Clos du Bois Cabernet Sauvignon Reserve Alexander Valley

Attributes:
Producer:

Clos du Bois
Region:

Alexander Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: CGCW Rating: 86
Flavors:

oak

2004: WineSpectator Rating: 81
Acidity:

tangy
Body:

light
Complexity:

simple
Fruit:

sweet

2001: WineSpectator Rating: 76
Acidity:

fresh
Complexity:

simple
Flavors:

grapy, plummy

2001: WineAndSpirits Rating: 88
Acidity:

clean, soft
Flavors:

currant, herb

2000: WineSpectator Rating: 82
Acidity:

fresh
Flavors:

cedar, herb, vanilla

2000: WineEnthusiast Rating: 85
Complexity:

simple, supple

1999: WineEnthusiast Rating: 84
Acidity:

soft

1996: WineSpectator Rating: 83

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.

Chateau de Beaucastel Châteauneuf-du-Pape

Attributes:
Producer:

Chateau de Beaucastel
Region:

Châteauneuf-du-Pape, France
Varietal:

Rhone Blend - Red
Bottle Size:

375 ML

2001: Tanzer Rating: 95(+?)
Complexity:

complex
Compliments:

elegant
Flavors:

black cherry, black fruit, blackberry, leather, licorice, meat, mineral

2000: Tanzer Rating: 95-98
Acidity:

bright
Complexity:

deep, suave
Flavors:

cherry, game, licorice, minerals, raspberry
Fruit:

concentrated, sweet

2000: Tanzer Rating: 95-98
Acidity:

bright, lively
Body:

light
Complexity:

deep
Flavors:

bitter, blackberry, chocolate, chocolatey, currant, dark fruit, espresso, eucalyptus, licorice, maple, pepper, spices, truffle, violet
Fruit:

concentrated, juicy

1999: Tanzer Rating: 96(+?)
Acidity:

fat
Flavors:

game, leather, licorice, nuts, raspberry, spices, tar

1999: Tanzer Rating: 93-96
Acidity:

bright
Complexity:

deep
Flavors:

blackberry, leather, tar, violet
Fruit:

ripe
Texture:

dense

1999: Tastings Rating: 89
Acidity:

fresh
Body:

full-bodied

1998: Tanzer Rating: 97(+?)
Acidity:

bright
Body:

solid
Compliments:

great precision of flavor, powerful
Flavors:

blackberry, espresso, game, kirsch, pepper
Fruit:

huge, ripe, sweet

1998: Tanzer Rating: 97(+?)
Acidity:

bright
Flavors:

berry, cherry, roasted meat

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Châteauneuf-du-Pape:

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.

Muga Reserva

Attributes:
Producer:

Bodegas Muga
Region:

Rioja, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2004: WineAdvocate Rating: 93
Compliments:

elegant

2004: WineSpectator Rating: 91
Acidity:

fresh
Aromas:

floral
Complexity:

focused
Flavors:

blackberry, stone

2003: WineAndSpirits Rating: 88
Flavors:

beef, fig, smoky

2003: WineSpectator Rating: 85
Body:

solid
Complexity:

rich, straightforward
Flavors:

black cherry, coffee, tobacco

2003: Tanzer Rating: 90
Aromas:

berry aromas
Body:

solid
Flavors:

bitter, cherry, leather, mineral, red berry, tobacco, vanilla

2003: WineAdvocate Rating: 93

2002: WineAdvocate Rating: 89
Flavors:

cedar, cherry, currant, earth, herb, spice

2002: Tanzer Rating: 87
Acidity:

bright, fresh, tangy
Aromas:

floral
Body:

light
Flavors:

minerals, redcurrant, rose, spicy, strawberry
Fruit:

sweet

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

Rioja:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.


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.

Shrimp and Feta Pasta

Rated

Ingredients

2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1 cup (250 ml) chopped onion
2 cups tomato sauce
1 medium tomato, chopped
Oregano to taste
Basil to taste
1/2 cup chicken stock
1 lb (450 g) raw shrimp, shelled and deveined
1/2 of a 16-ounce package spaghetti or linguine, cooked
1/2 cup crumbled feta cheese

Preparation

1.In a pot of boiling water cook pasta until al dente. Reserve until ready to use. In a large skillet, warm the oil over medium heat. Add the garlic and onion and sauté until the onion is translucent. Add the tomato sauce and tomatoes and cook until warmed through.

2. Add the chicken stock to the skillet and heat until the mixture is bubbling. Then add the shrimp and cook until pink.

3. Spoon the sauce over hot pasta and top with crumbled feta cheese.

Yield

Makes 4 servings