Pepi and Booth The Big Red Monster Add
Hahn Cabernet Franc Add
Almaden Merlot Add
Wines are recomendations only and may not be carried by this store.

Pepi and Booth The Big Red Monster

Attributes:
Producer:

Pepi and Booth
Region:

California, United States
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Soft Pungent Cheese
Pasta & Grains: Lasagna
Sauces: Red Wine Sauce

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.

Hahn Cabernet Franc

Attributes:
Producer:

Hahn Estates
Region:

Central Coast, United States
Varietal:

Cabernet Franc
Bottle Size:

750 ML

2005: Tastings Rating: 85
Acidity:

bright
Body:

full-bodied
Complexity:

rich
Flavors:

chocolatey
Fruit:

ripe

2004: WineAndSpirits Rating: 85
Acidity:

soft
Flavors:

vegetal
Fruit:

sweet

1996: Tastings Rating: 83
Acidity:

bright
Body:

lean, light, light-bodied
Flavors:

minerals

1995: WineSpectator Rating: 77
Flavors:

herbal, vegetal

1995: Tastings Rating: 80
Acidity:

soft
Body:

light-bodied
Complexity:

simple
Flavors:

berries, cherry, fresh herbs, herbaceous
Fruit:

ripe

Food Matches:
Cheese: Soft Pungent Cheese
Pasta & Grains: Lasagna
Sauces: Red Wine Sauce

Cabernet Franc:

A specialty of the Loire Valley, this grape ripens earlier than Cabernet Sauvignon grapes and has more fruit and less tannin. It is often blended to make Bordeaux-style wines with place-names such as Chinon and Bourgeuil.


Central Coast:

The Central Coast AVA is a large American Viticultural Area that spans from Santa Barbara County to the San Francisco Bay Area. With around 100,000 acres planted, Chardonnay accounts for more then half of the total plantings. Within this larger AVA are several smaller appellations that share the same cooling influence from the Pacific Ocean. These include Arroyo Grande Valley AVA Arroyo Seco AVA Carmel Valley AVA Chalone AVA Cienega Valley AVA Contra Costa County AVA Edna Valley AVA Hames Valley AVA Lime Kiln AVA Livermore Valley AVA Monterey AVA Monterey County AVA Pacheco Pass AVA Paicines AVA Paso Robles AVA San Antonio Valley AVA San Benito AVA San Bernabe AVA San Francisco Bay AVA San Lucas AVA San Luis Obispo County AVA San Ysidro District AVA Santa Barbara County AVA Santa Clara County AVA Santa Clara Valley AVA Santa Cruz County AVA Santa Lucia Highlands AVA Santa Maria Valley AVA Santa Ynez Valley AVA Sta. Rita Hills AVA York Mountain AVA

Almaden Merlot

Attributes:
Producer:

Almaden
Region:

California, United States
Varietal:

Merlot
Bottle Size:

1.5 L

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.


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.

Mexican Lasagna

Rated

Ingredients

1 large onion, chopped
1/2 green pepper, chopped
2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1-1/4 lbs (568 g) lean ground beef
2 tbsp chopped jalapeño pepper
2 cups tomato sauce
1-1/2 cups (375 ml) low-sodium beef broth
1 tbsp flour
Salt to taste
6 small flour tortillas, cut into three strips each
3 tbsp (45 ml) finely chopped cilantro (optional)
2 cups shredded low-fat cheddar cheese

Preparation

1. Preheat the oven to 350°F (180°C).

2. In a large pan, warm the oil over medium heat. Add the onion and green pepper and sauté until the onion becomes translucent. Add the garlic and cook an additional 2 minutes.

3. Add the beef and cook until brown. Stir in the jalapeño, tomato sauce, and half of the beef broth. Cover and let simmer.

4. In a bowl, gradually mix the flour with the remaining beef broth; add to the beef mixture. Simmer until the sauce thickens. Remove from heat, add the cilantro, and stir well.

5. Fill a casserole dish with the sauce, cheese, and tortillas in alternating layers, beginning with a thin sauce layer and ending with a cheese layer. Bake for 15 - 20 minutes or until heated through.

Yield

Makes 6 servings