5418 St Croix Trail
North Branch, Minnesota 55056
651-317-2100
Foley 'Rancho Santa Rosa' Pinot Noir Add
Rocking Horse 'Monte Rosso' Zinfandel Add
Phillips Sauvignon Blanc Add
Wines are recomendations only and may not be carried by this store.

Foley 'Rancho Santa Rosa' Pinot Noir

Attributes:
Producer:

Foley
Region:

Santa Rita Hills, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: CGCW Rating: 86
Body:

solid
Flavors:

cedar, cola, currant, herb, sage, vanilla
Fruit:

concentrated

2005: WineAdvocate Rating: 89
Body:

medium to full-bodied
Complexity:

supple
Flavors:

cherry, spicy
Fruit:

sweet
Texture:

smooth

2005: Tanzer Rating: 89
Aromas:

berry aromas
Texture:

velvety

2004: CGCW Rating: 91
Body:

light
Complexity:

rich

2004: WineAdvocate Rating: 90
Body:

medium-bodied
Compliments:

well-made
Flavors:

oak, spice

2004: Tanzer Rating: 87
Acidity:

fat, soft
Flavors:

cherry, plum
Fruit:

ripe

2004: WineEnthusiast Rating: 91
Complexity:

rich
Flavors:

black cherry, cola, cranberry, leather, spice, tomato
Fruit:

juicy, ripe
Texture:

round

2003: WineAdvocate Rating: 88
Body:

medium body
Flavors:

cherries, raspberries, subtle oak

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


Santa Rita Hills:

Commercial vineyards were literally non-existent in the region until the 1890's. In 2001 it gained its AVA recognition. The Santa Rita Hills run east to west inside the Santa Ynez Valley. The valley creates a natural channel allowing cool ocean air from the Pacific Ocean to flow through the valley. The micro climate created in the Santa Rita Hills area is well-suited for growing Pinot Noir and Chardonnay.

Rocking Horse 'Monte Rosso' Zinfandel

Attributes:
Producer:

Rocking Horse
Region:

Sonoma County, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2001: WineSpectator Rating: 83
Acidity:

crisp, tangy
Flavors:

berry, earth, vanilla

2001: WineAdvocate Rating: 89
Complexity:

deep
Flavors:

candied, cherries, spice box, vanilla

2001: Tastings Rating: 89
Body:

full-bodied
Complexity:

tightly wound
Flavors:

cherry, cinnamon, oak, raspberry, sage, spice
Fruit:

sweet

2001: WineEnthusiast Rating: 87
Acidity:

soft, tart
Flavors:

blackberry, peppery
Fruit:

sweet
Texture:

chunky

2000: WineSpectator Rating: 88
Complexity:

complex
Flavors:

blackberry, herb, sage, wild berry
Fruit:

ripe

2000: WineAdvocate Rating: 87
Body:

medium-bodied

2000: Tastings Rating: 88
Body:

full-bodied
Complexity:

rich
Flavors:

cherry, oak, peppery, raspberry, spicy

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

Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.


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.

Phillips Sauvignon Blanc

Attributes:
Producer:

Phillips Vineyards
Region:

California, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

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.

Penne with Chicken and Feta Cheese

Rated

Ingredients

2 tbsp extra-virgin olive oil
2 garlic clove, minced
1 cup low-sodium chicken broth
4 Boneless skinless chicken breast, halved, sliced into 1/2-inch strips and then cut in half crosswise
28 oz canned plum tomato
2 tsp dried oregano, crumbled
¼ cup flat leaf parsley, chopped
1 lb penne or ziti pasta
1 cup crumbled feta cheese

Preparation

In a skillet set over medium heat, warm the oil for 1 minute. Add the garlic, and cook, stirring, for 1 minute. Add the chicken broth. Increase the heat and bring the broth to a boil. Add the chicken. Reduce the heat to a steady simmer and poach the chicken in the broth for 4 minutes.

Add the tomatoes, breaking them up with the back of a wooden spoon. Add the oregano and flat-leaf parsley. Keep the sauce at a steady simmer. The idea is to reduce the sauce and have it ready at the same time as the pasta.

While the sauce is cooking, cook the pasta in boiling salted water until it is al dente. Drain well. Divide the pasta among four heated serving plates. Ladle sauce over the pasta. Sprinkle an equal amount of feta cheese over each plate.

Yield

Serves 4

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: Serves 4
Amount Per Serving:
Calories: 772 Calories from Fat: 216
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 24g
36%  
Carbohydrates 111g
37%  
Dietary Fiber 12g
48%  
Saturated Fat 14g
70%  
Calories 772kcal
38%  
Cholesterol 81mg
27%  
Protein 48g
80%  
Sodium 1247mg
51%  
Calcium
6%  
Iron
21%  
Vitamin A
45%  
Vitamin C
53%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.