Sovietskoe Zolotoe Sweet Sparkling

Attributes:
Producer:

Sovietskoe Zolotoe
Region:

Lithuania, Other
Varietal:

Sweet Sparkling Whites
Bottle Size:

750 ML

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

Wild Horse Pinot Noir

Attributes:
Producer:

Wild Horse Winery
Region:

Central Coast, United States
Varietal:

Pinot Noir
Bottle Size:

375 ML

2005: CGCW Rating: 87
Acidity:

tart
Body:

medium-bodied
Flavors:

cherries, oak, sour

2004: CGCW Rating: 84
Acidity:

clean

2004: Burghound Rating: 88
Acidity:

fresh, tangy
Body:

light, medium weight
Complexity:

supple
Flavors:

black cherry, cola, spice, tar
Fruit:

ripe

2002: WineSpectator Rating: 83
Body:

lean
Flavors:

cherry, herbal

2000: WineSpectator Rating: 83
Body:

lean
Flavors:

currant, herb

2000: WineEnthusiast Rating: 86
Acidity:

bright, lively
Body:

lean
Complexity:

supple
Compliments:

pleasant

2000: CGCW Rating: 84
Acidity:

clean
Flavors:

cherry, earth, herb, mocha, plum

1999: CGCW Rating: 86
Acidity:

soft
Compliments:

pleasant
Flavors:

herbaceous

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

Rodney Strong 'Alexander's Crown' Cabernet Sauvignon

Attributes:
Producer:

Rodney Strong Vineyards
Region:

Alexander Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2003: Tastings Rating: 90
Body:

full-bodied
Complexity:

deep
Flavors:

cassis, minerally

2002: Tastings Rating: 89
Acidity:

tangy, tart
Body:

full-bodied
Complexity:

complex, deep, rich

2001: CGCW Rating: 85
Acidity:

bright
Complexity:

rich

2001: WineEnthusiast Rating: 88
Compliments:

drinkable
Flavors:

cherries, oak
Fruit:

ripe

2000: WineEnthusiast Rating: 90
Complexity:

rich
Compliments:

elegant
Flavors:

cassis, oak, smoky, spicy

2000: CGCW Rating: 82
Flavors:

cedar, cherries, leather
Texture:

smooth

1999: WineSpectator Rating: 85
Body:

lean

1999: WineEnthusiast Rating: 92
Acidity:

soft
Complexity:

rich
Flavors:

black cherry, black pepper, dill, spice, tea

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

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.

Lasagne

Rated

Ingredients

1/2 lb sweet Italian sausages
1/2 cup water
1 lb ground beef
2 eggs, beaten
4 tbsp chopped parsley
Salt and freshly ground pepper to taste
1/4 cup dry bread crumbs
1 tbsp plus 1/4 cup grated Parmesan cheese
5 cups Tomato Sauce For Lasagne
1 lb ricotta cheese
1 lb fresh pasta dough, cut for lasagne
2 tbsp olive oil
1 lb mozzarella cheese, cut into 1/2-inch cubes

Preparation

1. Prick the sausages all over with a fork. Put in a frying pan with the water. Cover, bring to a boil and cook for 10 minutes. Uncover, prick the sausages again with a fork and cook until the water evaporates, turning the sausages to brown. Drain on paper toweling.

2. Combine the ground beef, 1 of the beaten eggs, 2 tablespoons of the parsley, the salt, pepper, crumbs and 1 tbsp of the Parmesan cheese. Mix well and shape into 2-inch meatballs.

3. Brown the meatballs on all sides in the same skillet in which the sausage cooked.

4. Add the sausages and meatballs to the tomato sauce, cover and simmer for 1 hour.

5. In a bowl, combine the ricotta, remaining beaten egg and 2 tablespoons parsley.

6. Remove the sausages from the tomato sauce and slice into thin rounds. Remove the meatballs, cut into quarters and slice into thin pieces.

7. Preheat the oven to 350°F.

8. Cook the lasagne in boiling salted water until barely tender. Rinse in cold water to stop the cooking. Toss with the olive oil to keep from sticking.

9. Cover the bottom of a 9 X 12-inch glass baking dish with a thin layer of tomato sauce. Cover with a layer of lasagne noodles, then all the ricotta mixture, another layer of lasagne, then three quarters of the mozzarella. Combine the sausage and meatball slices and spread over the cheese. Sprinkle with about 1/2 cup tomato sauce. Top with the rest of the mozzarella and sprinkle with 1/4 cup Parmesan.

10. Cover the baking dish with foil and bake for 45 minutes. Uncover and cook for 15 minutes longer. Let sit for 30 minutes before cutting into squares. Serve with the remaining tomato sauce on the side.

Yield

Serves 10 serving

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 10 serving
Amount Per Serving:
Calories: 463 Calories from Fat: 224
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 24.94g
38%  
Carbohydrates 29.63g
9%  
Dietary Fiber < 1g
0%  
Saturated Fat 11.95g
59%  
Calories 463.32kcal
23%  
Cholesterol 101.94mg
33%  
Protein 29.13g
48%  
Sodium 724.13mg
30%  
Calcium
12%  
Iron
3%  
Vitamin A
11%  
Vitamin C
4%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.