Perfect Pairings: Mont Gras, Reserva, Carmenere, 2009, Colchagua Valley, Chile, 3346462

Gourmet BLT

2 slices crusty country-style bread
Monterey Jack cheese, sliced thin
Mayonnaise
2 leaves crunchy lettuce, such as iceberg, romaine, or butter lettuce
3 slices tomato
4 slices applewood bacon, cooked crisp
1 egg
1 tbsp unsalted butter

1. Preheat oven to 400˚; toast both slices of bread. Cover one with cheese and set in the oven to melt, approximately four minutes.

2. Spread mayonnaise onto one side of the other piece of bread, cover with lettuce, then set tomato slices atop the lettuce.

3. Fry the bacon (press often to avoid curling), then carefully layer it onto the melted cheese.

4. Fry an egg — without breaking the yolk — then carefully lay it on top of the bacon. Keep a layer of lettuce between bread and tomato so your sandwich doesn’t turn soggy.

5. Slipping the egg onto the layered bacon, position the yolk directly in the sandwich’s middle. Then place the other piece of bread, complete with tomato slices and lettuce, on top. Finally, gently slice through the upper piece of bread, deliberately piercing the egg yolk so that it oozes orange throughout the sandwich.







					Gourmet BLT 2 slices crusty country-style bread Monterey Jack cheese, sliced thin Mayonnaise 2 leaves crunchy lettuce, such as iceberg, romaine, or butter lettuce 3 slices tomato 4 slices applewood bacon, cooked crisp 1 egg 1 tbsp unsalted butter 1. Preheat oven to 400˚; toast both slices of bread. Cover one with cheese and set in the oven to melt, approximately four minutes. 2. Spread mayonnaise onto one side of the other piece of bread, cover with lettuce, then set tomato slices atop the lettuce. 3. Fry the bacon (press often to avoid curling), then carefully layer it onto the melted cheese. 4. Fry an egg — without breaking the yolk — then carefully lay it on top of the bacon. Keep a layer of lettuce between bread and tomato so your sandwich doesn’t turn soggy. 5. Slipping the egg onto the layered bacon, position the yolk directly in the sandwich’s middle. Then place the other piece of bread, complete with tomato slices and lettuce, on top. Finally, gently slice through the upper piece of bread, deliberately piercing the egg yolk so that it oozes orange throughout the sandwich.



	Mont Gras Reserva • Carmenere • 2009 • Colchagua Valley, Chile • 3346462 Grape: Carmenere appearance - bright clear color : deep purple aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - round oak - cedar fruit - fruit earth - metallic body - medium alcohol - 14.5% tannins - moderate additional notes - decant and allow to breathe for at lest one hour before serving.				• Back in 1867, the phylloxera plague nearly destroyed all of the vineyards of Europe. Many winemakers left Bordeaux for greener pastures in the new world. They brought cuttings of their beloved varietals and set up wineries near Santiago, Chile. One ancient variety, Carmenere, was all but lost. Luckily, cuttings had been transported to Chile but mislabeled as Merlot. It wasn't until 1994 that the mistake was realized, and cuttings were returned home to France.