2006 Luzon Red
$7.99

This great, medium-bodied red from the Jumilla region of Spain is a perfect wine for the grill. It's a blend of mourvedre and syrah and offers nice notes of raspberry and dark cherry with subtle spice. Try with grilled chicken with a cherry barbeque sauce.

2006 Four Vines Old Vine Cuvee Zinfandel
$14.99

This is a rich, fruit-forward zin with a modicum of peppery spice to pair with your summer fare. Notes of raspberry and blackberry are evident on the palate with a silky finish from the French and American oak barrels. Try with pepper encrusted grilled pork chops.

www.fourvines.com

2006 Terrazas de los Andes Malbec
$11.99

Try this rich, full-bodied Argentinian Malbec from Mendoza with your next steak! Plum and blackberry notes combine with notes of vanilla and coconut from the oak to make a real winner. It's rich and smooth with firm but forgiving tannins. Try this with a thick rib eye or lamb chops with a pomegranate molasses glaze. Yum!

www.terrazasdelosandes.com

2006 Qupe Central Coast Syrah
$17.99

This great California Syrah is a real stunner! This has the perfect balance of New World and Old World characteristics. Rich notes of blackberry, blueberry and vanilla are countered with subtle notes of earth and bacon fat. It's full-bodied with an expressive and smooth finish. Try it with bacon-wrapped tenderloin or a slow roasted pork shoulder.

www.qupe.com

2005 Kilikanoon “The Medley”
$26.99

This Grenache, Shiraz, Mourvedre blend sourced from Australia 's Clare and Barossa valleys is the real thing. This hearty red has intense notes of blackberry liqueur with notes of melted licorice and pepper. The finish is smooth and long. Try it with a grilled loin of lamb or grilled pork loin.

www.kilikanoon.com.au

2005 Cono Sur 20 Barrels Cabernet Sauvignon
$24.99

This small production Cabernet from Chile 's Maipo Valley is serious stuff! It's hearty and rich with a balance of blueberry and cassis fruit with notes of tobacco and forest floor. It's rich with fruit and meaty at the same time with firm tannins. This is a beautifully balanced cab! Try this with a thick porterhouse or a grilled leg of lamb with rosemary and garlic. Delicious!

www.conosur.com

Don't forget about our big tasting at Ford Field in Dearborn on Sunday, June 8th! The fundraiser for the Dearborn Animal Shelter is from 3-6PM at the Pavilion. Lots of wine, beer and food to go around! Tickets are only $50.00 and proceeds go to a great cause!

Grillicious Recipes!

Grilled Leg of Lamb with Pomegranate Glaze

4 to 5-pound boneless leg of lamb, rolled and tied
1/2 cup pomegranate molasses, plus extra for serving, store-bought or recipe follows
Kosher salt and freshly ground black pepper to taste

Preheat the grill to 375 degrees F.

Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.

Pomegranate Syrup or Molasses:
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

Yield: 1 1/2 cups syrup or 1 cup molasses
Prep Time: 5 minutes
Cook Time: 50 to 70 minutes
Inactive Prep Time: 30 minutes

Jerked Rib-Eye with Green Papaya Relish

1 medium red onion, coarsely chopped
4 green onion, coarsely chopped
1/2 to 1 habanero or Scotch bonnet chile, coarsely chopped
1 (2-inch) piece fresh ginger, coarsely chopped
2 cloves garlic
1 tablespoon fresh thyme leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Salt and freshly ground black pepper
1/2 cup canola oil
2 (1-pound, 2-inch thick) boneless rib-eye steaks
1 recipe Green Papaya Relish, recipe follows

Combine red and green onion, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 teaspoon salt, 1/4 teaspoon pepper and oil in a food processor and process to a thin paste.

Heat the grill or grill pan to high.

Remove the steaks from the refrigerator 20 minutes before grilling. Season rib-eye on both sides with salt and pepper. Rub both sides of each steak with the wet rub and place on the grill. Grill until golden brown and the rub has formed a crust, 3 to 5 minutes. Flip the steak over, reduce the heat to medium. Baste steaks with the rub and continue cooking to medium-rare doneness. Remove the steaks from the grill and let rest for 5 minutes before slicing. Top the slices with some of the relish.

Green Papaya Relish
2 tablespoons honey
2 limes, juiced
2 tablespoons rice wine vinegar
2 teaspoons sugar
2 green papayas, seeded and cubed
1/2 large cucumber, cubed
1 small red bell pepper, thinly sliced
Chopped fresh cilantro leaves
Chopped fresh mint leaves
Salt and freshly ground black pepper

Stir together the honey, lime juice, vinegar and sugar until the sugar is dissolved in a medium bowl. Add the papaya, cucumber, bell pepper, cilantro and mint and mix until combined, season with salt and pepper. Let sit at room temperature for at least 15 minutes before serving.

Grilled Pork Chops with Onion/Pepper Relish

Onion and bell pepper relish:
2 pounds sweet red onion, peeled and thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
1 green bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
1 tablespoon grapeseed oil
2 teaspoons balsamic vinegar
2 tablespoons brown sugar
1/2 cup ruby port wine

4 (8-ounce) bone-in pork loin chops, about 1 to 1 1/2 inches thick, trimmed
Canola oil
Salt and freshly ground black pepper

To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar and port wine and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.

To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.

Serve with the relish.