Leeuwin 'Art' Cabernet Sauvignon

Attributes:
Producer:

Leeuwin Estate
Region:

Margaret River, Australia/New Zealand
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2003: Tanzer Rating: 91(+?)
Acidity:

tangy
Flavors:

berry, mocha, ripe cherry, spice, spicy

2002: Tanzer Rating: 94
Complexity:

rich
Flavors:

anise, bitter, blackberry, chocolate, coffee, creme de cassis, dark berries, molasses
Fruit:

ripe, sweet

2001: WineAdvocate Rating: 91
Body:

medium-bodied
Flavors:

black currant, cedar, herbs, licorice, oak, spice box, spicy

2001: WineSpectator Rating: 86
Aromas:

*-scented
Complexity:

rich
Flavors:

cherry, pepper, tar

2000: WineSpectator Rating: 83
Body:

medium-weight

2000: Tanzer Rating: 92
Acidity:

lively
Complexity:

deep, rich
Flavors:

earthy, herbal flavors
Fruit:

sweet

2000: WineAdvocate Rating: 89
Body:

medium to full-bodied
Complexity:

deep, supple
Compliments:

elegant, well-made
Texture:

dense

1999: WineSpectator Rating: 86
Complexity:

supple
Flavors:

berry, cedar, pepper

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.


Margaret River:

In Western Australia, this temperate coastal area is producing superbly elegant wines, especially Cabernet Sauvignon, Chardonnays, and Sémillons.

Organic Wine Works 'Radical Cab' Cabernet Sauvignon

Attributes:
Producer:

The Organic Wine Works
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

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.

Starve Dog Lane Shiraz Adelaide Hills

Attributes:
Producer:

Starve Dog Lane
Region:

Adelaide Hills, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2000: WineSpectator Rating: 89
Acidity:

lively
Compliments:

elegant

1999: WineSpectator Rating: 89
Acidity:

crisp
Complexity:

rich
Flavors:

berry, black pepper, cherry, vanilla

1999: WineSpectator Rating: 89
Texture:

fleshy

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

Adelaide Hills:

One of Australia’s most famous “cool climate” regions, known for its Sauvignon Blanc, Chardonnay, and Pinot Noir.


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.

Roasted Red Pepper and Feta Salad

Rated

Ingredients

1 Roasted Red Pepper chopped
1/2 cup crumbled feta cheese
Oregano to taste
1/2 head lettuce, washed and chopped

Preparation

Combine the pepper with the cheese, tossing to mix. Season with oregano. Serve on a bed of lettuce.

Yield

Makes 4 servings