Not logged in | Register or Login
  1. 1View our weekly savings.
  2. 2Add favorites to your list.
  3. 3Finish your list.
Finca Sandoval Manchuela Add
Merryvale 'Starmont' Sauvignon Blanc Add
Inglenook White Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Finca Sandoval Manchuela

Attributes:
Producer:

Finca Sandoval
Region:

Manchuela, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2004: WineAdvocate Rating: 93
Body:

full-bodied
Complexity:

rich
Flavors:

blackberry, cassis, earth, oak
Fruit:

sweet

2004: Tanzer Rating: 93
Aromas:

floral
Complexity:

deep
Compliments:

powerful
Flavors:

bitter, blackberry, candied, cassis, cherry, chocolate, dark fruit, exotic spices, graphite, licorice, mineral, oak, violet
Texture:

dense, silky

2003: WineAdvocate Rating: 93
Body:

full-bodied
Complexity:

complex
Compliments:

fragrant
Flavors:

blackberries, cassis, chocolate, earth, licorice, mocha, oak, pepper
Fruit:

sweet

2003: Tanzer Rating: 93
Acidity:

bright, fat
Compliments:

powerful
Flavors:

black fruit, blackberry, dark chocolate, licorice
Fruit:

sweet
Texture:

dense, velvety

2002: Tanzer Rating: 92
Acidity:

bright
Complexity:

densely packed, suave
Flavors:

blackberry, dark berries, licorice, minerals, violet
Fruit:

concentrated, ripe

2002: WineAdvocate Rating: 92
Body:

full-bodied
Complexity:

deep
Compliments:

elegant, powerful
Flavors:

blackberries, creme de cassis, lead pencil, vanilla, white chocolate
Texture:

creamy

2001: Tanzer Rating: 89
Acidity:

bright, fat
Flavors:

berry, bitter, cassis, chocolate, coffee, gunflint, licorice, meat
Fruit:

sweet

2001: WineEnthusiast Rating: 90

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Merryvale 'Starmont' Sauvignon Blanc

Attributes:
Producer:

Merryvale Vineyards
Region:

Napa Valley, United States
Varietal:

Sauvignon Blanc
Bottle Size:

375 ML

2006: WineSpectator Rating: 85
Acidity:

tart
Compliments:

mouthwatering

2006: CGCW Rating: 82
Flavors:

medicinal
Fruit:

juicy

2006: Tastings Rating: 85
Acidity:

bright, crisp, zesty
Body:

medium-bodied
Compliments:

racy
Flavors:

minerally
Fruit:

sweet

2005: CGCW Rating: 86
Acidity:

clean, fresh

2005: Tastings Rating: 89
Acidity:

tangy, tart
Aromas:

floral
Body:

medium body
Flavors:

minerals
Fruit:

ripe

2005: WineSpectator Rating: 85
Texture:

delicate, round

2004: CGCW Rating: 86
Flavors:

apple, grass, lemon, oak

2003: WineEnthusiast Rating: 91
Complexity:

rich
Flavors:

cedar, grass, orange
Fruit:

ripe

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.


Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Inglenook White Zinfandel

Attributes:
Producer:

Inglenook
Region:

California, United States
Varietal:

White Zinfandel
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

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.


White Zinfandel:

This has been called an “American Wine” because it came from and is only produced in California. A version of Zinfandel, the skin is removed to create a soft pink rose that is sweet and not for aging.

Brown Rice with Roasted Vegetables

Rated

Ingredients

1 medium green or red bell pepper (about 6 ounces), cut into bite-sized pieces
1 medium zucchini (about 8 ounces), scrubbed well and cut into 1/2-inch rounds
1 small eggplant (about 12 ounces), cut into bite-sized pieces
2 cups instant brown rice
1 cup reduced-sodium, fat-free vegetable broth
3 tbsp light soy sauce
1 tbsp Mrs. Dash original seasoning blend
1/2 tsp garlic powder
1 medium onion (about 8 ounces), cut into wedges
2 cups water

Preparation

1. Preheat the oven to 450°F. Coat a 9-x-13-inch baking dish with cooking spray, and set aside.

2. Place the broth, soy sauce, Mrs. Dash seasoning, and garlic powder in a small bowl, and stir to mix. Set aside.

3. Arrange the onion, bell pepper, zucchini, and egg-plant in the baking dish. Pour the broth-soy sauce mixture on top. Cover with aluminum foil, and bake for 25 to 30 minutes, or just until the vegetables are tender, but not mushy.

4. While the vegetables are cooking, place the water in a 2-quart saucepan, and bring to a boil over high heat. Stir in the rice, cover, and reduce the heat to medium-low. Cook for 10 minutes, or until all the water has been absorbed.

5. Spoon the cooked rice onto a serving platter. Top with the roasted vegetables and their cooking juices, and serve immediately.

Yield

4 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: 4 servings
Amount Per Serving:
Calories: 415 Calories from Fat: 27
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 2.95g
4%  
Carbohydrates 88.64g
29%  
Dietary Fiber 8.52g
34%  
Saturated Fat < 1g
3%  
Calories 415.41kcal
20%  
Cholesterol < 1mg
0%  
Protein 10.35g
17%  
Sodium 467.06mg
19%  
Calcium
1%  
Iron
5%  
Vitamin A
3%  
Vitamin C
28%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.