Dashe 'Todd Brothers' Zinfandel Add
Hidden Jewel Pinot Noir Add
Babcock "Sta. Rita Hills" Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

Dashe 'Todd Brothers' Zinfandel

Attributes:
Producer:

Dashe Cellars
Region:

Alexander Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2003: CGCW Rating: 88
Body:

full-bodied
Complexity:

supple
Fruit:

fruity

2003: WineEnthusiast Rating: 83
Acidity:

fresh, soft
Texture:

smooth

2002: CGCW Rating: 85
Body:

full-bodied
Complexity:

rich
Flavors:

chocolate, earth, toffee
Fruit:

ripe

2001: WineEnthusiast Rating: 90
Flavors:

blackberry, chocolatey, herb flavors, plum, raspberry

2001: WineAdvocate Rating: 89
Body:

full-bodied
Flavors:

berry, black cherry, peppery

2000: WineEnthusiast Rating: 92
Complexity:

nuanced, rich, supple
Flavors:

blackberries, white chocolate

2000: CGCW Rating: 87
Flavors:

jammy
Fruit:

ripe
Texture:

velvety

1999: WineEnthusiast Rating: 91
Aromas:

floral
Flavors:

grapey, new oak
Fruit:

sweet

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.

Hidden Jewel Pinot Noir

Attributes:
Producer:

Hidden Jewel Wines
Region:

California, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

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.


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.

Babcock "Sta. Rita Hills" Pinot Noir

Attributes:
Producer:

Babcock Vineyards
Region:

Central Coast, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2006: CGCW Rating: 87
Acidity:

soft
Complexity:

rich
Flavors:

berries, caramel, orange peel, toast

2006: WineSpectator Rating: 90
Acidity:

fresh
Complexity:

complex, supple
Flavors:

black cherry, earth, sandalwood, spice
Fruit:

ripe
Texture:

syrupy

2004: CGCW Rating: 88
Acidity:

fat, soft
Complexity:

deep
Compliments:

tasty
Flavors:

oak
Fruit:

sweet

2004: CGCW Rating: 87
Texture:

creamy

2000: WineEnthusiast Rating: 89
Acidity:

fresh
Compliments:

delicious

2000: WineAdvocate Rating: 88
Flavors:

black-cherry, clove, marmalade, smoke
Fruit:

sweet

2000: CGCW Rating: 88
Texture:

round

1992: WineAdvocate Rating: 90
Body:

medium body
Compliments:

elegant, stylish
Fruit:

concentrated

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.


Central Coast:

The Central Coast AVA is a large American Viticultural Area that spans from Santa Barbara County to the San Francisco Bay Area. With around 100,000 acres planted, Chardonnay accounts for more then half of the total plantings. Within this larger AVA are several smaller appellations that share the same cooling influence from the Pacific Ocean. These include Arroyo Grande Valley AVA Arroyo Seco AVA Carmel Valley AVA Chalone AVA Cienega Valley AVA Contra Costa County AVA Edna Valley AVA Hames Valley AVA Lime Kiln AVA Livermore Valley AVA Monterey AVA Monterey County AVA Pacheco Pass AVA Paicines AVA Paso Robles AVA San Antonio Valley AVA San Benito AVA San Bernabe AVA San Francisco Bay AVA San Lucas AVA San Luis Obispo County AVA San Ysidro District AVA Santa Barbara County AVA Santa Clara County AVA Santa Clara Valley AVA Santa Cruz County AVA Santa Lucia Highlands AVA Santa Maria Valley AVA Santa Ynez Valley AVA Sta. Rita Hills AVA York Mountain AVA

Glazed Carrots

Rated

Ingredients

8 medium-size carrots, cut diagonally in thin slices
4 tbsp apple juice concentrate
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 tsp grated orange peel
1-3/4 cups water
2 tsp cornstarch mixed with 3 tbsp water

Preparation

1. Put carrots and remaining ingredients except cornstarch mixture in a medium-size saucepan.

2. Bring to a boil, reduce heat and simmer 20 minutes or until carrots are tender, but not soft.

3. Add cornstarch mixture; cook, stirring constantly, until mixture thickens.

Yield

Makes 4 servings.