Dominio de Atauta Ribera Del Duero

Attributes:
Producer:

Dominio de Atauta
Region:

Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2004: Tanzer Rating: 90
Body:

solid
Complexity:

deep
Compliments:

elegant
Flavors:

cherry, dark fruit, mineral, smoky, spicy, violet
Fruit:

ripe, sweet

2004: WineSpectator Rating: 88
Acidity:

lively
Flavors:

blackberry, cassis, chocolate, coffee
Texture:

dense, strong

2004: WineAndSpirits Rating: 89
Flavors:

black cherry, black fruit, black pepper, strawberry
Fruit:

ripe, sweet

2003: Tanzer Rating: 91
Compliments:

powerful
Flavors:

blackberry, spicy, tar
Fruit:

sweet

2003: WineSpectator Rating: 88
Acidity:

fresh
Flavors:

black cherry, blackberry, espresso, mineral
Fruit:

fruity
Texture:

dense, strong

2002: Tanzer Rating: 89
Acidity:

bright
Aromas:

sulfur

2000: WineSpectator Rating: 83
Flavors:

black cherry, game, licorice

2000: Tanzer Rating: 89
Acidity:

fat, fresh
Flavors:

bitter, blackberry, chocolate, herbal flavors, strawberry, violet

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

Spain:

This mountainous country possesses more vineyard land than any other country on earth, and ranks third in wine production after France and Italy. Spain is best known for its red Riojas and its Sherries, however other wines and regions are quickly gaining notoriety. Like France, Spain divides wine into categories; table wine at the bottom level and quality wine at the top, with a large emphasis on geographical origin. VdM (Vino de Mesa) is a basic table wine. VC (Vino Comarcal) wines are a level up. VdlT (Vino de la Tierra) refers to one of the country’s 25 distinct regions, and each wine possesses a local character. At the top level, only about fifty wines are considered DO (Denominacion de Origen). These wines come from the best-known regions and are the equivalent of France’s Appellation Contrôlée. DOC (Denominacion de Origen Calificada) is reserved for wines that adhere to the most stringent regulations. So far, Rioja is the only wine to gain the Calificada classification.


Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

St. Francis 'Pagani' Zinfandel Reserve

Attributes:
Producer:

St. Francis
Region:

Sonoma Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2002: CGCW Rating: 84
Flavors:

cedar, coconut, oak, plum, smoky, wild berry

2002: Tastings Rating: 90
Flavors:

oak, raspberry, spice, tobacco
Fruit:

ripe

2001: WineSpectator Rating: 88
Complexity:

rich
Flavors:

berry, currant, oak, spicy, wild berry

2001: WineEnthusiast Rating: 93
Complexity:

rich
Flavors:

blackberry, dark chocolate, spicy
Fruit:

concentrated

2001: WineEnthusiast Rating: 90
Flavors:

black cherry, blackberry, coconut, oak, plum, spicy

2001: WineAdvocate Rating: 90
Body:

full-bodied
Complexity:

deep, opulent
Flavors:

black cherry, espresso, incense, new oak, spicy
Fruit:

ripe
Texture:

smooth

2000: WineSpectator Rating: 88
Flavors:

new oak, waxy
Fruit:

concentrated, ripe

2000: Tastings Rating: 91
Body:

full-bodied
Complexity:

rich
Flavors:

nutmeg, oak, raspberry, ripe fruit, tar
Texture:

dense

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

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.


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.

Paul Jaboulet Aine Parallele "45"

Attributes:
Producer:

Paul Jaboulet Aine
Region:

Cotes du Rhone Villages, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2003: WineSpectator Rating: 85
Acidity:

fresh

2002: WineSpectator Rating: 77
Acidity:

crisp
Complexity:

straightforward

2001: WineSpectator Rating: 83
Acidity:

crisp, fresh, zesty
Flavors:

berries, ripe fruit
Fruit:

fruity

2000: Tanzer Rating: 87-88
Acidity:

fat
Complexity:

layered, rich
Flavors:

chocolate, pepper, red fruits

2000: WineAdvocate Rating: 87
Body:

full-bodied
Complexity:

rich
Flavors:

kirsch, pepper, spice
Fruit:

sweet

2000: WineEnthusiast Rating: 86
Flavors:

spices
Texture:

fleshy

1999: Tanzer Rating: 86
Complexity:

complex, deep, supple
Flavors:

game, spice

1999: WineAdvocate Rating: 85
Acidity:

fresh, lively
Aromas:

*-scented
Body:

medium weight
Texture:

smooth

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Caribbean-Style Pork Stew

Rated

Ingredients

2 tsp cooking oil
12 oz boneless lean pork, cut into 1-inch cubes
1 cup chopped onion
1 14-1/2-ounce can beef broth
1-3/4 cups water
1 cup chopped tomatoes
1 tbsp grated gingerroot
1 tsp ground cumin
1/4 tsp crushed red pepper
3 plantains, peeled and cubed
1 15-ounce can black beans, rinsed and drained
3 cups hot cooked rice

Preparation

1. Heat oil in a large kettle or Dutch oven. Add pork and cook till browned. Remove pork from pan. In drippings cook onion, sweet pepper, and garlic for 5 minutes. Drain off fat. Return pork to pan. Add broth, water, tomatoes, gingerroot, cumin, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.

2. Add plantains and black beans. Simmer, covered, for 15 minutes more or till pork is tender. Serve with rice.

Yield

Makes 6 main-dish 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 main-dish servings
Amount Per Serving:
Calories: 232 Calories from Fat: 42
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 4.71g
7%  
Carbohydrates 30.93g
10%  
Dietary Fiber < 1g
3%  
Saturated Fat 1.25g
6%  
Calories 232.37kcal
11%  
Cholesterol 35.72mg
11%  
Protein 15.28g
25%  
Sodium 41.83mg
1%  
Calcium
0%  
Iron
3%  
Vitamin A
5%  
Vitamin C
10%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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