Castle Rock Cabernet Sauvignon Alexander Valley

Attributes:
Producer:

Castle Rock
Region:

Alexander Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

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.

Seghesio 'Home Ranch' Zinfandel

Attributes:
Producer:

Seghesio Family Vineyards
Region:

Alexander Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: WineSpectator Rating: 88
Flavors:

black cherry, boysenberry, licorice, mineral, pepper, sage, savory flavors

2005: CGCW Rating: 88
Acidity:

soft
Body:

solid
Flavors:

blackberry
Fruit:

ripe

2004: WineSpectator Rating: 90
Compliments:

elegant
Flavors:

blackberry, cranberry, spicy, wild berry
Fruit:

ripe

2004: WineAdvocate Rating: 92
Body:

medium to full-bodied
Complexity:

deep
Flavors:

cherries, flowers, kirsch, minerals, raspberries

2004: CGCW Rating: 91
Complexity:

rich
Flavors:

blackberries, briar, spice
Fruit:

fruity, ripe

2003: WineSpectator Rating: 92
Body:

light

2003: CGCW Rating: 92
Flavors:

black cherry, boysenberry, oak, wild berry
Fruit:

juicy

2002: WineSpectator Rating: 93
Complexity:

rich
Compliments:

elegant
Flavors:

blackberry, blueberry, boysenberry, earthy, sage, wild berry
Fruit:

concentrated, ripe

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.

Chateau Haut Gravet Saint Emilion Grand Cru

Attributes:
Producer:

Chateau Haut Gravet
Region:

Saint Emilion, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

St. Émilion:

Most of the great wines of this ancient wine-growing region of Bordeaux come from Côtes-St. Émilion, where limestone and clayey soils yield succulently rich, buttery, and slightly tannic reds. The gravelly soil of Graves-St. Émilion creates powerful blackcurranty wine, and the flatter, sandier area named Sables St- Émilion produces wines that are pale red with delicious bursts of soft fruit, butter, and honey.

Roasted Red Pepper and Feta Salad

Rated

Ingredients

1 Roasted Red Pepper chopped
1/2 cup crumbled feta cheese
Oregano to taste
1/2 head lettuce, washed and chopped

Preparation

Combine the pepper with the cheese, tossing to mix. Season with oregano. Serve on a bed of lettuce.

Yield

Makes 4 servings