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Pagos de Eguren Tempranillo Add
Crichton Hall Merlot Napa Valley Add
Ceuso Scurati Add
Wines are recomendations only and may not be carried by this store.

Pagos de Eguren Tempranillo

Attributes:
Producer:

Pagos de Eguren
Region:

La Rioja, Other
Varietal:

Tempranillo
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese
Herbs & Spices: Paprika, Rosemary
Pasta & Grains: Lasagna w/Meat
Poultry & Eggs: Game Birds, Glazed Duck
Red Meat: Beef, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Aioli
Spicy Food: Baby Goose Baked w/Pears, Baby Squid and Pork in Chocolate Sauce, Esoteric Spainish Cuisine, Rabbit with quince & honey, Spiny Lobster & Chicken in Hazelnut Sauce
Vegetables: Caramelized Shallots, Onions, Leeks, Roasted Mixed Vegetables, Shallots, Tomato, Wild Mushroom Strudel, Wild Mushrooms

Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Crichton Hall Merlot Napa Valley

Attributes:
Producer:

Crichton Hall
Region:

Napa Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

2001: WineSpectator Rating: 85
Flavors:

cassis, cedar, chocolate, leather, licorice, spicy

2001: WineEnthusiast Rating: 87
Compliments:

powerful, tasty
Flavors:

blackberry, cherry, jammy, oak, plum, smoky
Texture:

dense

2000: WineSpectator Rating: 83
Acidity:

lively

1996: WineSpectator Rating: 87
Body:

full-bodied
Flavors:

black currant, blackberry, herbs, licorice, mint, smoky

1996: WineEnthusiast Rating: 90
Acidity:

bright
Flavors:

cedar, cherry, violet
Texture:

smooth

1996: Tastings Rating: 86
Acidity:

bright, crisp
Body:

lean, medium-bodied

1995: WineEnthusiast Rating: 93
Flavors:

black fruit, molasses, spices

1994: Tastings Rating: 90
Complexity:

deep, rich
Compliments:

elegant
Flavors:

cherries, chocolate, earth

Food Matches:
Cheese: Parmesan
Poultry & Eggs: Chicken w/Lemon, Duck Confit, Game Birds
Red Meat: Beef, Glazed Pork, Grilled Beef, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Veal
Sauces: Red Wine Sauce
Vegetables: Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


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.

Ceuso Scurati

Attributes:
Producer:

Ceuso
Region:

Sicilia, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2004: WineSpectator Rating: 85
Acidity:

fresh
Body:

light, medium-bodied
Flavors:

mineral, minerally, plum
Fruit:

fruity

2004: WineEnthusiast Rating: 87
Flavors:

chocolate, earth, prune, tobacco

2004: WineAndSpirits Rating: 85

2003: WineEnthusiast Rating: 91
Complexity:

deep
Flavors:

earth, leather, licorice, meaty, nutmeg, oak, plum, spicy, vanilla

2003: WineSpectator Rating: 84
Flavors:

plummy
Fruit:

ripe

2002: WineSpectator Rating: 85
Acidity:

fresh
Compliments:

delicious, pleasant

Food Matches:
Pasta & Grains: Pasta with Meat & Tomato Sauce
Red Meat: Salami, Salami or Sausage
Spicy Food: Beef Stir Fry

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.

Beef Stir-Fry

Rated

Ingredients

2/3 cup low-sodium soy sauce
2 scallions, sliced
1 medium onion, chopped
Pepper to taste
2 tsp brown sugar
1-1/2 lbs lean beef, cut into bite-size pieces
2 tbsp sesame oil
4 cups chopped broccoli

Preparation

1. In a large bowl, combine the soy sauce, scallions, onion, pepper, and brown sugar. Add the beef and marinate for 10 minutes.

2. In a large wok or skillet over medium heat, warm the oil. Add the beef, and sauté until the meat is cooked to your liking, stirring occasionally. Remove the cooked beef from the pan and reserve. Add the broccoli and saute until tender. Add water if you need additional moisture. Add reserved beef to pan and toss to warm and coat the broccoli. Serve with a side brown or white rice.

Yield

Serves 4 serving
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