Vampire Pinot Noir Add
Clos LaChance Merlot Central Coast Add
Quintessa Rutherford Add
Wines are recomendations only and may not be carried by this store.

Vampire Pinot Noir

Attributes:
Producer:

Vampire
Region:

Romania, Other
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Pasta & Grains: Lasagna
Red Meat: Beef, Buffalo
Sauces: Red Wine Sauce

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Clos LaChance Merlot Central Coast

Attributes:
Producer:

Clos LaChance
Region:

Central Coast, United States
Varietal:

Merlot
Bottle Size:

750 ML

2003: CGCW Rating: 85
Acidity:

bright
Flavors:

oak, red cherry

2002: WineSpectator Rating: 85
Body:

solid

2002: CGCW Rating: 85
Acidity:

soft
Complexity:

straightforward, supple
Flavors:

spicy, vanilla
Fruit:

ripe

2001: WineSpectator Rating: 82
Acidity:

tart

2001: CGCW Rating: 90
Complexity:

supple
Flavors:

berry, cedar, currant

2000: WineSpectator Rating: 84

2000: CGCW Rating: 85
Body:

medium-bodied
Flavors:

cedar, currant, oak, plum, vanilla

1999: WineSpectator Rating: 86
Acidity:

fresh
Flavors:

black cherry, currant, herb, plum, sage, toasty oak, vanilla
Fruit:

ripe

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

Quintessa Rutherford

Attributes:
Producer:

Quintessa
Region:

Rutherford, United States
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2002: Tanzer Rating: 89
Acidity:

fat
Complexity:

rich
Flavors:

currant, game, mint, mocha, plum
Fruit:

ripe, sweet

2002: WineAdvocate Rating: (89-91)
Body:

medium to full-bodied
Complexity:

deep

2001: Tanzer Rating: 91
Acidity:

bright
Body:

solid
Complexity:

suave
Flavors:

currant, minerals, new oak, spices, spicy, strawberry

2001: Tanzer Rating: 89

2001: WineAdvocate Rating: (90-91)
Complexity:

rich
Flavors:

caramel, currant, mint, plum, raisin, strawberry, tobacco
Fruit:

juicy

2001: WineAdvocate Rating: 88
Body:

medium-bodied
Compliments:

elegant
Flavors:

cedar, tobacco leaf
Texture:

thick

2001: Tanzer Rating: 91
Acidity:

bright, fat
Complexity:

deep
Flavors:

blackberry, dark berries, mineral, oak, raspberry, spicy, truffle
Fruit:

good fruit, sweet

2000: Tanzer Rating: 89
Acidity:

bright, fresh
Complexity:

complex, supple
Flavors:

black cherry, currant, dark chocolate, espresso, graphite, minerals, mint, mocha, oak, raspberry, tar, tobacco

Food Matches:
Cheese: Soft Pungent Cheese
Pasta & Grains: Lasagna
Sauces: Red Wine Sauce

Rutherford:

The region of Rutherford is a large alluvial fan north of Oakville that spreads north and south in the middle of Napa Valley, CA. This sloping mass of sediments deposited by the river gave birth to some of the most famous and historic wineries in Napa. Composed of gravelly, sandy clay loam soil, in recent years you can't hear much about Rutherford without the fraise "Rutherford Dust", most likely do to the warm growing temperatures. Rutherford warm weather is well suited for the Cabernet Sauvignon which is the main wine of the region.

Mexican Lasagna

Rated

Ingredients

1 large onion, chopped
1/2 green pepper, chopped
2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1-1/4 lbs (568 g) lean ground beef
2 tbsp chopped jalapeño pepper
2 cups tomato sauce
1-1/2 cups (375 ml) low-sodium beef broth
1 tbsp flour
Salt to taste
6 small flour tortillas, cut into three strips each
3 tbsp (45 ml) finely chopped cilantro (optional)
2 cups shredded low-fat cheddar cheese

Preparation

1. Preheat the oven to 350°F (180°C).

2. In a large pan, warm the oil over medium heat. Add the onion and green pepper and sauté until the onion becomes translucent. Add the garlic and cook an additional 2 minutes.

3. Add the beef and cook until brown. Stir in the jalapeño, tomato sauce, and half of the beef broth. Cover and let simmer.

4. In a bowl, gradually mix the flour with the remaining beef broth; add to the beef mixture. Simmer until the sauce thickens. Remove from heat, add the cilantro, and stir well.

5. Fill a casserole dish with the sauce, cheese, and tortillas in alternating layers, beginning with a thin sauce layer and ending with a cheese layer. Bake for 15 - 20 minutes or until heated through.

Yield

Makes 6 servings