Tapinade

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.

Mas Donis • Barrica • 2007 • Montsant, Spain • 3437574

Grape: Grenache 85%, Syrah 15%

appearance - bright, clear

color : medium purple

aroma - moderate

flavors (smell + taste)

sweetness - dry, slight sweetness

acidity - defined

oak - leather

fruit - black cherries, cherry cola

earth - black pepper, cinnamon

body - full

alcohol - 14%

tannins - soft

additional notes - decant and allow one hour before serving.

 • Like people, grapes thrive in different climates. Grenache, for instance, loves the heat. Plant this grape where it can bake and the reward will be a wine whose smell and flavor reminds you of of freshly ground black pepper with plums and even toffee. Plant it in cooler spots and the wines are thin and unattractive. When choosing a Grenache, look to the blends of Southern France and Spain from the Rhone Valley down to the Mediterranean coast. California is also making some noise with Grenache varietals.