Our Merlot delivers smooth, fruit

forward flavors with appealing

richness and complexity. Ripe red

fruit aromas are followed by black

cherry and plum flavors, structured

with supple tannins. Extensive

barrel aging in new American oak

barrels lends heady notes of cara-

mel, mocha and toasty oak. Small

amounts of Syrah and Petit Syrah

add complexity and layers, con-

tributing rich tannins, color, and

depth of fruit. This wine is excel-

lent to drink now but will continue

to develop well in the bottle for a

number of years.

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Our Sterling Vintner’s Collection Merlot has velvety cherry and plum fruit character laced with hints of rose and cocoa. Notes of toasty oak from barrel aging weave through the aro-mas and linger on the fruity finish. The supple tannins and spicy fruit character make this wine remarkably versatile with food. A stand-alone sipper or paired with a variety of dishes, including roasted chicken, pasta or pork.

Ingredients:• 13lbRoasterChicken,cutinto8pieces• 1/4cupoliveoil• 2tablespoonsmincedgarlic• 2tablespoonspaprika• 1tablespoonchilepowder• 1tablespoongroundcumin• 2teaspoonsfreshlygroundblackpepper• 2tablespoonskoshersalt

Food Pairing

Roasted Spicy Chicken

• 1/2poundFingerlingPotatoes,rinsed

• 4ouncesdicedpancetta• (Forgarnish:)Zestof1lemon

mixedwith1/4cupchoppedflat leaf parsley.

Preparation:1. In a bowl coat the chicken with

the oil and spices. Let marinate for at least 2 hours.

2. Preheat oven to 350-degrees.

3. Mix the potatoes and pancetta into the chicken. Place

everything into a roasting pan and bake for 1 ½ hours.

4. Remove the chicken and potatoes from the oven and transfer to a warm serving platter.

5. Garnish with a generous sprinkling of the zest and parsley mixture.

Brimming with style and elegance,

our2011CabernetSauvignonoffers

generous dark fruit and toasty

spices. The nose is a heady mix of

cedar, tobacco and oak spices over

briary black fruits. In the mouth,

flavors of dark cherry, ripe plum

and mulberries unfold with supple

ease, influenced by a small amount

of Merlot, which fleshes out the

mid-palate and lends lovely red

tones. A lively acidity picks up on

the back of the palate as the dark

fruit flavors exit with a peppery

finish. Pair this well-balanced,

medium-bodiedCabernetSauvignon

with grilled meats or pasta.

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More gutsy than refine, this shows a pronounced dark-coffee, charred character along with berries, plum and bitter chocolate. The tannins are dry and chalky. Serve it with grilled red meats.

Ingredients:•Four8-ounceskirtsteaks(orflanksteaks)•Extra virgin olive oil•Salt and pepper•1poundshallots,peeledandslicedthin•2poundsassortedmushrooms,cleaned, trimmed and sliced•1/4cupredwine•1TeaspoonDijonmustard•2Tablespoonsbutter•2TablespoonschoppedItalianparsley

Preparation:1. Season steaks liberallywith salt and pepper

and coat with oil.

2. Inasautépanonhigh heat cook the steaks oneachsidetodesireddoneness,about4min-utes per side medium rare.

3. Transfer to a plate to keep warm. Add butter and a few tablespoons of oil to pan. When

butter is melted, add shallots, season with salt and pepper and stir until tender.

Food Pairing Add the mushrooms, season and cook until mushrooms are tender. Add the red wine, mustard, butter and parsley and cook until the butter is melted and incorporated then season to taste.

4. Slicethesteaksthinly across the grain and divide among the dinner plates.

5. Spoon the mushroom and shallots over the top and serve immediately.

Skirt Steak withMushrooms & Shallots

Perfectlybalanced,Chardonnay

delivers an intensity of bright,

refreshingflavorsinajuicy,supple

style. White peach, fresh tropical

fruits and fragrant orange blos-

soms are layered with spicy vanilla

oak.WinemakerJimCorkinchose

to barrel ferment a portion of the

wine,whichgavejusttheright

amount of weight and complexity

to the vibrant fruit flavors. The

result is a dynamic paålate that

evolves as it progresses, lingering

with a long finish of citrus and

bakingspices.Enjoythiswinewith

light pasta dishes, grilled seafood

or roast chicken.

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Seafood Cakes

Ingredients:• 1poundfreshrockshrimporpeeled& deveined prawns, roughly chopped• 1poundbayscallops,littletoughside piece removed and then roughly chopped• 1/2cupmayonnaiseoraioli• 1egg• 1/2cupmincedscallion• 1/4cupchoppedcilantro• 1tablespoonChinesehotmustard• salttotaste• 3cupsPanko(Japanese)breadcrumbs• vegetableoilforcooking

Preparation:1. Combine all ingredients except bread-

crumbs.Add1cupofbreadcrumbsandletrest in refrigerator to absorb liquid.

2. Forminto1”x1”disksandthencoatwithremaining bread crumbs

3. Fryinaskilletonmediumheatwithvege-table oil for a few minutes on each side or until golden brown and crispy. Serve with the Sweet and Spicy Chile sauce on theside as a dip

Food Pairing Sweet and Spicy Chile Sauce

Ingredients:• ½cupsugar• ¼cupwater• 2clovesgarlic,minced• 1tablespoonsminced fresh ginger• ¼cupsambalchilipaste• juiceof2limes• ¼cupricewinevinegar• 2tablespoonsfishsauce Preparation:1. Inasmallheavybottompan

on medium high heat cook the sugar until it starts to lightly caramelize. Turn off the heat then slowly add the water. It will bubble quite rapidly.

2. Onceitsubsides stir the sug-ar mixture well and pour it into a bowl.

3. Add the remaining ingredi-ents and mix well.

Seafood Cakes with Sweetand Spicy Chile Sauce

Purchase the featured Wine of the Week at theseBurns House Group retail stores nationwide:

FREEPORT

Butler & Sands •RND Plaza 351-4515 •Seahorse Plaza 373-6941 •West End 346-6279

Burns House •Queens Highway 352-6740 •Churchill Square 352-7407 •Arcade Freeport 352-7206 •Plaza Liquor Store 373-6558 •Eight Mile Rock 348-2826

NEW PROVIDENCE

Butler & Sands •CableBeach 327-1893 •J.F.KennedyDr. 356-7653 •TheCaves,WestBaySt. 327-0781/2 •HarbourBayLiquors,EastBaySt. 394-0370 •BahamasWines&Spirits,ShirleySt. 322-2659

Beverage Depot •HenreaCarlette,CableBeach 327-6329 •SaundersBeachLiquorStore, WestBayStreet 323-2967 •MallatMarathon 394-6792

ABACO

•A&KLiquorStore(B&S)MarshHarbour,Abaco 367-2179 •AB1LiquorStore(BHL)- Front Store MarshHarbour,Abaco 367-2151 •Spanky’s/TaykirLiquor TreasureCay,Abaco 365-8385 ELEUTHERA

Burns House •Bayside,HarbourIsland333-2470 •Rock Sound 334-2250 •Governor’s Harbour 332-2328 •BHL Harbour Island 333-2843

Butler & Sands •Bayside,HarbourIsland333-2470

EXUMA

•B.G.S.LiquorStore 336-2900 •JohnMarshallLiquorStore 336-2771