Almaden White Zinfandel Add
Spago Argento Raboso Add
Chateau Ste. Michelle 'Nellie's Garden' Dry Rose Add
Wines are recomendations only and may not be carried by this store.

Almaden White Zinfandel

Attributes:
Producer:

Almaden
Region:

California, United States
Varietal:

White Zinfandel
Bottle Size:

5 L

NV: WineSpectator Rating: 80
Complexity:

simple
Compliments:

pleasant
Flavors:

apple, watermelon

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.

Spago Argento Raboso

Attributes:
Producer:

Spago Argento
Region:

Prosecco, Italy
Varietal:

Sparkling Rose
Bottle Size:

750 ML

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

Sparkling Rose:

Sparking roses from the US

Chateau Ste. Michelle 'Nellie's Garden' Dry Rose

Attributes:
Producer:

Chateau Ste. Michelle
Region:

Columbia Valley, United States
Varietal:

Rose
Bottle Size:

750 ML

2006: CGCW Rating: 90
Acidity:

fresh
Complexity:

rich
Flavors:

rose

2006: WineEnthusiast Rating: 87
Acidity:

bright, crisp, tart
Fruit:

juicy

2006: Tastings Rating: 82
Acidity:

bright, crisp, fresh, tart
Body:

medium body
Compliments:

racy
Flavors:

cranberry, oak, pepper

2006: WineNews Rating: 90
Complexity:

deep
Flavors:

black cherry
Texture:

spritzy

2006: WineNews Rating: 90
Complexity:

deep
Flavors:

black cherry
Texture:

spritzy

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

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.

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.