Clos du Bois Merlot North Coast Add
Sanford Pinot Noir Add
Fontodi Vigna del Sorbo Riserva Add
Wines are recomendations only and may not be carried by this store.

Clos du Bois Merlot North Coast

Attributes:
Producer:

Clos du Bois
Region:

North Coast, United States
Varietal:

Merlot
Bottle Size:

750 ML

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.

Sanford Pinot Noir

Attributes:
Producer:

Sanford Winery
Region:

Santa Rita Hills, United States
Varietal:

Pinot Noir
Bottle Size:

375 ML

2005: CGCW Rating: 84
Body:

full-bodied
Flavors:

cherries

2004: CGCW Rating: 86
Complexity:

rich
Flavors:

cherry

2004: WineSpectator Rating: 89
Flavors:

cedar, currant, dried berry, earthy, lead pencil

2002: WineSpectator Rating: 91
Acidity:

fresh
Complexity:

rich, tightly wound
Flavors:

blackberry, blueberry, earth, lead pencil
Fruit:

concentrated

2002: CGCW Rating: 86
Body:

full-bodied
Complexity:

rich
Flavors:

oak, spicy
Texture:

dense

2002: WineAndSpirits Rating: 87
Flavors:

blackberry, jammy

2001: WineSpectator Rating: 88
Acidity:

firm acidity
Flavors:

blackberry, blueberry, minerally

2001: WineEnthusiast Rating: 86
Flavors:

cherry, oak, raspberry, vanilla
Texture:

chewy

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


Santa Rita Hills:

Commercial vineyards were literally non-existent in the region until the 1890's. In 2001 it gained its AVA recognition. The Santa Rita Hills run east to west inside the Santa Ynez Valley. The valley creates a natural channel allowing cool ocean air from the Pacific Ocean to flow through the valley. The micro climate created in the Santa Rita Hills area is well-suited for growing Pinot Noir and Chardonnay.

Fontodi Vigna del Sorbo Riserva

Attributes:
Producer:

Fontodi
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2003: Tanzer Rating: 88
Acidity:

ripe acidity, soft
Complexity:

complex, deep, rich, rustic
Compliments:

pleasant
Flavors:

black cherry, blackberry, herbal, meaty, plum

2003: WineSpectator Rating: 90
Acidity:

fresh
Body:

full-bodied
Compliments:

racy
Flavors:

berries, lemon, vanilla
Fruit:

austere, ripe

2003: WineAdvocate Rating: 93
Body:

full-bodied
Complexity:

opulent
Flavors:

dark fruit, oak, toasted oak

2001: WineSpectator Rating: 91
Acidity:

bright, fresh
Body:

medium- to full-bodied, solid

2001: WineAdvocate Rating: 90
Compliments:

elegant
Flavors:

berries, flowers

2001: WineNews Rating: 96
Acidity:

bright
Aromas:

floral
Complexity:

complex
Flavors:

cherry, earth, leather, pepper, spicy
Fruit:

sweet

2000: WineSpectator Rating: 81

2000: WineAdvocate Rating: 88
Flavors:

plummy

Food Matches:
Cheese: Parmesan
Pasta & Grains: (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs: Duck, Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces: Red Wine Sauce, Stock Reductions
Vegetables: Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew

Sangiovese:

The best wines from this noble grape come from Tuscany, particularly in the Brunello di Montalcino and Chianti districts, although it is gaining in popularity in California. Sangiovese grapes make wine that is medium to high in acidity and firm in tannin; the wines can be light to full-bodied depending on where the grapes are grown. The aromas and flavors are fruity, often of a cherry-like quality. Hints of violets or a nutty character can also be present.

Green Beans And Pears In Tarragon

Rated

Ingredients

1 tbsp butter
1-1/2 lbs thinnest green beans, topped and tailed
1 large crisply ripe Bosc (or other) pear, peeled, cored, quartered lengthwise, and thinly sliced lengthwise
1/4 cup dry white wine
1/4 cup water
Salt and freshly ground black pepper to taste
1-1/2 tbsp chopped fresh tarragon
1/2 cup heavy cream

Preparation

Heat the butter in a medium-size heavy saucepan over medium heat. Add the beans and pear and toss to coat. Stir in the wine and water. Cover partially and cook over low heat until the pear is very tender, 4 to 5 minutes. Remove the cover and season with the salt, pepper, and tarragon. Stir in the cream. Cook over high heat until the cream begins to evaporate and the sauce thickens and begins to coat the beans, about 4 minutes. The pears will melt into the sauce and cling to the cooked beans. Serve very hot.

Yield

Makes 6 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 6 servings
Amount Per Serving:
Calories: 131 Calories from Fat: 85
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 9.48g
14%  
Carbohydrates 9.33g
3%  
Dietary Fiber 3.94g
15%  
Saturated Fat 5.84g
29%  
Calories 130.77kcal
6%  
Cholesterol 32.26mg
10%  
Protein 2.77g
4%  
Sodium 16.03mg
0%  
Calcium
1%  
Iron
2%  
Vitamin A
23%  
Vitamin C
32%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.