Angeline Pinot Noir 'Sonoma' Add
Toad Hollow Cacaphony Add
Calon Segur Saint Estephe Add
Wines are recomendations only and may not be carried by this store.

Angeline Pinot Noir 'Sonoma'

Attributes:
Producer:

Angeline
Region:

Sonoma County, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: WineAndSpirits Rating: 84
Body:

lean

2004: WineSpectator Rating: 77
Body:

lean

2004: WineAndSpirits Rating: 84
Flavors:

berry, candied, herbal, orange peel

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.

Toad Hollow Cacaphony

Attributes:
Producer:

Toad Hollow
Region:

Paso Robles, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2002: Tastings Rating: 85
Body:

lean
Flavors:

camphor, herb, raspberry

2001: WineEnthusiast Rating: 84
Body:

light
Complexity:

simple, straightforward
Compliments:

pleasant

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.

Calon Segur Saint Estephe

Attributes:
Producer:

Chateau Calon Segur
Region:

Saint Estèphe, France
Varietal:

Bordeaux - Red
Bottle Size:

3 L

2006: Tanzer Rating: 89-92
Complexity:

complex nose, densely packed, rich
Flavors:

black cherry, currant, flowers, meat, medicinal, mocha
Fruit:

juicy, sweet

2005: Tanzer Rating: 90-93

Acidity:

bright, lively
Body:

solid
Complexity:

densely packed
Compliments:

powerful
Flavors:

black cherry, flowers, leather

2004: WineSpectator Rating: 90
Aromas:

floral
Body:

full-bodied
Flavors:

berries, currant, roses
Fruit:

fruity

2004: Tanzer Rating: 89
Acidity:

fresh
Flavors:

bitter, black cherry, blackberry, cassis, chocolate, game, herbal notes, leather, licorice, violet
Fruit:

juicy

2003: Tanzer Rating: 92-94
Acidity:

fresh
Compliments:

powerful
Flavors:

blackberry, cassis, dark berries, dark chocolate, licorice, minerals, new oak
Fruit:

juicy, ripe

2003: WineSpectator Rating: 95
Body:

full-bodied
Flavors:

berries, licorice, mineral, toasted oak

2002: Tanzer Rating: 90-93
Aromas:

floral
Complexity:

layered
Flavors:

black cherry, cassis, raspberry, spices, spicy
Fruit:

juicy, ripe

2001: WineSpectator Rating: 90
Body:

medium- to full-bodied
Compliments:

elegant
Flavors:

blackberry, earth, spicy

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

St. Estéphe:

A commune in the Haut Medoc district of Bordeaux. Its wines, made from Cabernet Sauvignon, Merlot, Cabernet France, and Petit Verdot grapes, are firm, tannic, earthy, and slow to mature.

Orzo Shrimp Salad

Rated

Ingredients

1 lb orzo
2 tsp extra-virgin olive oil
1 lb peeled, cooked small shrimp
1 cup frozen peas
1/4 cup chopped fresh basil
3 oz feta cheese, crumbled
4 medium-size ripe tomatoes (1 pound), cored and chopped
2 tbsp extra-virgin olive oil
1 tbsp red-wine vinegar
1 tsp fresh lemon juice
Salt to taste
freshly ground black pepper to taste
Salad greens (optional)
additional basil (optional)

Preparation

1. Prepare Salad: Cook orzo in large pot of boiling salted water until just done. Drain and rinse thoroughly to cool. Place in large mixing bowl and toss with olive oil. Add remaining salad ingredients and toss.

2. Prepare Dressing: Combine all ingredients in bowl and mix well. Add dressing to salad and toss well. (Salad will hold for several hours in refrigerator, but add basil and feta cheese at last minute.)

3. Before serving, allow salad to return to room temperature. Serve in large bowl or on individual plates lined with salad greens. Garnish with additional basil.

Yield

makes 4 to 6 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: makes 4 to 6 servings
Amount Per Serving:
Calories: 548 Calories from Fat: 158
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17.53g
26%  
Carbohydrates 61.84g
20%  
Dietary Fiber 9.91g
39%  
Saturated Fat 5.15g
25%  
Calories 547.68kcal
27%  
Cholesterol 191.29mg
63%  
Protein 38.41g
64%  
Sodium 475.37mg
19%  
Calcium
4%  
Iron
11%  
Vitamin A
117%  
Vitamin C
138%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.