Clif Bar Family Winery 2006 “The Climber” Meritage

Doppelganger (cont’)

It always puzzled her mother, Sophia, where the dolls ended up as she could never find them in any of the rubbish barrels. Her father, Antonio, died when she was a very young girl but she could remember when he would put her on top of her shoulders and run up and down the Dominican seacoast in the Estes National Forest. They would make sandcastles just before high tide and would watch the tide slowly approach their expertly crafted sandcastles. What took an afternoon to build was washed away in mere minutes. Memories are all she has now. Nellie and her father would dream of rescuing the damsel in distress locked in the tower of the sandcastle built just hours before the thunderous ocean waves descended upon it. She missed her father and knew in her heart one day they would meet again. She has that feeling, after all, she is “special”…

The Clif Bar Family Winery Meritage is a blend of 32% Zinfandel, 28% Syrah, 25% Cabernet Sauvignon, 11% Merlot, and 4% Petite Sirah makes for jammy fruits and smoked bacon on the nose. Rounding out this wine the flavors consisted of black currant and pepper. I had higher hopes for this wine but it kind of let me down but it is a decent table wine though at $13.99. Guess I was expecting too much as I love blends and they’re one of my favorites so I always get excited when I’m about to open a blend. The best part about this wine was I paired it with a salmon recipe I received from my sister-in-law. Thank goodness for sisters-in-law.

Wild Caught Sockeye Salmon Food Recipe:

1 – 1 1/2 lbs wild caught sockeye salmon, Brianna’s Homestyle Dijon Honey Mustard dressing, Fresh Gourmet Garlic Pepper Crispy Onions.

Place salmon skin side down on a glass baking dish coated with an olive oil spray. Spread the Brianna’s dressing over the salmon so it is coated and put the crispy onions and top of that. Bake @ 425 degrees for 12-16 minutes depending on the thickness of the salmon. Serve with a broccoli/cauliflower mixture and Mediterranean couscous. Hmmm, when’s dinner?