rating 97

Ferrari-Carano consistantly masters a blend of the five classic Bordeaux varietals (the exact blend is 63% Cabernet Sauvignon, 16% Malbec, 11% Petit Verdot, 6% Cabernet Franc, 4% Merlot), sourced from vineyards in Alexander and Dry Creek Valleys. Named “Trésor” for “treasure,” the grapes are hand harvested from dry-farmed, low yielding vines primarily on our mountain vineyards.

Expect concentrated aromas of black fruit and anise, blueberry, cherry and black currant within a richly textured and balanced red wine of power. The length on the palate is extraordinary.

"Our mountain vines are dry farmed in shallow, rocky, low-vigor soil that add impressive depth and concentration of flavor intensity to the wine," says vineyard director Steve Domenichelli. "A long, extended summer carried the grapes to ideal ripeness, with our last grapes being brought in the end of October."

Winemakers Notes

Ferrari-Carano Sangiovese, Alexander Valley 2005
Price $32
Rating 94

This complex and food friendly red wine displays dark color for a Sangeovese. The sip enters with concentrated red and black wild berry fruit flavor, evolving into a full spectrum of fruit nuances. Look for interesting spice notes, as well as vanilla and/or chocolate. Sangiovese has been a challenging wine to produce in California, as well as most of the New World. Ferrari-Carano succeeds, though it is a much fuller style than from Tuscany.

"This wine is produced from small, concentrated berries carefully hand-harvested from our hillside vineyards, consisting of approximately five acres on our Mountain Estate propert," explains wine maker Aaron Piotter. "Upon entering the winery, grapes were gently de-stemmed and hand-sorted for gravity filling into the fermentor." The fermented wine went into Hungarian Puncheon oak barrels and was cave-aged for 16 months, then aged an additional eight months in bottle prior to release.

Ferrari-Carano Fumé Blanc, Sonoma County 2007
Price $17
Rating 94

A blend of vineyard lots from various appellations of Sonoma County (Dry Creek, Alexander Valley and Russian River Valley), the vineyards have well-drained soils and different rootstocks in order to achieve a wine that is complex and food-friendly. A sniff reveals aromas of grapefruit, citrus and ripe melon, both tropical and honeydew, with interesting herbacious notes. Aging is divided between stainless steel tanks and older French Oak resulting in crisp fresh flavors and subtle oak character.

Rhonda Carano suggests "Spicy Lime-Ginger Grilled Shrimp" with the Fume Blanc.

3/4 cup fresh lime juice
1 Tbsp minced fresh ginger
2 medium cloves garlic, minced
2 small shallots, finely chopped
2 Tbsp finely chopped fresh cilantro
1/2 tsp salt
1/8 tsp pepper
1/8 tsp crushed red pepper flakes, or to taste
2-1/2 Tbsp lemon or lime marmalade
1/3 cup olive oil
1-1/2 lb large shrimp, or 4 to 6 per person, peeled and deveined, with tails on
1 large English cucumber, halved and seeded
4 large carrots, peeled
1 head red leaf lettuce
2 Tbsp finely chopped cilantro

If using bamboo skewers, soak in cold water for at least 1 hour. Combine the lime juice, ginger, garlic, shallots, cilantro, salt, pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste for seasoning.

Thread the shrimp on short wooden skewers and lay them flat in a shallow non-aluminum dish. Pour half the marinade over the shrimp and marinate for 1/2 hour, turning once or twice. Meanwhile, shred the carrot and cucumber and place in a medium bowl. Add enough of the remaining marinade to moisten the veggies; reserve the rest for dipping.

When ready to serve, prepare the grill for medium-high heat grilling and place the skewers flat on the grill. Baste each side with the marinade and grill just until cooked, about 3 minutes on each side.

Arrange the red leaf lettuce on a 12-inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the veggies and let guests help themselves. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the veggie mixture, and then the shrimp, off the skewers and arranged in a circular pattern. Garnish with the chopped cilantro and pass the marinade for dipping.

Learn more at www.ferrari-carano.com.

Darryl Beeson teaches professional certification for www.internationalsommelier.com. Says writer Roy Blount, Jr.,"Wine is tough, but I know Darryl can do it."