Chateau Rocher Corbin Montagne Saint Emilion Add
Kaesler The Bogan Add
Rancho Zabaco Reserve Sauvignon Blanc Add
Wines are recomendations only and may not be carried by this store.

Chateau Rocher Corbin Montagne Saint Emilion

Attributes:
Producer:

Chateau Rocher Corbin
Region:

Montagne St Emilion, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

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

Kaesler The Bogan

Attributes:
Producer:

Kaesler Wines
Region:

Barossa Valley, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: WineAdvocate Rating: 96
Body:

full-bodied
Compliments:

classic, powerful
Flavors:

blackberries, cassis, cherries, earth, oak, toast

2005: Tanzer Rating: 93
Compliments:

powerful
Flavors:

berry, blueberry, cherry, cinnamon, clove, oak, rose, vanilla, violet
Fruit:

concentrated, sweet
Texture:

dense

2004: WineAdvocate Rating: (92-95)

2004: Tanzer Rating: 93
Complexity:

deep, rich
Compliments:

powerful
Flavors:

blackberry, cassis, cedar, oak, spice box
Fruit:

concentrated, sweet

2004: WineSpectator Rating: 94
Complexity:

rich
Flavors:

blackberry, cherry, coffee, licorice, plum

2003: WineAdvocate Rating: 95
Complexity:

opulent

2002: WineAdvocate Rating: 96
Aromas:

white flowers
Compliments:

classic, elegant
Flavors:

blackberry, oak, spicy, toast
Fruit:

concentrated, huge

2001: Tanzer Rating: 87
Flavors:

blackberry, chocolate, coconut, currant, oak, prune, spicy notes, vanilla
Fruit:

concentrated, sweet

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

Barossa Valley:

North of Adelaide, this relatively warm region of South Australia is home to Australia’s largest winery. It is famous for its robust Shiraz and Cabernet Sauvignon as well as rich Sémillon and Riesling (both of which are grown in the cooler hills).


Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Rancho Zabaco Reserve Sauvignon Blanc

Attributes:
Producer:

Rancho Zabaco
Region:

Russian River Valley, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2005: WineAdvocate Rating: 88
Acidity:

crisp

2004: CGCW Rating: 84
Flavors:

citrus, flinty, melon, mineral, peach
Fruit:

fruity

2003: CGCW Rating: 89
Acidity:

crisp, tangy
Complexity:

focused
Flavors:

melon

2002: WineSpectator Rating: 87
Acidity:

tangy, tart
Flavors:

grass, lime, peach, vanilla

2002: WineEnthusiast Rating: 89
Acidity:

fresh
Complexity:

complex
Flavors:

citrus, gooseberry, herbs, melon
Fruit:

sweet

2002: WineEnthusiast Rating: 87
Acidity:

high acidity, tart
Texture:

strong

2002: CGCW Rating: 92
Acidity:

bright
Compliments:

classic
Flavors:

gooseberry, limey

2001: WineSpectator Rating: 82
Acidity:

lively

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.

Pork Tenderloin with Apples and Onions

Rated

Ingredients

6 pieces pork tenderloin (6 oz each), trimmed of surrounding fat, butterflied and pounded to a thickness of 1/2"
1/2 tsp dried thyme
3/4 tsp freshly ground black pepper
2 cups onions, peeled and thinly sliced
1/3 cup cider vinegar
1/3 cup cold water
1 tsp sugar
1 tsp ground cumin or caraway seeds
1-1/2 lbs Rome Beauty apples, unpeeled but halved lengthwise, cored and thinly sliced crosswise
3/4 tsp salt

Preparation

Season the pork with the thyme and 1/4 teaspoon of the pepper.

Lightly coat 2 nonstick skillets with vegetable cooking spray and place them over high heat. When they are hot, add the pork and cook it for 2 to 3 minutes on each side. Transfer the meat to an ovenproof platter and keep it warm in a 180° oven while you make the sauce.

Divide the onions between the skillets and sauté them for about 3 minutes, until they are softened. Combine all the onions in 1 of the skillets.

Add the vinegar, water, sugar and cumin or caraway seeds to the skillet. Stir in the apples, salt and the remaining 1/2 teaspoon pepper. Cover and boil the mixture gently over medium heat for 4 to 5 minutes, until the liquid is almost gone and the apples are moist and tender.

Return the pork (and any juices that have accumulated on the platter) to the skillet and reheat for 1 to 2 minutes. Serve immediately.

Yield

Serves 6 serving

Cook Time

Prep Time: 25 mins.
Cook Time: 20 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 6 serving
Amount Per Serving:
Calories: 120 Calories from Fat: 17
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.9g
2%  
Carbohydrates 21.3g
7%  
Dietary Fiber 3.4g
13%  
Saturated Fat < 1g
3%  
Calories 119.8kcal
5%  
Cholesterol 18.7mg
6%  
Protein 6.6g
11%  
Sodium 259.5mg
10%  
Calcium
0%  
Iron
1%  
Vitamin A
1%  
Vitamin C
13%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.