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Eos Estate Cabernet Sauvignon Add
Rombauer Cabernet Sauvignon Add
Caymus 'Special Selection' Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Eos Estate Cabernet Sauvignon

Attributes:
Producer:

Eos Estate Winery
Region:

Paso Robles, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: CGCW Rating: 85
Acidity:

clean
Complexity:

simple
Flavors:

vanilla

2004: Tastings Rating: 87
Body:

full-bodied
Complexity:

deep
Compliments:

elegant, well-balanced
Flavors:

black fruit, oak, vanilla
Fruit:

shallow, sweet

2001: WineSpectator Rating: 81
Acidity:

bright
Aromas:

floral
Body:

light

2001: WineEnthusiast Rating: 89
Acidity:

soft
Complexity:

rich
Flavors:

peppery, raspberry
Fruit:

juicy

2001: Tastings Rating: 83
Acidity:

high acidity, soft

2000: WineEnthusiast Rating: 87
Acidity:

soft

1999: WineEnthusiast Rating: 88
Compliments:

tasty

1997: WineSpectator Rating: 86
Body:

medium-bodied
Complexity:

focused
Flavors:

black currant, herb, plum

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

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.

Rombauer Cabernet Sauvignon

Attributes:
Producer:

Rombauer
Region:

Napa Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

1996: WineSpectator Rating: 90
Complexity:

tightly wound
Flavors:

black currant, blackberry, chocolate, herb, smoke

1995: WineSpectator Rating: 88
Complexity:

supple
Compliments:

elegant

1994: WineSpectator Rating: 87
Complexity:

rustic

1993: WineSpectator Rating: 85
Complexity:

rustic
Flavors:

currant, plum

1993: WineSpectator Rating: 84
Complexity:

rustic
Flavors:

berry, bitter, cherry, earthy
Fruit:

ripe

1991: WineSpectator Rating: 84
Flavors:

currant, earthy, ripe cherry

1991: WineAdvocate Rating: 89
Body:

medium to full-bodied
Complexity:

supple
Flavors:

cassis, new oak, smoky
Fruit:

concentrated, ripe

1990: WineSpectator Rating: 86
Complexity:

rich
Compliments:

drinkable
Flavors:

cherry, currant, oak, spicy
Fruit:

ripe

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

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.


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.

Caymus 'Special Selection' Cabernet Sauvignon

Attributes:
Producer:

Caymus Vineyards
Region:

Napa Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2005: WineAdvocate Rating: (92-94)
Flavors:

meaty
Fruit:

terrific fruit

2004: CGCW Rating: 93
Complexity:

deep, rich

2004: WineAdvocate Rating: (92-94)

2004: Tanzer Rating: 93
Acidity:

ripe acidity
Complexity:

deep, suave
Flavors:

oak
Fruit:

sweet

2004: WineSpectator Rating: 94
Acidity:

lively
Complexity:

deep
Flavors:

blackberry, currant, oak, plum, spicy
Fruit:

concentrated, ripe
Texture:

silky

2003: CGCW Rating: 90
Complexity:

rich
Flavors:

cedar, oak, vanilla
Fruit:

sweet

2003: WineSpectator Rating: 93
Complexity:

rich, supple
Flavors:

blackberry, currant, dill, herb, mocha

2003: WineEnthusiast Rating: 93
Acidity:

soft
Compliments:

mature
Flavors:

berry
Texture:

fleshy

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

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.


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.

Southern-fried Chicken

Rated

Ingredients

1 chicken, about 3-1/4 lb.
3 cups buttermilk
2 tbsp hot red pepper sauce
1-1/3 cups all-purpose flour
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp cayenne pepper
2 tbsp oil
1 cup vegetable oil for frying

Preparation

Cut the chicken into eight pieces. In a large bowl, combine the buttermilk with the pepper sauce and season to taste with salt. Marinate the chicken for a least 1 hour, or preferably overnight in the refrigerator.

Drain the chicken and pat dry. Mix together the flour, paprika, oregano, 1 teaspoon salt and cayenne pepper in a dish and use to coat the chicken. Shake off the excess and set the chicken aside.

Preheat the oven to 300°F.

Heat oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken, skin-side-down, and reduce the heat to medium. Cook for about 10 minutes, or until nicely browned. If necessary, cook in batches-do not crowd the pan, and leave enough space between the pieces to ensure even cooking. Turn the pieces over and cook until browned. Transfer to a baking dish or roasting pan, cover loosely with foil and bake for 45 minutes. Drain on paper towels and serve immediately.

Yield

Serves 8

Cook Time

Prep Time: 15 mins.
Cook Time: 55 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 468 Calories from Fat: 153
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17g
26%  
Carbohydrates 14g
4%  
Dietary Fiber < 1g
4%  
Saturated Fat 5g
25%  
Calories 468kcal
23%  
Cholesterol 320mg
106%  
Protein 51g
85%  
Sodium 983.9mg
41%  
Calcium
9%  
Iron
10%  
Vitamin A
17%  
Vitamin C
21%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.