A Harvest Update from Laurie Hook Beringer Vineyards Wine Maker Dear TPC Customer, With Harvest happening later for us this year, November promises to be a very busy month for us here at Beringer. I find it remarkable to think about how many hands it takes at harvest and how important each day is during this time of the year. From the evening and early morning hours of hand harvesting our Reserve grapes to the decisions our team makes in the Cellar every hour as they bring in each of the vineyard lots ‐ all of these pieces make up the complicated and exciting process that is Harvest. I’m proud to work with such a great team, and the wines we share with you are a reflection of this enormous collective effort. The release of the 2007 Private Reserve Cabernet Sauvignon is undoubtedly one of the highlights of my year. This vintage is a great one, and promises to age beautifully as I believe these wines almost always do. This vintage is opulent in flavor, but still possessing the structure and density that will only improve with time in the cellar. The 2007 Private Reserve is the 30th vintage of this wine – its consistency and quality is a direct reflection of the incredible Reserve vineyards that we work with. I hope you can come visit us at Beringer soon – as I come up on my 25th Harvest I can promise you I have yet to tire of these beautiful surroundings! Cheers, Laurie Hook
Turkey Braciole‐‐ paired with Beringer Alluvium Red turkey breast sliced thinly and pounded to approx ⅓” thinly sliced prosciutto thinly sliced mozzarella pesto butter (recipe follows) Pesto Butter 2 bunches basil leaves 2 cloves garlic 1 stick butter (room temp.) ¼ cup olive oil (or less) Breadcrumb Mix 1 ½ dry breadcrumbs 1 tbs finely chopped parsley ½ cup grated pecorino romano cheese salt and pepper Put garlic and ½ of olive oil in food processor and pulse until garlic becomes a paste, add remainder of oil if necessary. Add butter and basil, pulse until you have a thick paste. Refrigerate before using. Salt and pepper each turkey breast. Layer with pesto, prosciutto and mozzarella. Roll, folding sides in so cheese doesn’t escape. Hold together with toothpicks. Dip each piece in flour, egg and seasoned breadcrumbs. Brown on all sides in an olive oil, butter combination. Remove toothpicks and slice on diagonal.