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Rosenblum 'Old Vines' Mourvedre Add
Dry Creek 'Old Vine' Zinfandel Add
Rosenblum 'Rockpile Road' Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Rosenblum 'Old Vines' Mourvedre

Attributes:
Producer:

Rosenblum Cellars
Region:

San Francisco Bay, United States
Varietal:

Mourvedre
Bottle Size:

750 ML

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

Mourvédre:

(moo-ved-reh) The wine produced from the Mourvedre (or, when grown in the New World, Mataro) grape is typically high in alcohol, tannins, and has a somewhat gamey flavor when young. The wine is very capable of ageing.


San Francisco Bay:

Santa Cruz to the South, Santa Clara to the south, Sonoma to the north, Sonoma valley to the northeast, Napa to the far northeast. Liver more valley across the bay. So far nothing about San Francisco bay, I've been there and it's nice. It's got strange people, street cars, and it's hard to park on the streets.

Dry Creek 'Old Vine' Zinfandel

Attributes:
Producer:

Dry Creek Vineyard
Region:

Sonoma County, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2004: CGCW Rating: 87
Flavors:

berries, oak

2003: CGCW Rating: 87
Flavors:

berries, spicy
Fruit:

ripe

2003: WineEnthusiast Rating: 93
Compliments:

delicious

2002: WineSpectator Rating: 85
Complexity:

rustic

2002: WineEnthusiast Rating: 90
Complexity:

rich
Flavors:

blackberry, licorice, spice

2002: CGCW Rating: 84
Complexity:

focused
Flavors:

berries, caramel, spice
Fruit:

concentrated

2001: WineSpectator Rating: 83
Acidity:

tart
Body:

solid
Flavors:

currant, dried berry, vanilla

2001: WineEnthusiast Rating: 88
Complexity:

rich
Flavors:

blackberry, cherry, herb flavors, plum, smoky, spice, toast, vanilla

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

Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.


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.

Rosenblum 'Rockpile Road' Zinfandel

Attributes:
Producer:

Rosenblum Cellars
Region:

Rockpile, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: CGCW Rating: 86
Acidity:

soft
Compliments:

drinkable
Flavors:

blackberry
Fruit:

sweet

2004: WineAdvocate Rating: (90-92)

2004: CGCW Rating: 90
Body:

full-bodied
Complexity:

rich
Texture:

glycerin

2003: WineSpectator Rating: 94
Body:

light
Complexity:

rich
Compliments:

delicious
Flavors:

blackberry, raspberry, toasty oak, wild berry
Fruit:

ripe

2003: CGCW Rating: 92
Flavors:

berries, caramel, chocolate, oak
Fruit:

ripe

2002: WineSpectator Rating: 92
Complexity:

opulent, rich
Compliments:

tasty
Flavors:

black cherry, hazelnut, oak, smoky, spice, wild berry
Fruit:

ripe

2002: WineEnthusiast Rating: 92
Flavors:

cassis, cherry, chocolate, vanilla
Texture:

smooth

2002: CGCW Rating: 88
Complexity:

deep
Fruit:

ripe, sweet

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.

Sweet Potato-Apple Bake

Rated

Ingredients

6 sweet potatoes or yams
3 firm, tart apples
2 tbsp olive oil
1/4 tsp cinnamon
1/8 tsp ground cloves
Salt to taste (optional)

Preparation

Preheat oven to 350°F

Scrub sweet potatoes or yams and cut into chunks or slice into 1/2-inch rounds, peel, core and slice the apples. Place sweet potatoes and apples in a baking dish.

In a small bowl, combine the olive oil, cinnamon, ground cloves, and mix well.

Drizzle oil and spices over potatoes and apples. Mix gently to coat potato-apple mixture evenly with oil. Cover dish and bake in preheated oven 1 to 1-1/2 hours or until tender. You will probably find that this dish doesn't need any salt, but feel free to add some to taste.

Yield

Serves 6

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 40 Calories from Fat: 41
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 4.51g
6%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat < 1g
3%  
Calories 40.17kcal
2%  
Cholesterol < 1mg
0%  
Protein < 1g
0%  
Sodium < 1mg
0%  
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.