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A.J. Adam Riesling Kabinett

Attributes:
Producer:

A J Adam
Region:

Mosel-Saar-Ruwer, Germany
Varietal:

Riesling Kabinett
Bottle Size:

750 ML

2007: WineSpectator Rating: 91
Acidity:

fresh
Flavors:

licorice, lime, peach

2006: WineAdvocate Rating: 92
Acidity:

fresh, lower in acidity
Flavors:

cardamom, ginger, honey, melon, mineral, pear, smoke, stone

2006: WineSpectator Rating: 91
Fruit:

juicy

2005: WineAdvocate Rating: 91
Flavors:

blueberry, candied, honey, lemon, mint, pineapple, smoky
Fruit:

sweet

2005: WineAdvocate Rating: 92
Texture:

creamy

2004: WineSpectator Rating: 89
Aromas:

floral
Complexity:

complex, supple

2004: WineAdvocate Rating: 88
Acidity:

bright, tart
Flavors:

citrus, mineral, peach

2004: WineAdvocate Rating: 91
Fruit:

sweet

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Fruits & Nuts: Cherries
Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
Pasta & Grains: Spaetzle or Dumplings
Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

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.

Saint Clair 'Vicar's Choice' Sauvignon Blanc

Attributes:
Producer:

Saint Clair

Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineSpectator Rating: 90
Flavors:

grapefruit, grass, mineral

2006: WineEnthusiast Rating: 87
Complexity:

rich
Texture:

fleshy

2006: WineAndSpirits Rating: 86
Flavors:

grapefruit, peach

2005: WineSpectator Rating: 87
Acidity:

bright
Flavors:

grapefruit, lime

2005: CGCW Rating: 84
Fruit:

juicy

2004: WineSpectator Rating: 91
Acidity:

bright, lively
Complexity:

focused
Flavors:

lime, mineral

2003: WineSpectator Rating: 88
Acidity:

bright
Flavors:

lime, peach

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato

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.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Prado Rey 'Crianza' Ribera del Duero

Attributes:
Producer:

Prado Rey
Region:

Ribera del Duero, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2001: NatDecants Rating: 90
Body:

full-bodied
Compliments:

delicious
Flavors:

black pepper, blackberry, coffee, plum

1999: WineEnthusiast Rating: 83
Flavors:

plum, prune, raisiny
Fruit:

sweet

1998: WineEnthusiast Rating: 87
Body:

medium-weight
Flavors:

black cherry, strawberry, toast, tobacco, vanilla

1998: Tastings Rating: 88
Body:

medium-bodied
Complexity:

rich
Flavors:

dark fruit, jammy
Texture:

delicate, open

1997: WineEnthusiast Rating: 88

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

Ribera del Duero:

a region in north central Spain (south of Rioja) known primarily for its Vega Sicilia but is now producing terrific wines from Tempranillo grapes.

Fiesta Pork Kabobs

Rated

Ingredients

2 fresh ears of corn, cut into 1-inch pieces
1 lb boneless pork, cut into 1-inch cubes
1 large green or sweet red pepper, cut into 1-inch pieces
1/4 cup taco sauce
2 tbsp margarine or butter, melted
1 tbsp snipped cilantro or parsley
2 tsp lime juice or lemon juice
1 tsp sugar

Preparation

Cook corn in boiling water for 5 minutes. Drain. On 4 long skewers, alternately thread meat, sweet pepper, and corn.

For sauce, mix taco sauce, margarine, cilantro, lime juice, and sugar. Brush some of the sauce onto kabobs. Place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 15 to 18 minutes or till meat is no longer pink. Turn and brush with sauce occasionally.

Grill directions:

Assemble the kabobs and sauce as above. Grill kabobs on an uncovered grill directly over medium-hot coals about 15 minutes or till meat is no longer pink, turning and brushing with sauce occasionally.

Yield

Serves 4.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4.
Amount Per Serving:
Calories: 293 Calories from Fat: 150
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 16.66g
25%  
Carbohydrates 1.27g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat 6g
30%  
Calories 292.58kcal
14%  
Cholesterol 98.1mg
32%  
Protein 32.52g
54%  
Sodium 129.87mg
5%  
Calcium
0%  
Iron
2%  
Vitamin A
5%  
Vitamin C
1%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.