There’s no masseuse with this Happy Ending, but there sure is a fun wine. Happy Ending’s cabernet has both an interesting story and taste. I was picking up seafood at my local grocery store and headed to checkout, of course I found myself down the wine aisle. Not necessarily shopping for a bottle of wine, but the turquoise colored label jumped right out into my eye line. It was a staff favorite and the wine maker’s notes sold me, so I picked up this pretty inexpensive wine to take home.
Wine Maker’s Notes Happy Ending Cabernet Sauvignon provides toasty oak and vanilla accents, berry and plum aromas, with silky tannins and a lingering finish. It finishes with a happy ending, and leaves you craving more.
Here’s what I thought of the Happy Ending wine.
Name: Happy Ending
Varietal: Cabernet Sauvignon
Location: Sonoma, California
My Tasting Notes
A nice complex wine with hints of spice, berry and dry oak. There’s a subtle aroma that I kept trying to distinguish. As the wine aerated it became a tangy and fruity smell that was very pleasant. Other medium body wines can have a very boozy aroma so I was pleased this didn’t. There’s definitely a silky taste that lingers with each sip. The first sip is tangy and sweet, which develops into a dry vanilla lingering taste on the tongue. The vanilla notes are very subtle though, I actually got more clove or cinnamon spice throughout the wine. Happy Ending was a pretty delicious wine, and for the price it was definitely a great buy.
The founders of the Happy Ending wines are local Orange County entrepreneurs that joined forces with Sonoma’s wine makers. The collaboration will mature as they create more wines, but this first outing sure was a hit. And, since the World Cup is going on, here is my shameless plug….the wine was a GOOOOOOOAAAAAALLLL!
Hope you pick it up!
This week was pretty busy so I decided to make a really easy dish that would pair well with our Happy Ending Cab. The wine called for mini shepherd’s pies.
1 lb. ground lean turkey
1 tbsp olive oil
1 garlic clove
1 sprig of a green onion
1 cup frozen peas
1 teaspoon of italian spices
1 teaspoon of crushed red pepper (optional)
Paprika for garnish (optional)
1 biscuit tube (8 biscuits)
1 non-stick cupcake pan
1 packet of Idahoan mashed potato flakes (garlic flavor)
2 cups unsweetened coconut milk (you can use regular milk or water)
1. Pre-heat oven to 350 degrees. Open the biscuit tube
2. Turn on your stove top to medium heat, and add oil. Add garlic, green onion and sweat for about one minute. Add turkey and peas, stir until brown and peas are no longer frozen.
3. While the ground turkey is cooking on the stove go back to your biscuits. The tube will have 8 biscuits, I typically break the biscuits in half to make 16 depending on how deep your cupcake pan is. With your fingers or a rolling pin expand the biscuit so it covers each cupcake hole. Once you have 8-12 biscuits ready place in oven for 4-5 minutes. The biscuits will rise and fill up most of the pan. With a fork push the dough down and set aside.
4. In a sauce pan heat 2 cups of milk or water. I like to use milk, because it makes the potatoes a little heartier and taste more like the real stuff. When your mixture reaches boiling add the entire packet of potato flakes. Remove from stove and stir until thick. Let stand for one minute.
5. Back to your turkey mixture. If your dough rose again, use a fork to push the dough down. Fill each dough cake with the fully cooked turkey mixture. Top off with a spoonful of potatoes. Place the mini shepherd’s pies back into the oven for 11-13 minutes.
6. Garnish with paprika. Enjoy.
K.Lo Confession Girl
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