Glen Ellen Reserve Cabernet Sauvignon

Attributes:
Producer:

Glen Ellen
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

3 L

2004: Tastings Rating: 83
Acidity:

fresh, soft
Flavors:

beef, cherry, currant

2001: Tastings Rating: 84
Acidity:

soft
Body:

medium-bodied
Flavors:

black fruit, cherry, dill, herbal

1999: WineEnthusiast Rating: 85
Body:

light
Fruit:

concentrated

1998: Tastings Rating: 80
Acidity:

crisp
Body:

lean, light-bodied
Complexity:

deep
Flavors:

blackberry, oak, plum, spice

1996: WineSpectator Rating: 77
Acidity:

soft
Complexity:

simple

1996: Tastings Rating: 81
Acidity:

soft
Body:

light-bodied
Complexity:

supple
Compliments:

pleasant
Flavors:

oak, ripe cherry

1995: WineSpectator Rating: 80
Complexity:

simple
Compliments:

pleasant
Flavors:

anise, cherry, herbs

1993: WineSpectator Rating: 82
Body:

light
Complexity:

focused
Compliments:

drinkable
Flavors:

mint, raspberry

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

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.

Mommessin 'Les Hauts Jarrons' Savigny-Lès-Beaune

Attributes:
Producer:

Mommessin
Region:

Savigny-Lès-Beaune, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

2002: WineAndSpirits Rating: 86
Flavors:

dark fruit, oak

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.

Canyon Road Cabernet Sauvignon California

Attributes:
Producer:

Canyon Road
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2003: WineSpectator Rating: 78
Acidity:

tart
Complexity:

simple

2002: WineEnthusiast Rating: 84
Flavors:

herbal, ripe cherry, stemmy

2002: Tastings Rating: 87
Acidity:

tart
Body:

medium-bodied
Compliments:

elegant
Flavors:

black currant, licorice, tar
Texture:

smooth

2001: WineEnthusiast Rating: 83
Flavors:

berry

2000: WineSpectator Rating: 84
Acidity:

bright, tangy
Flavors:

black currant, blueberry, herb, plum, toasty oak

2000: WineEnthusiast Rating: 87
Aromas:

char
Flavors:

blackberry, oak, smoke, vanilla

1999: WineSpectator Rating: 80
Body:

light

1997: WineSpectator Rating: 83
Acidity:

lively
Complexity:

straightforward

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

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.

Buffalo Chicken Wings

Rated

Ingredients

2 tbsp mayonnaise or light mayonnaise
1 tbsp hot pepper sauce
1/2 cup seasoned bread crumbs
12 chicken drumettes (about 1 lb.)

Preparation

Combine mayonnaise and pepper sauce in a small bowl. Place bread crumbs in another small bowl. Dip chicken drumettes in mayonnaise mixture, or use a rubber spatula to spread mixture evenly over chicken. Roll in bread crumbs and place on the rack of a broiler pan. Broil 4 to 5 inches from heat source for 5 minutes. Turn and continue to broil until chicken is cooked through and crumbs are deep golden brown, 5 to 6 minutes.

Yield

Serves 4

Cook Time

Prep Time: 10 mins.
Cook Time: 10 mins.

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: 284 Calories from Fat: 140
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 15.5g
23%  
Carbohydrates 10.8g
3%  
Dietary Fiber < 1g
2%  
Saturated Fat 3.6g
18%  
Calories 283.6kcal
14%  
Cholesterol 94.1mg
31%  
Protein 23.6g
39%  
Sodium 584.9mg
24%  
Calcium
0%  
Iron
2%  
Vitamin A
2%  
Vitamin C
9%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.