2008 Merlot- Hazelnut Sauce

2008 Merlot  Our 2008 Merlot has aromas of plum and vanilla. The full tannins and bright acidity contribute to a round, smooth finish. Enjoy now or age for 3-5 years.

Hazelnut Sauce 

Yields 3 cups

3 cups shelled hazelnuts
3 clove garlic
2 slices crunchy bread, crusts removed
1 ½ cups milk
1 c grated Paremesan
½ c olive oil
salt and pepper

Toast hazelnuts in a 300 oven for 10-15 minutes, until they smell nutty, and look toasted when you break one open.

When the nuts have about 5 minutes left, soak the bread in the milk.

Add everything to a blender, and puree until smooth. Season to taste.

Try this sauce over fresh pasta, baked chicken, or roasted vegetables.