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    Mirassou Sauvignon Blanc California Add
    Spago Argento Raboso Add
    Dry Creek Fume Blanc Add
    Wines are recomendations only and may not be carried by this store.

    Mirassou Sauvignon Blanc California

    Attributes:
    Producer:

    Mirassou
    Region:

    California, United States
    Varietal:

    Sauvignon Blanc
    Bottle Size:

    750 ML

    2003: Tastings Rating: 83
    Body:

    light, medium-bodied

    2003: CGCW Rating: 84
    Flavors:

    bell pepper, citrus, earth, earthy

    1995: WineSpectator Rating: 79
    Acidity:

    clean

    1994: Tastings Rating: 87
    Acidity:

    bright, clean
    Body:

    lean

    1993: WineSpectator Rating: 85
    Acidity:

    soft
    Aromas:

    floral
    Complexity:

    simple

    1992: WineSpectator Rating: 80
    Acidity:

    soft
    Complexity:

    simple

    Food Matches:
    Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
    Fish or Shellfish: Ceviche, Salmon with Lemon
    Fruits & Nuts: Citrus Fruits, Mango Salsa
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
    Pasta & Grains: Pasta with Pesto
    Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
    Red Meat: Liver, Pate or Liver, Pork Chops
    Sauces: Vinaigrette, White Wine Sauce
    Spicy Food: Yakisoba
    Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, 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.


    California:

    California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

    Spago Argento Raboso

    Attributes:
    Producer:

    Spago Argento
    Region:

    Prosecco, Italy
    Varietal:

    Sparkling Rose
    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

    Sparkling Rose:

    Sparking roses from the US

    Dry Creek Fume Blanc

    Attributes:
    Producer:

    Dry Creek Vineyard
    Region:

    Sonoma County, United States
    Varietal:

    Sauvignon Blanc
    Bottle Size:

    375 ML

    2005: CGCW Rating: 86
    Acidity:

    firm acidity, fresh
    Body:

    lean
    Flavors:

    grass

    2004: CGCW Rating: 86
    Acidity:

    fresh, tangy, tart

    2003: CGCW Rating: 87
    Acidity:

    crisp, zesty

    2003: Tanzer Rating: 86
    Flavors:

    grass

    2002: CGCW Rating: 88
    Acidity:

    fresh
    Compliments:

    well-made

    2001: CGCW Rating: 85
    Acidity:

    crisp
    Body:

    lean
    Flavors:

    minerals

    1999: Tastings Rating: 87
    Acidity:

    bright, crisp
    Body:

    medium-bodied, solid
    Flavors:

    herbaceous
    Fruit:

    ripe

    1998: Tastings Rating: 84
    Acidity:

    bright, clean
    Body:

    medium-bodied
    Flavors:

    citrus, melon
    Fruit:

    ripe

    Food Matches:
    Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
    Fish or Shellfish: Ceviche, Salmon with Lemon
    Fruits & Nuts: Citrus Fruits, Mango Salsa
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
    Pasta & Grains: Pasta with Pesto
    Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
    Red Meat: Liver, Pate or Liver, Pork Chops
    Sauces: Vinaigrette, White Wine Sauce
    Spicy Food: Yakisoba
    Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, 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.


    Sonoma:

    Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.

    Spinach and Rice Noodles

    Rated

    Ingredients

    1-1/2 lbs fresh spinach
    1/4 lb rice noodles, rice vermicelli or rice sticks
    1 tbsp peanut oil
    2 tsp sugar
    2 tbsp coarsely chopped garlic
    1 tsp salt
    1 tbsp light soy sauce
    2 tsp chili oil

    Preparation

    In this quick and healthy light meal, the dried noodles need only to be soaked and require very little cooking. Their texture is such that the spinach flavor, some of the color and other seasonings are readily absorbed. Unlike egg noodles, rice noodles do not become sticky and gummy when they are moist; this makes it convenient to serve them cold. I add a little sugar to neutralize the iron and salt taste of the spinach.

    Wash the spinach thoroughly. Remove all the stalks, leaving just the; leaves.

    Soak the rice noodles in a bowl of warm water for 25 minutes. Then drain them in a colander or sieve. (if you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse in cold water until required.)

    Heat a wok or large pan to moderate heat and add the oil. Put in the salt and garlic and stir-fry for a few seconds. Add the spinach leaves and stir-fry for 2 minutes to coat the spinach leaves thoroughly. When the spinach has wilted to about a third of its original size, add the rice noodles, sugar, soy sauce, and chili oil, and continue to stirfry for another 4 minutes. Transfer the noodles to a plate, and pour off any excess liquid. Serve hot or cold.

    Yield

    Serves 2 to 4

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