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Stone Cellars Cabernet Sauvignon

Attributes:
Producer:

Stone Cellars
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

1.5 L

1999: WineSpectator Rating: 83
Acidity:

fresh
Flavors:

currant, herb flavors, raspberry

1999: Tastings Rating: 80
Acidity:

bright
Body:

medium-bodied
Flavors:

candied, cherry, vanilla
Texture:

round

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.

Bouchard Pere et Fils Le Corton Grand Cru

Attributes:
Producer:

Bouchard Pere et Fils
Region:

Le Corton, France
Varietal:

Pinot Noir
Bottle Size:

1.5 L

2006: Tanzer Rating: 89-92
Flavors:

blueberry, cherry, medicinal, menthol, mineral
Fruit:

juicy

2005: Tanzer Rating: 94
Acidity:

fat
Flavors:

black cherry, meat, medicinal, toast
Fruit:

sweet

2005: WineAdvocate Rating: (87-89)
Complexity:

awkward
Flavors:

cedar, meat, spice
Fruit:

austere

2005: Tanzer Rating: 89-92

2004: Tanzer Rating: 87-91?
Acidity:

firm acidity
Complexity:

rich, rustic
Flavors:

leather, meaty, pepper, spice

2004: Tanzer Rating: 94

2003: Tanzer Rating: 93-94
Complexity:

suave
Flavors:

chocolate, earth, game, licorice, new oak, pepper, pineapple, spices

2003: Tanzer Rating: 87-91?
Fruit:

huge

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

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.

Penfolds 'Bin 407' Cabernet Sauvignon

Attributes:
Producer:

Penfolds Wines
Region:

South Australia, Australia/New Zealand
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2002: Tanzer Rating: 88
Flavors:

anise, berry, blackberry, cherry, coffee, espresso, oak, spice, tobacco, vanilla
Fruit:

concentrated, juicy, sweet

2001: WineSpectator Rating: 87
Body:

lean
Flavors:

blackberry, plum

2001: Tanzer Rating: 87
Acidity:

fat
Complexity:

deep
Flavors:

blackberry, cassis, cherry, chocolate, eucalyptus, oak, plum, spices, spicy, tar
Fruit:

concentrated

2001: WineEnthusiast Rating: 89
Complexity:

deep
Flavors:

plum, toasty oak
Texture:

strong

2000: WineSpectator Rating: 88
Acidity:

bright

2000: WineAdvocate Rating: 85
Body:

medium-bodied
Compliments:

pleasant
Flavors:

blackberry, currant, herbs, pepper

1999: WineSpectator Rating: 88
Flavors:

cherry, currant, peppermint, spice

1999: Tanzer Rating: 85
Acidity:

bright, fresh
Complexity:

uncomplicated
Flavors:

berries, cassis, cedar, herbal, mocha, oak, plum, spicy
Fruit:

sweet
Texture:

round

Food Matches:
Cheese: Brie, Goat Cheese, Provolone
Herbs & Spices: Basil, Mint, Oregano, Thyme
Red Meat: Game, Kidney, Lamb, Lamb Stew, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce

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.

Carrot And Mint Soup

Rated

Ingredients

2 tbsp unsalted butter
2 yellow onions, diced
4 cups carrots, peeled and sliced
4 cups Chicken Stock
3 large fresh mint sprigs
2 cups milk
1 cup light cream
Salt
Paprika
Sour cream
Chopped fresh mint

Preparation

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 2 - 3 minutes. Add the carrots, stock and mint sprigs. Cover and simmer over low heat until the carrots are tender, 25 - 30 minutes. Remove the mint sprigs and discard.

Place a colander over a bowl and pour the contents of the pan into the colander. Reserve the cooking liquid. Put the vegetables in a food processor fitted with the metal blade and purée until smooth. Return the purée and the reserved liquid to the saucepan. Over medium-low heat, stir in the milk and cream. Season to taste with salt and a little paprika and heat almost to a boil; do not allow the soup to boil.

Serve with a dollop of sour cream and a sprinkling of chopped mint on each serving.

Yield

Serves 6