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Storrs 'Viento' Gewurztraminer Add
Corvo Bianco Add
Rudi Wiese 'Mosel River' Riesling Add
Wines are recomendations only and may not be carried by this store.

Storrs 'Viento' Gewurztraminer

Attributes:
Producer:

Storrs
Region:

Monterey County, United States
Varietal:

Gewurztraminer
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 85
Acidity:

soft

Food Matches:
Cheese: Pepper Cheese
Fish or Shellfish: Smoked Salmon
Poultry & Eggs: Chicken or Turkey, Foie Gras, Pheasant with red currant gravy, Spicy Chicken Dishes
Red Meat: Ham, Pork w/Sauerkraut
Sauces: Spicy Sauce, Sweet & Sour Sauce
Vegetables: Asparagus w/Hollandaise, Onion Tart

Gewürztraminer:

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.

Corvo Bianco

Attributes:
Producer:

Corvo
Region:

Sicilia, Italy
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 85
Acidity:

clean
Aromas:

floral
Complexity:

rich, uncomplicated

2004: WineEnthusiast Rating: 86
Complexity:

simple
Flavors:

citrus, grass, honeysuckle, mineral

2003: WineEnthusiast Rating: 86
Acidity:

clean, tangy
Flavors:

apple, citrus, melon, peach

2001: WineEnthusiast Rating: 84
Acidity:

clean, crisp, fresh
Body:

light
Complexity:

simple

1996: WineAdvocate Rating: 84
Body:

light, medium-bodied
Flavors:

nuts, pear

Food Matches:
Pasta & Grains: Pasta Carbonara
Vegetables: Onion Tart

Sicilia:

The ancient indigenous people of the area were called the "Scile's", which is where this island gets its name. It lies to south of Italy and has more vineyards than any other Italian region. Moscato and Malvasia grapes are grown there on volcanic soil. Sicily's most proud of its Marsala.

Rudi Wiese 'Mosel River' Riesling

Attributes:
Producer:

Rudi Wiese
Region:

Mosel-Saar-Ruwer, Germany
Varietal:

Riesling
Bottle Size:

750 ML

Food Matches:
Desserts: Cheesecake, Custards, Créme Brulee, Ginger-flavored
Fish or Shellfish: Pan-fried Trout, Smoked Salmon
Herbs & Spices: Cayenne, Chili Powder, Curry
Poultry & Eggs: Foie Gras, Game Birds, Roast Turkey
Red Meat: Ham, Pork w/Sauerkraut
Sauces: White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Onion Tart

Mosel-Saar-Ruwer:

(MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Apple-Squash Soup

Rated

Ingredients

2 tbsp olive oil
1 to 2 cloves garlic, minced
1 medium onion, chopped
4 cups good vegetable broth (or more)
2 cups filtered apple cider or apple juice
2 cups diced acorn or butternut squash, peeled and seeded
1 large potato, peeled and diced (Yukon Gold is nice)
1 firm, tart apple, peeled, cored, and diced
Freshly grated nutmeg, to taste
Ginger, to taste
Salt, to taste
1/2 cup light cream (optional)
Chopped walnuts
Minced fresh parsley
Dollop of sour or whipped cream
Grated nutmeg

Preparation

In a large soup pot, heat the olive oil and add the minced garlic and chopped onion. Sauté onion and garlic until golden, then add the vegetable broth, apple cider or apple juice, diced squash, potato, and apple. Bring to a boil, reduce heat and simmer, covered, until squash, potato, and apple are tender, about 30 minutes.

Add nutmeg, ginger and salt to taste.

Puree in batches in blender, return to pot and gently reheat. You may add 1/2 cup of either light cream or more broth at this stage, thinning soup to the desired consistency. Serve warm, with any or all of the toppings on each serving, if desired.

Yield

6

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: 6
Amount Per Serving:
Calories: 103 Calories from Fat: 52
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 5.82g
8%  
Carbohydrates 12.01g
4%  
Dietary Fiber < 1g
3%  
Saturated Fat < 1g
4%  
Calories 103.45kcal
5%  
Cholesterol < 1mg
0%  
Protein 1.71g
2%  
Sodium 549.17mg
22%  
Calcium
0%  
Iron
1%  
Vitamin A
33%  
Vitamin C
8%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.