Woodward Canyon 'Old Vines' Cabernet Sauvignon

Attributes:
Producer:

Woodward Canyon Winery
Region:

Columbia Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: Tastings Rating: 93
Acidity:

soft
Body:

light
Complexity:

complex, supple
Flavors:

berries, berry, dark chocolate, earth, mint, mocha, spice, toffee, vanilla
Fruit:

concentrated, ripe

2004: WineAdvocate Rating: 94
Compliments:

powerful
Texture:

creamy

2004: Tanzer Rating: 88+
Acidity:

bright
Complexity:

tightly wound
Flavors:

earth, espresso
Fruit:

sweet

2003: WineSpectator Rating: 88
Flavors:

cherry, currant, pepper, smoky

2003: WineAdvocate Rating: 91
Body:

medium to full-bodied
Compliments:

powerful
Flavors:

black currant, blackberry, cassis, menthol
Fruit:

ripe

2003: Tanzer Rating: 88?
Complexity:

deep
Flavors:

black cherry, coffee, dark berries, espresso, mocha, spice

2003: Tastings Rating: 94
Body:

full-bodied
Complexity:

deep
Flavors:

cassis, lead pencil, oak
Fruit:

concentrated, sweet

2003: Tastings Rating: 94
Flavors:

black cherry, black currant, clove, menthol, mint, oak

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.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Franzia Cabernet Sauvignon

Attributes:
Producer:

Franzia
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

5 L

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.


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.

Sterling 'Vintner's Collection' Merlot

Attributes:
Producer:

Sterling Vineyards
Region:

Central Coast, United States
Varietal:

Merlot
Bottle Size:

750 ML

2004: Tastings Rating: 87
Acidity:

bright, clean
Body:

full-bodied
Flavors:

oak
Fruit:

ripe

2003: WineSpectator Rating: 85
Complexity:

straightforward
Compliments:

pleasant
Flavors:

raspberry, tea

2002: WineSpectator Rating: 82
Acidity:

tart
Body:

lean
Complexity:

simple

2001: WineSpectator Rating: 85
Flavors:

chocolate, currant, herbal, plum, toasty oak

2001: WineEnthusiast Rating: 85
Complexity:

deep, rich

2000: WineSpectator Rating: 81
Acidity:

tart

2000: WineEnthusiast Rating: 85
Flavors:

cherry, herbal, spicy

1997: WineSpectator Rating: 84
Acidity:

crisp

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

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.


Central Coast:

The Central Coast AVA is a large American Viticultural Area that spans from Santa Barbara County to the San Francisco Bay Area. With around 100,000 acres planted, Chardonnay accounts for more then half of the total plantings. Within this larger AVA are several smaller appellations that share the same cooling influence from the Pacific Ocean. These include Arroyo Grande Valley AVA Arroyo Seco AVA Carmel Valley AVA Chalone AVA Cienega Valley AVA Contra Costa County AVA Edna Valley AVA Hames Valley AVA Lime Kiln AVA Livermore Valley AVA Monterey AVA Monterey County AVA Pacheco Pass AVA Paicines AVA Paso Robles AVA San Antonio Valley AVA San Benito AVA San Bernabe AVA San Francisco Bay AVA San Lucas AVA San Luis Obispo County AVA San Ysidro District AVA Santa Barbara County AVA Santa Clara County AVA Santa Clara Valley AVA Santa Cruz County AVA Santa Lucia Highlands AVA Santa Maria Valley AVA Santa Ynez Valley AVA Sta. Rita Hills AVA York Mountain AVA

Balsamic Mustard Chicken with Potatoes

Rated

Ingredients

3 tbsp (45 ml) dijon mustard
1/4 cup balsamic vinegar
2 tbsp red wine vinegar
2 cloves garlic, minced
3 tbsp (45 ml) finely chopped onion
2 tbsp (45 ml) canola oil
4 boneless, skinless chicken half-breasts, cut into 1-inch (3 cm) strips
2 potatoes, very thinly sliced
1/2 cup low-sodium chicken broth

Preparation

1. In a shallow dish, combine the mustard, vinegars, garlic, onion, and 1 tbsp (15 ml) canola oil. Add the chicken, cover, and marinate in refrigerator for 30 minutes.

2. In a large pan, warm the remaining 1 tbsp of oil over medium heat. Add the potato slices and cook until slightly crisp.

3. Add the chicken and marinade to the pan. Cook for 10 - 15 minutes, until the chicken is cooked through (no pink shows in the middle).

4. Add the chicken broth, and simmer for an additional 5 minutes, until the sauce reaches the desired consistency. Serve hot.

Yield

Makes 4 servings