Portia Prima Ribera del Duero Add
Robert Mondavi 'Private Selection' Zinfandel Add
Meridian Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

Portia Prima Ribera del Duero

Attributes:
Producer:

Portia
Region:

Ribera del Duero, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

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

Ribera del Duero:

a region in north central Spain (south of Rioja) known primarily for its Vega Sicilia but is now producing terrific wines from Tempranillo grapes.

Robert Mondavi 'Private Selection' Zinfandel

Attributes:
Producer:

Robert Mondavi Winery
Region:

California, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 86
Body:

full-bodied, light

2002: Tastings Rating: 86
Acidity:

fresh, soft, tart
Body:

medium-bodied
Compliments:

tasty
Flavors:

cherries

2001: WineEnthusiast Rating: 81
Acidity:

bright

2000: WineSpectator Rating: 83
Body:

light
Compliments:

pleasant

2000: WineSpectator Rating: 82
Body:

light
Complexity:

simple
Flavors:

cranberry, peppery, strawberry

2000: WineEnthusiast Rating: 83
Flavors:

herbal flavors, raspberry, strawberry

2000: Tastings Rating: 84
Acidity:

clean, soft
Body:

medium-bodied
Compliments:

elegant
Fruit:

ripe

2000: Tastings Rating: 81
Acidity:

soft
Body:

medium-bodied
Flavors:

cherry, licorice

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

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.


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.

Meridian Pinot Noir

Attributes:
Producer:

Meridian Vineyards
Region:

Central Coast, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: WineAndSpirits Rating: 86
Acidity:

soft
Body:

light
Flavors:

raspberry, strawberry, tart cherry

2003: WineSpectator Rating: 77
Body:

lean
Complexity:

simple

2003: WineEnthusiast Rating: 83
Flavors:

cherry, earthy, herb flavors

2002: Tastings Rating: 88
Acidity:

bright, clean, soft
Body:

medium-bodied
Compliments:

tasty

2000: Tastings Rating: 86
Acidity:

soft
Body:

medium-bodied
Compliments:

tasty
Flavors:

cherry, herbal, raspberry, tea

1996: WineAdvocate Rating: 76
Body:

lean

1995: WineSpectator Rating: 86
Flavors:

black cherry, cola, mineral, spice, tar

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.


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

Warm French Bread Pudding

Rated

Ingredients

1/2 cup butter, at room temperature
1 cup superfine sugar
6 eggs
1-3/4 cups milk
2 tsp pure vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
6 cups cubed sourdough French bread
1 1/2 cups dried fruit, cubed
1/2 cup maple syrup

Preparation

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.

Cream the butter and sugar in a large bowl. Add the eggs one at a time, beating after each addition. Stir in the milk, vanilla extract, nutmeg, and cinnamon. The mixture will look grainy.

Add the bread cubes and the fruit to the mixture, toss, and let stand for 10 minutes.

Pour the mixture into the prepared baking dish and cover with aluminum foil. Bake for 40 minutes. Uncover and bake for 10 more minutes.

Remove the pudding from the oven and drizzle with the maple syrup. Serve hot or warm.

Yield

Serves 8

Cook Time

Prep Time: 30 mins.
Cook Time: 50 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 495 Calories from Fat: 126
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 14.05g
21%  
Carbohydrates 85.33g
28%  
Dietary Fiber 2.92g
11%  
Saturated Fat 7.91g
39%  
Calories 494.59kcal
24%  
Cholesterol 31.25mg
10%  
Protein 7.65g
12%  
Sodium 468.56mg
19%  
Calcium
1%  
Iron
3%  
Vitamin A
9%  
Vitamin C
36%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.