Rombauer Zinfandel Add
Forest Ville 'Sonoma Reserve' Pinot Noir Add
Abadia Retuerta Seleccion Especial Add
Wines are recomendations only and may not be carried by this store.

Rombauer Zinfandel

Attributes:
Producer:

Rombauer Vineyards
Region:

St. Helena, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry
Vegetables: Lentils, Tomato

Zinfandel:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.

Forest Ville 'Sonoma Reserve' Pinot Noir

Attributes:
Producer:

Forest Ville
Region:

Sonoma County, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2003: CGCW Rating: 83

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.

Abadia Retuerta Seleccion Especial

Attributes:
Producer:

Abadia Retuerta
Region:

Sardon Del Duero, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2005: WineAdvocate Rating: 90
Body:

medium to full-bodied
Compliments:

tasty
Flavors:

blackberry, cedar, leather, oak
Fruit:

ripe

2005: Tanzer Rating: 88(+?)

Complexity:

deep
Flavors:

coffee, dark chocolate, plum, red cherry, ripe cherry, roasted meat
Texture:

smooth

2004: Tanzer Rating: 90
Complexity:

suave
Flavors:

candied, cherry, dark chocolate, espresso, licorice, raspberry, red berry, spicy
Fruit:

juicy

2004: WineAdvocate Rating: 90
Texture:

silky

2003: Tanzer Rating: 90
Acidity:

bright
Complexity:

rich
Flavors:

cherry, coffee, redcurrant, rhubarb, spicy, strawberry

2003: WineSpectator Rating: 88
Acidity:

clean
Body:

light
Flavors:

currant, earth, licorice, plum, spicy, toast
Fruit:

concentrated, juicy, ripe

2003: WineAdvocate Rating: 88
Flavors:

berries, black cherry, red fruits, spice, vanilla
Fruit:

ripe

2003: Tanzer Rating: 90
Texture:

dense, silky

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

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.

Blueberry Fruit Crisp

Rated

Ingredients

3 c. fresh or frozen blueberries or other sliced fruit
2 tbsp lemon juice
1/2 tsp cinnamon
1/2 c. packed brown sugar
3/4 c. rolled oats
1/2 c. cornmeal
1/3 c. safflower oil

Preparation

Oven Method

1. Place blueberries in a lightly oiled or nonstick-sprayed 2-quart casserole dish. Sprinkle with lemon juice and cinnamon and stir.

2. In a small bowl, combine brown sugar, oatmeal, cornmeal and oil. Spread over blueberries or other sliced fruit.

3. Bake at 300° for about 50 minutes or until brown.

Stove Top Method

1. In a small saucepan combine oatmeal, cornmeal and oil. Cook over medium heat for a few minutes. Add brown sugar and cook until grains are lightly browned, stirring frequently.

2. Place blueberries or sliced fruit in the bottom of a large, lightly oiled or nonstick-sprayed skillet. Sprinkle with lemon juice and cinnamon, stir and heat through.

3. Spread the oatmeal mixture over the fruit, cover and heat for a few minutes, then serve.

Yield

Serves 6 serving

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 serving
Amount Per Serving:
Calories: 300 Calories from Fat: 117
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 13g
20%  
Carbohydrates 44g
14%  
Dietary Fiber 4g
16%  
Saturated Fat < 1g
5%  
Calories 300kcal
15%  
Cholesterol < 1mg
0%  
Protein 3g
5%  
Sodium 35mg
1%  
Calcium
1%  
Iron
5%  
Vitamin A
7%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.