Inspired by the world-class winemakers of our region, and the phenomenal growing conditions in our backyard, last year we planted three rows of little Cabernet Sauvignon starts next to the plum trees. From little twigs they have doubled in size this year, adapting beautifully to their protected sunny spot. While it will be a few years before we harvest enough fruit to make wine, the beautiful tender leaves had me researching a Mediterranean culinary favorite, stuffed grape leaves also called dolmas or sarmas. This vegetarian version, with a filling of bulgur and white beans, makes a satisfy...