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Inglenook White Zinfandel Add
Gould Campbell Vintage Porto Add
Zardetto Zeta Add
Wines are recomendations only and may not be carried by this store.

Inglenook White Zinfandel

Attributes:
Producer:

Inglenook
Region:

California, United States
Varietal:

White Zinfandel
Bottle Size:

1.5 L

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

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.


White Zinfandel:

This has been called an “American Wine” because it came from and is only produced in California. A version of Zinfandel, the skin is removed to create a soft pink rose that is sweet and not for aging.

Gould Campbell Vintage Porto

Attributes:
Producer:

Gould Campbell
Region:

Portugal, Other
Varietal:

Vintage Port
Bottle Size:

750 ML

2003: WineAdvocate Rating: 87
Body:

medium to full-bodied
Complexity:

simple

2003: WineSpectator Rating: 95
Body:

full-bodied
Complexity:

layered
Flavors:

blackberry, chocolate, coffee, graphite, molasses, plum, tar

2003: WineAndSpirits Rating: 89
Complexity:

simple, supple
Flavors:

berries, licorice

2003: Tanzer Rating: 91
Flavors:

blackberries, cherries, grapey
Fruit:

concentrated, sweet

2000: WineSpectator Rating: 92
Aromas:

floral
Body:

full-bodied
Compliments:

a beauty
Flavors:

berry, licorice
Fruit:

ripe, sweet

2000: Tanzer Rating: 91
Aromas:

floral
Complexity:

deep
Flavors:

blackberry, grapey, raspberry, spices
Fruit:

juicy, sweet

2000: WineAdvocate Rating: 92
Aromas:

white flowers
Complexity:

rich
Texture:

dense

2000: WineAdvocate Rating: 87
Flavors:

blackberry, chocolate, smoke

Food Matches:
Desserts: Bread Pudding, Cakes, Chocolate, Chocolate Cake, Pecan Pie
Fruits & Nuts: Plums, Walnuts

Portugal:

Well known for its Port and Vinho Verde wines, Portugal is one of Europe’s leading wine producing countries. It competes closely with Germany for the position of fourth largest wine producer in Europe. Portugal is also the worlds leading producer of cork. Single-handedly it accounts for nearly 70 percent of the worlds commercially traded cork supply.


Vintage Port:

Vintage Port, a fortified Portuguese wine, is the best known and most sought after type of port. Made from a mixture of red grapes, it is produced only in good years when conditions are favorable for the production of a fine wine. The decision to declare a vintage is made by each individual port house and all the grapes included come from top vineyards in that vintage. Vintage ports are aged in barrels for a maximum of two and half years and then require another 10 to 30 years in the bottle before they are ready. Since they are aged in barrels for only a short time, they retain their dark red color and full-bodied strong fruit flavor. Younger vintage ports remain exuberant and powerful, while the older varieties have more finesse and integration, a result of the slow maturation process. To maintain its intensity, Vintage Port is neither fined nor filtered and throws a great deal of sediment as it matures and must be decanted. The flagship style of port, Vintage Port represents only 2-3 % of the total Port production. (See PORT for more information on the region and fortification process.)

Zardetto Zeta

Attributes:
Producer:

Zardetto
Region:

Prosecco di Conegliano-Valdobbiadene, Italy
Varietal:

Brut
Bottle Size:

750 ML

2005: WineSpectator Rating: 86
Acidity:

bright, fresh
Compliments:

delicious, well-balanced

2004: WineEnthusiast Rating: 87
Compliments:

mature, tasty
Flavors:

honeydew, orange blossom
Fruit:

sweet

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

Brut:

A French term meaning "crude" or "raw". Used widely for sparkling wines to indicate one that tastes bone dry. Particularly dry wines may also be labelled brut natur(e).

Louisiana Crab Cakes

Rated

Ingredients

1 lb fresh crabmeat, cleaned and flaked
½ cup green pepper, finely chopped
1/4 cup finely chopped onion
1 egg, beaten
1 tsp dry mustard
1/2 tsp Tabasco Pepper Sauce
3/4 cup plain dry bread crumbs, divided
Vegetable oil
Leaf lettuce

Preparation

Mix crabmeat, pepper, onion, egg, mustard, pepper sauce and 1/2 cup bread crumbs. Cover; refrigerate for 1 hour or until mixture firms up.

Shape crab mixture into 10 (3/4-inch-thick) parties; coat with remaining crumbs.

Pour oil into heavy large skillet to 1/2-inch depth; heat over medium heat. Brown crab cakes, in batches, for 3 to 5 minutes on each side or until done. Drain on paper towels.

Arrange crab cakes on a lettuce-lined platter. Serve warm.

Yield

Serves 10

Cook Time

Prep Time: 10 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 10
Amount Per Serving:
Calories: 78 Calories from Fat: 90
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10g
15%  
Carbohydrates 9g
3%  
Dietary Fiber 6g
24%  
Saturated Fat 9g
45%  
Calories 78kcal
3%  
Cholesterol 58mg
19%  
Protein 16g
26%  
Sodium 175mg
7%  
Calcium
1%  
Iron
13%  
Vitamin A
1%  
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.