Pedroncelli 'Mother Clone' Zinfandel

Attributes:
Producer:

J Pedroncelli
Region:

Dry Creek Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: Tastings Rating: 86
Acidity:

firm acidity
Body:

full-bodied
Complexity:

deep, rich

2004: WineAdvocate Rating: 86
Acidity:

tangy
Body:

medium body
Complexity:

complex
Compliments:

classic

2004: Tastings Rating: 84
Acidity:

fat, tart
Aromas:

berry aromas
Complexity:

deep
Flavors:

raspberries, strawberries

2003: Tastings Rating: 86
Acidity:

fresh, soft, tangy, tart
Body:

medium body
Complexity:

supple
Flavors:

berry, blueberry, cinnamon, earth
Fruit:

sweet

2002: WineSpectator Rating: 82
Acidity:

tart
Complexity:

simple

2002: WineEnthusiast Rating: 83
Flavors:

herbal, raspberry

2001: WineAdvocate Rating: 86
Body:

medium-bodied
Compliments:

elegant
Flavors:

cherry, strawberry

2001: WineEnthusiast Rating: 80
Flavors:

anise, black cherry, blackberry

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.

Antonin Truffer Blackcurrant Flavour

Attributes:
Producer:

Antonin Truffer
Region:

France
Varietal:

Sparkling
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

France:

France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.


Sparkling Wine:

Sparkling wines are part of a growing category of bubbly wines.

Clos Pegase Sauvignon Blanc Mitsuko's Vineyard

Attributes:
Producer:

Clos Pegase
Region:

Carneros/Napa, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 87
Compliments:

powerful
Flavors:

gooseberry, grass, minerally, oak

2005: CGCW Rating: 90
Complexity:

complex, rich
Flavors:

butter, citrus, herbs, minerals
Fruit:

ripe
Texture:

strong

2004: WineSpectator Rating: 86
Acidity:

tangy, tart
Flavors:

earth, grapefruit, grass, nectarine, vanilla

2004: WineEnthusiast Rating: 90
Compliments:

elegant
Fruit:

concentrated

2003: WineEnthusiast Rating: 88
Flavors:

apple, honeydew, lime, oak, peach

2003: WineSpectator Rating: 88
Acidity:

tart
Fruit:

juicy, sweet

2002: WineSpectator Rating: 88
Acidity:

tangy
Aromas:

floral
Compliments:

racy
Flavors:

citrus, grass, herb, melon
Fruit:

concentrated, ripe

2002: WineEnthusiast Rating: 88
Acidity:

bright, fresh, lively
Complexity:

complex, rich
Flavors:

citrus, peach, pear, spices

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, 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.

Thai Chicken, Basil, and Chili Stir-fry

Rated

Ingredients

1 lb boneless, skinless chicken breasts
1 bunch fresh basil (2 cups leaves)
1/4 cup Chicken Stock
2 tbsp fish sauce or soy sauce
2 tsp sugar or honey
1/4 to 1/2 tsp freshly ground black pepper
2 tsp cornstarch
1 tbsp canola oil
3 cloves garlic, minced
3 scallions, white part minced, green part thinly sliced
1 to 4 jalapeño or Thai chilies, thinly sliced
6 oz Asian eggplant, cut in half lengthwise, then thinly sliced on the diagonal
6 oz snow peas, stems and strings removed

Preparation

1. Wash and dry the chicken breasts and trim off any fat. Cut the chicken breasts across the grain on the diagonal into 1/4-inch strips. Cut these strips into 2-inch pieces. Wash, dry, and stem the basil.

2. Combine the ingredients for the sauce in a small bowl and stir until the sugar is dissolved.

3. Just before serving, heat a nonstick wok or frying pan over high heat. Swirl in the oil. Add the garlic, scallion whites, and chilies and stir-fry until fragrant but not brown, about 15 seconds. Add the chicken, eggplant, and snow peas and stir-fry for 2 minutes. Stir in the basil, scallion greens, and sauce and continue stir-frying until the chicken is cooked, 1 to 2 minutes. Note: This dish is supposed to be a little soupy. Serve it in bowls over rice.

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: 271 Calories from Fat: 70
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 7.82g
12%  
Carbohydrates 10.88g
3%  
Dietary Fiber 3.91g
15%  
Saturated Fat 1.63g
8%  
Calories 271.05kcal
13%  
Cholesterol 96.39mg
32%  
Protein 38.11g
63%  
Sodium 782.83mg
32%  
Calcium
1%  
Iron
5%  
Vitamin A
43%  
Vitamin C
53%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.