Emilio Moro Malleolus de Valderramiro Add
Bradford Mountain 'Grist' Zinfandel Add
Robert Cohen Vosne-Romanée Add
Wines are recomendations only and may not be carried by this store.

Emilio Moro Malleolus de Valderramiro

Attributes:
Producer:

Bodegas Emilio Moro
Region:

Ribera del Duero, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2005: WineSpectator Rating: 93
Flavors:

blackberry, blueberry, jammy, oak, spicy
Fruit:

ripe

2004: WineAdvocate Rating: 97
Body:

full-bodied
Complexity:

opulent
Compliments:

fragrant
Flavors:

black currant, blackberries, oak, smoke, spice box

2003: WineAdvocate Rating: 93
Body:

full-bodied
Complexity:

rich
Flavors:

graphite, smoky

2003: Tanzer Rating: 94
Acidity:

fresh
Complexity:

deep
Flavors:

cassis, cherry, chocolate, coffee, dark fruit, oak, spices, vanilla, violet
Fruit:

concentrated

2003: WineSpectator Rating: 91
Aromas:

*-scented
Compliments:

powerful
Flavors:

cassis, oak, plum
Texture:

dense

2003: WineAndSpirits Rating: 95
Body:

lean
Flavors:

gravel, mineral
Fruit:

ripe

2002: WineSpectator Rating: 94
Aromas:

*-scented
Flavors:

black fruit, oak
Fruit:

ripe

2002: WineAdvocate Rating: 91
Complexity:

complex, rich
Flavors:

blackberry, cassis, earthy, smoky, tobacco

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Ribera del Duero:

a region in north central Spain (south of Rioja) known primarily for its Vega Sicilia but is now producing terrific wines from Tempranillo grapes.


Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Bradford Mountain 'Grist' Zinfandel

Attributes:
Producer:

Bradford Mountain
Region:

Dry Creek Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2004: WineAdvocate Rating: 86
Body:

medium-bodied
Compliments:

tasty

2004: WineSpectator Rating: 87
Complexity:

rustic
Flavors:

pepper, spice

2004: CGCW Rating: 91
Complexity:

rich, supple
Flavors:

berries
Fruit:

concentrated

2003: WineSpectator Rating: 85
Complexity:

complex
Flavors:

plum, raspberry

2003: CGCW Rating: 88
Acidity:

soft
Aromas:

berry aromas
Flavors:

oak
Fruit:

ripe, sweet

2002: WineSpectator Rating: 82
Acidity:

tart

2002: CGCW Rating: 83
Flavors:

cedar, wild berry

2000: WineSpectator Rating: 86
Flavors:

black cherry, cranberry, jammy, strawberry

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.

Robert Cohen Vosne-Romanée

Attributes:
Producer:

Roberto Cohen
Region:

Vosne-Romanée, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

2000: WineSpectator Rating: 73
Body:

light-bodied
Compliments:

kosher

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

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.


Vosne Romanée:

(vone roh mah nay)—This most southerly of the Côte de Nuits villages is home to some of the most prestigious vineyards in Burgundy. Its Pinot Noir grapes produce wines that are extraordinarily rich, stuffed with plums and heavily spiced.

Blueberry Fruit Crisp

Rated

Ingredients

3 c. fresh or frozen blueberries or other sliced fruit
2 tbsp lemon juice
1/2 tsp cinnamon
1/2 c. packed brown sugar
3/4 c. rolled oats
1/2 c. cornmeal
1/3 c. safflower oil

Preparation

Oven Method

1. Place blueberries in a lightly oiled or nonstick-sprayed 2-quart casserole dish. Sprinkle with lemon juice and cinnamon and stir.

2. In a small bowl, combine brown sugar, oatmeal, cornmeal and oil. Spread over blueberries or other sliced fruit.

3. Bake at 300° for about 50 minutes or until brown.

Stove Top Method

1. In a small saucepan combine oatmeal, cornmeal and oil. Cook over medium heat for a few minutes. Add brown sugar and cook until grains are lightly browned, stirring frequently.

2. Place blueberries or sliced fruit in the bottom of a large, lightly oiled or nonstick-sprayed skillet. Sprinkle with lemon juice and cinnamon, stir and heat through.

3. Spread the oatmeal mixture over the fruit, cover and heat for a few minutes, then serve.

Yield

Serves 6 serving

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 serving
Amount Per Serving:
Calories: 300 Calories from Fat: 117
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 13g
20%  
Carbohydrates 44g
14%  
Dietary Fiber 4g
16%  
Saturated Fat < 1g
5%  
Calories 300kcal
15%  
Cholesterol < 1mg
0%  
Protein 3g
5%  
Sodium 35mg
1%  
Calcium
1%  
Iron
5%  
Vitamin A
7%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.