Ravenswood 'Vintners Blend' Cabernet Sauvignon Add
Franzia Sunset Blush Add
Eos Estate Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Ravenswood 'Vintners Blend' Cabernet Sauvignon

Attributes:
Producer:

Ravenswood
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 86
Body:

full-bodied
Flavors:

blackberry, currant, plum, toasty oak
Fruit:

ripe

2001: WineSpectator Rating: 85
Flavors:

blackberry, chocolate, herbal

2001: WineEnthusiast Rating: 85
Flavors:

blackberry
Fruit:

sweet

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.


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.

Franzia Sunset Blush

Attributes:
Producer:

Franzia
Region:

California, United States
Varietal:

Rose
Bottle Size:

3 L

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

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.

Eos Estate Zinfandel

Attributes:
Producer:

Eos Estate Winery
Region:

Paso Robles, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2003: CGCW Rating: 90
Complexity:

supple
Flavors:

oak, raspberry

2002: CGCW Rating: 85
Flavors:

berries, oak, vanilla
Fruit:

ripe

2001: WineEnthusiast Rating: 88
Acidity:

bright, fresh
Flavors:

black cherry, blackberry, coffee, sage, spice

2001: CGCW Rating: 81
Flavors:

raspberries, spice
Texture:

smooth

1999: WineEnthusiast Rating: 87
Acidity:

lively
Body:

medium-weight
Flavors:

caramel, herb, oak, red berry

1998: WineSpectator Rating: 87
Compliments:

elegant
Flavors:

anise, black cherry, tar, wild berry
Fruit:

ripe

1998: WineAdvocate Rating: 86
Acidity:

soft
Compliments:

classic, elegant
Flavors:

pepper

1997: WineEnthusiast Rating: 89
Compliments:

tasty
Flavors:

cherry, cinnamon, licorice, pepper, roses, spice, tobacco

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.

Tomato, Basil, and Mozzarella Salad

Rated

Ingredients

4 slices tomato
4 leaves fresh basil
4 slices low-fat mozzarella
Freshly ground black pepper to taste

Preparation

Place the tomatoes on a plate. Top with the basil leaves and mozzarella and season with black pepper.

Yield

Makes 4 servings