5418 St Croix Trail
North Branch, Minnesota 55056
651-317-2100

Echelon 'Driving Range' Zinfandel

Attributes:
Producer:

Echelon
Region:

Contra Costa, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2003: CGCW Rating: 82
Acidity:

tangy
Flavors:

herbs

2003: WineSpectator Rating: 79
Acidity:

tart
Texture:

thin, watery

2003: WineEnthusiast Rating: 82
Flavors:

dried berry, raisin

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.

Chateau La Freynelle Sauvignon-Semillon Bordeaux

Attributes:
Producer:

Chateau La Freynelle
Region:

Bordeaux, France
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

1996: WineSpectator Rating: 84
Acidity:

crisp, tangy
Flavors:

citrus

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Desserts: Macarons
Fish or Shellfish: Lobster Salad, Poached Salmon, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Red Meat: Irish Stew, Liver, Pate or Liver
Sauces: White Wine Sauce
Vegetables: Asparagus Quiche, Tomato

Bordeaux:

A region in western France that grows famous red wines from the Cabernet Sauvignon, Merlot, and Cabernet Franc grapes and white wines from Sauvignon Blanc, Sémillon and Muscadelle grapes. Situated on the Atlantic coast, Bordeaux has a maritime climate with warm summers and fairly mild winters as well as an abundance of rain during harvest time. When young, the finest red Bordeaux wines have a deep cranberry hue and aromas of blackcurrants, plums, spice, cedar, and cassis. For the first ten years or so these wines can be very dry, with tannin masking the fruity flavors. Eventually the wines turn garnet, and develops an extraordinarily complex bouquet and flavor as well as softer tannins. The finest red Bordeaux wines still take 20 years or so before reaching their maturity. Two distinct red wine production zones exist within the Bordeaux region; the Left Bank and the Right Bank. The Left Bank vineyards are located west of the Garonne River and the Gironde Estuary, into which the Garonne empties. The Right Bank vineyards are east and north of the Dordogne River and east of the Grionde Estuary. Of the various wine districts on the Left and Right Banks, four are the most important for red wines: Haut-Médoc; Pessac-Leognan, St-Emilion, and Pomerol. For white wines, the most important are Graves and Pessac-Leognan.

Yarden Blanc de Blancs

Attributes:
Producer:

Yarden
Region:

Galilee, Other
Varietal:

Blanc de Blancs
Bottle Size:

750 ML

NV: WineSpectator Rating: 86
Compliments:

kosher
Flavors:

mineral

NV: WineSpectator Rating: 85
Acidity:

clean, fresh, lively
Compliments:

kosher
Flavors:

pear
Texture:

creamy

2000: Tastings Rating: 86
Acidity:

crisp, fresh, tart
Body:

medium body
Flavors:

apple, citrus, honey, lemon, mineral, spice

1998: WineEnthusiast Rating: 86
Acidity:

clean, crisp
Body:

lean, light
Compliments:

kosher, racy

1998: WineSpectator Rating: 87
Compliments:

kosher
Flavors:

lime, toast

1998: WineNews Rating: 92
Body:

light-bodied
Complexity:

straightforward
Fruit:

ripe

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

Blanc de Blancs:

Literally 'white from whites', blanc de blancs champagne is made from light-skinned Chardonnay grapes. This sparkling wine has maximum finesse, lightness and elegance.


Galilee:

Galilee is a large region in northern Israel which makes up one third of the Country. Most of the Galilee consists of rocky terrain with mild temperatures and sufficient rainfall, though during dry summer month's irrigation is needed. Due to the regions immense size there is climate variation within the region. Carignan, Grenache, Alicante, Semillion, Chenin Blanc, and Muscat can be seen planted throughout the region. In recent years Merlot, Cabernet Sauvignon, Sauvignon Blanc, Riesling and Chardonnay have been planted.

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.