Chateau Certan 'De May de Certan' Pomerol

Attributes:
Producer:

Chateau Certan
Region:

Pomerol, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

200: Decanter Rating: 4
Acidity:

soft
Flavors:

red fruits

199: Decanter Rating: 2
Acidity:

clean
Flavors:

berry, mineral
Fruit:

ripe

198: Decanter Rating: 0
Acidity:

soft
Body:

light
Complexity:

deep, supple
Compliments:

pleasant
Fruit:

sweet

198: Decanter Rating: 4
Body:

full-bodied
Complexity:

complex nose
Compliments:

mature
Flavors:

ripe fruit, spicy
Fruit:

ripe

198: Decanter Rating: 5
Aromas:

spicy nose
Complexity:

rich

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

Pomerol:

The supple, velvety red wines from this part of Bordeaux are among the most magnificent (and expensive) in the world. Most of the wines of Pomerol are made from Merlot gripes, although here has been some blending of Cabernet Franc and Cabernet Sauvignon. The wines are deep-colored, full-bodied and possessing of soft tannins.

Vinos Sin-Ley Finca Monte Carrascal G4 Garnacha Cariñena 'Asuncion Gracia'

Attributes:
Producer:

Vinos Sin-Ley
Region:

Cariñena, Spain
Varietal:

Grenache
Bottle Size:

750 ML

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

Grenache:

Originally from Spain, this grape comes in both red-wine and white-wine varieties and is often associated with France’s southern Rhone Valley. The Grenache grape does well in hot, dry regions, and its strong stalk makes it well suited for windy conditions. It ripens with very high sugar levels and can produce wines with high alcohol content. Grenache wines are sweet, fruity, and very low in tannins. They are usually lacking in color, except in growing areas where yields are low. In Spain Grenache is widely planted in Navarra as well as in many of the hotter areas of the country. In southern France Grenache is widely cultivated in the areas around Languedoc- RoussillonRousellon, Provence, and the southern Rhone. It is also extensively grown in Algeria, Australia, Corsica, Israel, Morocco, Sardinia and California's central valley. Red Grenache wines are usually blended with other varieties: trempranillo in Spain and cinsaut and carignan in France. It’s the primary grape in chateauneuf-du-pape as well as in several rose wines.

Numanthia 'Termanthia' Tempranillo

Attributes:
Producer:

Bodega Numanthia Termes
Region:

Toro, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2004: WineAndSpirits Rating: 93
Flavors:

cinnamon, fig
Fruit:

huge

2003: WineAdvocate Rating: 96
Complexity:

rich
Compliments:

drinkable
Flavors:

oak

2003: Tanzer Rating: 94
Acidity:

fresh
Complexity:

deep, suave
Compliments:

elegant
Flavors:

blackberry, boysenberry, cassis, cola, dark chocolate, dark fruit, tobacco, violet
Texture:

dense

2003: WineSpectator Rating: 95
Complexity:

deep, rich
Compliments:

powerful
Flavors:

dark chocolate, mineral, plum, tobacco
Texture:

dense

2002: WineAdvocate Rating: 94
Body:

full-bodied
Complexity:

deep
Compliments:

distinctive
Flavors:

creme de cassis, kirsch, licorice, smoke, white chocolate
Fruit:

sweet

2002: Tanzer Rating: 93
Acidity:

bright, fat
Body:

solid
Complexity:

rich
Flavors:

cassis, oak, spicy, strawberry
Texture:

dense, glycerin

2002: WineSpectator Rating: 96
Aromas:

floral
Flavors:

blackberry, cassis, coffee, mineral
Fruit:

ripe
Texture:

thick

2001: Tanzer Rating: 95(+?)
Complexity:

suave, tightly wound
Flavors:

ripe fruit, toasty oak
Fruit:

huge, juicy

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.


Toro:

This district just northwest of Madrid produces powerful reds.

Caribbean-Style Pork Stew

Rated

Ingredients

2 tsp cooking oil
12 oz boneless lean pork, cut into 1-inch cubes
1 cup chopped onion
1 14-1/2-ounce can beef broth
1-3/4 cups water
1 cup chopped tomatoes
1 tbsp grated gingerroot
1 tsp ground cumin
1/4 tsp crushed red pepper
3 plantains, peeled and cubed
1 15-ounce can black beans, rinsed and drained
3 cups hot cooked rice

Preparation

1. Heat oil in a large kettle or Dutch oven. Add pork and cook till browned. Remove pork from pan. In drippings cook onion, sweet pepper, and garlic for 5 minutes. Drain off fat. Return pork to pan. Add broth, water, tomatoes, gingerroot, cumin, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.

2. Add plantains and black beans. Simmer, covered, for 15 minutes more or till pork is tender. Serve with rice.

Yield

Makes 6 main-dish servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 6 main-dish servings
Amount Per Serving:
Calories: 232 Calories from Fat: 42
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 4.71g
7%  
Carbohydrates 30.93g
10%  
Dietary Fiber < 1g
3%  
Saturated Fat 1.25g
6%  
Calories 232.37kcal
11%  
Cholesterol 35.72mg
11%  
Protein 15.28g
25%  
Sodium 41.83mg
1%  
Calcium
0%  
Iron
3%  
Vitamin A
5%  
Vitamin C
10%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.