Husch 'La Ribera' Sauvignon Blanc

Attributes:
Producer:

Husch
Region:

Mendocino County, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2004: CGCW Rating: 87
Acidity:

lively, zesty
Complexity:

complex

2003: CGCW Rating: 85
Acidity:

clean
Flavors:

lemon

2003: WineSpectator Rating: 85
Acidity:

tangy
Fruit:

fruity

2002: WineEnthusiast Rating: 87
Acidity:

bright, zesty
Complexity:

rich
Compliments:

delicious
Flavors:

apple, honey, lime, peach

2002: CGCW Rating: 85
Acidity:

soft
Flavors:

melon, pear
Fruit:

sweet

2001: WineEnthusiast Rating: 86
Acidity:

crisp
Complexity:

simple

2001: WineAdvocate Rating: 88
Acidity:

crisp
Body:

light, medium-bodied
Flavors:

apple, citrus

2001: CGCW Rating: 86
Flavors:

citrus oil

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Merryvale 'Starmont' Sauvignon Blanc

Attributes:
Producer:

Merryvale Vineyards
Region:

Napa Valley, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineSpectator Rating: 85
Acidity:

tart
Compliments:

mouthwatering

2006: CGCW Rating: 82
Flavors:

medicinal
Fruit:

juicy

2006: Tastings Rating: 85
Acidity:

bright, crisp, zesty
Body:

medium-bodied
Compliments:

racy
Flavors:

minerally
Fruit:

sweet

2005: CGCW Rating: 86
Acidity:

clean, fresh

2005: Tastings Rating: 89
Acidity:

tangy, tart
Aromas:

floral
Body:

medium body
Flavors:

minerals
Fruit:

ripe

2005: WineSpectator Rating: 85
Texture:

delicate, round

2004: CGCW Rating: 86
Flavors:

apple, grass, lemon, oak

2003: WineEnthusiast Rating: 91
Complexity:

rich
Flavors:

cedar, grass, orange
Fruit:

ripe

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.


Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Francois Montand Blanc de Blancs Brut

Attributes:
Producer:

Francois Montand
Region:

France
Varietal:

Blanc de Blancs
Bottle Size:

750 ML

NV: WineEnthusiast Rating: 83
Acidity:

tart
Body:

lean
Flavors:

green apple, pineapple, stony

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

France:

France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.


Blanc de Blancs:

Literally 'white from whites', blanc de blancs champagne is made from light-skinned Chardonnay grapes. This sparkling wine has maximum finesse, lightness and elegance.

Spinach and Rice Noodles

Rated

Ingredients

1-1/2 lbs fresh spinach
1/4 lb rice noodles, rice vermicelli or rice sticks
1 tbsp peanut oil
2 tsp sugar
2 tbsp coarsely chopped garlic
1 tsp salt
1 tbsp light soy sauce
2 tsp chili oil

Preparation

In this quick and healthy light meal, the dried noodles need only to be soaked and require very little cooking. Their texture is such that the spinach flavor, some of the color and other seasonings are readily absorbed. Unlike egg noodles, rice noodles do not become sticky and gummy when they are moist; this makes it convenient to serve them cold. I add a little sugar to neutralize the iron and salt taste of the spinach.

Wash the spinach thoroughly. Remove all the stalks, leaving just the; leaves.

Soak the rice noodles in a bowl of warm water for 25 minutes. Then drain them in a colander or sieve. (if you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse in cold water until required.)

Heat a wok or large pan to moderate heat and add the oil. Put in the salt and garlic and stir-fry for a few seconds. Add the spinach leaves and stir-fry for 2 minutes to coat the spinach leaves thoroughly. When the spinach has wilted to about a third of its original size, add the rice noodles, sugar, soy sauce, and chili oil, and continue to stirfry for another 4 minutes. Transfer the noodles to a plate, and pour off any excess liquid. Serve hot or cold.

Yield

Serves 2 to 4