Wente 'Smith Bench Reserve' Zinfandel Add
Ravenswood 'Monte Rosso' Zinfandel Add
Barefoot Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Wente 'Smith Bench Reserve' Zinfandel

Attributes:
Producer:

Wente Vineyards
Region:

San Francisco Bay, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: Tastings Rating: 87
Body:

medium body
Complexity:

deep
Flavors:

berry, chocolate, tangerine, toffee
Fruit:

fruity

2003: CGCW Rating: 85
Body:

full-bodied
Flavors:

blackberries, chocolate
Fruit:

ripe

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.


San Francisco Bay:

Santa Cruz to the South, Santa Clara to the south, Sonoma to the north, Sonoma valley to the northeast, Napa to the far northeast. Liver more valley across the bay. So far nothing about San Francisco bay, I've been there and it's nice. It's got strange people, street cars, and it's hard to park on the streets.

Ravenswood 'Monte Rosso' Zinfandel

Attributes:
Producer:

Ravenswood
Region:

Sonoma Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2002: WineSpectator Rating: 86
Complexity:

rustic
Flavors:

ripe cherry, stemmy, wild berry

2002: Tanzer Rating: 90-93
Complexity:

deep, rich
Flavors:

berry, bitter, black cherry, blackberry, chocolate, chocolatey, spices, spicy
Fruit:

sweet
Texture:

chewy, round

2002: WineEnthusiast Rating: 91
Compliments:

powerful
Flavors:

chocolate, coffee, herb flavors, plum
Texture:

silky

2001: WineSpectator Rating: 82
Flavors:

sage, wild berry

2001: Tanzer Rating: 90-92
Acidity:

bright, lively
Flavors:

blackberry, chocolate, menthol, orange peel, pepper, slightly medicinal, spices
Fruit:

concentrated

2001: WineEnthusiast Rating: 86
Compliments:

tasty

2001: WineAdvocate Rating: 85
Acidity:

tart
Complexity:

deep
Flavors:

blackberry, raspberry, toast

2000: WineSpectator Rating: 82
Complexity:

one dimensional, simple
Flavors:

cherry, raspberry

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

Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.


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.

Barefoot Zinfandel

Attributes:
Producer:

Barefoot Cellars
Region:

California, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

NV: WineSpectator Rating: 77
Flavors:

cherry, medicinal

NV: WineEnthusiast Rating: 83
Texture:

chewy

NV: Tastings Rating: 85
Body:

light, medium-bodied
Compliments:

well-made
Fruit:

sweet

NV: Tastings Rating: 85
Body:

medium-bodied
Flavors:

earth, raspberry, sage, spice

NV: Tastings Rating: 84
Acidity:

soft
Body:

medium-bodied
Complexity:

moderate depth

NV: Tastings Rating: 83
Acidity:

soft, tart
Aromas:

floral
Flavors:

cedar, raspberry, sage

NV: Tastings Rating: 83
Body:

light, medium-bodied
Flavors:

blackberry, dill

NV: Tastings Rating: 83
Body:

medium-bodied
Flavors:

cherry, cinnamon

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.


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.

Thai Chicken, Basil, and Chili Stir-fry

Rated

Ingredients

1 lb boneless, skinless chicken breasts
1 bunch fresh basil (2 cups leaves)
1/4 cup Chicken Stock
2 tbsp fish sauce or soy sauce
2 tsp sugar or honey
1/4 to 1/2 tsp freshly ground black pepper
2 tsp cornstarch
1 tbsp canola oil
3 cloves garlic, minced
3 scallions, white part minced, green part thinly sliced
1 to 4 jalapeño or Thai chilies, thinly sliced
6 oz Asian eggplant, cut in half lengthwise, then thinly sliced on the diagonal
6 oz snow peas, stems and strings removed

Preparation

1. Wash and dry the chicken breasts and trim off any fat. Cut the chicken breasts across the grain on the diagonal into 1/4-inch strips. Cut these strips into 2-inch pieces. Wash, dry, and stem the basil.

2. Combine the ingredients for the sauce in a small bowl and stir until the sugar is dissolved.

3. Just before serving, heat a nonstick wok or frying pan over high heat. Swirl in the oil. Add the garlic, scallion whites, and chilies and stir-fry until fragrant but not brown, about 15 seconds. Add the chicken, eggplant, and snow peas and stir-fry for 2 minutes. Stir in the basil, scallion greens, and sauce and continue stir-frying until the chicken is cooked, 1 to 2 minutes. Note: This dish is supposed to be a little soupy. Serve it in bowls over rice.

Yield

serves 4

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: serves 4
Amount Per Serving:
Calories: 271 Calories from Fat: 70
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 7.82g
12%  
Carbohydrates 10.88g
3%  
Dietary Fiber 3.91g
15%  
Saturated Fat 1.63g
8%  
Calories 271.05kcal
13%  
Cholesterol 96.39mg
32%  
Protein 38.11g
63%  
Sodium 782.83mg
32%  
Calcium
1%  
Iron
5%  
Vitamin A
43%  
Vitamin C
53%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.