Segura Viudas Brut Rose Add
Carmel King David Chateau Richon Vin Rouge Add
Walnut Crest Merlot Add
Wines are recomendations only and may not be carried by this store.

Segura Viudas Brut Rose

Attributes:
Producer:

Segura Viudas
Region:

Cava, Spain
Varietal:

Sparkling Rose
Bottle Size:

750 ML

NV: WineAdvocate Rating: 87
Acidity:

crisp
Aromas:

*-scented
Flavors:

rose, yeasty

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

Sparkling Rose:

Sparking roses from the US


Cava:

Cava began when Don Jose Raventos, traveling across Europe from Spain selling red and white wine stumbled upon a sparkling wine in the region of champagne. So fascinated by this drink, he returned to Spain and ready to attempt his own sparkler. Later importing Champagne equipment he produced the first Methode Champenoise sparkler in 1872. Using secondary fermentation like the French, Raventos had created Cava. After discussion with other winemakers in the region, it was agreed that Penedes was to become the Champagne of Spain, and the rest is history. In the present, Cava can be found brut nature to Sweet, or in rare cases a Cava rose. Note than any sparkling wine made by tank or bulk method is not a Cava.

Carmel King David Chateau Richon Vin Rouge

Attributes:
Producer:

Carmel Vineyards
Region:

Israel, Other
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

NV: WineSpectator Rating: 76
Compliments:

kosher
Flavors:

apricot, peach, spice
Fruit:

sweet

NV: WineSpectator Rating: 72
Compliments:

kosher
Flavors:

herbal flavors, plummy
Texture:

syrupy

Food Matches:
Pasta & Grains: Lasagna
Red Meat: Beef, Buffalo
Sauces: Red Wine Sauce

Israel:

The region of Israel began making wine a good two thousand years before Europe. In 1959 archaeological expeditions uncovered ancient wine cellars preserved at twenty degrees Celsius. Through Roman conquest and Muslim rule, wine reemerged in the early 20th century when Carmel winery concentrated it's vineyards in the costal regions of Shomron and Samson. Now days the massive size, geographical variation, and varied climates within the region used to Israel's advantage in the wine world. The Cabernet Sauvignon and Sauvignon Blanc are the main varieties, but wineries also grow Merlot and a slew of other grapes.

Walnut Crest Merlot

Attributes:
Producer:

Walnut Crest
Region:

Rapel, Other
Varietal:

Merlot
Bottle Size:

750 ML

2003: WineSpectator Rating: 83
Flavors:

black cherry, grapey

2003: WineEnthusiast Rating: 83
Aromas:

funky
Texture:

smooth

2002: WineSpectator Rating: 83
Acidity:

fresh
Body:

light-bodied

2002: Tastings Rating: 84
Acidity:

tart
Flavors:

herb, red berry

2000: WineSpectator Rating: 81
Acidity:

soft
Flavors:

cassis, plum, smoky

1997: WineSpectator Rating: 84
Acidity:

fresh
Flavors:

cherry, raspberry
Fruit:

fruity

1997: WineAdvocate Rating: 81
Acidity:

low acidity, soft
Flavors:

herbaceous
Fruit:

good fruit, ripe
Texture:

smooth

1996: WineSpectator Rating: 87
Flavors:

cassis, plum, smoke, toast
Fruit:

ripe

Food Matches:
Red Meat: Beef, Beef Stew, Grilled Beef, Minestrone

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.


Rapel:

This Chilean region includes the famous Cachapoal valley, source of some great Merlot, although Cabernet Sauvignon and Sauvignon Blanc are its most planted grape varieties.

Beef Stir-Fry

Rated

Ingredients

2/3 cup low-sodium soy sauce
2 scallions, sliced
1 medium onion, chopped
Pepper to taste
2 tsp brown sugar
1-1/2 lbs lean beef, cut into bite-size pieces
2 tbsp sesame oil
4 cups chopped broccoli

Preparation

1. In a large bowl, combine the soy sauce, scallions, onion, pepper, and brown sugar. Add the beef and marinate for 10 minutes.

2. In a large wok or skillet over medium heat, warm the oil. Add the beef, and sauté until the meat is cooked to your liking, stirring occasionally. Remove the cooked beef from the pan and reserve. Add the broccoli and saute until tender. Add water if you need additional moisture. Add reserved beef to pan and toss to warm and coat the broccoli. Serve with a side brown or white rice.

Yield

Serves 4 serving