The wine that started it all. A light, dry blend of red wine. Bright, easy drinking red with
subtle raspberry and cherry flavors. If you enjoy Pinot noir, you will find a kindred spirit
in Good Karma.
- Good Karma is a red wine blend of vinifera grapes. The predominant grapes are
Merlot and Pinot Noir, but Sangiovese and Cabernet Sauvignon grapes are
sometimes used. Merlot and Cabernet Sauvignon are French varieties from the
Bordeaux region in France. Pinot noir is grown around the world, mostly in
cooler regions, but the grape is chiefly associated with the Burgundy region of
France. Sangiovese is a red Italian variety and is the predominant red grape in
the Chianti region of Tuscany.
- Merlot grapes are sourced from the ARV vineyard. Pinot Noir is from Woodfield
- While the blend of grapes will evolve each year, the focus will always be to create
a lighter fruity wine. Merlot and Pinot Noir both add red fruit notes to the wine,
such as cherry and red raspberry. The wine resembles a Washington State Pinot
Noir which is less tannic than a French Burgundy Pinot Noir.
- The wines are aged in SS tanks and neutral Hungarian and American oak barrels
for 9 months and blended right before bottling. Aging the wine in older barrels
and SS tanks does not infuse much if any oak flavor or oak tannins into the wine.
As a result, the fruitier flavors of the grapes are predominant in this wine.
- It is the perfect center of Thanksgiving dinner, accenting the turkey, stuffing and
cranberry sauce, especially if there is a little sweetness in the meal.
- It should be served at room temperature of 65-70 degrees. However, it is also a
great light-bodied red for the summer with a little chill on it.
- It is about 12.5-13% alcohol.
- Good Karma may have a funky name but it has become a true expression of how
we got here and gave us our motto – “Everything Matters”.
Oysters, Raw and Rockefeller
- Fresh oysters
- Favorite cocktail sauce
- 3 dozen fresh oysters in the shell, washed
- 1 medium onion, finely chopped
- 1/2 cup butter, cubed
- 1 package (9 ounces) fresh spinach, torn
- 1 cup grated Romano cheese
- 1 tablespoon lemon juice
- 1/8 teaspoon pepper
- 2 pounds kosher salt
- Shuck oysters, reserving bottom shell; set aside.
- In a large skillet, sauté onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.
- Spread kosher salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2-1/2 teaspoons spinach mixture.
- Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.