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2004 Ryhan Estate Vineyards Rouge-Sang (Red Blend) 750ml
Califronia Napa Valley, USA

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Product Notes:
Ryhan Estate Vineyards is proud to present this award winning and spectacular red-wine. Rouge-Sang is a stunning red blend of Cabernet Sauvignon, Refosco, Syrah, and Petite Syrah. This blend is from the appellation of Napa and Alexander Valley. Rouge-Sang is a natural beauty and with its purity and freshness it�s simply invigorating on its own or alongside of wide range of dishes. As it touches the palette it delivers a truly unique union of rich berries and tons of black cherry flavors with a hint of white pepper. This wine pairs well with spicy meat rubs such as pork loin roast alongside grilled veggies and creamy pasta. Spicy dishes also compliment this crisp, and smooth wine.

Appellation: California Blend: 75% Cabernet Sauvignon, 15% Refosco, 5% Syrah, 5% Petite Syrah Alcohol: 13.9% Owners: Ryhan Estate Vineyards

About Varietal:
Acclaim for Rouge-Sang (Red Blend) Awards Vintage 2004:

* Silver Medal - 2008 Grand Harvest Festival Competition Awards - 02/2008

* Silver Medal - San Francisco Chronicle Wine Competition - 2008

Recipe:
Peppered Ahi Tuna with Oyster Mushrooms and Port Wine Recipe

Ingredients:
4 five-ounce portions sushi grade Ahi tuna
2 tablespoons crushed black peppercorns
1 tablespoon canola oil
1 pound oyster mushrooms, sliced
2 ounces leeks, sliced
2 teaspoons chopped garlic
2 teaspoons chopped shallots
2 cups Port wine
2 tablespoons sweet butter
2 large Russet potatoes, peeled
3 ounces sweet butter
4 to 6 ounces milk
Salt and pepper to taste

Instructions:
First, prepare mushrooms by heating clarified butter in a medium saute pan. Add leeks and saute until lightly translucent. Add mushrooms, shallots and garlic, and saute until tender. Deglaze the pan with Port wine and finish with two tablespoons butter. Season with salt and pepper to taste.
Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper.
Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with Port wine/mushroom mixture.
Yield: 4 ervings
Credits
Recipe from: Bidwell Street Bistro, Folsom, California, USA.

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