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    Stephen Vincent Cabernet Sauvignon Add
    Haut Medoc du Haut Beyzac Add
    Solideo di Salviano Add
    Wines are recomendations only and may not be carried by this store.

    Stephen Vincent Cabernet Sauvignon

    Attributes:
    Producer:

    Stephen Vincent
    Region:

    California, United States
    Varietal:

    Cabernet Sauvignon
    Bottle Size:

    750 ML

    Food Matches:
    Cheese: Blue Cheese, Brie, Provolone
    Fish or Shellfish: Sea Bass
    Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
    Poultry & Eggs: Game Birds
    Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
    Sauces: Red Wine Sauce
    Vegetables: Potatoes, Roasted Mixed Vegetables

    Cabernet Sauvignon:

    (cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


    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.

    Haut Medoc du Haut Beyzac

    Attributes:
    Producer:

    Haut Medoc du Haut Beyzac
    Region:

    Haut Médoc, France
    Varietal:

    Bordeaux - Red
    Bottle Size:

    750 ML

    2004: WineAdvocate Rating: (87-89)
    Complexity:

    deep
    Flavors:

    earth, minerals, spice, tobacco

    2004: WineAdvocate Rating: (87-89)
    Complexity:

    supple
    Fruit:

    sweet

    2004: WineAndSpirits Rating: 85
    Flavors:

    cherries, licorice, spice

    2003: WineAdvocate Rating: 91
    Body:

    full-bodied
    Complexity:

    opulent, rich
    Compliments:

    powerful
    Flavors:

    creme de cassis, earth, licorice, smoke

    2003: WineAdvocate Rating: (87-89)

    2003: WineAdvocate Rating: 87
    Fruit:

    super-concentrated

    Food Matches:
    Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
    Poultry & Eggs: Spicy Chicken Dishes
    Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
    Sauces: Red Wine Sauce
    Vegetables: Ratatouille

    Haut-Médoc:

    The most important district of the Bordeaux region, home to four famous wine communes: St. Estéphe, Pauillac, St-Julien, and Margaux. In general, wines labeled with the Haut-Médoc AC are much better than those simply labeled Médoc AC, but they are not as good as wines from one of the individual commune appellations such as Pauillac AC or Margaux AC. The main grapes used throughout the Haut-Médoc are cabernet franc, cabernet sauvignon, and merlot.

    Solideo di Salviano

    Attributes:
    Producer:

    Salviano di Titignano
    Region:

    Umbria, Italy
    Varietal:

    Dry Red Table Wine
    Bottle Size:

    750 ML

    Food Matches:
    Cheese: Parmesan
    Pasta & Grains: (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
    Poultry & Eggs: Duck, Game Birds
    Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
    Sauces: Red Wine Sauce, Stock Reductions
    Vegetables: Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew

    White Beans with Sausage

    Rated

    Ingredients

    3 tbsp extra-virgin olive oil
    1 medium yellow onion, peeled and minced
    1 garlic clove, peeled and minced
    2 teaspoon dried red pepper flake
    1-1/2 tsp paprika
    Freshly ground black pepper
    1/2 lb italian sausage sliced on the bias, 1/2-inch thick
    ¼ cup tomato puree
    1 lb. navy beans or other dried small white beans
    salt
    2 tbsp finely chopped fresh parsley

    Preparation

    Heat oil in a large, deep skillet over medium-low heat. Add onions and cook, stirring frequently, until soft, about 20 minutes. Add garlic and cook until fragrant, about 1 minute, then season with red pepper flakes, paprika, and black pepper.

    Increase heat to medium. Add the sausage to onion mixture and cook, stirring frequently, for 2 minutes. Add tomato purée, beans, and 4 cups water and bring to a simmer. Reduce heat to medium-low, cover, and cook until beans are tender, about 1 hour (though some types of beans may take considerably longer, depending on size and age).

    Season to taste with salt and garnish with parsley.

    Yield

    Serves 5

    Cook Time

    Prep Time: 15 mins.
    Cook Time: 90 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 5
    Amount Per Serving:
    Calories: 97 Calories from Fat: 144
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 16g
    24%  
    Carbohydrates 10g
    3%  
    Dietary Fiber 7g
    28%  
    Saturated Fat 9g
    45%  
    Calories 97kcal
    4%  
    Cholesterol < 1mg
    0%  
    Protein 7g
    11%  
    Sodium 524mg
    21%  
    Calcium
    0%  
    Iron
    15%  
    Vitamin A
    16%  
    Vitamin C
    20%  
    *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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