Superbowl Super Savings and Beyond!

This February Merchant's Fine Wine is happy to announce that the customer favorite Santa Rita 120 wines of Chile will be added to our popular $5.00 selection. The Santa Rita 120 Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, and Carmenere will all be offered at the amazingly low price of $5.00 per bottle. No further discounts will apply. Be sure to check out the Santa Rita 120 wines as well as our other $5.00 selections in aisle 8. Cheers!

“Santa Rita was founded in 1880, by a distinguished entrepreneur of those times, Mr. Domingo Fernández Concha in the area of Alto Jahuel where the main installations of the winery are currently located. From the very beginning, he introduced fine French varieties, winemakers and the most advanced winemaking techniques.

From the end of the XIX century until the mid 70´s, Santa Rita developed under the ownership of Mr. Vicente García - Huidobro, father of the famous Chilean poet Vicente Huidobro Fernández.

In 1980, the Grupo Claro acquired the Santa Rita property, giving a strong impulse to the enterprise in all of its scope, introducing great technological improvements and wine elaboration techniques unknown in Chile at that time. At the end of the 80´s a great expansion period for Santa Rita starts, sustained by the great momentum experienced by its exports and the excellent reputation acquired by its products, which obtained important awards and worldwide recognition.”

Visit www.santarita.com for more information.

2006 Santa Rita 120 Sauvignon Blanc
$5.00

The 120 Sauvignon Blanc is crisp and refreshing. Its fruity aroma of citrus blossoms and peaches is well balanced by delicate herbaceous undertones. Fruity and floral characteristics enhanced by a pleasant acidity intensify the wine's freshness and smooth lingering on the palate.

2006 Santa Rita 120 Chardonnay
$5.00

The 120 Chardonnay is crispy and vibrant. Its fragrant aroma is bursting with luscious tropical fruit, wonderfully balanced by fresh green apples and a zesty note of orange peel. On the palate, it is silky and sweet with a fruity and refreshing body ending in a zingy and sleek finish.

2005 Santa Rita 120 Cabernet Sauvignon
$5.00

The ruby red 120 Cabernet Sauvignon is elegant and balanced. Its fruity aroma is dominated by berries, cloves and vanilla while on the palate it delivers a fine concentration of flavor, suggesting juicy ripe fruit, plums, earth notes and leather.

2005 Santa Rita 120 Merlot
$5.00

The 120 Merlot has a deep, red color, with violet reflections and ruby hues. Fragrant aromas of fresh strawberry, plum and vanilla are complemented by a hint of dried herbs. Its sweet, well-rounded flavor, rich in fruity undertones, is enhanced by soft tannins and a pleasing note of oak. A treat to be enjoyed on all occasions.

2005 Santa Rita 120 Carmenere
$5.00

Our 120 Carménère has an intense ruby red color with violet hues. Rich aromas of ripe, red fruit and fragrant spices dominate the bouquet. On the palate, it is a fresh, light bodied and elegant wine with a commanding, fruity flavor rounded out by soft tannins that give way to a pleasant and lingering finish. Always an outstanding choice.

Superbowl Party Recipe Ideas

Teriyaki Chicken Wings

Wings:

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:

1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Spinach and Artichoke Dip

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Bacon and Swiss Dip

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Yield: 6 servings

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.

Coney Island Nachos

1 tablespoon vegetable oil, 1 turn of the pan
1 pound ground sirloin
Salt and pepper
2 hog dogs, sliced into 1/2- inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
1 sack yellow corn tortilla chips
1 sack, 10 ounces, shredded yellow Cheddar
Sour cream, garnish
Salsa, garnish
2 scallions, chopped

Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.

Preheat broiler.

Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.

Texas Chili

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

White Chocolate Macadamia Nut Brownies

1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 by 9-inch baking pan with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.