Hook & Ladder Cabernet Sauvignon Add
Altico Montrasell/Syrah Add
Silver Lake Merlot Add
Wines are recomendations only and may not be carried by this store.

Hook & Ladder Cabernet Sauvignon

Attributes:
Producer:

Hook And Ladder
Region:

Russian River Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2005: CGCW Rating: 86
Flavors:

cherries, oak, spice
Fruit:

fruity, ripe

2004: CGCW Rating: 85
Acidity:

soft
Flavors:

cherries, chocolate, oak
Fruit:

sweet

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.

Altico Montrasell/Syrah

Attributes:
Producer:

Altico
Region:

Jumilla, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 82
Acidity:

soft, tangy
Aromas:

funky
Flavors:

berries, berry, jammy, plum

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Silver Lake Merlot

Attributes:
Producer:

Silver Lake
Region:

Columbia Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

2004: Tastings Rating: 86
Acidity:

crisp, tangy, tart
Body:

medium body
Complexity:

deep

2002: Tastings Rating: 87
Body:

medium-bodied
Compliments:

tasty
Flavors:

black cherry, earth, oak, plum, tobacco
Fruit:

fruity, good concentration

2000: Tastings Rating: 86
Body:

full-bodied
Complexity:

rich

2000: Tastings Rating: 85
Body:

medium-bodied
Flavors:

black cherry, clove, oak, ripe fruit, tar

1998: WineSpectator Rating: 82
Flavors:

cedar, cherry

1998: WineEnthusiast Rating: 86
Body:

light
Complexity:

simple, straightforward

1997: WineSpectator Rating: 84
Acidity:

soft
Body:

lean, light
Complexity:

straightforward

1995: WineSpectator Rating: 87
Acidity:

soft
Complexity:

supple
Flavors:

blackberry, coffee, currant, gamy

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Balsamic Mustard Chicken with Potatoes

Rated

Ingredients

3 tbsp (45 ml) dijon mustard
1/4 cup balsamic vinegar
2 tbsp red wine vinegar
2 cloves garlic, minced
3 tbsp (45 ml) finely chopped onion
2 tbsp (45 ml) canola oil
4 boneless, skinless chicken half-breasts, cut into 1-inch (3 cm) strips
2 potatoes, very thinly sliced
1/2 cup low-sodium chicken broth

Preparation

1. In a shallow dish, combine the mustard, vinegars, garlic, onion, and 1 tbsp (15 ml) canola oil. Add the chicken, cover, and marinate in refrigerator for 30 minutes.

2. In a large pan, warm the remaining 1 tbsp of oil over medium heat. Add the potato slices and cook until slightly crisp.

3. Add the chicken and marinade to the pan. Cook for 10 - 15 minutes, until the chicken is cooked through (no pink shows in the middle).

4. Add the chicken broth, and simmer for an additional 5 minutes, until the sauce reaches the desired consistency. Serve hot.

Yield

Makes 4 servings