Belvedere Pinot Noir Add
Sauvignon Republic Sauvignon Blanc Add
Domaine Serene 'Evenstad' Reserve Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

Belvedere Pinot Noir

Attributes:
Producer:

Belvedere
Region:

Russian River Valley, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2004: WineEnthusiast Rating: 90
Acidity:

soft
Body:

full-bodied
Flavors:

anise, cola, raspberry, ripe cherry

2001: WineSpectator Rating: 86
Flavors:

black cherry, cedar, plum, spicy, vanilla
Fruit:

ripe

2001: WineEnthusiast Rating: 90
Texture:

round

2000: WineSpectator Rating: 86
Flavors:

apple, cherries, spice

2000: WineEnthusiast Rating: 91
Compliments:

classic, powerful
Flavors:

cola, plum, strawberry

2000: WineAdvocate Rating: 86
Body:

medium body
Compliments:

tasty
Flavors:

berry, chocolate, jammy, mint, raspberry, smoke, vanilla

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

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.

Sauvignon Republic Sauvignon Blanc

Attributes:
Producer:

Sauvignon Republic Cellars
Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

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.

Domaine Serene 'Evenstad' Reserve Pinot Noir

Attributes:
Producer:

Domaine Serene
Region:

Willamette Valley, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2004: WineSpectator Rating: 92
Flavors:

blackberry, currant, plum, spice

2004: CGCW Rating: 86
Acidity:

soft
Flavors:

cherries, cola, tea

2004: Tastings Rating: 91
Acidity:

tangy
Complexity:

deep, supple
Flavors:

berry, cinnamon, citrus, spice, tangerine
Fruit:

concentrated
Texture:

viscous

2003: WineAdvocate Rating: 89
Body:

medium-bodied
Flavors:

black cherry, blackberries, cassis, cherries, fresh herbs, pepper, waxy

2003: Tanzer Rating: 90
Acidity:

bright, fresh, lively
Aromas:

berry aromas
Flavors:

blackberry, raspberry, strawberry
Fruit:

ripe

2003: CGCW Rating: 90
Flavors:

cherries, tomato

2003: WineAndSpirits Rating: 88
Flavors:

earth, red cherry, strawberry
Fruit:

concentrated, fruity, juicy, sweet

2003: Burghound Rating: 89
Complexity:

complex
Compliments:

delicious
Flavors:

oak, spice
Fruit:

austere

Food Matches:
Poultry & Eggs: Coq Au Vin
Red Meat: Bacon, Ham, Hamburgers
Vegetables: Beans, Green, Leafy Greens

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.


Willamette Valley:

Stretches from Portland in the north to Eugene in the south. A majority of the Willamette Valley vineyards lie on the foothills of the Coast Range that forms the western edge of the valley.

Green Bean, Tomato, And Olive Salad

Rated

Ingredients

1/2 lb. fresh whole green beans, cooked
1/2 lb. ripe cherry tomatoes, halved
¼ cup olive condite
3 tbsp of the oil it is preserved in
½ cup scallion, chopped
6 whole anchovy, flat fillets

Preparation

Top and tail the beans, which should be small ones, and throw them into a fairly large amount of boiling salted water for about three to five minutes, depending on their freshness. Cooked beans should be crisp-tender and not starchy. Drain, refresh in cold water, and cool them on paper towels.

Olive condite is a mixed green-olive antipasto with bits of sweet pepper, capers, and whatnot packed in olive oil and flavored with vinegar. Italian growers use up their broken olives in this highly seasoned and very tasty mix; it's very modestly priced and available in supermarkets everywhere.

Mix everything listed except the anchovy fillets and let the salad sit at room temperature for half an hour before serving. Garnish just before serving with the anchovies or, if you prefer, artichoke hearts preserved in oil.

Yield

Serves 2 to 4

Cook Time

Prep Time: 10 mins.
Cook Time: 4 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 2 to 4
Amount Per Serving:
Calories: 241 Calories from Fat: 188
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 20.88g
32%  
Carbohydrates 13.31g
4%  
Dietary Fiber 5.3g
21%  
Saturated Fat 3.02g
15%  
Calories 240.5kcal
12%  
Protein 3.63g
6%  
Sodium 36.89mg
1%  
Calcium
1%  
Iron
3%  
Vitamin A
20%  
Vitamin C
55%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.