Raymond Reserve Cabernet Sauvignon

Attributes:
Producer:

Raymond
Region:

St. Helena, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2002: WineSpectator Rating: 86
Complexity:

complex
Flavors:

cedar, currant, herb, vanilla

2002: WineEnthusiast Rating: 94
Complexity:

complex, rich
Compliments:

classic, delicious
Flavors:

cassis, oak
Fruit:

concentrated, sweet
Texture:

chewy

2001: WineEnthusiast Rating: 90
Compliments:

classic

2001: CGCW Rating: 84
Flavors:

cassis, oak

2001: WineSpectator Rating: 85
Body:

lean
Flavors:

currant, herbal, sage
Fruit:

fruity

2001: WineSpectator Rating: 86

Food Matches:
Red Meat: Beef, Grilled Beef, Grilled Filet Mignon, Roast Beef

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.

Caillou de Canesse Côtes de Bourg

Attributes:
Producer:

Chateau Caillou de Canesse
Region:

Côtes de Bourg, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

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

Jacques' 'Sans Souci' Merlot-Cabernet

Attributes:
Producer:

Jacques'
Region:

Bordeaux, France
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

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

Bordeaux:

A region in western France that grows famous red wines from the Cabernet Sauvignon, Merlot, and Cabernet Franc grapes and white wines from Sauvignon Blanc, Sémillon and Muscadelle grapes. Situated on the Atlantic coast, Bordeaux has a maritime climate with warm summers and fairly mild winters as well as an abundance of rain during harvest time. When young, the finest red Bordeaux wines have a deep cranberry hue and aromas of blackcurrants, plums, spice, cedar, and cassis. For the first ten years or so these wines can be very dry, with tannin masking the fruity flavors. Eventually the wines turn garnet, and develops an extraordinarily complex bouquet and flavor as well as softer tannins. The finest red Bordeaux wines still take 20 years or so before reaching their maturity. Two distinct red wine production zones exist within the Bordeaux region; the Left Bank and the Right Bank. The Left Bank vineyards are located west of the Garonne River and the Gironde Estuary, into which the Garonne empties. The Right Bank vineyards are east and north of the Dordogne River and east of the Grionde Estuary. Of the various wine districts on the Left and Right Banks, four are the most important for red wines: Haut-Médoc; Pessac-Leognan, St-Emilion, and Pomerol. For white wines, the most important are Graves and Pessac-Leognan.

Harvest Pot Roast

Rated

Ingredients

3 lb pork shoulder roast
2 tablespoon cooking oil
1 whole onion, cut into wedges
3 whole beef-flavor bouillon cube
1 tsp dried basil, crushed or dried dillweed
½ oz bay leaf, one leaf
1 whole medium acorn squash
4 whole potato peeled and quartered
3 whole carrot, thinly sliced
1/4 cup all-purpose flour

Preparation

Trim fat from meat. If desired, sprinkle with salt and pepper. In a Dutch oven brown meat on all sides in hot oil. Drain fat. Add onion, bouillon, herb, bay leaf, 1-1/2 cups water, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours. Cut squash in half lengthwise; discard seeds. Cut each half into 4 pieces. Add squash, potatoes, and carrots to meat. Return to boiling; reduce heat. Simmer for 25 to 30 minutes or till tender. Remove meat and vegetables from pan. Discard bay leaf.

For sauce, skim fat from pan juices. Measure 1-1/2 cups juices. Stir 1/2 cup cold water into flour; stir into reserved juices. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Season to taste. Pass with meat.

Crockery-cooker directions:

Trim the fat from a 1-1/2- to 2-pound boneless pork shoulder roast. If desired, sprinkle with salt and pepper. Brown meat on all sides in hot oil. Drain. Cut meat, if necessary, to fit into a 3-1/2- or 4-quart electric crockery cooker. Place potatoes and carrots in the bottom of the cooker. (Omit squash.) Add onion, seasonings, meat, 1-1/2 cups water, and 1/8 teaspoon pepper. Cover; cook on low-heat setting for 10 to 12 hours. Make sauce as above.

Yield

Makes 6 to 8 servings

Cook Time

Prep Time: 20 mins.
Cook Time: 105 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 6 to 8 servings
Amount Per Serving:
Calories: 848 Calories from Fat: 423
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 47g
72%  
Carbohydrates 73g
24%  
Dietary Fiber 14g
56%  
Saturated Fat 21g
105%  
Calories 848kcal
42%  
Cholesterol 161mg
53%  
Protein 57g
95%  
Sodium 724mg
30%  
Calcium
2%  
Iron
20%  
Vitamin A
161%  
Vitamin C
115%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.