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Max's Wines of the Month

All Sale Prices valid 2/1/07 thru 2/28/07

2005 CloudLine Pinot Noir  (oregon)

This wine is all about Burgundian tradition smooth cherry and cranberry flavors are balanced buy a touch spice and vanilla. It's big on flavor but gentile on the palate. Great with roasted game binds or braised beef.

Reg price: $19.99. Sale Price: $14.99

2005 J. Vidal -Fleury Cotes Du Ventoux (France)

This spicy little number shows notes of wild raspberry and red plum. The finish is soft and very approachable. A wine for every winter night.

Reg price: $9.99. Sale Price: $7.99
2004 I'M chardonnay (California)

Michael Mondavi shows off with his Latest sonoma county chardonnay. Golden delicious apple and pear flavors combine with the scents of honey and oak. Chill it for grilled shrimp or salmon.

Reg price: $16.99. Sale Price: $12.99,  "Special" case price $144.00

2004 Catena Malbec (Argentina)

This is still the benchmark for argentine malbec. An initail rustic mouth feel fades away quickly revealing a more opulent side. Its ripe red fruit is supported by a wall of tannins. Decant for a thick steak.

Reg price: $19.99. Sale Price: $15.99
Tohu Sauvignon Blanc (New Zealand)

Citrusy from beginning to end. This wine has flavors of baked lemon tart and orange sour candies. Less acidity than most New Zealand sauvignon blanc make Tohu more food friendly. Grilled fish or roast chicken.

Reg price: $15.99. Sale Price: $12.99,  "Special" case price $144.00
Recipe of the Month
From Taylor's Refresher, St.Helena and San Francisco---Serves 8 to 12

Pulled Pork

 

 For Sauce:

3 cups tomato paste; 2 cups brown sugar; 2 cups red wine vinegar; 1/4 cup soy sauce;

1/4 cup Worcestershire sauce; 5 chipotle peppers in adobo sauce, minced;

1/4 cup ground coriander seed; 1/4 cup ground cumin; 1/2 cup honey; 2 tablespoons salt;

For Pork:

5 yellow onions, sliced; 1 cinnamon stick; 1 5-6 pound bone-in pork shoulder;

 

In a large bowl, mix together all the ingredients for the sauce.

preheat the oven to 300F. in a deep pan, spread out the sliced onions. Place the pork shoulder on top of the onions with the fat side facing up. Pour the sauce over the pork and add the cinnamon stick. Cover the pan with foil and cook for 8 to 0 hours, unit the pork is falling off the bone. Remove the pork from the pan. Remove the cinnamon stick and any bones, pieces of meat and gristle from the sauce. Pour the remaining sauce and onions into a blender and blend until smooth. Set aside to cool. When the meat is cool enough to handle, pull the pork clean of the fat and bone. To serve, reheat the meat in a bit of the sauce and pile on top of a toasted bun with coleslaw.