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    Oriel 'Hugo' Zinfandel Add
    Albert Bichot 'Clos des Ursulines' Pommard Add
    Penfolds 'Bin 389' Cabernet-Shiraz Add
    Wines are recomendations only and may not be carried by this store.

    Oriel 'Hugo' Zinfandel

    Attributes:
    Producer:

    Oriel
    Region:

    Russian River Valley, United States
    Varietal:

    Zinfandel
    Bottle Size:

    750 ML

    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.

    Albert Bichot 'Clos des Ursulines' Pommard

    Attributes:
    Producer:

    Albert Bichot
    Region:

    Pommard, France
    Varietal:

    Pinot Noir
    Bottle Size:

    750 ML

    2005: WineSpectator Rating: 90
    Complexity:

    rich, supple

    2003: WineSpectator Rating: 91
    Complexity:

    rich
    Flavors:

    black cherry, licorice, menthol

    2003: WineSpectator Rating: 90
    Texture:

    dense

    Food Matches:
    Cheese: Brie, Goat Cheese, Sharp Cheddar
    Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
    Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
    Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
    Sauces: Red Wine Sauce
    Vegetables: Beets, Mushrooms, Roasted Asparagus

    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.

    Penfolds 'Bin 389' Cabernet-Shiraz

    Attributes:
    Producer:

    Penfolds Wines
    Region:

    South Australia, Australia/New Zealand
    Varietal:

    Dry Red Table Wine
    Bottle Size:

    750 ML

    2001: WineEnthusiast Rating: 88
    Compliments:

    tasty
    Flavors:

    bacon, chocolate, meaty, plum, spice
    Fruit:

    sweet

    1998: Tastings Rating: 81
    Body:

    medium body
    Complexity:

    mean
    Flavors:

    buttery, oak, spice

    Food Matches:
    Sauces: Red Wine Sauce
    Vegetables: Lentils, Mediterranean, Grilled, Mushrooms

    Penne with Sausage, Mushrooms, and Cream

    Rated

    Ingredients

    1/2 oz dried Italian mushrooms
    2 tbsp olive oil
    1 onion, chopped
    2 garlic clove, minced
    1/2 lb fresh mushrooms, sliced
    1/2 cup chopped fresh parsley
    1 cup heavy whipping cream
    1 tbsp salt
    2 tbsp vegetable oil
    1 lb penne rigate
    1/3 cup parmesan cheese, freshly grated
    3 tablespoon parsley, chopped

    Preparation

    In a small bowl, cover the dried mushrooms with 1 cup of hot water and let soak for 1 hour. Remove the mushrooms from the liquid, chop, and set aside. Strain the liquid through a sieve lined with several layers of cheesecloth and reserve.

    Prick the skins of the sausages and in a heavy skillet cook them over moderately low heat in the olive oil until they are done, about 30 minutes. Remove to a plate. In the fat in the skillet, cook the onion for 10 minutes, without letting it brown, scraping up the sausage still clinging to the skillet. Add the garlic for the last minute of cooking.

    Add the fresh mushrooms, raise heat to moderate, and cook for another 3 minutes.

    Add the reserved minced dried mushrooms and their liquid. Over high heat, stirring constantly, reduce the liquid to about 3 tablespoons.

    Remove the sausage meat from the skins and crumble the cooked meat into the saucepan, along with the chopped parsley. Add the heavy cream and cook, stirring frequently until the sauce thickens, about 5 minutes.

    In a kettle, bring 5 quarts water to a boil and add the salt and vegetable oil. Add the penne, stir, and cook until al dente. Drain and transfer to a serving bowl. Toss with the Parmesan and then the sauce (reheated if necessary). Garnish with the chopped fresh parsley.

    Yield

    Serves 6

    Cook Time

    Prep Time: 20 mins.
    Cook Time: 50 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 6
    Amount Per Serving:
    Calories: 601 Calories from Fat: 270
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 30g
    46%  
    Carbohydrates 90g
    30%  
    Dietary Fiber 10g
    40%  
    Saturated Fat 17g
    85%  
    Calories 601kcal
    30%  
    Cholesterol 43mg
    14%  
    Protein 22g
    36%  
    Sodium 1782mg
    74%  
    Calcium
    1%  
    Iron
    23%  
    Vitamin A
    26%  
    Vitamin C
    35%  
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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