5418 St Croix Trail
North Branch, Minnesota 55056
651-317-2100
Gordon Brothers 'Late Harvest' Gewurztraminer Add
Firesteed Pinot Noir Add
Condesa de Leganza Crianza Add
Wines are recomendations only and may not be carried by this store.

Gordon Brothers 'Late Harvest' Gewurztraminer

Attributes:
Producer:

Gordon Brothers
Region:

Columbia Valley, United States
Varietal:

Gewurztraminer
Bottle Size:

750 ML

2002: Tanzer Rating: 86
Complexity:

supple
Flavors:

ginger, lime, mint

2000: Tanzer Rating: 87
Aromas:

floral
Flavors:

apricot, honey, minerals, peach, pineapple
Fruit:

sweet

2000: Tastings Rating: 88
Acidity:

bright, soft
Body:

medium-bodied
Compliments:

well-balanced
Flavors:

apricot, peach

1997: WineSpectator Rating: 85
Aromas:

*-scented, floral
Flavors:

pear

Food Matches:
Cheese: Pepper Cheese
Fish or Shellfish: Smoked Salmon
Poultry & Eggs: Chicken or Turkey, Foie Gras, Pheasant with red currant gravy, Spicy Chicken Dishes
Red Meat: Ham, Pork w/Sauerkraut
Sauces: Spicy Sauce, Sweet & Sour Sauce
Vegetables: Asparagus w/Hollandaise, Onion Tart

Gewürztraminer:

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.


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.

Firesteed Pinot Noir

Attributes:
Producer:

Firesteed
Region:

Oregon, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2006: Tastings Rating: 88
Acidity:

crisp, tangy, tart
Body:

medium body
Flavors:

cherry, chocolate, citrus, graphite, spice
Fruit:

fruity

2005: Tanzer Rating: 87
Aromas:

berry aromas
Complexity:

supple

2005: Tastings Rating: 88
Acidity:

tangy
Body:

medium body
Complexity:

supple
Flavors:

dark chocolate, dark fruit, herbs, plum, ripe cherry

2005: Tastings Rating: 89
Acidity:

tangy
Complexity:

deep, supple
Flavors:

berry, cedar, oak
Fruit:

juicy
Texture:

creamy, round

2005: Tastings Rating: 88
Acidity:

crisp, tart
Complexity:

deep
Compliments:

pleasant
Flavors:

cedar, cherry, orange, spice, violet

2004: Tastings Rating: 88
Acidity:

bright, tart
Aromas:

wood aromas
Body:

solid
Flavors:

mineral, red berry, smoke, toast

2004: Tastings Rating: 83
Acidity:

clean, soft
Body:

medium body
Complexity:

deep, uncomplicated
Compliments:

pleasant
Texture:

silky, smooth

2004: Tastings Rating: 89
Acidity:

tangy
Complexity:

supple
Flavors:

bitter, cherry, cranberry, dark chocolate, oak, smoky

Food Matches:
Poultry & Eggs: Coq Au Vin
Red Meat: Bacon, Ham, Hamburgers
Vegetables: Beans, Green, Leafy Greens

Oregon:

This state’s strict wine laws demand that variety wines must contain at least 90% of the named grape (except for Cabernet Sauvignon). The region’s cool climate comes from its proximity to the Pacific and its primary grapes are Pinot Noir and Pinot Gris. The latter wine is usually medium bodied, with aromas reminiscent of pears and apples and a surprising depth and complexity. Oregon Pinot Gris is a great food wine, and works especially well with seafood and salmon. Pinot Noir is a more expensive wine here, but that is because it can be such a difficult grape to grow that yields are inevitably low. The best Oregon Pinot Noirs are balanced, fruity and full.


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.


Oregon Pinot Noir:

Pinot Noir is the grape that put Oregon wines on the map. Despite its fragility, it is still the best wine produced by most Oregon wineries. Oregon's cooler climate is ideal for growing Pinot Noir.

Condesa de Leganza Crianza

Attributes:
Producer:

Condesa de Leganza
Region:

Castilla-La Mancha, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2001: WineEnthusiast Rating: 86
Body:

light, solid
Complexity:

simple
Flavors:

cherry, dark fruit, leather, raspberry, spice

1999: WineEnthusiast Rating: 88
Acidity:

fresh
Flavors:

berry, cinnamon, plum

1998: WineEnthusiast Rating: 88
Acidity:

high acidity
Complexity:

complex
Flavors:

earth, herbs, leather
Fruit:

austere, fruity

1998: WineEnthusiast Rating: 84
Body:

medium- to full-bodied

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.

Fancy Asparagus Pasta

Rated

Ingredients

1/2 of a 16-ounce (454 g) package penne pasta
14 asparagus stalks, cut to 1-1/2-inch (4 cm) lengths
2 tsp (10 ml) extra-virgin olive oil
2/3 cup (160 ml) finely chopped onion
10 mushrooms, quartered
1 cup (250 ml) sliced cooked ham, cut to approximately the same width and length of asparagus
1 cup (250 ml) light cream
Salt
Pepper to taste

Preparation

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

2. Place the asparagus in a pot and fill with 1/4- to 1/2-inch of water. Bring to a boil, reduce heat, and steam the asparagus until tender, about 7 - 10 minutes.

3. In a large skillet, warm the oil over medium heat. Add the onion and sauté until it begins to turn translucent. Add the mushrooms and ham, and cook until mushrooms are drained of liquid.

4. Add the asparagus to the skillet and pour in the cream. Continue to cook over low heat until the sauce thickens, about 8 minutes. Pour the sauce over the drained pasta and mix well. Serve immediately.

Yield

Makes 4 servings