Beringer 'Founders Estate' Cabernet Sauvignon Add
St Hallett Poacher's Blend Add
Terra Blanca Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Beringer 'Founders Estate' Cabernet Sauvignon

Attributes:
Producer:

Beringer Vineyards
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

1.5 L

2003: WineEnthusiast Rating: 86
Acidity:

soft
Complexity:

supple
Flavors:

berry, currant, grape jelly, herbal
Fruit:

ripe

2002: Tanzer Rating: 88-90
Complexity:

deep
Flavors:

blueberry, currant, licorice, plum, spices, violet

2001: WineSpectator Rating: 81
Complexity:

supple

2001: Tanzer Rating: 87-88
Flavors:

berry, cedar, plum

2001: WineEnthusiast Rating: 86
Complexity:

supple
Flavors:

cherries, smoky, toast, vanilla
Fruit:

juicy, ripe

2000: WineSpectator Rating: 83
Acidity:

tart
Body:

lean
Compliments:

tasty

2000: WineEnthusiast Rating: 85
Acidity:

tart
Body:

full-bodied
Compliments:

drinkable, pleasant
Flavors:

cherry, herb, toasty oak

1999: WineEnthusiast Rating: 84
Acidity:

soft
Flavors:

blackberry
Fruit:

ripe

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


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.

St Hallett Poacher's Blend

Attributes:
Producer:

St Hallett
Region:

Barossa Valley, Australia/New Zealand
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato

Barossa Valley:

North of Adelaide, this relatively warm region of South Australia is home to Australia’s largest winery. It is famous for its robust Shiraz and Cabernet Sauvignon as well as rich Sémillon and Riesling (both of which are grown in the cooler hills).

Terra Blanca Cabernet Sauvignon

Attributes:
Producer:

Terra Blanca
Region:

Red Mountain, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

1999: WineSpectator Rating: 89
Body:

solid
Flavors:

cherry, currant, raspberry, smoky

1999: Tastings Rating: 86
Body:

full-bodied
Complexity:

rich
Texture:

velvety

1998: WineSpectator Rating: 83
Body:

lean
Flavors:

blackberry, currant, mint, pepper

1997: WineSpectator Rating: 90
Flavors:

black currant, blackberry, cedar

1997: Tanzer Rating: 85
Flavors:

berry, candied, raspberry, redcurrant, strawberry
Fruit:

sweet

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


Red Mountain:

The Red Mountain AVA (established in 2001) is located at Red Mountain within Washington State. It is part of the larger Columbia Valley AVA, lying in the lower portion of the Yakima Valley. Located between Benton City and Richland, the Red Mountain American Viticultural Area is the smallest in the state with only 4,040 acres in area. The area has 600 acres under cultivation of primarily red varietals including Cabernet Sauvignon, Merlot, Sangiovese, Cabernet Franc and Syrah. Despite being a relatively new AVA, the reputation of the wines produced in this area has brought Red Mountain worldwide acclaim. The vineyards in this appellation have produced grapes for some of the most sought after wines in Washington State.

Parsley Salad

Rated

Ingredients

4 cups packed curly parsley leaves
4 oz parmigiano-reggiano cheese, coarsely grated
1-1/2 cups oil-packed sun-dried tomatoes, julienned
1 garlic clove, peeled and minced
1/2 cup packed basil leaves
3/4 cup extra-virgin olive oil
¼ cup Rice Wine Vinegar
salt, to taste
Black pepper, freshly ground, to taste
1 shallot, peeled and minced
garlic clove, peeled and minced

Preparation

For salad, carefully wash parsley leaves to remove any dirt, then dry well, either in a salad spinner or by placing the leaves in a clean, thin dish towel and wringing out moisture. Put parsley in a salad bowl, add 3 oz. parmigiano-reggiano, and toss well. Add sun-dried tomatoes and garlic and toss again, until salad is well mixed.

For dressing, wash basil leaves to remove any dirt or grit, then dry well and put in the bowl of a food processor. Add oil and vinegar and season to taste with salt and pepper. Process until smooth.

Stir shallots and garlic into dressing. Drizzle dressing over salad and toss until greens are evenly coated. Adjust seasonings to taste, then divide between 6 salad plates. Garnish with remaining 1 oz. parmigiano-reggiano.

Yield

Serves 6

Cook Time

Prep Time: 20 mins.

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
Amount Per Serving:
Calories: 372 Calories from Fat: 351
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 39g
60%  
Carbohydrates 18g
6%  
Dietary Fiber 8g
32%  
Saturated Fat 15g
75%  
Calories 372kcal
18%  
Cholesterol 13mg
4%  
Protein 16g
26%  
Sodium 667mg
27%  
Calcium
6%  
Iron
23%  
Vitamin A
73%  
Vitamin C
108%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.