Clos Pegase Sauvignon Blanc Mitsuko's Vineyard

Attributes:
Producer:

Clos Pegase
Region:

Carneros/Napa, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 87
Compliments:

powerful
Flavors:

gooseberry, grass, minerally, oak

2005: CGCW Rating: 90
Complexity:

complex, rich
Flavors:

butter, citrus, herbs, minerals
Fruit:

ripe
Texture:

strong

2004: WineSpectator Rating: 86
Acidity:

tangy, tart
Flavors:

earth, grapefruit, grass, nectarine, vanilla

2004: WineEnthusiast Rating: 90
Compliments:

elegant
Fruit:

concentrated

2003: WineEnthusiast Rating: 88
Flavors:

apple, honeydew, lime, oak, peach

2003: WineSpectator Rating: 88
Acidity:

tart
Fruit:

juicy, sweet

2002: WineSpectator Rating: 88
Acidity:

tangy
Aromas:

floral
Compliments:

racy
Flavors:

citrus, grass, herb, melon
Fruit:

concentrated, ripe

2002: WineEnthusiast Rating: 88
Acidity:

bright, fresh, lively
Complexity:

complex, rich
Flavors:

citrus, peach, pear, spices

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Chateau Smith Haut Lafitte Pessac-Leognan

Attributes:
Producer:

Chateau Smith Haut Lafitte
Region:

Pessac-Leognan, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2005: Tanzer Rating: 91-94

Flavors:

black cherry, blueberry, kirsch, licorice, mineral, oak, smoky, violet
Fruit:

intense flavors, sweet

2004: Tanzer Rating: 90
Complexity:

deep
Flavors:

espresso, game, graphite, licorice, menthol, mocha, oak, raspberry
Fruit:

sweet

2003: Tanzer Rating: 91
Complexity:

layered, rich, suave
Flavors:

licorice, medicinal, raspberry, tar, tobacco, violet
Fruit:

sweet

2002: Tanzer Rating: 91
Acidity:

bright
Aromas:

floral
Flavors:

black fruit, blackberry, fresh herbs, mocha, raspberry, violet
Fruit:

sweet

2002: Tanzer Rating: 91-92
Flavors:

blackberry, cassis, dark berries, mocha, pepper, violet
Texture:

dense

2001: Tanzer Rating: 91
Acidity:

fresh
Complexity:

focused
Flavors:

black fruit, currant, licorice, plum, tar, tobacco
Fruit:

ripe, sweet

2001: Tanzer Rating: 90-92
Acidity:

fresh
Complexity:

suave
Flavors:

bitter, blackberry, chocolate, jammy, leather, licorice
Fruit:

ripe, sweet
Texture:

dense

2001: Tanzer Rating: 91
Complexity:

suave
Flavors:

dark berries, leather, tar, tobacco, violet

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

Pessac-Léognan:

One of the youngest appellations in France, this region just outside the modern city of Bordeaux (and once part of the appellation Graves) boasts vineyards that have won prestige for the entire Bordeaux region. Its hilly, well-drained soil suits the Sémillon and Sauvignon Blanc grapes used to make their dry whites and the Cabernet Sauvignon and Merlot used in their supple, earthy reds.

Sterling Sauvignon Blanc

Attributes:
Producer:

Sterling Vineyards
Region:

Napa Valley, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2005: CGCW Rating: 85

2004: WineSpectator Rating: 84
Acidity:

tart
Complexity:

focused

2004: CGCW Rating: 85
Acidity:

fresh
Body:

light
Flavors:

grapefruit, grass, lime, mineral, pear

2003: WineEnthusiast Rating: 83
Acidity:

crisp
Flavors:

citrus

2003: CGCW Rating: 87
Acidity:

bright, clean, fresh
Flavors:

citrus, oak
Fruit:

sweet

2002: WineSpectator Rating: 86
Complexity:

focused

2002: WineEnthusiast Rating: 86
Acidity:

clean, crisp
Compliments:

pleasant
Flavors:

grass, green apple, melon

2001: WineAdvocate Rating: 87
Body:

medium-bodied
Compliments:

elegant, tasty

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

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.


Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Cheese and Potato Patties

Rated

Ingredients

1-1/4 lbs potatoes
4 oz feta or bleu cheese
4 scallions, finely chopped
3 tbsp chopped fresh dill
1 egg, beaten
1 tbsp lemon juice
all-purpose flour, for dredging
3 tbsp olive oil
salt
freshly ground black pepper

Preparation

1. Boil the potatoes in their skins in a saucepan of lightly salted water until soft. Drain, peel and mash while still warm. Crumble the feta or bleu cheese into the potatoes and add the scallions, dill, egg and lemon juice. Season with salt and pepper. Stir well.

2. Cover the mixture and chill until firm. Divide the mixture into walnut-sized then flatten them slightly. Dredge with flour. Heat the oil in a frying pan an, the potato patties until golden brown on each side. Drain on paper towels and at once.

Yield

Serves 4

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 275 Calories from Fat: 147
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16.29g
25%  
Carbohydrates 26.28g
8%  
Dietary Fiber 3.14g
12%  
Saturated Fat 5.64g
28%  
Calories 274.62kcal
13%  
Cholesterol 25.23mg
8%  
Protein 6.92g
11%  
Sodium 325.48mg
13%  
Calcium
3%  
Iron
2%  
Vitamin A
3%  
Vitamin C
50%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.