Banrock Station Cabernet Sauvignon

Attributes:
Producer:

Banrock Station
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2006: WineSpectator Rating: 83
Acidity:

soft
Body:

light

2005: WineSpectator Rating: 84
Flavors:

black currant, cherry, mint
Fruit:

ripe

2003: WineSpectator Rating: 83
Compliments:

pleasant
Flavors:

berry

2002: WineSpectator Rating: 82
Body:

light

2000: WineSpectator Rating: 81
Acidity:

soft
Flavors:

currant

Food Matches:
Cheese: Brie, Goat Cheese, Provolone
Herbs & Spices: Basil, Mint, Oregano, Thyme
Red Meat: Game, Kidney, Lamb, Lamb Stew, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce

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.

Grande Ronde 'Pepper Bridge' Cabernet Sauvignon

Attributes:
Producer:

Grande Ronde
Region:

Walla Walla, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 86
Flavors:

blackberry, earthy, plum
Fruit:

fruity, ripe

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.


Walla Walla:

The Walla Walla Valley AVA (recognized 1984) is located within Washington State and extending partly into the northeastern corner of Oregon with more then a 1,000 acres of vineyards. It is part of the larger Columbia Valley AVA. The area is named after the Walla Walla people who lived along the shores of the Walla Walla River at its junction with the Snake and Columbia River. The name Walla Walla means "rapid stream" or "many waters". In addition to grapes, this area is almost a major agricultural producer of sweet onions, wheat and strawberries. After the Yakima Valley AVA, the Walla Walla AVA has the second highest concentration of vineyards and wineries in Washington State. Cabernet Sauvignon is the most well known and widely planted grape in the area, followed by Merlot, Syrah, Sangiovese, and Cabernet Franc.

Penfolds 'Koonunga Hill' Cabernet Sauvignon

Attributes:
Producer:

Penfolds Wines
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: WineSpectator Rating: 86
Flavors:

currant, peppery, spice
Fruit:

juicy

2003: WineSpectator Rating: 81
Body:

light

2002: Tanzer Rating: 87
Aromas:

berry aromas
Flavors:

currant, herb flavors, raspberry
Fruit:

sweet

Food Matches:
Cheese: Brie, Goat Cheese, Provolone
Herbs & Spices: Basil, Mint, Oregano, Thyme
Red Meat: Game, Kidney, Lamb, Lamb Stew, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce

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.

Crisp Chicken Cutlets

Rated

Ingredients

1/2 cup fat-free egg substitute
1-1/2 lbs thinly sliced chicken breast cutlets
2 whole lemons, cut into wedges
1-1/4 cups plain bread crumbs
3/4 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp paprika

Preparation

Preheat an oven broiler.

Place the bread crumbs and all of the spices in a medium-sized shallow bowl, and stir to mix well. Set aside.

Place the egg substitute in a second shallow bowl, and set aside.

Spray a 9-x-13-inch baking pan with cooking spray. Dip each cutlet first in the egg substitute and then in the bread crumb mixture, coating well. Arrange the cutlets on the prepared pan. Squeeze the juice of 1 lemon over the chicken.

Place the chicken under the broiler, about 4 inches below the heat source. Broil for about 3 minutes, or until the chicken is lightly browned. Turn the cutlets over, and squeeze the juice of the remaining lemon over them. Broil for 3 additional minutes, or just until lightly browned and no longer pink inside when cut with a knife. Serve immediately.

Yield

Serves 4

Cook Time

Prep Time: 10 mins.
Cook Time: 6 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 4
Amount Per Serving:
Calories: 67 Calories from Fat: 45
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 5g
7%  
Carbohydrates 18g
6%  
Dietary Fiber 7g
28%  
Saturated Fat 5g
25%  
Calories 67kcal
3%  
Cholesterol < 1mg
0%  
Protein 9g
15%  
Sodium 161mg
6%  
Calcium
1%  
Iron
10%  
Vitamin A
3%  
Vitamin C
76%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.