Michael Wray of Ceja Vineyards explains the intricacies of decanting a wine and why it's a wonderful tool that can enhance the wine experience.
Amelia Ceja cooks a zesty rack of lamb with her own version of Argentina's Chimichurri salsa. She'll show you how to make the chimichurri, prepare the lamb and a give you a few ideas for some finishing touches. Our Napa Valley Cabernet Sauvignon is our wine of choice for this dish.
Michael Wray explains his tasting technique enjoying Ceja Vineyards' 2006 Vino de Casa Red Blend.