Lyeth Meritage Add
Hogue Chenin Blanc Add
Montecillo Rioja Blanco Add
Wines are recomendations only and may not be carried by this store.

Lyeth Meritage

Attributes:
Producer:

Lyeth
Region:

Napa Valley, United States
Varietal:

Meritage
Bottle Size:

750 ML

2004: Tastings Rating: 88
Body:

full-bodied
Complexity:

deep
Compliments:

tasty
Flavors:

oak, vanilla
Fruit:

sweet

2003: WineEnthusiast Rating: 84
Flavors:

black cherry, blackberry, coffee
Fruit:

ripe

2002: WineSpectator Rating: 84
Flavors:

toast, wild berry

2001: WineSpectator Rating: 86
Complexity:

focused
Flavors:

black cherry, dried berry, espresso

1999: Tastings Rating: 85
Acidity:

tart
Body:

medium-bodied
Flavors:

black cherry, herbal

1998: WineSpectator Rating: 83
Flavors:

currant, herbal

1997: WineSpectator Rating: 86
Acidity:

soft
Compliments:

pleasant

1996: WineSpectator Rating: 83
Acidity:

soft
Complexity:

simple

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

Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.

Hogue Chenin Blanc

Attributes:
Producer:

Hogue Cellars
Region:

Columbia Valley, United States
Varietal:

Chenin Blanc
Bottle Size:

750 ML

1999: WineSpectator Rating: 85
Acidity:

soft

1999: WineEnthusiast Rating: 87
Acidity:

bright, crisp
Compliments:

delicious
Flavors:

apple, melon, spice

1998: WineSpectator Rating: 86
Acidity:

soft
Compliments:

tasty

1997: WineSpectator Rating: 81
Complexity:

simple

1997: WineSpectator Rating: 80
Acidity:

soft
Complexity:

simple
Flavors:

honey, pear

1997: Tastings Rating: 84
Acidity:

clean, crisp, lively, tart
Body:

light-bodied
Flavors:

apple, herbal flavors

1996: WineSpectator Rating: 85
Complexity:

simple
Flavors:

apple, melon

1996: WineSpectator Rating: 84
Acidity:

crisp
Body:

light
Fruit:

ripe, sweet

Food Matches:
Fruits & Nuts: Fruit Salad
Poultry & Eggs: Chicken or Turkey, Chicken Stir Fry, Chicken w/Lemon
Spicy Food: Asian

Chenin Blanc:

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.

Montecillo Rioja Blanco

Attributes:
Producer:

Bodegas Montecillo
Region:

Rioja, Spain
Varietal:

Viura
Bottle Size:

750 ML

2006: WineSpectator Rating: 83
Acidity:

clean, fresh, lively
Complexity:

straightforward

2005: WineSpectator Rating: 83
Acidity:

clean, crisp, lively

2004: WineSpectator Rating: 84
Acidity:

lively

2003: WineSpectator Rating: 79
Acidity:

soft
Body:

light
Flavors:

apple, earthy

2001: WineSpectator Rating: 85
Acidity:

clean, crisp, lively
Compliments:

pleasant

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

Rioja:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.

Winter Fruit Salad

Rated

Ingredients

1/4 cup fresh lime juice
2 tbsp honey
3 tbsp minced fresh mint
Zest of 1 lime, grated
1 cup red grapes
1 cup green grapes
8 fresh figs, green or purple
1 honeydew melon, peeled and cut into 24 slices
1/4 cup walnuts, toasted and coarsely chopped

Preparation

1. In a large bowl, combine the lime juice, honey, mint, and zest, and mix well. Add the grapes and figs and toss. Allow the fruit to marinate at room temperature for 30 minutes.

2. On a large round platter, arrange the honeydew in a pinwheel pattern. Sprinkle the grapes and figs over and garnish with the walnuts.

Yield

SERVES 8

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: 85 Calories from Fat: 41
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 4.55g
7%  
Carbohydrates 11.55g
3%  
Dietary Fiber < 1g
3%  
Saturated Fat < 1g
2%  
Calories 84.57kcal
4%  
Cholesterol < 1mg
0%  
Protein 1.36g
2%  
Sodium 2.85mg
0%  
Calcium
0%  
Iron
1%  
Vitamin A
2%  
Vitamin C
5%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.