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Lolonis Zinfandel Add
Chateau Beard Saint Emilion Grand Cru Add
Bulletin Place Shiraz Add
Wines are recomendations only and may not be carried by this store.

Lolonis Zinfandel

Attributes:
Producer:

Lolonis
Region:

Redwood Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: CGCW Rating: 89
Acidity:

lively
Complexity:

focused
Fruit:

juicy

2005: CGCW Rating: 85
Acidity:

fresh
Flavors:

piney
Texture:

open

2004: CGCW Rating: 88
Flavors:

blackberry, oak, peppery, spice
Fruit:

sweet

2003: CGCW Rating: 88
Complexity:

focused
Compliments:

drinkable

2003: WineSpectator Rating: 87
Flavors:

earth, spice

2003: WineEnthusiast Rating: 85
Flavors:

cassis, cherry, chocolate, raspberry
Fruit:

intensely flavored, ripe, sweet

2002: CGCW Rating: 85
Flavors:

black pepper, dried cherry, earthy, espresso, raisin

2002: WineEnthusiast Rating: 84
Body:

full-bodied
Complexity:

rich
Compliments:

powerful
Flavors:

cherry, pepper
Fruit:

ripe

Food Matches:
Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry
Vegetables: Lentils, Tomato

Zinfandel:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.

Chateau Beard Saint Emilion Grand Cru

Attributes:
Producer:

Chateau Beard
Region:

Saint Emilion Grand Cru, 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

Saint Emilion Grand Cru:

Romans planted vineyards in Saint-Emilion as early as the second century. It is located right bank of the Gironde and named after the monk Emilion. The "Saint Emilion Grand Cru" label on a wine explains that the wine is from any one of the many vineyards on the list of vineyards that qualify as Saint Emilion Grand Cru.

Bulletin Place Shiraz

Attributes:
Producer:

Bulletin Place
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Acidity:

bright
Compliments:

racy
Flavors:

blueberry, pepper

2004: WineSpectator Rating: 81
Flavors:

earthy

2003: WineSpectator Rating: 88
Flavors:

blackberry, boysenberry, currant, peppery

2003: WineEnthusiast Rating: 84
Complexity:

simple
Flavors:

plum, red berry
Texture:

round, smooth

2001: WineSpectator Rating: 82
Acidity:

fresh, tart

2000: WineSpectator Rating: 85
Aromas:

floral
Flavors:

berry

2000: WineEnthusiast Rating: 86
Texture:

smooth

1999: WineSpectator Rating: 84
Flavors:

berry, plum
Fruit:

ripe

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Carrot And Mint Soup

Rated

Ingredients

2 tbsp unsalted butter
2 yellow onions, diced
4 cups carrots, peeled and sliced
4 cups Chicken Stock
3 large fresh mint sprigs
2 cups milk
1 cup light cream
Salt
Paprika
Sour cream
Chopped fresh mint

Preparation

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 2 - 3 minutes. Add the carrots, stock and mint sprigs. Cover and simmer over low heat until the carrots are tender, 25 - 30 minutes. Remove the mint sprigs and discard.

Place a colander over a bowl and pour the contents of the pan into the colander. Reserve the cooking liquid. Put the vegetables in a food processor fitted with the metal blade and purée until smooth. Return the purée and the reserved liquid to the saucepan. Over medium-low heat, stir in the milk and cream. Season to taste with salt and a little paprika and heat almost to a boil; do not allow the soup to boil.

Serve with a dollop of sour cream and a sprinkling of chopped mint on each serving.

Yield

Serves 6
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