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

Mount Difficulty Sauvignon Blanc

Attributes:
Producer:

Mount Difficulty
Region:

Central Otago, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2004: Tanzer Rating: 89
Complexity:

complex, supple
Flavors:

citrus, mineral, mint, pepper, spice

2002: Tanzer Rating: 86
Acidity:

tart
Complexity:

supple
Flavors:

citrus, citrus skin, flowers, herbal, truffle

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, 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.

Brundlmayer Riesling 'Zobinger Heiligenstein'

Attributes:
Producer:

Weingut Brundlmayer
Region:

Kamptal, Other
Varietal:

Riesling
Bottle Size:

750 ML

Food Matches:
Fish or Shellfish: Bouillabaisse, Smoked Salmon
Spicy Food: Asian, Pad Thai

Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Rémy Pannier Sauvignon Blanc

Attributes:
Producer:

Rémy Pannier
Region:

The Loire Valley, France
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 82
Acidity:

crisp
Body:

light
Flavors:

grapefruit

2000: WineEnthusiast Rating: 86
Acidity:

clean, crisp, tart

2000: WineEnthusiast Rating: 82
Body:

light

Food Matches:
Cheese: Fondue
Poultry & Eggs: Chinese Chicken Salad
Sauces: Vinaigrette, White Wine Sauce
Vegetables: Salad

Loire Valley:

(lwahr)Stretching across northwestern France, this region’s rather cool climate, especially in the west, produces light-bodied white wines. In the eastern end of the Valley, just south of Paris, the Sauvignon Blanc grape is cultivated to make Sancerre and Pouilly-Fumé wines. Both of these lively, dry white wines are grassy and spicy. Sancerre, the lighter and drier of the two, is perfect for summer drinking, especially with fish. Slightly fuller in body and less spicy, Pouilly-Fumé can have flinty, mineral flavors that pair well with chicken, veal, and richer fish. The town of Vouvray, in the central Loire Valley, is the best place in the world to grow the Chenin Blanc grape. The Loire Valley’s best red wines come from the Central Loire and are made mainly from Cabernet Franc. They are usually reasonably priced, medium-bodied wines that can be eaten with lighter meat and fish dishes. Right where the Loire River empties into the Atlantic Ocean is the Pays Nantais (pay ee nahn tay). The Muscadet grape, also known as the Melon, grows here, producing inexpensive wines that are light and very dry, with apple and mineral flavors that make them the perfect companion to shellfish. Sometimes the label contains the term sur lie, which means that the wine was bottled straight from the fermentation tank. This technique gives the wines freshness and often a slight carbonation.


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.

Asian Sesame Chicken Salad

Rated

Ingredients

1/3 cup peanut oil
2/3 cup sesame seeds
4 boneless, skinless chicken breast
Salt
freshly ground black pepper
1 small head napa cabbage
1 tablespoon fresh ginger, grated
2 tbsp soy sauce
2 tablespoons red wine vinegar
2 tbsp toasted sesame oil
1 lime
1 8oz. can sliced water chestnuts
6 scallions
1 medium red bell pepper
10 sprigs cilantro

Preparation

1 Put the peanut oil in a heavy skillet large enough to hold all the chicken in one layer without crowding. Put the skillet over medium-low heat. Spread the sesame seeds on a pie plate or wax paper. (If the butcher hasn't done so, lb the breasts between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder.) Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly. Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle. (Cut into one to check if you're not sure.) Reduce the heat if needed to prevent burning.

2 Meanwhile, trim the bottom 1/2 inch from the cabbage and remove any damaged or withered parts from the tops of the leaves. Cut crosswise into strips no more than 1/2 inch wide. Put into a salad spinner, fill with water, drain, and spin the greens dry. Remove any excess moisture with paper towels.

3 Peel and halve the ginger. Drop down the chute of a food processor with the motor running and purée. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add the fish sauce, vinegar, and sesame oil. Juice the lime and add the juice to the ginger mixture. Process until the dressing is combined. Add salt to taste. 4 Open the can of water chestnuts and drain. Trim the scallions and cut the white and green parts crosswise into thin slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Coarsely chop the leaves from the cilantro sprigs.

5 Put the cabbage in a large mixing bowl. Add the water chestnuts, scallions, bell pepper, cilantro, and dressing. Toss well. Cut the cooked chicken into strips no more than 1/2 inch wide. Add to the salad and toss.

Yield

serves 4

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: serves 4
Amount Per Serving:
Calories: 510 Calories from Fat: 371
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 41.22g
63%  
Carbohydrates 9.19g
3%  
Dietary Fiber 5.44g
21%  
Saturated Fat 6.63g
33%  
Calories 510.13kcal
25%  
Cholesterol 54.22mg
18%  
Protein 28.74g
47%  
Sodium 899.8mg
37%  
Calcium
5%  
Iron
7%  
Vitamin A
203%  
Vitamin C
170%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.