Planeta Santa Cecilia Add
Achaval Ferrer Malbec Add
Ravenswood 'Barricia' Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Planeta Santa Cecilia

Attributes:
Producer:

Planeta
Region:

Sicily, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: WineSpectator Rating: 85
Acidity:

clean
Body:

medium body
Flavors:

plum

2002: WineEnthusiast Rating: 86
Acidity:

fat
Flavors:

blackberry, spice
Fruit:

fruity, ripe

2002: WineSpectator Rating: 86
Body:

full-bodied
Flavors:

earth, plum
Fruit:

austere, good fruit
Texture:

dense, syrupy

2002: WineAndSpirits Rating: 87
Flavors:

oak, spice, tomato

2001: WineSpectator Rating: 88
Body:

medium-bodied

2001: WineAdvocate Rating: 88
Body:

medium-weight
Compliments:

classic
Flavors:

berry, cherry, plum, ripe fruit, toasted oak
Fruit:

concentrated

2000: WineSpectator Rating: 88
Body:

full-bodied

2000: WineAdvocate Rating: 89
Complexity:

deep
Compliments:

elegant
Flavors:

jammy, smoke

Food Matches:
Pasta & Grains: Lasagna w/Meat
Red Meat: Casseroles / Hot Dish, Chili, Grilled Beef, Sausage
Spicy Food: Beef Stir Fry

Achaval Ferrer Malbec

Attributes:
Producer:

Achaval Ferrer
Region:

Mendoza, Other
Varietal:

Malbec
Bottle Size:

750 ML

2006: WineSpectator Rating: 91
Acidity:

tang
Flavors:

blackberry, boysenberry, mineral, minerally, toast, violet

2005: WineSpectator Rating: 90
Acidity:

fresh
Complexity:

layered
Flavors:

licorice, mineral, plum, raspberry, violet

2004: WineSpectator Rating: 91
Flavors:

blueberry, graphite, mineral, plum

2004: Tanzer Rating: 85
Complexity:

tightly wound
Flavors:

berry, black cherry, blackberry, flint, spice
Fruit:

ripe

2003: WineSpectator Rating: 90
Flavors:

blackberry, briar, mineral

Food Matches:
Pasta & Grains: Vegetarian Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Beef, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb
Sauces: Red Wine Sauce
Spicy Food: Mexican & South American
Vegetables: Beans, White, Tomato

Malbec:

A red grape variety commonly grown in Argentina. Argentinian Malbecs can be ripe and lush, and capable of extended aging.

Ravenswood 'Barricia' Zinfandel

Attributes:
Producer:

Ravenswood
Region:

Sonoma Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: Tanzer Rating: 91-92
Acidity:

bright, clean, crisp, zesty
Complexity:

focused

2004: WineAdvocate Rating: (88-90)
Body:

medium-bodied
Compliments:

elegant

2004: Tanzer Rating: 90-92
Complexity:

deep, supple
Flavors:

black cherry, pepper, spice
Fruit:

sweet

2004: CGCW Rating: 91
Flavors:

blackberries, coffee, earth, toasty oak
Texture:

creamy

2004: WineSpectator Rating: 84
Complexity:

deep, rustic
Flavors:

cedar, dried cherry, herb
Fruit:

fruity

2003: CGCW Rating: 91
Flavors:

berries, earth, raisin, vanilla
Fruit:

ripe

2003: WineSpectator Rating: 78
Flavors:

berry, earthy, sour

2003: WineAndSpirits Rating: 90
Acidity:

zesty
Flavors:

blackberry, chocolatey, oak, smoky
Texture:

dense

Food Matches:
Herbs & Spices: Rosemary
Poultry & Eggs: Glazed Duck
Red Meat: Farmed Venison, Game, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry

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.

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

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