Saturday's Pairing

I found the tannins in the 2009 Treana to be soft and not overpowering.  You could taste a pleasant chocolate intermixed with black cherry and an accent of peppery spice.  The wine finishes well and is full bodied.  The 2009 Treana paired well with the bold and spicy marinade, but would also be a great choice with BBQ as well.  Below you will find the marinade recipe, enjoy!

Ingredients

• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 4 tablespoons Worcestershire sauce
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1 tablespoon kosher salt
• 1/2 tablespoon oregano
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne

Directions

1. Pour all liquids in a bowl and whisk until combined. 2. Add all dry ingredients to bowl and whisk for another minute to combine all the flavors. 3. Add meat to Ziploc back (Freezer size) and pour marinade into bag. 4. Make sure to let all air out of bag when sealing. 5. Massage marinade into meat through the bag so you don't get your hands messy. 6. Place bagged meat in refrigerator for at least half an hour (we let it go longer - like 4 hours) - until ready to cook!