Rabbit Ridge 'Barrel Cuvee' Zinfandel

Attributes:
Producer:

Rabbit Ridge
Region:

California, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2000: WineSpectator Rating: 78
Complexity:

simple

2000: CGCW Rating: 75
Flavors:

oak, orange peel

1999: WineSpectator Rating: 83
Complexity:

simple

1997: WineSpectator Rating: 86
Acidity:

soft
Flavors:

black cherry, blackberry, earthy, wild berry

1996: WineSpectator Rating: 83
Acidity:

soft
Complexity:

rustic
Flavors:

cola, plum
Fruit:

ripe

1995: WineSpectator Rating: 83
Acidity:

bright
Complexity:

simple
Compliments:

pleasant

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.


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.

Rancho Zabaco Reserve Zinfandel

Attributes:
Producer:

Rancho Zabaco
Region:

Dry Creek Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2004: WineSpectator Rating: 72
Flavors:

bitter, earthy, herbal, mineral

2003: WineSpectator Rating: 84
Complexity:

simple

2002: CGCW Rating: 87
Body:

full-bodied
Complexity:

rich
Flavors:

blackberry

2002: WineAndSpirits Rating: 88
Acidity:

tart
Texture:

dense, fleshy

2000: WineEnthusiast Rating: 90
Flavors:

berries, herbs, tobacco

2000: CGCW Rating: 85
Complexity:

rustic
Flavors:

berries, coffee, earth, pepper
Fruit:

ripe
Texture:

smooth, thick

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.

Chateau Haut-Brion 'Grand Cru Classe' Graves

Attributes:
Producer:

Chateau Haut Brion
Region:

Graves, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2005: Tanzer Rating: 95-98

Acidity:

bright
Complexity:

deep
Flavors:

flint, licorice, minerals, raspberry, spices, toffee
Fruit:

huge

2004: Tanzer Rating: 91(+?)
Complexity:

complex nose, deep, densely packed, suave
Flavors:

black cherry, blueberry, minerals, raspberry
Fruit:

sweet

2003: Tanzer Rating: 94
Acidity:

bright
Complexity:

deep, rich
Flavors:

black cherry, nuts
Fruit:

ripe, sweet

2002: Tanzer Rating: 92(+?)
Acidity:

bright
Complexity:

deep
Flavors:

game, raspberry

2002: Tanzer Rating: 92-94
Acidity:

fat, lower in acidity
Complexity:

rich, suave
Flavors:

plum, plummy, raspberry, stone, tobacco

2001: Tanzer Rating: 92(+?)
Complexity:

deep
Flavors:

raspberry, smoke, tar

2001: Tanzer Rating: 92-94
Complexity:

suave
Flavors:

lead pencil, meat, minerals, oak, raspberry
Fruit:

sweet
Texture:

dense

2001: Tanzer Rating: 92(+?)
Acidity:

bright
Complexity:

deep, rich
Flavors:

game, menthol, nuts, raspberry

Food Matches:
Poultry & Eggs: Roast Turkey
Red Meat: Ham, Roast Pork Tenderloin w/Sage
Spicy Food: Asian, Chili Chicken, Chili Seafood, Curry Dishes, Szechuan

Graves:

Traditionally the only region in Bordeaux to make both top-quality reds and whites, Graves has lost much of its land to the new appellation of Pessac-Léognan. What remains is a collection of medium-to full-bodied whites and reds. The reds made from Merlot and Cabernet Sauvignon are supple, earthy, and tobacco-scented. The whites are made from Sémillon, Sauvignon d Blanc, and Muscadelle grapes. These honeyed, soft, nutty wines are among the greatest in France.

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.