Our feature this weekend is an herb and garlic encrusted bison tenderloin with cambozola cream, seared diver scallops over soft polenta and prosciutto wrapped asparagus.  We chose to pair an old world favorite with weight enough to accent the bison and elegance to match the seafood.  The wood aging character along with the ripe merlot evident in this Bordeaux blend from Chateau Larroque combine with blackcurrant fruitiness and a silky finish.