Washington Hills Shiraz Add
Museum Crianza Add
Aragonia Crianza Add
Wines are recomendations only and may not be carried by this store.

Washington Hills Shiraz

Attributes:
Producer:

Washington Hills Cellars
Region:

Columbia Valley, United States
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2002: WineSpectator Rating: 84
Complexity:

straightforward
Flavors:

cherry, rhubarb

2001: WineSpectator Rating: 83
Aromas:

funky

2000: WineSpectator Rating: 86
Flavors:

berry
Fruit:

ripe

2000: WineEnthusiast Rating: 83
Flavors:

earthy, yeasty
Texture:

open

1999: Tanzer Rating: 85
Acidity:

ripe acidity
Body:

light
Flavors:

red fruits, smoky
Fruit:

juicy

1999: WineEnthusiast Rating: 83
Acidity:

high acidity, tang, tart

Food Matches:
Cheese: Feta, Goat Cheese, Parmesan
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Pasta & Grains: Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Grilled Sausage
Sauces: Red Wine Sauce

Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Museum Crianza

Attributes:
Producer:

Bodegas Museum
Region:

Cigales, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2003: WineSpectator Rating: 87
Aromas:

floral
Flavors:

berry, cedar, cherry, fig, raisin, tobacco

2000: WineSpectator Rating: 87
Flavors:

cherries, coffee, jammy, spice, vanilla
Fruit:

ripe

2000: WineSpectator Rating: 83
Flavors:

berry, vanilla

2000: WineEnthusiast Rating: 84
Body:

lean, medium-bodied
Compliments:

powerful
Flavors:

cherry, herbs, raspberry
Fruit:

ripe, sweet

2000: WineSpectator Rating: 87
Texture:

strong

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Aragonia Crianza

Attributes:
Producer:

Aragonia
Region:

Campo de Borja, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2000: WineEnthusiast Rating: 86
Acidity:

bright
Body:

light
Flavors:

candied, cherry

2000: WineEnthusiast Rating: 84
Acidity:

soft
Body:

lean
Complexity:

simple
Flavors:

cherry, cinnamon, spice
Fruit:

ripe, sweet

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Pesto Pasta with Sun-Dried Tomatoes

Rated

Ingredients

1/2 of a 16-ounce (454 g) package pasta
1/4 cup extra-virgin olive oil
1 tbsp water
2 cups fresh basil leaves
1 clove garlic, chopped
1/4 cup pine nuts
1/2 cup grated parmesan cheese
1/2 cup thinly sliced sun-dried tomatoes

Preparation

1. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 8 - 10 minutes. Drain.

2. While the pasta is cooking, combine the oil, water, basil, garlic, pine nuts, and 1/4 cup of the Parmesan cheese in a blender and puree.

3. Toss the pesto with the pasta, tomatoes, and remaining cheese. Serve hot.

Yield

Makes 4 servings

Cook Time

Prep Time: 5 mins.
Cook Time: 15 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 4 servings
Amount Per Serving:
Calories: 409 Calories from Fat: 213
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 23.63g
36%  
Carbohydrates 38.36g
12%  
Dietary Fiber 3.45g
13%  
Saturated Fat 4.43g
22%  
Calories 408.72kcal
20%  
Cholesterol 8.5mg
2%  
Protein 12.54g
20%  
Sodium 344.29mg
14%  
Calcium
3%  
Iron
5%  
Vitamin A
24%  
Vitamin C
10%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.