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    King Estate Pinot Noir

    Attributes:
    Producer:

    King Estate
    Region:

    Oregon, United States
    Varietal:

    Pinot Noir
    Bottle Size:

    750 ML

    2003: Tanzer Rating: 86
    Complexity:

    rich
    Flavors:

    berry, espresso, plum, ripe cherry, tar
    Fruit:

    sweet

    2002: WineSpectator Rating: 89
    Acidity:

    fresh
    Complexity:

    supple
    Flavors:

    cherry, raspberry

    2002: CGCW Rating: 84
    Acidity:

    clean
    Body:

    light
    Flavors:

    minerally, oak
    Texture:

    smooth

    2001: WineSpectator Rating: 86
    Acidity:

    lively, tangy
    Body:

    medium-weight

    2001: WineEnthusiast Rating: 84
    Flavors:

    currant, peppery, spicy
    Fruit:

    austere

    2001: Tastings Rating: 87
    Acidity:

    bright, lively acidity
    Body:

    medium-bodied
    Flavors:

    cherry, oak, spicy, strawberry
    Fruit:

    good concentration

    2000: WineSpectator Rating: 83
    Acidity:

    crisp
    Body:

    light
    Complexity:

    simple
    Compliments:

    pleasant

    2000: WineEnthusiast Rating: 88
    Acidity:

    clean, soft
    Body:

    light
    Flavors:

    currant, earth

    Food Matches:
    Fish or Shellfish: Grilled Ahi Tuna, Poached Salmon, Sashimi, Seared Ahi Tuna
    Pasta & Grains: Pasta with Truffles
    Poultry & Eggs: Game Birds, Roast Duck
    Red Meat: Beef, Glazed Pork, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Roast Pork Tenderloin w/Sage, Veal
    Sauces: Red Wine Sauce
    Vegetables: Beets, Truffles

    Oregon:

    This state’s strict wine laws demand that variety wines must contain at least 90% of the named grape (except for Cabernet Sauvignon). The region’s cool climate comes from its proximity to the Pacific and its primary grapes are Pinot Noir and Pinot Gris. The latter wine is usually medium bodied, with aromas reminiscent of pears and apples and a surprising depth and complexity. Oregon Pinot Gris is a great food wine, and works especially well with seafood and salmon. Pinot Noir is a more expensive wine here, but that is because it can be such a difficult grape to grow that yields are inevitably low. The best Oregon Pinot Noirs are balanced, fruity and full.


    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.


    Oregon Pinot Noir:

    Pinot Noir is the grape that put Oregon wines on the map. Despite its fragility, it is still the best wine produced by most Oregon wineries. Oregon's cooler climate is ideal for growing Pinot Noir.

    Reichsgraf Von Kesselstatt Riesling Eiswein 'Kaseler Nies'chen'

    Attributes:
    Producer:

    Reichsgraf Von Kesselstatt
    Region:

    Kaseler Nies'chen, Germany
    Varietal:

    Riesling Eiswein
    Bottle Size:

    375 ML

    Food Matches:
    Cheese: Blue Cheese
    Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
    Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
    Fruits & Nuts: Cherries
    Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
    Pasta & Grains: Spaetzle or Dumplings
    Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
    Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
    Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
    Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
    Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

    Cousino Macul Estate Merlot

    Attributes:
    Producer:

    Cousino Macul
    Region:

    Maipo, Other
    Varietal:

    Merlot
    Bottle Size:

    750 ML

    2006: WineAdvocate Rating: 85
    Flavors:

    raspberry, red currant
    Fruit:

    fruity

    2004: WineEnthusiast Rating: 84
    Flavors:

    berry, black fruit, herbal, leather, spice

    2003: WineSpectator Rating: 79

    2002: WineSpectator Rating: 78
    Complexity:

    rustic
    Flavors:

    earth, prune

    2002: WineEnthusiast Rating: 87
    Acidity:

    tart
    Texture:

    chewy

    2002: WineAdvocate Rating: 87
    Body:

    medium-bodied
    Complexity:

    muddled
    Flavors:

    earth, herbs, raspberry, toast, vanilla

    2001: WineEnthusiast Rating: 84
    Body:

    light
    Flavors:

    cherry, herbal, toast

    2000: WineSpectator Rating: 84
    Complexity:

    rustic, supple

    Food Matches:
    Poultry & Eggs: Game Birds
    Red Meat: Beef, Grilled Beef, Grilled Flank Steak, Hamburgers, Salami
    Sauces: Red Wine Sauce

    Maipo:

    Just south of Santiago, this is Chile’s most famous region, home to its major wineries. Long-standing plantings of Cabernet Sauvignon are the main grape here, although Syrah and Sangiovese are being introduced. Chardonnay also does well here.


    Merlot:

    (mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.

    Beef Stir-Fry

    Rated

    Ingredients

    2/3 cup low-sodium soy sauce
    2 scallions, sliced
    1 medium onion, chopped
    Pepper to taste
    2 tsp brown sugar
    1-1/2 lbs lean beef, cut into bite-size pieces
    2 tbsp sesame oil
    4 cups chopped broccoli

    Preparation

    1. In a large bowl, combine the soy sauce, scallions, onion, pepper, and brown sugar. Add the beef and marinate for 10 minutes.

    2. In a large wok or skillet over medium heat, warm the oil. Add the beef, and sauté until the meat is cooked to your liking, stirring occasionally. Remove the cooked beef from the pan and reserve. Add the broccoli and saute until tender. Add water if you need additional moisture. Add reserved beef to pan and toss to warm and coat the broccoli. Serve with a side brown or white rice.

    Yield

    Serves 4 serving

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