This month we're got more great Bargain wines for ya!

Crnko Jarenincan (easy for you to say, Jeff!) This bright and lively Slovenian blend of Riesling, Sauvignon Blanc and Chardonnay is about to become your everyday house wine.  It's an extremely versatile wine, in a jumbo sized liter..., and the taste will be at once familiar as well as immediately appealing. Just slightly off-dry, this is made to be gulped down with food, pretty much ANY FOODS, but especially those that are highly spiced.

Sorin Rosé Sorin is a much vaunted maker of Provence reds, Bandol in particular. And while this lovely is Grenache-based (as opposed to the much more expensive Mourvèdre-based Bandol Rosés), we love the bright fruit and high notes from this charmer.  We'd drink this baby all year if it were only available!

Mountain View Carneros Pinot Noir Robert Parker says: “Some of the best values in the marketplace come from Mountain View. Smart consumers should be buying these wines by the case…”
This wine is a lovely medium weight Pinot Noir with layers of herbal notes and cherry, plums; cloves and modest oak. The pedigree of premium Carneros fruit is highlighted in this eminently drinkable offering.

Solnia Tempranillo is a new project from our friend Jorge Ordoñez:  50% Tempranillo and 50% Graciano. Dark purple. Zesty aromas of dark berries, licorice and cracked pepper. Juicy and fresh, with smooth texture and sweet cherry and spice flavors framed by dusty tannins. Finishes with a suggestion of slightly roasted fruits and good clinging persistence. Delivers a lot of power and richness for the money.

Chock Rock Chalone Syrah Dan Karlsen, the winemaker at Talbott Vineyards (formerly with Dehlinger), has his own estate located on 7 acres high in the Santa Lucia Mountains in Monterey.  He started in 2003.  The name comes from the soil found in the area.  He was also the winemaker at Chalone for 10 years.  He makes the Syrah with fruit that comes from Chalone AVA vineyards. 

Fog Hill Proprietary Red Blend. You'll do a double take when you taste this wine.  It's incredible that it's only $12 per bottle!  This is a very approachable blend with many subtle facets. Bold red stone fruit jumps out with a touch of spice and vanilla on the palate. A note of sweet oak fills out the mouth feel with a long finish. This blend brings in the backbone and structure of Cabernet, the spice of Zinfandel, and the bold fruit of Syrah. The minor players of Merlot and Petite Sirah add a bit of polishing touches to the blend.

For the White Wines:  Tagliatelle with Shrimp and Peas Serves 4

There are few things better than fresh peas in spring. If they are really fresh and good, I don't even cook them-I just toss them in at the end. Fresh tagliatelle is best for this dish,  because of the way the sauce adheres to the pasta but if you can't find any, fresh fettuccine will do just as well.

1 pound shelled fresh peas
4 ounces pancetta, cut into small dice
1 pound medium shrimp, peeled and deveined
Sea salt and black pepper
1 pound fresh tagliatelle
1 tablespoon chopped tarragon leaves
1 tablespoon basil leave chiffonade
1/2 cup high quality extra-virgin olive oil

Bring a pot of salted water to a boil for the pasta, and a smaller pot of salted water to a boil for the peas.
Cook the peas until tender, about 5 minutes. Drain and set aside.
In a large saute pan, brown the pancetta over medium heat. Transfer the pancetta to a paper towel-lined plate and set aside. Reserve about 2 tablespoons of the rendered pancetta fat, season the shrimp with salt and pepper and add to the pan and saute for about 5 to 6 minutes until they turn opaque. Turn off the heat and leave the shrimp in the pan.
Add the fresh pasta to the boiling water and cook until al dente. Drain the pasta and add to the pan of shrimp. Return the pan to medium heat, and add the cooked peas, pancetta, herbs and the olive oil. Season with salt and pepper, and toss until fully combined. Divide among 4 shallow bowls, and drizzle each bowl with olive oil.

For the Red Wines:  Green Chile-Bacon Burgers with Goat Cheese Serves 4

Here is a great fun burger recipe from Bobby Flay. Instead of frying strips of bacon, he brushes them with mango chutney, then bakes them in the oven; the sweet, crispy, smoky pieces are irresistible.

8 thick-cut slices of bacon (about 1/2 pound)
1/2 cup mango chutney
1 poblano chile
Vegetable oil, for brushing
4 hamburger buns, split
1 large tomato, cut into 4 thick slices
1 1/2 pounds ground beef chuck
Salt and freshly ground pepper
3 ounces fresh goat cheese, cut into 4 slices
Watercress sprigs or lettuce, for serving

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