Hess 'Allomi' Cabernet Sauvignon Add
Caracol Serrano Tinto Add
B.R. Cohn 'Olive Hill' Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Hess 'Allomi' Cabernet Sauvignon

Attributes:
Producer:

Hess Winery
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2002: WineSpectator Rating: 84
Acidity:

fresh
Flavors:

black currant, herb flavors, oak, plum

2002: WineEnthusiast Rating: 85
Acidity:

lively
Flavors:

black currant, cherry, oak, smoky
Fruit:

ripe

2001: WineSpectator Rating: 86
Acidity:

soft
Compliments:

tasty

2001: WineEnthusiast Rating: 86
Flavors:

black cherry, oak, spicy

2001: WineSpectator Rating: 84
Fruit:

fruity, juicy, ripe

2000: WineSpectator Rating: 86

2000: WineSpectator Rating: 85
Acidity:

soft
Flavors:

currant, earthy, herbal, plum, toffee, vanilla

2000: WineEnthusiast Rating: 85
Flavors:

cherries, jammy
Fruit:

juicy

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.

Caracol Serrano Tinto

Attributes:
Producer:

Bodegas Y Vinedos de Murcia
Region:

Jumilla, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2005: WineAdvocate Rating: 88
Body:

full-bodied
Flavors:

blackberries, earth, herbs, mushroom, oak, ripe fruit, spicy

2004: WineAdvocate Rating: 87
Acidity:

soft
Flavors:

cherries, licorice, oak, spice box
Fruit:

sweet

2004: WineAdvocate Rating: 88
Texture:

dense

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

B.R. Cohn 'Olive Hill' Cabernet Sauvignon

Attributes:
Producer:

B.R. Cohn
Region:

Sonoma Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: CGCW Rating: 88
Compliments:

distinctive, tasty
Flavors:

briar, oak, spice

2004: WineSpectator Rating: 83
Fruit:

ripe

2002: WineAdvocate Rating: 87
Body:

medium-bodied
Compliments:

pleasant
Flavors:

black currant, earthy, oak, spice
Fruit:

sweet

2002: CGCW Rating: 88

2001: WineSpectator Rating: 90
Complexity:

complex, supple
Flavors:

blackberry, currant, oak, plum
Fruit:

juicy, ripe

2001: WineEnthusiast Rating: 91
Acidity:

soft
Compliments:

delicious
Flavors:

cassis, dark chocolate

2001: CGCW Rating: 88
Complexity:

supple
Flavors:

cherries, oak, vanilla
Fruit:

sweet

2001: WineAdvocate Rating: 87
Texture:

creamy, open

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.


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