Angove's Nine Vines Rose Add
Torreoria Tempranillo Add
D'Arenberg 'High Trellis' Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Angove's Nine Vines Rose

Attributes:
Producer:

Angove's
Region:

South Australia, Australia/New Zealand
Varietal:

Rose
Bottle Size:

750 ML

2006: WineSpectator Rating: 89
Acidity:

bright, lively, tangy
Aromas:

*-scented, floral
Complexity:

focused
Flavors:

raspberry

2006: WineEnthusiast Rating: 84
Acidity:

crisp
Body:

light
Complexity:

deep
Compliments:

mouthwatering
Texture:

open

2005: WineEnthusiast Rating: 86

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

Torreoria Tempranillo

Attributes:
Producer:

Torreoria
Region:

Spain
Varietal:

Tempranillo
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

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.


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.

D'Arenberg 'High Trellis' Cabernet Sauvignon

Attributes:
Producer:

D'Arenberg Wines
Region:

McLaren Vale, Australia/New Zealand
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2005: Tanzer Rating: 87
Flavors:

berry, bitter, cherry, dark chocolate, espresso, kirsch, plum, tea
Fruit:

ripe

2004: Tanzer Rating: 90
Complexity:

rich
Flavors:

blueberry, candied, cherry, chocolate, dark fruit, licorice, smoky
Fruit:

concentrated, sweet

2004: WineAdvocate Rating: 89
Body:

medium to full-bodied
Compliments:

powerful
Flavors:

cedar, oak, spicy
Texture:

dense, strong

2004: WineSpectator Rating: 86
Flavors:

cherry, raspberry
Texture:

dense

2003: Tanzer Rating: 87
Body:

light
Flavors:

bitter, cassis, cherry, chocolate, licorice, mint, peppery, redcurrant

2003: WineAdvocate Rating: 89
Complexity:

deep
Compliments:

delicious
Flavors:

cedar, spice

2003: WineSpectator Rating: 79

2002: WineSpectator Rating: 86
Acidity:

bright, crisp, tangy
Flavors:

bell pepper, currant

Food Matches:
Cheese: Brie, Goat Cheese, Provolone
Herbs & Spices: Basil, Mint, Oregano, Thyme
Red Meat: Game, Kidney, Lamb, Lamb Stew, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


McLaren Vale:

A historic region on the outskirts of Adelaide with a mild climate influenced by the sea. It is particularly admired for its Sauvignon Blanc, Chardonnay, Riesling, and Sémillon. Grenache and Shiraz are its best reds.

Orange Apricot Bars

Rated

Ingredients

1/3 cup honey
1/2 cup brown sugar
1/4 cup oil
1 egg
1 orange, juiced with rind grated
1 ½ cup rolled oat
1 cup whole wheat flour
1/2 cup wheat germ
¼ teaspoon salt
1 cup apricots, finely chopped
1 cup seedless golden raisin
1/2 cup shredded coconut
1/2 cup sliced almonds

Preparation

Preheat oven to 350 degrees F.

Cream the honey and brown sugar. Add the oil and egg and blend. Add the juice and the rind from the orange and mix well.

Stir in the dry ingredients. Add the fruit and nuts and stir to combine.

Spread in a 9" x 9" (23 cm x 23 cm) greased pan and press to flatten.

Bake at 350°F (180+C) for 30 to 35 minutes or until lightly browned.

Score in the pan into 20 bars while still hot from the oven.

Cut when cool. Remove the bars from the pan and wrap them individually in waxed paper as they are a bit sticky.

Store in an airtight container in the refrigerator. They will keep for several weeks.

Yield

Makes 20

Cook Time

Prep Time: 10 mins.
Cook Time: 35 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 20
Amount Per Serving:
Calories: 192 Calories from Fat: 117
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 13g
20%  
Carbohydrates 37g
12%  
Dietary Fiber 9g
36%  
Saturated Fat 10g
50%  
Calories 192kcal
9%  
Cholesterol 11mg
3%  
Protein 11g
18%  
Sodium 53mg
2%  
Calcium
0%  
Iron
21%  
Vitamin A
3%  
Vitamin C
15%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.