Root: 1 Winery

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  November 2009

  Root 1 Cabernet Sauvignon 2008

  Snoothrank: Starting at $9^.99

  brought by Rajeev/Lavina.

  Wine review by sanjayrav

  
  
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  November 2009

  Root 1 Colchagua Valley Chile Cabernet Sauvignon 2007

  Snoothrank:

  No written review

  Wine review by Lguertin77

  
  
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  November 2009

  Root 1 Colchagua Valley Chile Cabernet Sauvignon 2007

  Snoothrank:

  This wine has the "delicious" factor. It's very ripe and rich. Great for enjoying on its own.

  Wine review by pendrops

  
  
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  November 2009

  Root 1 Colchagua Valley Chile Cabernet Sauvignon 2007

  Snoothrank:

  No written review

  Wine review by mattpat

  
  
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  November 2009

  Root 1 Cabernet Sauvignon Colchagua Valley 2006

  Snoothrank:

  No written review

  Wine review by icenined

  
  
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  November 2009

  Root 1 Cabernet Sauvignon 2008

  Snoothrank:

  Earthy and woody scent. Sour berry start. Great mocha finish.

  Wine review by GoinGray

  
  

• October 2009

  Pairing Roast Turkey and Syrah By Forming a Flavor Bridge As many of you know I adore Nebbiolo, and have a soft spot in my heart for aged California Cabernet. What may be surprising to many is that Syrah is locked in a desperate struggle with Sangiovese for... Read more Pairing Roast Turkey and Syrah By Forming a Flavor Bridge As many of you know I adore Nebbiolo, and have a soft spot in my heart for aged California Cabernet. What may be surprising to many is that Syrah is locked in a desperate struggle with Sangiovese for the third spot on my list of favorite wines. I have been on a bit of a Syrah kick lately. Some of that is due to the fact that I have been tasting quite a few for next week’s Spotlight on Syrah email which will be sent out on Tuesday.  More importantly perhaps is that Syrah is simply a superb match for my Autumn Table. From stews, to roasts, with plenty of root vegetables in the mix, my foods of fall tend to be rich, but not to weighty, and full of deep, layered, earthy flavors.  This past weekend I had some Syrah, young and old, laying about so I turned to the kitchen to use a bit up and create a dish that captures some of the trademark notes of the wine, bacon fat and black olives, forming a brigde between the dish and the wine. What to expect: Syrah One of the few grapes to really be a global success. Syrah combines a meaty core of ripe berry fruit, with tones that range from herbal to peppery, in a package that tends to be medium bodied with good acidity and moderate tannins. With age the wines can gain lovely leathery and black olive notes that make them a great match for savory and gamy dishes. Find more Syrah perfect for this dish Bacon Fat and Black Olives: Classic Syrah descriptors Find Ogier's La Rosine Priced from $27.99 Ogier’s La Rosine is a mini Cote Rotie, of sorts.  Though the grapes  come from vineyards that lay between Cote Rotie and Condrieu, this 100% Syrah wine shares many traits with Ogier’s Cote Rotie. In it’s youth it exhibits typical Northern Rhone Syrah notes of grilled meats, red plum fruits and floral tones. With age the fruit melds into the background and  reveals layers of spice, earth, leather, and of course bacon fat and black olives. Roasted Turkey and Root Vegetables with the Essense of Syrah By: Gregory Dal Piaz This is a simple, one dish meal that combines roasted root vegetables with Turkey thighs. It's a recipe that would work well with gamy meats like Duck and Wild Boar as well, since it is formulated to work particularly well with Syrah. If you are not serving Syrah, fear not. This recipe works well with almost any dry wine, white or red. I have used virtually the same recipe, substituting Chicken and Pinot Gris for the Turkey and Syrah, with great results. To download a printable PDF file of this recipe please follow this link. Roasted Turkey Thighs with Aromatic Root Vegetables. Ingredients 3 pounds of Turkey Thighs, about 4 pieces in my case 1 lb Parsnips, sliced on the bias into ½ inch coins1 lb Carrots, sliced on the bias into ½ coins1 lb Rutabaga, quartered and sliced into ½ inch slices10 garlic cloves, peeled 1/4 cup extra-virgin olive oil 1 1/2 tablespoons Fresh Thyme leaves 1 tablespoon Minced fresh Rosemary 1 tablespoon Kosher Salt 1/2 teaspoon ground black pepper ¼ lb thick sliced bacon, cut into ¼ inch strips 1 cup wine (I used Syrah) 24 Moroccan cured black olives, halved Technique Preheat oven to 475 °F with rack in middle. Blend together the olive oil, fresh herbs, salt and pepper. In a roasted pan toss the vegetables with the oil mixture and spread the vegetables out into an even layer. Layer the Turkey thighs, skin side up, over the vegetables. Put the roasting pan into the oven. After 20 minutes remove the pan and add the bacon to the vegetable mixture tossing to combine., and keeping the Turkey thighs skin side up on top. Replace the pan in the oven and reduce heat to 350 °F. Bake for an additional 15 minutes, then remove pan from oven and add the wine and the olives to the vegetable mixture, tossing thoroughly to combine. Return to the oven and bake an additional 20 to 25 minutes. Once the turkey thighs are cooked through (165 on an instant read thermometer) remove the pan and let rest for 5 to 10 minutes before serving. Plate each Turkey thigh than add some of the vegetables as an accompaniment and drizzle the juices over the thigh to complete the plate.    (hide)

  From the article An Autumn dish of Turkey and Root Vegetables with Syrah

  
  

• October 2009

  Viognier baby! Fall is it's season. In our experience, dishes that involve root vegetables, for whatever reason, go extremely well with Viognier (think: Pumpkin bisque. Yummy). Although I must say, the best Viognier pairing (and I know Snooth had an entire thread to the very... Read moreViognier baby! Fall is it's season. In our experience, dishes that involve root vegetables, for whatever reason, go extremely well with Viognier (think: Pumpkin bisque. Yummy). Although I must say, the best Viognier pairing (and I know Snooth had an entire thread to the very topic about a year ago)- is artichoke dip ( http://www.bettycrocker.com/recipes.aspx/hot-artichoke-dip/e900c4c9-a91a-4e0d-ae23-8ba1ac8090f6 )... Change ya life. Now all ya need is some Barren Ridge Viognier ( http://www.barrenridgevineyards.com/wine.html ), some crusty bread to dip it in, and you're all set. !http://www.bettycrocker.com/images/beautyshots/r35967fp.jpg! That Betty Crocker. She's a sweet talker.    (hide)

  Forum post in the topic Rhone White Wines for Fall by ChipDWood

  
  
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  October 2009

  Root 1 Cabernet Sauvignon 2008

  Snoothrank:

  Very high QVR and a drinkable wine with plenty of currant, cherry and a hint of leather and spice. You really can't be disappointed, yet as always with a good value it makes you wonder how much did they actually produce to offer it at this price? Still, very impressed with this... Read moreVery high QVR and a drinkable wine with plenty of currant, cherry and a hint of leather and spice. You really can't be disappointed, yet as always with a good value it makes you wonder how much did they actually produce to offer it at this price? Still, very impressed with this Chilean wine from the Colchagua Valley.    (hide)

  Wine review by jjknight38

  
  

• October 2009

  Root:1 Cabernet is one of my favorites. Hear good things about the Montes 07 Cab, but haven't gotten my hands on any yet. I really liked the Veramonte Reserva Merlot and the Concha y Toro Casillero Del Diablo Cabernet. Any suggestions?

  Forum post in the topic What do you think about... by wlstiles3

  
  

• Oct 16

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• Oct 16

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• Oct 16

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