Cooper Mountain 'cooper hill' Pinot Noir Add
Domaine Serene 'Jerusalem Hill' Pinot Noir Add
A To Z Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

Cooper Mountain 'cooper hill' Pinot Noir

Attributes:
Producer:

Cooper Mountain Vineyards
Region:

Willamette Valley, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

1999: WineSpectator Rating: 85
Acidity:

crisp
Aromas:

floral
Flavors:

blackberry

1998: WineSpectator Rating: 89
Acidity:

bright
Aromas:

floral
Compliments:

stylish
Flavors:

berry, spice

1997: WineSpectator Rating: 82
Body:

light

1996: WineSpectator Rating: 85
Acidity:

soft
Body:

light

1995: WineSpectator Rating: 87
Acidity:

crisp
Compliments:

racy
Flavors:

berry

1995: Tastings Rating: 80
Body:

light-bodied
Complexity:

straightforward
Flavors:

cherry, maraschino
Fruit:

sweet

1994: WineSpectator Rating: 85
Compliments:

fragrant

1993: WineSpectator Rating: 83
Body:

solid
Flavors:

berry

Food Matches:
Poultry & Eggs: Coq Au Vin
Red Meat: Bacon, Ham, Lamb
Vegetables: Roasted Mixed Vegetables

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


Willamette Valley:

Stretches from Portland in the north to Eugene in the south. A majority of the Willamette Valley vineyards lie on the foothills of the Coast Range that forms the western edge of the valley.

Domaine Serene 'Jerusalem Hill' Pinot Noir

Attributes:
Producer:

Domaine Serene
Region:

Willamette Valley, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2004: WineSpectator Rating: 89
Flavors:

blueberry, currant
Fruit:

ripe

2004: CGCW Rating: 85
Body:

full-bodied
Flavors:

cherries, spice
Fruit:

fruity, ripe
Texture:

round

2004: WineAndSpirits Rating: 90
Texture:

viscous

2003: WineAdvocate Rating: 91
Body:

medium to full-bodied
Compliments:

powerful
Flavors:

cherries
Fruit:

huge, ripe, sweet

2003: Tanzer Rating: 87
Complexity:

rich
Compliments:

powerful
Flavors:

cherry, chocolatey, coffee, dark chocolate, dark fruit, licorice
Fruit:

ripe, sweet
Texture:

dense

2003: Tastings Rating: 92
Complexity:

rich
Texture:

chunky, strong

2003: Burghound Rating: 91
Complexity:

nuanced, rich
Compliments:

elegant
Flavors:

beef, cherry, raspberry, spice
Fruit:

sweet

2003: WineEnthusiast Rating: 91
Acidity:

soft
Compliments:

elegant
Flavors:

caramel, cherry, oak, raspberry, toast
Fruit:

fruity, ripe

Food Matches:
Poultry & Eggs: Coq Au Vin
Red Meat: Bacon, Ham, Lamb
Vegetables: Roasted Mixed Vegetables

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


Willamette Valley:

Stretches from Portland in the north to Eugene in the south. A majority of the Willamette Valley vineyards lie on the foothills of the Coast Range that forms the western edge of the valley.

A To Z Pinot Noir

Attributes:
Producer:

A To Z Wineworks
Region:

Willamette Valley, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2006: WineSpectator Rating: 88
Acidity:

crisp
Body:

light
Compliments:

fragrant

2005: WineSpectator Rating: 88
Flavors:

raspberry, red plum

2005: CGCW Rating: 86
Acidity:

clean
Flavors:

red cherry
Texture:

smooth, velvety

2004: WineAdvocate Rating: 89
Aromas:

*-scented
Body:

medium-bodied
Complexity:

suave
Flavors:

cherries

2004: Tanzer Rating: 87
Acidity:

bright
Complexity:

focused, supple
Flavors:

berries, pepper, raspberry, red berry, rhubarb
Fruit:

juicy

2004: WineSpectator Rating: 87
Acidity:

crisp
Body:

light
Texture:

round

2003: WineSpectator Rating: 85
Flavors:

blueberry, plum
Fruit:

ripe

2003: CGCW Rating: 80
Texture:

open

Food Matches:
Poultry & Eggs: Coq Au Vin
Red Meat: Bacon, Ham, Lamb
Vegetables: Roasted Mixed Vegetables

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


Willamette Valley:

Stretches from Portland in the north to Eugene in the south. A majority of the Willamette Valley vineyards lie on the foothills of the Coast Range that forms the western edge of the valley.

Cafe Hash Browns

Rated

Ingredients

4 medium potatoes (white rose or red)
4 tbsp bacon fat, vegetable oil or butter for frying
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

Cook potatoes unpeeled in boiling water just until they are tender. Drain and set aside at least four hours, or preferably overnight, in a cool place (do not refrigerate).

To prepare, peel potatoes and coarsely shred them, adding salt and pepper. Heat the fat in an iron frying pan. Make sure the pan is hot before adding potatoes or you will not have a crispy crust.

Add potatoes and press down with a spatula. Cook 5 minutes, turn over, add a little more fat or oil if needed. Fry other side for an additional 5 minutes.

Place hash browns on warmed plates. These potatoes make a fine simple dinner served with eggs and applesauce.

Yield

Serves 2-3

Cook Time

Prep Time: 10 mins.
Cook Time: 10 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 2-3
Amount Per Serving:
Calories: 117 Calories from Fat: 91
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10.07g
15%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat 3.52g
17%  
Calories 117.04kcal
5%  
Cholesterol 21.84mg
7%  
Protein 6.14g
10%  
Sodium 47.04mg
1%  
Calcium
0%  
Iron
0%  
Vitamin A
0%  
Vitamin C
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.