Glen Ellen White Zinfandel

Attributes:
Producer:

Glen Ellen
Region:

California, United States
Varietal:

White Zinfandel
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.


White Zinfandel:

This has been called an “American Wine” because it came from and is only produced in California. A version of Zinfandel, the skin is removed to create a soft pink rose that is sweet and not for aging.

Reichsgraf Von Kesselstatt Riesling Spätlese 'Erdener Treppchen'

Attributes:
Producer:

Reichsgraf Von Kesselstatt
Region:

Erden, Germany
Varietal:

Riesling Spätlese
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Fruits & Nuts: Cherries
Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
Pasta & Grains: Spaetzle or Dumplings
Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

Dominio de Atauta Ribera Del Duero

Attributes:
Producer:

Dominio de Atauta
Region:

Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2004: Tanzer Rating: 90
Body:

solid
Complexity:

deep
Compliments:

elegant
Flavors:

cherry, dark fruit, mineral, smoky, spicy, violet
Fruit:

ripe, sweet

2004: WineSpectator Rating: 88
Acidity:

lively
Flavors:

blackberry, cassis, chocolate, coffee
Texture:

dense, strong

2004: WineAndSpirits Rating: 89
Flavors:

black cherry, black fruit, black pepper, strawberry
Fruit:

ripe, sweet

2003: Tanzer Rating: 91
Compliments:

powerful
Flavors:

blackberry, spicy, tar
Fruit:

sweet

2003: WineSpectator Rating: 88
Acidity:

fresh
Flavors:

black cherry, blackberry, espresso, mineral
Fruit:

fruity
Texture:

dense, strong

2002: Tanzer Rating: 89
Acidity:

bright
Aromas:

sulfur

2000: WineSpectator Rating: 83
Flavors:

black cherry, game, licorice

2000: Tanzer Rating: 89
Acidity:

fat, fresh
Flavors:

bitter, blackberry, chocolate, herbal flavors, strawberry, violet

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Spain:

This mountainous country possesses more vineyard land than any other country on earth, and ranks third in wine production after France and Italy. Spain is best known for its red Riojas and its Sherries, however other wines and regions are quickly gaining notoriety. Like France, Spain divides wine into categories; table wine at the bottom level and quality wine at the top, with a large emphasis on geographical origin. VdM (Vino de Mesa) is a basic table wine. VC (Vino Comarcal) wines are a level up. VdlT (Vino de la Tierra) refers to one of the country’s 25 distinct regions, and each wine possesses a local character. At the top level, only about fifty wines are considered DO (Denominacion de Origen). These wines come from the best-known regions and are the equivalent of France’s Appellation Contrôlée. DOC (Denominacion de Origen Calificada) is reserved for wines that adhere to the most stringent regulations. So far, Rioja is the only wine to gain the Calificada classification.


Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Fancy Asparagus Pasta

Rated

Ingredients

1/2 of a 16-ounce (454 g) package penne pasta
14 asparagus stalks, cut to 1-1/2-inch (4 cm) lengths
2 tsp (10 ml) extra-virgin olive oil
2/3 cup (160 ml) finely chopped onion
10 mushrooms, quartered
1 cup (250 ml) sliced cooked ham, cut to approximately the same width and length of asparagus
1 cup (250 ml) light cream
Salt
Pepper to taste

Preparation

1. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 10 minutes. Drain; set aside.

2. Place the asparagus in a pot and fill with 1/4- to 1/2-inch of water. Bring to a boil, reduce heat, and steam the asparagus until tender, about 7 - 10 minutes.

3. In a large skillet, warm the oil over medium heat. Add the onion and sauté until it begins to turn translucent. Add the mushrooms and ham, and cook until mushrooms are drained of liquid.

4. Add the asparagus to the skillet and pour in the cream. Continue to cook over low heat until the sauce thickens, about 8 minutes. Pour the sauce over the drained pasta and mix well. Serve immediately.

Yield

Makes 4 servings