Page 9 - Stuart Exposure - March '19
P. 9

Stuart Exposure, Page 9


      ‘Down Under’ The Radar                            explains, it is “deep with a bold
                                                        crimson red color and purple
      By Glenn Sudnick, Sommelier,                      tints. The nose has rich aromas                           of black cherries and cassis,
      (772) 332-4416                                    with forest floor characters to
         I like to search for those                     finish. The wine opens with a
      special obscure wines that                        lively and intense blackberry
      are hard to find but available                    compote, progressing to rich
      for us to enjoy. The Ringbolt                     dark chocolate characters
      Winery from Margaret River,                       and finishing with succulent
      Western Australia meets that                      tannins that continue the
      standard. This region of the                      experience long after the wine
      world is rugged, treacherous                      has left your mouth. Enjoy
      and beautiful. The winery                         now or cellar for eight to 10 years. Angus beef fillet topped
      gets its name from the wreck of the Ringbolt ship   with chargrilled garlic marron – what the locals refer to as steak
      off the coastline in the late 1800s.              and lake; or enjoy with roasted root vegetables, brown rice and
         Heather Fraser is the young winemaker who      caramelized onions.” The wine is matured for 11 months in 62
      has a strong passion for sustainability and organic   percent American oak and 38 percent French oak and an ABV
      winemaking. She is a graduate from Charles        of 14.5 percent. This wine is a great value.
      Sturt University, and then worked as assistant                                         Cheers Mate!
      winemaker for Hill-Smith Family Vineyards,                                                   Glenn
      one of the most respected names in the industry.
      Later, she worked her way up to the role of
      winemaker. She is meticulous in her approach
      and detailed ensuring that the wine is delivered
      by using only the optimal grapes that are full
      of flavor. As she says, “Ring·Bolt is a great
      opportunity to continue my love for Cabernet
      Sauvignon and build my understanding of this
      great region.”
         The Ring·Bolt Cabernet Sauvignon 2015
      represents this excellent vintage. As the winery

                                                     cHarity EvEnt

      Spring Forward For Hunger                         Healthy Harvest Ratatouille, Beef Tenderloin Tip Skewers with  org/springforward.
                                                        sage butter, Colossal Shrimp Skewers with sweet and spicy  Spring Forward For Hunger Farm-To-Table Brunch
      Returns To Kai-Kai Farm                           sauce, and Chef Daniel’s Rosemary Fingerling Potatoes. Start  Where: Kai-Kai Farm, 8006 S.W. Kanner Highway, Indiantown,
                                                        the morning with a complimentary mimosa or Tito’s Bloody  FL 34656
         Spring Forward for Hunger, Treasure Coast Food Bank’s  Mary.                                     When: Saturday, March 30, 10:30 a.m.
      farm-to-table brunch, returns this season to Kai-Kai Farm at 10:30     Healthy Harvest Catering is among the latest of Treasure  Highlights: A delicious brunch prepared by Healthy Harvest
      a.m. on March 30. Savor the season with a morning of delicious  Coast Food Bank’s programs to solve hunger holistically by  Catering featuring traditional brunch favorites like made-to-
      brunch, a farm tour, and music all benefiting children, seniors,  offering workforce training as well as generating new revenue  order omelets as well as specialties such as Healthy Harvest
      and families struggling with hunger on the Treasure Coast.  to transform lives.                     Ratatouille, Beef Tenderloin Tip Skewers with sage butter,
         Enjoy brunch in Kai-Kai Farm’s screen-enclosed pavilion set     Treasure Coast Food Bank is grateful to supporters Sal and  Colossal Shrimp Skewers with sweet and spicy sauce, and Chef
      amid the lush fields of the working farm and then take a guided  Sharon Saraniti and John and Joyce Slavsky who help to make  Daniel’s Rosemary Fingerling Potatoes. Enjoy complementary
      tour of the operation. Throughout the morning, the Blue Cypress  Spring Forward for Hunger possible. Other sponsors are Berry  mimosas and Bloody Marys with brunch while listening to the
      Bluegrass Band will perform traditional old country favorites.   Fresh Café, Ecotone Farm, George E. Warren LLC, Martin  sounds of old country music performed by the Blue Cypress
         Marking 30 years in service to those struggling with hunger,  Health System, Natalie’s Orchid Island Juice Company, New  Bluegrass Band.
      Treasure Coast Food Bank will be featuring its own Healthy  Vision Eye Center, and Tito’s Handmade Vodka.  Tickets: $75 per person
      Harvest Catering at the brunch. The menu includes an array of     Tickets are $75 per person, with limited seating available.  Purchase: or call (772)
      traditional brunch options as well as specialty dishes, featuring  Reserve yours by calling (772) 446-1757 or visit stophunger.  446-1757
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