5418 St Croix Trail
North Branch, Minnesota 55056
651-317-2100
Barefoot Sauvignon Blanc Add
Clos du Bois Zinfandel Add
Estancia 'Keyes Canyon' Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Barefoot Sauvignon Blanc

Attributes:
Producer:

Barefoot Cellars
Region:

California, United States
Varietal:

Sauvignon Blanc
Bottle Size:

1.5 L

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.

Clos du Bois Zinfandel

Attributes:
Producer:

Clos du Bois
Region:

North Coast, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2004: WineSpectator Rating: 81
Complexity:

straightforward
Flavors:

raspberry, sassafras, spice

2004: CGCW Rating: 85
Fruit:

juicy

1999: WineEnthusiast Rating: 84
Acidity:

fresh

1997: WineEnthusiast Rating: 84
Acidity:

soft
Complexity:

simple
Flavors:

blackberry, chocolate, earth, jammy, peppery, vanilla

1996: WineSpectator Rating: 83
Acidity:

bright
Body:

light
Flavors:

cherry, oak, plum, smoky

1995: WineSpectator Rating: 84
Complexity:

supple
Compliments:

pleasant
Flavors:

ripe cherry, wild berry

1995: Tastings Rating: 83
Acidity:

bright
Body:

medium-bodied
Complexity:

supple
Compliments:

distinctive
Flavors:

herbal, herbs, vanilla
Texture:

smooth

1994: WineSpectator Rating: 82
Body:

light

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.

Estancia 'Keyes Canyon' Cabernet Sauvignon

Attributes:
Producer:

Estancia
Region:

Paso Robles, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: CGCW Rating: 85
Acidity:

clean
Body:

light
Flavors:

herbs, oak

2003: WineSpectator Rating: 84
Complexity:

complex
Compliments:

drinkable
Flavors:

black cherry, herbal, spice

2002: WineSpectator Rating: 87
Body:

solid
Compliments:

stylish

2002: WineEnthusiast Rating: 86
Compliments:

tasty
Flavors:

black currant, blackberry, mineral, mocha, oak, plum

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.

Roasted Red Pepper and Feta Salad

Rated

Ingredients

1 Roasted Red Pepper chopped
1/2 cup crumbled feta cheese
Oregano to taste
1/2 head lettuce, washed and chopped

Preparation

Combine the pepper with the cheese, tossing to mix. Season with oregano. Serve on a bed of lettuce.

Yield

Makes 4 servings