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    Jansz Sparkling Wine Add
    Montaudon Champagne Grand Rose Add
    Domenico Clerico 'Pajana' Barolo Add
    Wines are recomendations only and may not be carried by this store.

    Jansz Sparkling Wine

    Attributes:
    Producer:

    Jansz
    Region:

    Australia, Australia/New Zealand
    Varietal:

    Sparkling Blend
    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

    Australia:

    In the past few decades Australia’s wine industry has transformed itself into one of the most technologically advanced in the world. A combination of a generally warm, dry climate and a cultural affinity for creating, rather than following, tradition has resulted in wines that are soft and pleasant to drink from an early age. They are the epitome of user-friendliness. Australia’s wine regions are mainly in the southern, cooler part of the country, clustered mainly in the state of Victoria, the southern part of South Australia and the cooler parts of New South Wales. Syrah, or Shiraz as it is known there, is the top grape, followed by Cabernet Sauvignon, Chardonnay, Riesling, and Semillon. The wines are generally listed with the name of their grape variety, which must constitute at least 85 percent of the wine. Although Australia’s winemaking region is vast, most labels indicate only that their contents come from South Eastern Australia. Flavor is indicated by the variety of grape used to make the wine. Australia’s classification system is generally lax when it comes to quality and labeling. Some bottles indicate a specific state of origin (New South Wales, Victoria, or South Australia), or a region within a state, but these smaller zones are still being decided.

    Montaudon Champagne Grand Rose

    Attributes:
    Producer:

    Montaudon
    Region:

    Champagne, France
    Varietal:

    Sparkling Rose
    Bottle Size:

    750 ML

    NV: WineSpectator Rating: 90
    Acidity:

    lively
    Body:

    medium-bodied
    Compliments:

    delicious
    Flavors:

    candied, cherry, cinnamon, ginger

    NV: WineSpectator Rating: 90
    Acidity:

    tangy
    Texture:

    smooth

    NV: WineSpectator Rating: 89
    Body:

    full-bodied
    Flavors:

    berry, mineral, spice

    NV: WineSpectator Rating: 87

    NV: WineSpectator Rating: 87
    Acidity:

    soft
    Flavors:

    cherry, honey, toast

    NV: WineSpectator Rating: 86
    Aromas:

    berry aromas
    Flavors:

    candied, cherry, cinnamon, clove, spicy

    NV: WineEnthusiast Rating: 88
    Complexity:

    rich
    Compliments:

    distinctive

    NV: WineEnthusiast Rating: 86
    Acidity:

    very tart
    Flavors:

    cherry, cinnamon, earth, spice, strawberry, tobacco

    Food Matches:
    Fish or Shellfish: Stews and Soups
    Fruits & Nuts: Fruit Salad
    Vegetables: Fruit Salad, Leafy Greens

    Champagne:

    A region in France that makes wines from Chardonnay, Pinot Noir and Pinot Meunier grapes. It is also the name of the world’s most famous sparkling wine. Although many winemakers outside of Europe can legally call their sparkling wine champagne, European Union regulations prevent any other member country from doing so.


    Sparkling Rose:

    Sparking roses from the US

    Domenico Clerico 'Pajana' Barolo

    Attributes:
    Producer:

    Domenico Clerico
    Region:

    Barolo, Italy
    Varietal:

    Nebbiolo
    Bottle Size:

    750 ML

    2004: Tanzer Rating: 93
    Complexity:

    deep, rich
    Compliments:

    elegant, powerful
    Flavors:

    caramel, chocolate, currant, grapey, graphite, minerals, mocha, plum, raspberry, smoke, truffle
    Fruit:

    sweet

    2003: WineSpectator Rating: 92
    Acidity:

    clean
    Body:

    full-bodied
    Complexity:

    focused

    2003: Tanzer Rating: 89
    Aromas:

    char
    Complexity:

    rich
    Flavors:

    blackberry, jammy, spices

    2001: Tanzer Rating: 92(+?)
    Complexity:

    opulent, rich, suave
    Compliments:

    stylish
    Flavors:

    mocha, raspberry
    Fruit:

    fruity

    2001: WineSpectator Rating: 95
    Body:

    full-bodied, solid
    Flavors:

    blackberry, chocolate, spice

    2001: WineAdvocate Rating: 93
    Acidity:

    soft
    Complexity:

    complex, rich
    Flavors:

    black fruit, chocolate, minerals, tar, toasted oak
    Fruit:

    ripe

    2000: WineSpectator Rating: 93
    Body:

    full-bodied
    Flavors:

    ripe fruit

    2000: Tanzer Rating: 89?
    Acidity:

    fat, low acidity
    Complexity:

    rich
    Flavors:

    chocolatey, red fruits
    Fruit:

    sweet
    Texture:

    open

    Food Matches:
    Cheese: Blue Cheese, Parmesan
    Fish or Shellfish: Salmon / Trout, Bluefish and Mackerel
    Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Meat & Tomato Sauce, Polenta, Squash or Pumpkin Ravioli
    Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs
    Red Meat: Barbeque Pulled-Pork or Ribs, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Pork w/Fruit Sauce, Salami, Salami or Sausage, Sausage, Variety Meats or Organ Meats, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison
    Sauces: Bagna Cauda, Red Wine Sauce, Tomato Sauce
    Vegetables: Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Grilled Vegetables, Mediterranean, Grilled, Onions, Leeks, Peppers, Radishes, Shallots, Tomato, Vegetable Gratin or Stew, Wild Mushroom Strudel, Wild Mushrooms

    Barolo:

    Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.


    Nebbiolo:

    This noble variety from Italy is used primarily in Barolo and Barbaresco, two Piedmontese wines. It is a powerful, lusty grape, high in both tannin and acidity but balanced by an ample alcoholic content. Its color can be deep when the wine is young, but orangey tinges can develop within a few years. Its complex aroma is fruity, earthy, woodsy, herbal and floral.

    Red Cabbage Salad With Poppy Seed Dressing

    Rated

    Ingredients

    ½ cup poppy-seed dressing, prepared
    1 lb red cabbage, shredded
    1 apple, grated
    2 tbsp minced chives
    leaf lettuce for the bowl or leaf lettuce for the platter

    Preparation

    Toss together cabbage, apple, and chives. Toss with dressing.

    Line a salad bowl or platter with lettuce leaves and fill with salad. Serve, or chill and serve.

    Yield

    Serves 4 to 6

    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 to 6
    Amount Per Serving:
    Calories: 61 Calories from Fat: 45
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 5g
    7%  
    Carbohydrates 17g
    5%  
    Dietary Fiber 8g
    32%  
    Saturated Fat 5g
    25%  
    Calories 61kcal
    3%  
    Cholesterol < 1mg
    0%  
    Protein 7g
    11%  
    Sodium 26mg
    1%  
    Calcium
    1%  
    Iron
    11%  
    Vitamin A
    128%  
    Vitamin C
    25%  
    *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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