Perfect Pairings: BlackStock, ACE A Family Rerserve, 2005, Georgia, US, 235546

Tapenade

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.

Transfer to a bowl and serve.

Enjoy as a dip or spread.







					Tapenade 1/2 pound pitted mixed olives 2 anchovy fillets, rinsed 1 small clove garlic, minced 2 tablespoons capers 2 to 3 fresh basil leaves 1 tablespoon freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve. Enjoy as a dip or spread.



	BlackStock ACE • 2005 • Georgia, US • 235546 Grape: appearance - bright, clear color : medium purple aroma - fragrant flavors (smell + taste) sweetness - dry acidity - round oak - caramel fruit - sour cherries, raisins earth - black pepper, chocolate, dirt body - medium-full additional notes - spice and oak on the nose, finishes with chocolate, subtle, complex				• Although the primary ingredient in a tapenade is olives, the dish is actually named for the caper. Known as tapenei in Provence, capers are native to the Mediterranean and were brought to the Marseille region by the ancient Greeks. They were an important part of the Greek diet and were packed and transferred in jars filled with olive oil. During the long journey to their destination the capers became crushed and formed a paste with the oil. This paste is the ancestor of modern tapenade!