Mionetto Il Prosecco Add
Cook's Brut Add
Mill Creek Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Mionetto Il Prosecco

Attributes:
Producer:

Mionetto
Region:

Veneto, Italy
Varietal:

Prosecco
Bottle Size:

375 ML

NV: WineEnthusiast Rating: 86
Acidity:

clean, fresh

NV: WineEnthusiast Rating: 85
Aromas:

floral
Body:

light
Flavors:

citrus, herbs

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

Veneto:

The home of some of Italy’s most famous wines, this area in the Northeastern quadrant of Italy produces Soave, Valpolicella and Prosecco.

Cook's Brut

Attributes:
Producer:

Cook's
Region:

California, United States
Varietal:

Brut
Bottle Size:

187 ML

NV: WineEnthusiast Rating: 82
Acidity:

clean
Flavors:

apple, pear

NV: WineEnthusiast Rating: 82
Complexity:

simple
Compliments:

pleasant
Texture:

strong

Food Matches:
Fish or Shellfish: Smoked Salmon
Red Meat: Beef
Vegetables: Avocado

Brut:

A French term meaning "crude" or "raw". Used widely for sparkling wines to indicate one that tastes bone dry. Particularly dry wines may also be labelled brut natur(e).


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.

Mill Creek Cabernet Sauvignon

Attributes:
Producer:

Mill Creek Vineyards
Region:

Sonoma County, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

1997: WineSpectator Rating: 84
Complexity:

compact
Flavors:

black cherry, toasted oak
Fruit:

sweet

1995: WineSpectator Rating: 83
Flavors:

anise, blackberry, cassis, herbs

1994: WineSpectator Rating: 81
Acidity:

bright, lively

Food Matches:
Cheese: Blue Cheese
Herbs & Spices: Basil
Poultry & Eggs: Duck Confit, Quail stuffed with Swiss Chard & Italian Sausage
Red Meat: Beef, Buffalo, Farmed Venison, Game, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Liver, Pate or Liver, Pork Chops, Variety Meats or Organ Meats, Veal, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Caramelized Shallots, Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


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.

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