Gundlach-Bundschu 'Rhinefarm' Pinot Noir Add
Sobon 'Old Vine' Zinfandel Add
Gnarly Head 'Old Vine' Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Gundlach-Bundschu 'Rhinefarm' Pinot Noir

Attributes:
Producer:

Gundlach-Bundschu
Region:

Sonoma Valley, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2004: CGCW Rating: 86
Complexity:

rich, simple
Compliments:

tasty
Flavors:

beef
Fruit:

ripe

2004: WineEnthusiast Rating: 90
Complexity:

complex
Flavors:

cherry, cinnamon, cola, meaty, spice, vanilla
Fruit:

ripe
Texture:

silky, smooth, syrupy

2002: Tastings Rating: 83
Body:

medium-bodied

2000: Tastings Rating: 85
Acidity:

lively
Body:

medium-bodied
Flavors:

cherry, cranberry

2000: CGCW Rating: 87
Complexity:

straightforward
Compliments:

tasty
Flavors:

oak
Fruit:

juicy

1999: WineSpectator Rating: 86
Aromas:

floral
Complexity:

focused
Compliments:

fragrant

1999: WineEnthusiast Rating: 87
Compliments:

drinkable
Flavors:

lavender, red cherry

1999: Tastings Rating: 88
Body:

full-bodied, solid
Complexity:

complex, rich

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.


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.

Sobon 'Old Vine' Zinfandel

Attributes:
Producer:

Sobon Estate
Region:

Amador, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: WineSpectator Rating: 84
Acidity:

zesty

2005: CGCW Rating: 87
Flavors:

pepper, sage, wild berry
Fruit:

ripe, sweet

2004: CGCW Rating: 84
Acidity:

fresh
Complexity:

simple

2004: WineEnthusiast Rating: 87
Compliments:

delicious
Flavors:

berry

2004: WineEnthusiast Rating: 85
Complexity:

rustic
Flavors:

berries, blackberry, cherry, raisiny, raspberry
Fruit:

juicy, ripe

2003: CGCW Rating: 88
Compliments:

tasty

2002: WineEnthusiast Rating: 91
Body:

full-bodied
Flavors:

cherry, pepper, raspberry, smoky, vanilla

2002: CGCW Rating: 88
Flavors:

berries, berry-like, oak, spice
Fruit:

sweet

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.


Amador:

Amador County CA is located in the Sierra Foothills AVA. Like so many of the vineyards in California, after prohibition Amador lied dormant until the 1960's. The soils in Amador are in the present day, Amador stands out against its neighboring regions by growing grapes in a lower elevation. All though this flat region cools down at night, the lower elevation accounts for more heat during the day, and thus riper fruit. 75 % of the grapes planted in Amador are zinfandel, and is the variety Amador gains reputation from. The Amador Zinfandel is distinctive, with high alcohol, fruity or jammy tastes, with a briar smell. Besides Zinfandel, Syrah and Sauvignon Blanc do very well.

Gnarly Head 'Old Vine' Zinfandel

Attributes:
Producer:

Gnarly Head
Region:

Lodi, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 83
Acidity:

soft
Body:

medium-bodied
Complexity:

rustic, simple

2005: NatDecants Rating: 90
Body:

full-bodied
Compliments:

delicious
Flavors:

cherry, jammy, raspberry

2004: WineSpectator Rating: 83
Acidity:

tart
Flavors:

berry, cola, earth, game, meat

2004: WineEnthusiast Rating: 86
Flavors:

berries, herbal

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.

Glazed Carrots

Rated

Ingredients

8 medium-size carrots, cut diagonally in thin slices
4 tbsp apple juice concentrate
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 tsp grated orange peel
1-3/4 cups water
2 tsp cornstarch mixed with 3 tbsp water

Preparation

1. Put carrots and remaining ingredients except cornstarch mixture in a medium-size saucepan.

2. Bring to a boil, reduce heat and simmer 20 minutes or until carrots are tender, but not soft.

3. Add cornstarch mixture; cook, stirring constantly, until mixture thickens.

Yield

Makes 4 servings.