Freixenet 'Cordon Negro' Brut

Attributes:
Producer:

Freixenet
Region:

Cava, Spain
Varietal:

Brut
Bottle Size:

1.5 L

NV: WineEnthusiast Rating: 86
Acidity:

fresh
Body:

light
Compliments:

pleasant
Flavors:

apple, lime, melon, mineral

NV: WineSpectator Rating: 82
Complexity:

rich

NV: WineEnthusiast Rating: 88
Flavors:

citrus, honey, mushroom

NV: WineEnthusiast Rating: 85
Acidity:

clean
Flavors:

apple, mineral, mushroom
Texture:

round

NV: WineSpectator Rating: 84
Acidity:

crisp
Fruit:

ripe

Food Matches:
Fish or Shellfish: Smoked Salmon
Red Meat: Beef
Vegetables: Avocado

Brut:

A French term meaning "crude" or "raw". Used widely for sparkling wines to indicate one that tastes bone dry. Particularly dry wines may also be labelled brut natur(e).


Cava:

Cava began when Don Jose Raventos, traveling across Europe from Spain selling red and white wine stumbled upon a sparkling wine in the region of champagne. So fascinated by this drink, he returned to Spain and ready to attempt his own sparkler. Later importing Champagne equipment he produced the first Methode Champenoise sparkler in 1872. Using secondary fermentation like the French, Raventos had created Cava. After discussion with other winemakers in the region, it was agreed that Penedes was to become the Champagne of Spain, and the rest is history. In the present, Cava can be found brut nature to Sweet, or in rare cases a Cava rose. Note than any sparkling wine made by tank or bulk method is not a Cava.

Wwe. Dr. H. Thanisch 'Berncasteler Doctor' Riesling Spätlese

Attributes:
Producer:

Wwe Dr H Thanisch Erben Thanisch
Region:

Bernkastel, Germany
Varietal:

Riesling Spätlese
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Fruits & Nuts: Cherries
Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
Pasta & Grains: Spaetzle or Dumplings
Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

Kendall-Jackson 'Grand Reserve' Cabernet Sauvignon

Attributes:
Producer:

Kendall-Jackson Vineyards & Winery
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: CGCW Rating: 86
Acidity:

soft
Flavors:

herbs

2004: WineAdvocate Rating: 89
Body:

medium-bodied
Texture:

creamy

2003: WineAdvocate Rating: (87-89)
Body:

light, medium body
Complexity:

deep
Compliments:

classic

2002: WineSpectator Rating: 82
Acidity:

tangy
Flavors:

berry, cherry, earth, herb

2002: WineAdvocate Rating: 87
Body:

medium-bodied
Complexity:

deep
Flavors:

oak, smoke, spice box, tobacco, vanilla

2002: WineEnthusiast Rating: 85
Complexity:

rich
Flavors:

blackberries, coffee
Fruit:

sweet

2001: WineSpectator Rating: 72
Body:

lean

2001: Tanzer Rating: 86
Acidity:

soft
Complexity:

suave, supple
Flavors:

black cherry, dill, earthy, toasty oak

Food Matches:
Cheese: Blue Cheese
Herbs & Spices: Basil
Poultry & Eggs: Duck Confit, Quail stuffed with Swiss Chard & Italian Sausage
Red Meat: Beef, Buffalo, Farmed Venison, Game, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Liver, Pate or Liver, Pork Chops, Variety Meats or Organ Meats, Veal, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Caramelized Shallots, Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

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.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Beef Stir-Fry

Rated

Ingredients

2/3 cup low-sodium soy sauce
2 scallions, sliced
1 medium onion, chopped
Pepper to taste
2 tsp brown sugar
1-1/2 lbs lean beef, cut into bite-size pieces
2 tbsp sesame oil
4 cups chopped broccoli

Preparation

1. In a large bowl, combine the soy sauce, scallions, onion, pepper, and brown sugar. Add the beef and marinate for 10 minutes.

2. In a large wok or skillet over medium heat, warm the oil. Add the beef, and sauté until the meat is cooked to your liking, stirring occasionally. Remove the cooked beef from the pan and reserve. Add the broccoli and saute until tender. Add water if you need additional moisture. Add reserved beef to pan and toss to warm and coat the broccoli. Serve with a side brown or white rice.

Yield

Serves 4 serving