Dog Tail Cabernet Sauvignon Add
Ridge 'Ponzo' Zinfandel Add
Chaddsford Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Dog Tail Cabernet Sauvignon

Attributes:
Producer:

Dog Tail
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 83
Complexity:

rustic

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.

Ridge 'Ponzo' Zinfandel

Attributes:
Producer:

Ridge Vineyards
Region:

Russian River Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Flavors:

blueberry, boysenberry, licorice, pepper, plum, smoky, vanilla
Fruit:

concentrated

2005: CGCW Rating: 87
Acidity:

bright, soft
Complexity:

simple
Flavors:

berries, chocolate
Texture:

open

2004: WineAdvocate Rating: 91
Body:

full-bodied
Complexity:

rich
Flavors:

new oak, raspberries
Fruit:

sweet

2004: CGCW Rating: 92
Complexity:

deep
Flavors:

berries, oak, spice
Fruit:

juicy, sweet
Texture:

velvety-textured

2004: Tanzer Rating: 88
Acidity:

bright
Complexity:

complex
Flavors:

berries, licorice, minerals, red cherry, rhubarb
Fruit:

fruity
Texture:

creamy

2004: WineSpectator Rating: 87

2003: CGCW Rating: 87
Acidity:

bright, snappy

2003: WineSpectator Rating: 76
Flavors:

berries, spice

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.

Chaddsford Cabernet Sauvignon

Attributes:
Producer:

Chaddsford Winery
Region:

Pennsylvania, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2002: Tastings Rating: 81
Body:

medium-bodied
Flavors:

butter, plum, tea

2001: WineSpectator Rating: 80
Flavors:

berry

2001: WineSpectator Rating: 76
Texture:

round

2001: Tastings Rating: 83
Acidity:

clean
Body:

medium-bodied
Complexity:

straightforward
Flavors:

cedar, dried cherry, mushroom

2000: WineSpectator Rating: 80
Flavors:

berry, herbal, oak

2000: WineSpectator Rating: 79
Acidity:

soft

2000: Tastings Rating: 84
Acidity:

bright, crisp, soft
Body:

medium-bodied
Flavors:

berry, rhubarb

1999: WineSpectator Rating: 81
Complexity:

straightforward
Flavors:

cherry, toast

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.

Southern-fried Chicken

Rated

Ingredients

1 chicken, about 3-1/4 lb.
3 cups buttermilk
2 tbsp hot red pepper sauce
1-1/3 cups all-purpose flour
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp cayenne pepper
2 tbsp oil
1 cup vegetable oil for frying

Preparation

Cut the chicken into eight pieces. In a large bowl, combine the buttermilk with the pepper sauce and season to taste with salt. Marinate the chicken for a least 1 hour, or preferably overnight in the refrigerator.

Drain the chicken and pat dry. Mix together the flour, paprika, oregano, 1 teaspoon salt and cayenne pepper in a dish and use to coat the chicken. Shake off the excess and set the chicken aside.

Preheat the oven to 300°F.

Heat oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken, skin-side-down, and reduce the heat to medium. Cook for about 10 minutes, or until nicely browned. If necessary, cook in batches-do not crowd the pan, and leave enough space between the pieces to ensure even cooking. Turn the pieces over and cook until browned. Transfer to a baking dish or roasting pan, cover loosely with foil and bake for 45 minutes. Drain on paper towels and serve immediately.

Yield

Serves 8

Cook Time

Prep Time: 15 mins.
Cook Time: 55 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 8
Amount Per Serving:
Calories: 468 Calories from Fat: 153
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17g
26%  
Carbohydrates 14g
4%  
Dietary Fiber < 1g
4%  
Saturated Fat 5g
25%  
Calories 468kcal
23%  
Cholesterol 320mg
106%  
Protein 51g
85%  
Sodium 983.9mg
41%  
Calcium
9%  
Iron
10%  
Vitamin A
17%  
Vitamin C
21%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.