Robert Mondavi 'Private Selection' Cabernet Sauvignon Add
Black Box Merlot Add
Steltzner Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Robert Mondavi 'Private Selection' Cabernet Sauvignon

Attributes:
Producer:

Robert Mondavi Winery
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2001: WineSpectator Rating: 81
Acidity:

tart
Aromas:

floral
Complexity:

supple
Flavors:

cherry, currant, green apple

2001: WineEnthusiast Rating: 85
Acidity:

crisp

2000: WineEnthusiast Rating: 82
Complexity:

simple

1999: Tastings Rating: 82
Acidity:

clean
Body:

medium-bodied
Complexity:

deep, rich

1997: Tanzer Rating: 85
Complexity:

supple
Flavors:

earth, game, red berry, redcurrant, tobacco
Fruit:

juicy, ripe

Food Matches:
Cheese: Blue Cheese
Herbs & Spices: Basil
Poultry & Eggs: Duck Confit, Quail stuffed with Swiss Chard & Italian Sausage
Red Meat: Beef, Buffalo, Farmed Venison, Game, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Liver, Pate or Liver, Pork Chops, Variety Meats or Organ Meats, Veal, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Caramelized Shallots, Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


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.

Black Box Merlot

Attributes:
Producer:

Black Box
Region:

California, United States
Varietal:

Merlot
Bottle Size:

3 L

2003: WineEnthusiast Rating: 84
Acidity:

soft

2001: WineEnthusiast Rating: 86
Complexity:

rich
Flavors:

cherries

2001: WineEnthusiast Rating: 84
Fruit:

fruity

Food Matches:
Cheese: Parmesan
Poultry & Eggs: Chicken w/Lemon, Duck Confit, Game Birds
Red Meat: Beef, Glazed Pork, Grilled Beef, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Veal
Sauces: Red Wine Sauce
Vegetables: Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

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.


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.

Steltzner Cabernet Sauvignon

Attributes:
Producer:

Steltzner
Region:

Stags Leap District, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: WineSpectator Rating: 90
Complexity:

complex, deep, rich, supple

2003: WineEnthusiast Rating: 90
Complexity:

complex
Flavors:

black currant, toasty oak

2002: WineSpectator Rating: 87
Complexity:

rustic
Flavors:

black cherry, raspberry, wild berry
Fruit:

ripe

2001: CGCW Rating: 88
Acidity:

clean
Complexity:

supple
Flavors:

oak
Fruit:

fruity

2000: CGCW Rating: 89
Complexity:

rich
Flavors:

black cherry, oak
Fruit:

juicy

1998: WineSpectator Rating: 84
Flavors:

cedar, cherry, coffee, currant, herb, sage

1998: WineEnthusiast Rating: 90
Complexity:

rich
Compliments:

elegant
Flavors:

black cherry, blackberry, cassis
Fruit:

austere, ripe

1996: WineSpectator Rating: 88
Complexity:

focused, rich
Flavors:

cedar, cherry, currant, spice
Fruit:

concentrated

Food Matches:
Cheese: Blue Cheese
Herbs & Spices: Basil
Poultry & Eggs: Duck Confit, Quail stuffed with Swiss Chard & Italian Sausage
Red Meat: Beef, Buffalo, Farmed Venison, Game, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Liver, Pate or Liver, Pork Chops, Variety Meats or Organ Meats, Veal, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Caramelized Shallots, Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

Roasted Corn Soup

Rated

Ingredients

6 ears corn, preferably not supersweet varieties, with husks intact
3 large cloves garlic, unpeeled
2 cups homemade or canned low-sodium chicken broth
1 baking potato (about 1/2 pound), peeled, in 6 pieces
1 tbsp cornmeal
1/2 cup heavy cream
salt
freshly ground black pepper
pinch sugar, optional

Preparation

Preheat oven to 450 degrees F. Put unhusked corn and unpeeled garlic on a baking sheet and roast until corn is fragrant and husks are lightly browned, about 25 minutes. Let cool, then remove husks and silks. Cut kernels away from cobs. Cut 4 cobs in half crosswise with a heavy knife or cleaver. Discard remaining 2 cobs. Peel the garlic. Set corn kernels and garlic cloves aside.

In a saucepan, combine broth, potato, the halved corn cobs and 3 cups water. Cover partially, bring to a simmer over moderate heat and adjust heat to maintain a simmer. Cook until potato pieces are tender, about 20 minutes. Discard corn cobs.

In a food processor, combine corn kernels, garlic cloves, potatoes (lift them out of the broth with a slotted spoon) and cornmeal. Puree, adding potato broth gradually through the feed tube. Transfer soup to a sieve set over a bowl and press mixture through sieve with a rubber spatula, leaving corn skins behind.

Transfer soup to a clean saucepan. Stir in cream and reheat. Season to taste with salt, pepper and a pinch of sugar, if desired.

Yield

Makes 6 cp

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 6 cp
Amount Per Serving:
Calories: 100 Calories from Fat: 74
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 8.23g
12%  
Carbohydrates 2.3g
0%  
Dietary Fiber 6g
24%  
Saturated Fat 4.83g
24%  
Calories 99.62kcal
4%  
Cholesterol 28.01mg
9%  
Protein 4.23g
7%  
Sodium 531.33mg
22%  
Calcium
0%  
Iron
0%  
Vitamin A
5%  
Vitamin C
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.