Medal-Winning Wines


With the Olympics in full swing, I thought it only appropriate to introduce to you one of The Traveling Vineyard‘s Medal-Winning Wines for this Wine Wednesday! This post will include:

  • Tasting Notes on the wine.
  • My personal thoughts on the wine.
  • Food Pairings for the wine.
  • A fun recipe to try out with the wine.

2003 Vina Alamosa, Premium Cabernet Sauvignon, Cachapoal Valley, Chile


Tasting Notes {from The Traveling Vineyard website}:

“Chile’s star grape shines a deep red in this full-bodied 100% Cabernet Sauvignon boasting aromas of cherries, saddle leather, and vanilla. Similar expressive earthy flavors explode in the mouth for a masculine, dynamic Cab with lots of personality.”

Silver, highly recommended, 2007 World Wine Championships
Price: $17.99 – CHI114

This wine is available for a limited time online at The Traveling Vineyard


My Personal Notes:

  • This wine has aged well and is ready for drinking!
  • This is a big, bold somewhat smoky Cabernet. It’s perfect as a gift for the wine connoisseur and an excellent value.
  • Seriously, do a search on 2003 cabs. They are expensive. This is a steal.
  • While there is no legal definition for the word reserve on a label of an American wine, it does have a meaning in Chile. So does Premium or Prestige. They represent different levels of quality, including a more careful process of hand-picking and aging requirements.
  • I met the winemaker at one of Annual Harvest Conventions. He’s actually a young Frenchman. His attempt to create this New World Cabernet in a Bordeaux style was a success. {He was easy on the eyes, too.} 😉

Recommended Food Pairings

  • Steak {Duh, it’s a Cab.} I prefer filet mignon, maybe even blue cheese crusted.
  • Smoky meats on the grill
  • Mushroom Risotto
  • Stronger cheeses
  • Dark chocolate
  • Better yet, Raspberry Dark Chocolates – they bring out the berry in this wine! I had a room of non-red drinkers fall in love with this. Give a bag of these chocolates a bottle of this wine as a gift and you’ll be much appreciated.
  • Or, you can make the dessert below… Bring a bottle of Vina Alamosa Cab and the Raspberry Chocolate Bars to a party for dessert. Decadent.


I apologize in advance that this is not a healthy recipe. I’ve never made them myself for that reason. However, I have tasted them {my hosts love to make them!} and they are insanely good. If I ever did make them, it would have to be for a party so they wouldn’t sit in my house…

Quick & Easy Raspberry Chocolate Bars

*This is a recipe I obtained over the years from a fellow Wineaux… but I’m not sure exactly who provided it. If it’s you, please comment and give yourself a shout out!


  • 1 1/2 c flour
  • 3/4 c sugar
  • 3/4 c softened butter
  • 10 oz raspberries
  • 1/4 c orange juice
  • 1 Tbsp cornstarch
  • 3/4 c chocolate chips


  1. Heat oven to 350 degrees.
  2. In bowl beat first three ingredients with a spoon or electric mixer on medium until all crumbly.
  3. Press in bottom of ungreased 13″ x 9″ pan and bake for 12 to 15 minutes.
  4. In saucepan, mix next three ingredients. Bring to a boil for 1 minute, stirring constantly.
  5. Cool 10 minutes.
  6. Sprinkle chocolate chips over baked layer.
  7. Carefully spread raspberry mixture over chips and back until set (about 20 minutes).
  8. Cool 30 minutes.
  9. Chill one hour.
  10. Cut into 48 bars.

Enjoy. Cheers~


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