Amisfield Sauvignon Blanc Add
Coopers Creek Sauvignon Blanc Marlborough Add
Bertani Soave Classico Superiore Add
Wines are recomendations only and may not be carried by this store.

Amisfield Sauvignon Blanc

Attributes:
Producer:

Amisfield
Region:

Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineSpectator Rating: 84
Acidity:

tart

2005: WineSpectator Rating: 87
Acidity:

bright, tangy
Flavors:

pineapple

2004: WineSpectator Rating: 86
Acidity:

crisp
Body:

lean

2004: WineEnthusiast Rating: 91
Flavors:

vegetal

2003: WineSpectator Rating: 86
Acidity:

lively
Aromas:

floral

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.


Australia/New Zealand:

Besides producing Mel Gibson, this region can also produce some pretty intense wine. Australia has become the fourth largest wine export in the world. Australian labels are strictly labeled depending where the grapes where grown to make the wine. In New Zealand the sea moderates the weather producing cooler summers and milder winters. The effect of consistently cool nights is to produce fruit which is nearly always high in acidity.

Coopers Creek Sauvignon Blanc Marlborough

Attributes:
Producer:

Coopers Creek
Region:

New Zealand, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineSpectator Rating: 84
Acidity:

lively, tart

2005: WineSpectator Rating: 90
Acidity:

bright
Compliments:

racy
Flavors:

grapefruit, nectarine
Fruit:

juicy

2004: Tastings Rating: 84
Acidity:

clean
Body:

medium-bodied

2004: WineSpectator Rating: 88
Acidity:

bright
Flavors:

bell pepper, gooseberry, lime
Fruit:

juicy

2003: WineSpectator Rating: 89
Acidity:

tart
Compliments:

racy
Flavors:

tropical fruits

2002: WineSpectator Rating: 85
Acidity:

bright, tart

2001: WineSpectator Rating: 86
Acidity:

crisp, fresh
Compliments:

distinctive

2000: WineSpectator Rating: 85
Acidity:

tart
Body:

light

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

New Zealand:

Although it makes just one-tenth the wine of neighboring Australia, this country’s production is increasing every year. Its white wines are generally unoaked with pronounced flavor, rich texture, and high acidity. The South Island’s renowned Sauvignon Blanc is so distinctive that it can be compared to asparagus, limes, grass, or passion fruit. This region also excels in intense Chardonnays and Pinot Noirs. Cabernet Sauvignon grows well on the North Island, yielding an intense, berry fruit. There the Pinot Noirs are rich and the Chardonnays are soft and ripe but well balanced.


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.

Bertani Soave Classico Superiore

Attributes:
Producer:

Bertani
Region:

Soave Classico Superiore, Italy
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

2002: WineSpectator Rating: 85
Acidity:

clean, fresh
Body:

medium body
Compliments:

delicious

2001: WineSpectator Rating: 85
Acidity:

clean
Body:

medium-bodied
Flavors:

peach

1999: WineSpectator Rating: 85
Body:

medium-bodied
Flavors:

apple, pineapple

Food Matches:
Cheese: Brie
Fish or Shellfish: Calamari, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Freshwater Fish, Soft-shelled Crab
Pasta & Grains: Fish Risotto, Risotto, Vegetable Risotto
Sauces: Cream Sauce with citrus, Cream Sauce with herbs, White Wine Sauce
Vegetables: Bruschetta, Greek Salad, Pumpkin Soup, Roasted Sweet Peppers, Tomato Mozzarella Basil, Tomato Mozzarella Basil

Gorgonzola Garden Salad

Rated

Ingredients

8 cups mixed salad greens or torn butter crunch or romaine lettuce
10 oz mandarin orange
1/2 cup diagonally sliced celery
4 slice (thin) red onion
¼ cup gorgonzola cheese, or blue cheese, crumbled
¼ cup seedless dark raisin
1/4 cup chopped walnuts (optional)
1/2 cup bottled nonfat or low-fat raspberry or balsamic vinaigrette salad dressing

Preparation

Arrange 2 cups of the salad greens over the bottom of each of 4 salad plates. Top the lettuce on each plate with a quarter of the mandarin oranges, 2 tablespoons of celery, and a quarter of the onion rings. Sprinkle with 1 tbsp each of cheese, raisins, and, if desired, walnuts.

Serve immediately, topping each salad with 2 tablespoons of the dressing.

Yield

Serves 4

Cook Time

Prep Time: 10 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: 187 Calories from Fat: 135
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 15g
23%  
Carbohydrates 31g
10%  
Dietary Fiber 7g
28%  
Saturated Fat 9g
45%  
Calories 187kcal
9%  
Cholesterol 8mg
2%  
Protein 10g
16%  
Sodium 482mg
20%  
Calcium
2%  
Iron
13%  
Vitamin A
122%  
Vitamin C
73%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.