Wild Horse Merlot Add
Titus Zinfandel Add
Cellole Chianti Classico Riserva Add
Wines are recomendations only and may not be carried by this store.

Wild Horse Merlot

Attributes:
Producer:

Wild Horse Winery
Region:

Paso Robles, United States
Varietal:

Merlot
Bottle Size:

750 ML

2004: CGCW Rating: 85
Acidity:

soft, tangy

2002: WineEnthusiast Rating: 83
Acidity:

soft
Body:

light
Flavors:

coffee, plum

2002: CGCW Rating: 84

2001: WineSpectator Rating: 84
Acidity:

tangy, tart
Flavors:

berry, cherry, currant, mineral

2001: WineEnthusiast Rating: 89
Complexity:

rich
Flavors:

blackberries, espresso, herb, spicy, tangerine, tobacco

1999: WineEnthusiast Rating: 87
Acidity:

soft
Flavors:

anise, black cherry

1997: WineSpectator Rating: 87
Acidity:

lively, tangy

1997: WineSpectator Rating: 85
Flavors:

blueberry, boysenberry

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.

Titus Zinfandel

Attributes:
Producer:

Titus

Region:

Napa Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2004: CGCW Rating: 83
Flavors:

bitter

2000: WineEnthusiast Rating: 90
Compliments:

delicious
Flavors:

anise, black cherry, blackberry, cedar, herb, tar, vanilla
Fruit:

intensely flavored

2000: WineEnthusiast Rating: 88
Body:

solid
Complexity:

focused
Flavors:

anise, black cherry, herbal, plum, spice
Texture:

smooth

1999: Tanzer Rating: 88
Acidity:

bright
Flavors:

blackberry, dark berries, licorice, raspberry, spicy

1999: WineAdvocate Rating: 90
Body:

full-bodied
Flavors:

earth, kirsch, leather, pepper, raspberries

1997: WineSpectator Rating: 84
Complexity:

simple

1997: WineAdvocate Rating: 86
Body:

medium-bodied
Flavors:

cherry, strawberry

1997: Tastings Rating: 88
Acidity:

bright
Body:

medium body

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.

Cellole Chianti Classico Riserva

Attributes:
Producer:

Cellole
Region:

Chianti Classico Riserva, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2001: NatDecants Rating: 90
Compliments:

delicious
Flavors:

cherries, mocha

Food Matches:
Cheese: Parmesan
Pasta & Grains: (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs: Duck, Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces: Red Wine Sauce, Stock Reductions
Vegetables: Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew

Sangiovese:

The best wines from this noble grape come from Tuscany, particularly in the Brunello di Montalcino and Chianti districts, although it is gaining in popularity in California. Sangiovese grapes make wine that is medium to high in acidity and firm in tannin; the wines can be light to full-bodied depending on where the grapes are grown. The aromas and flavors are fruity, often of a cherry-like quality. Hints of violets or a nutty character can also be present.

Mexican Lasagna

Rated

Ingredients

1 large onion, chopped
1/2 green pepper, chopped
2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1-1/4 lbs (568 g) lean ground beef
2 tbsp chopped jalapeño pepper
2 cups tomato sauce
1-1/2 cups (375 ml) low-sodium beef broth
1 tbsp flour
Salt to taste
6 small flour tortillas, cut into three strips each
3 tbsp (45 ml) finely chopped cilantro (optional)
2 cups shredded low-fat cheddar cheese

Preparation

1. Preheat the oven to 350°F (180°C).

2. In a large pan, warm the oil over medium heat. Add the onion and green pepper and sauté until the onion becomes translucent. Add the garlic and cook an additional 2 minutes.

3. Add the beef and cook until brown. Stir in the jalapeño, tomato sauce, and half of the beef broth. Cover and let simmer.

4. In a bowl, gradually mix the flour with the remaining beef broth; add to the beef mixture. Simmer until the sauce thickens. Remove from heat, add the cilantro, and stir well.

5. Fill a casserole dish with the sauce, cheese, and tortillas in alternating layers, beginning with a thin sauce layer and ending with a cheese layer. Bake for 15 - 20 minutes or until heated through.

Yield

Makes 6 servings