Fetzer 'Barrel Select' Merlot Add
Finca Torremilanos Cyclo Add
Schug Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Fetzer 'Barrel Select' Merlot

Attributes:
Producer:

Fetzer Vineyards
Region:

Sonoma County, United States
Varietal:

Merlot
Bottle Size:

750 ML

2001: Tastings Rating: 86
Flavors:

plum, sage

2001: CGCW Rating: 84
Fruit:

good concentration

2000: WineSpectator Rating: 83
Flavors:

cherry, currant, earth, herbal, violet

1999: WineSpectator Rating: 82
Body:

light-bodied
Compliments:

pleasant

1999: WineEnthusiast Rating: 88
Acidity:

soft
Complexity:

rich, supple
Flavors:

raspberry, toasty oak
Fruit:

sweet

1999: Tastings Rating: 86
Complexity:

deep, rich
Compliments:

elegant
Flavors:

oak, ripe fruit
Texture:

round

1999: CGCW Rating: 86
Complexity:

supple
Flavors:

cassis, cherries, chocolate, coffee
Fruit:

concentrated, ripe, sweet

1998: WineSpectator Rating: 87
Flavors:

blackberry, mocha
Fruit:

ripe

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.


Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.

Finca Torremilanos Cyclo

Attributes:
Producer:

Finca Torremilanos
Region:

Ribera del Duero, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2005: WineAdvocate Rating: 94
Aromas:

floral
Compliments:

powerful
Flavors:

blackberry, licorice, mineral, smoke, toast, vanilla

2005: WineAdvocate Rating: 94
Aromas:

floral
Compliments:

fragrant
Flavors:

blackberry, blueberry, new oak
Fruit:

ripe

2003: WineAdvocate Rating: 94
Body:

full-bodied
Complexity:

complex
Flavors:

blackberry, licorice, mineral, oak, spice box, toast, vanilla
Fruit:

sweet

2003: WineAdvocate Rating: 94

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.

Schug Cabernet Sauvignon

Attributes:
Producer:

Schug
Region:

Sonoma County, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

375 ML

2002: WineSpectator Rating: 82
Acidity:

crisp
Body:

lean

2001: WineSpectator Rating: 79
Body:

lean

2001: WineEnthusiast Rating: 88
Acidity:

soft
Flavors:

earthy
Fruit:

juicy

2000: WineEnthusiast Rating: 87
Acidity:

soft
Body:

full-bodied
Compliments:

classic
Flavors:

berry, cassis, cherry, herb, oak, smoky, vanilla

2000: CGCW Rating: 84
Acidity:

clean
Texture:

velvety

1997: WineEnthusiast Rating: 84
Flavors:

blackberry, chocolate, oak, smoky

1996: WineSpectator Rating: 86
Flavors:

cedar, cola, currant, smoky, spice

1996: Tastings Rating: 82
Body:

full-bodied, light
Texture:

smooth

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.


Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.

Balsamic Mustard Chicken with Potatoes

Rated

Ingredients

3 tbsp (45 ml) dijon mustard
1/4 cup balsamic vinegar
2 tbsp red wine vinegar
2 cloves garlic, minced
3 tbsp (45 ml) finely chopped onion
2 tbsp (45 ml) canola oil
4 boneless, skinless chicken half-breasts, cut into 1-inch (3 cm) strips
2 potatoes, very thinly sliced
1/2 cup low-sodium chicken broth

Preparation

1. In a shallow dish, combine the mustard, vinegars, garlic, onion, and 1 tbsp (15 ml) canola oil. Add the chicken, cover, and marinate in refrigerator for 30 minutes.

2. In a large pan, warm the remaining 1 tbsp of oil over medium heat. Add the potato slices and cook until slightly crisp.

3. Add the chicken and marinade to the pan. Cook for 10 - 15 minutes, until the chicken is cooked through (no pink shows in the middle).

4. Add the chicken broth, and simmer for an additional 5 minutes, until the sauce reaches the desired consistency. Serve hot.

Yield

Makes 4 servings