Inniskillin Sparkling Icewine Add
BV Zinfandel Add
Franz Hirtzberger 'Rotes Tor' Gruner Veltliner Add
Wines are recomendations only and may not be carried by this store.

Inniskillin Sparkling Icewine

Attributes:
Producer:

Inniskillin
Region:

Canada, Other
Varietal:

Sparkling
Bottle Size:

750 ML

2004: WineEnthusiast Rating: 89
Acidity:

lively
Flavors:

apple, apricot, butter, honey, mango

2002: WineSpectator Rating: 87
Flavors:

apple, earth, honey
Fruit:

sweet

2002: WineEnthusiast Rating: 91
Compliments:

tasty
Flavors:

ginger, melon
Texture:

delicate

2001: Tastings Rating: 90
Body:

full-bodied, light
Complexity:

complex, rich

1998: WineEnthusiast Rating: 84
Flavors:

petrolly

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

Sparkling Wine:

Sparkling wines are part of a growing category of bubbly wines.

BV Zinfandel

Attributes:
Producer:

Beaulieu Vineyard
Region:

Napa Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2004: WineAdvocate Rating: 84
Body:

medium body
Complexity:

simple
Compliments:

pleasant
Flavors:

berry, cherry

2004: CGCW Rating: 88
Complexity:

deep
Flavors:

meat
Fruit:

sweet

2004: WineSpectator Rating: 78

2003: WineAndSpirits Rating: 87
Body:

lean

2002: WineEnthusiast Rating: 86
Body:

full-bodied
Complexity:

rich

2001: WineSpectator Rating: 85
Aromas:

*-scented
Complexity:

rich
Compliments:

tasty
Flavors:

plum
Fruit:

ripe

2001: WineEnthusiast Rating: 88
Flavors:

black cherry, chocolate, coffee, herbs

2001: WineAdvocate Rating: 86
Aromas:

*-scented
Body:

medium-bodied
Complexity:

supple
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

Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.


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.

Franz Hirtzberger 'Rotes Tor' Gruner Veltliner

Attributes:
Producer:

Franz Hirtzberger
Region:

Wachau, Other
Varietal:

Gruner Veltliner
Bottle Size:

750 ML

2006: Tanzer Rating: 92
Acidity:

crisp
Body:

light
Compliments:

powerful
Flavors:

grapefruit, melon, minerals, pepper
Fruit:

ripe

2006: Tanzer Rating: 91
Aromas:

floral
Body:

medium-bodied
Compliments:

elegant
Flavors:

apple, grapefruit, orange
Fruit:

concentrated, ripe

2005: WineAdvocate Rating: 93

2005: WineAdvocate Rating: 94
Complexity:

rich
Flavors:

flowers, herb, herbs, mineral
Fruit:

juicy, sweet

2005: Tanzer Rating: 93
Body:

full-bodied
Complexity:

focused
Flavors:

apricot, green apple, honey, peach, peppery
Texture:

creamy

2005: Tanzer Rating: 90
Compliments:

elegant
Flavors:

apple, apricot, herbs
Texture:

delicate

2005: WineSpectator Rating: 91
Flavors:

grapefruit, mineral, nutmeg, peach, smoke, vanilla
Fruit:

ripe

2004: WineAdvocate Rating: 90
Acidity:

bright
Body:

medium-bodied
Compliments:

distinctive
Flavors:

almond, beet, cinnamon, grapefruit, pineapple, spicy
Fruit:

juicy

Food Matches:
Fish or Shellfish: Bouillabaisse, Smoked Salmon
Spicy Food: Asian, Pad Thai

Gruner Veltliner:

Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

Thai Chicken, Basil, and Chili Stir-fry

Rated

Ingredients

1 lb boneless, skinless chicken breasts
1 bunch fresh basil (2 cups leaves)
1/4 cup Chicken Stock
2 tbsp fish sauce or soy sauce
2 tsp sugar or honey
1/4 to 1/2 tsp freshly ground black pepper
2 tsp cornstarch
1 tbsp canola oil
3 cloves garlic, minced
3 scallions, white part minced, green part thinly sliced
1 to 4 jalapeño or Thai chilies, thinly sliced
6 oz Asian eggplant, cut in half lengthwise, then thinly sliced on the diagonal
6 oz snow peas, stems and strings removed

Preparation

1. Wash and dry the chicken breasts and trim off any fat. Cut the chicken breasts across the grain on the diagonal into 1/4-inch strips. Cut these strips into 2-inch pieces. Wash, dry, and stem the basil.

2. Combine the ingredients for the sauce in a small bowl and stir until the sugar is dissolved.

3. Just before serving, heat a nonstick wok or frying pan over high heat. Swirl in the oil. Add the garlic, scallion whites, and chilies and stir-fry until fragrant but not brown, about 15 seconds. Add the chicken, eggplant, and snow peas and stir-fry for 2 minutes. Stir in the basil, scallion greens, and sauce and continue stir-frying until the chicken is cooked, 1 to 2 minutes. Note: This dish is supposed to be a little soupy. Serve it in bowls over rice.

Yield

serves 4

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: serves 4
Amount Per Serving:
Calories: 271 Calories from Fat: 70
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 7.82g
12%  
Carbohydrates 10.88g
3%  
Dietary Fiber 3.91g
15%  
Saturated Fat 1.63g
8%  
Calories 271.05kcal
13%  
Cholesterol 96.39mg
32%  
Protein 38.11g
63%  
Sodium 782.83mg
32%  
Calcium
1%  
Iron
5%  
Vitamin A
43%  
Vitamin C
53%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.