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    Zig Zag Zin Zinfandel Add
    Santa Rita Reserva Sauvignon Blanc Add
    Parducci White Zinfandel Add
    Wines are recomendations only and may not be carried by this store.

    Zig Zag Zin Zinfandel

    Attributes:
    Producer:

    Mendocino Wine Co.
    Region:

    Mendocino County, United States
    Varietal:

    Zinfandel
    Bottle Size:

    750 ML

    2004: CGCW Rating: 85

    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.

    Santa Rita Reserva Sauvignon Blanc

    Attributes:
    Producer:

    Santa Rita
    Region:

    Casablanca Valley, Other
    Varietal:

    Sauvignon Blanc
    Bottle Size:

    750 ML

    2006: WineSpectator Rating: 85
    Acidity:

    lively
    Compliments:

    mature

    2005: WineSpectator Rating: 82
    Acidity:

    crisp
    Body:

    medium-weight

    2005: Tanzer Rating: 88
    Acidity:

    bright, fresh
    Body:

    light
    Flavors:

    earthy, lemon

    2005: WineEnthusiast Rating: 85
    Acidity:

    zesty
    Fruit:

    juicy, ripe

    2004: WineEnthusiast Rating: 87
    Acidity:

    crisp, fresh, zesty

    2004: WineSpectator Rating: 84
    Body:

    lean
    Flavors:

    grapefruit

    2003: WineSpectator Rating: 86
    Acidity:

    lively

    2003: WineEnthusiast Rating: 83
    Flavors:

    lemon

    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.


    Casablanca Valley:

    Casablanca Valley is one of the newest regions in Chile. Northwest of Santiago and less than 20 miles from the Pacific Ocean, the Casablanca Valley is a prime area for cool climate grapes. The area was discovered when Pablo Morandé, who was then working for Chilean giant Concha y Toro, started looking for a growing environment similar to Carneros. Planting in the valley expanded rapidly in the 1990s, yet there are few wineries based there. Most of the roughly 10,000 acres of vineyards are farmed by wineries based elsewhere in Chile or by private growers. Chardonnay is the most widely planted grape. Sauvignon Blanc, Pinot noir and merlot are also in the region.

    Parducci White Zinfandel

    Attributes:
    Producer:

    Parducci
    Region:

    California, United States
    Varietal:

    White Zinfandel
    Bottle Size:

    750 ML

    2002: Tastings Rating: 84
    Body:

    light, medium-bodied
    Flavors:

    cherry, cranberry, strawberry

    Food Matches:
    Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
    Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
    Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
    Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
    Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
    Sauces: Oil-based Sauce
    Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

    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.


    White Zinfandel:

    This has been called an “American Wine” because it came from and is only produced in California. A version of Zinfandel, the skin is removed to create a soft pink rose that is sweet and not for aging.

    Roasted Red Pepper and Feta Salad

    Rated

    Ingredients

    1 Roasted Red Pepper chopped
    1/2 cup crumbled feta cheese
    Oregano to taste
    1/2 head lettuce, washed and chopped

    Preparation

    Combine the pepper with the cheese, tossing to mix. Season with oregano. Serve on a bed of lettuce.

    Yield

    Makes 4 servings

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