5418 St Croix Trail
North Branch, Minnesota 55056
651-317-2100
Casa de la Vega Chardonnay Add
Veliterra Verdejo Add
Torres Vina Esmeralda Add
Wines are recomendations only and may not be carried by this store.

Casa de la Vega Chardonnay

Attributes:
Producer:

Casa de la Vega
Region:

Castilla-La Mancha, Spain
Varietal:

Chardonnay
Bottle Size:

750 ML

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Veliterra Verdejo

Attributes:
Producer:

Veliterra
Region:

Spain
Varietal:

Verdejo
Bottle Size:

750 ML

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Spain:

This mountainous country possesses more vineyard land than any other country on earth, and ranks third in wine production after France and Italy. Spain is best known for its red Riojas and its Sherries, however other wines and regions are quickly gaining notoriety. Like France, Spain divides wine into categories; table wine at the bottom level and quality wine at the top, with a large emphasis on geographical origin. VdM (Vino de Mesa) is a basic table wine. VC (Vino Comarcal) wines are a level up. VdlT (Vino de la Tierra) refers to one of the country’s 25 distinct regions, and each wine possesses a local character. At the top level, only about fifty wines are considered DO (Denominacion de Origen). These wines come from the best-known regions and are the equivalent of France’s Appellation Contrôlée. DOC (Denominacion de Origen Calificada) is reserved for wines that adhere to the most stringent regulations. So far, Rioja is the only wine to gain the Calificada classification.

Torres Vina Esmeralda

Attributes:
Producer:

Torres
Region:

Catalunya, Spain
Varietal:

Other
Bottle Size:

750 ML

2004: Tanzer Rating: 86
Acidity:

fresh, lively
Aromas:

spring flowers
Flavors:

apricot, ginger, lichee, peach

2003: Tanzer Rating: 88
Complexity:

layered, supple
Flavors:

honeysuckle, orange blossom, rose

2002: WineSpectator Rating: 84
Acidity:

soft

2002: Tanzer Rating: 87
Body:

light
Flavors:

peach, pear
Fruit:

juicy, ripe

2002: WineEnthusiast Rating: 87
Body:

light
Complexity:

simple
Flavors:

pear

2001: WineSpectator Rating: 82
Acidity:

lively
Aromas:

floral
Complexity:

simple

2001: WineEnthusiast Rating: 87
Acidity:

clean, fresh
Aromas:

floral
Compliments:

powerful
Flavors:

citrus

1999: WineSpectator Rating: 78
Body:

light-bodied

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Barbecued Ribs

Rated

Ingredients

4 lbs pork spareribs, in barbecue sauce
2 cup cider vinegar
1/2 cup Worcestershire sauce
2 whole lemons ,juiced
1 tablespoon Spice Mix seasoning
1 teaspoon cayenne pepper
1-1/2 cups ketchup
4 tbsp butter
1/4 cup cider vinegar
1/4 cup brown sugar
½ cup lemon juice
1-1/2 tsp dry mustard
½ teaspoon cayenne
¼ cup cider vinegar

Preparation

1. Place ribs in a shallow pan. For marinade, mix together vinegar, Worcestershire sauce, lemon juice, spice mix, and cayenne, then pour over ribs, turning to coat well. Cover and refrigerate ribs for at least 2 hours or as long as overnight.

2. Preheat oven to 200°. Pour off excess marinade from pan and discard. Cook ribs in oven for 3 hours.

3. For sauce, mix together ketchup, butter, vinegar, brown sugar, Worcestershire sauce, lemon juice, mustard, and cayenne with 3/4 cup water in a saucepan. Cook over medium heat, stirring occasionally, until sauce thickens, about 15 minutes.

4. To finish ribs on a charcoal or gas grill, place on a rack over a low fire. Cook, turning once, until lightly browned and crusted. This could take 5 - 30 minutes per side, depending on hotness of fire, distance of ribs from heat, and type of grill. When ribs have browned, baste with sauce and cook, turning once, for 5 minutes more per side. Serve ribs with additional sauce on the side.

Yield

Serves 8

Cook Time

Prep Time: 30 mins.
Cook Time: 265 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 8
Amount Per Serving:
Calories: 570 Calories from Fat: 414
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 46g
70%  
Carbohydrates 34g
11%  
Dietary Fiber 9g
36%  
Saturated Fat 24g
120%  
Calories 570kcal
28%  
Cholesterol 146mg
48%  
Protein 38g
63%  
Sodium 1526mg
63%  
Calcium
2%  
Iron
25%  
Vitamin A
15%  
Vitamin C
68%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.