5418 St Croix Trail
North Branch, Minnesota 55056
651-317-2100
Boutari Kretikos Red Add
Jessie's Grove 'Vintner's Choice' Old Vine Zinfandel Add
Apex Merlot Add
Wines are recomendations only and may not be carried by this store.

Boutari Kretikos Red

Attributes:
Producer:

Boutari
Region:

Crete, Other
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2001: WineSpectator Rating: 78
Complexity:

rustic

2001: WineEnthusiast Rating: 81
Flavors:

menthol

1996: WineSpectator Rating: 78
Flavors:

strawberry

1996: WineSpectator Rating: 74

Food Matches:
Pasta & Grains: Lasagna
Red Meat: Beef, Buffalo
Sauces: Red Wine Sauce

Jessie's Grove 'Vintner's Choice' Old Vine Zinfandel

Attributes:
Producer:

Jessie's Grove
Region:

Lodi, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

1999: WineSpectator Rating: 87
Flavors:

dried berry, herb, raspberry

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.

Apex Merlot

Attributes:
Producer:

Apex Cellars
Region:

Columbia Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

2003: Tanzer Rating: 86
Complexity:

complex
Flavors:

nutty, oak, plum, redcurrant, tobacco
Fruit:

sweet

2002: WineEnthusiast Rating: 88
Acidity:

soft
Compliments:

fragrant
Flavors:

blackberry, oak
Fruit:

ripe, sweet

2002: WineSpectator Rating: 86
Acidity:

bright
Flavors:

raspberry, sage
Texture:

silky, smooth

2000: WineAdvocate Rating: 86
Body:

medium-bodied
Complexity:

rustic

1992: WineSpectator Rating: 87
Complexity:

supple
Compliments:

drinkable, elegant

1989: WineSpectator Rating: 83
Acidity:

tart
Body:

full-bodied
Flavors:

currant, herbal

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


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.

Mexican Lasagna

Rated

Ingredients

1 large onion, chopped
1/2 green pepper, chopped
2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1-1/4 lbs (568 g) lean ground beef
2 tbsp chopped jalapeño pepper
2 cups tomato sauce
1-1/2 cups (375 ml) low-sodium beef broth
1 tbsp flour
Salt to taste
6 small flour tortillas, cut into three strips each
3 tbsp (45 ml) finely chopped cilantro (optional)
2 cups shredded low-fat cheddar cheese

Preparation

1. Preheat the oven to 350°F (180°C).

2. In a large pan, warm the oil over medium heat. Add the onion and green pepper and sauté until the onion becomes translucent. Add the garlic and cook an additional 2 minutes.

3. Add the beef and cook until brown. Stir in the jalapeño, tomato sauce, and half of the beef broth. Cover and let simmer.

4. In a bowl, gradually mix the flour with the remaining beef broth; add to the beef mixture. Simmer until the sauce thickens. Remove from heat, add the cilantro, and stir well.

5. Fill a casserole dish with the sauce, cheese, and tortillas in alternating layers, beginning with a thin sauce layer and ending with a cheese layer. Bake for 15 - 20 minutes or until heated through.

Yield

Makes 6 servings