CK Mondavi 'Willow Springs' Sauvignon Blanc Add
Krug Brut Rose Add
Round Barn Artesia Rose Add
Wines are recomendations only and may not be carried by this store.

CK Mondavi 'Willow Springs' Sauvignon Blanc

Attributes:
Producer:

CK Mondavi
Region:

California, United States
Varietal:

Sauvignon Blanc
Bottle Size:

1.5 L

2003: WineEnthusiast Rating: 82
Acidity:

tart

1997: WineSpectator Rating: 81
Acidity:

bright
Body:

light
Complexity:

simple

1992: WineSpectator Rating: 78
Aromas:

floral
Complexity:

simple

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.


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.

Krug Brut Rose

Attributes:
Producer:

Krug
Region:

Reims, France
Varietal:

Sparkling Rose
Bottle Size:

750 ML

NV: Tanzer Rating: 92
Flavors:

apple, juniper berry, nutmeg, nuts, oak, rose, spices

NV: Tanzer Rating: 95
Acidity:

fresh
Complexity:

complex, mean
Flavors:

butter, cherry, honey, lavender, mace, maple, nutmeg, rose petal, spicy
Texture:

strong

NV: Tanzer Rating: 95
Acidity:

bright
Aromas:

lanolin
Complexity:

complex, rich
Texture:

strong

NV: Tanzer Rating: 98
Acidity:

bracing acids
Compliments:

almost painfully intense
Flavors:

cinnamon, coconut, ginger, nutmeg, rose, smoke, spices, strawberry

1993: Tanzer Rating: 92?
Complexity:

deep, rich
Compliments:

distinctive
Flavors:

butterscotch, game, peat, rose, smoke, smoky

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

Sparkling Rose:

Sparking roses from the US


Reims:

Reims (Rheims) is a city of the Champagne-Ardenne region in northern France located 89 miles east-northeast of Paris. It was founded by the Gauls and became a major city during the period of the Roman Empire. Reims has played a very important role in French history, as it was the place where kings like Charles VII were crowned. Besides the rich history Reims is world-famous for its sparkling wine. Many of the largest Champagne producing houses, known as les grandes marques, have their headquarters in Reims where Champagne is aged in the maze of caves and tunnels under the city.

Round Barn Artesia Rose

Attributes:
Producer:

Round Barn Winery
Region:

Michigan, United States
Varietal:

Sparkling Rose
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

Sparkling Rose:

Sparking roses from the US

Spinach and Rice Noodles

Rated

Ingredients

1-1/2 lbs fresh spinach
1/4 lb rice noodles, rice vermicelli or rice sticks
1 tbsp peanut oil
2 tsp sugar
2 tbsp coarsely chopped garlic
1 tsp salt
1 tbsp light soy sauce
2 tsp chili oil

Preparation

In this quick and healthy light meal, the dried noodles need only to be soaked and require very little cooking. Their texture is such that the spinach flavor, some of the color and other seasonings are readily absorbed. Unlike egg noodles, rice noodles do not become sticky and gummy when they are moist; this makes it convenient to serve them cold. I add a little sugar to neutralize the iron and salt taste of the spinach.

Wash the spinach thoroughly. Remove all the stalks, leaving just the; leaves.

Soak the rice noodles in a bowl of warm water for 25 minutes. Then drain them in a colander or sieve. (if you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse in cold water until required.)

Heat a wok or large pan to moderate heat and add the oil. Put in the salt and garlic and stir-fry for a few seconds. Add the spinach leaves and stir-fry for 2 minutes to coat the spinach leaves thoroughly. When the spinach has wilted to about a third of its original size, add the rice noodles, sugar, soy sauce, and chili oil, and continue to stirfry for another 4 minutes. Transfer the noodles to a plate, and pour off any excess liquid. Serve hot or cold.

Yield

Serves 2 to 4