J. Bookwalter Cabernet Sauvignon Add
Sawbuck Cabernet Sauvignon 'The Official' Add
Berger Grüner Veltliner Add
Wines are recomendations only and may not be carried by this store.

J. Bookwalter Cabernet Sauvignon

Attributes:
Producer:

Bookwalter Winery
Region:

Columbia Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: WineAdvocate Rating: 85
Compliments:

pleasant
Flavors:

black cherry, black currant, cedar, oak

2003: WineSpectator Rating: 87
Flavors:

blackberry, currant, smoky
Fruit:

ripe

2002: WineSpectator Rating: 92
Flavors:

blackberry, currant, pepper, peppery, spicy, wild berry
Fruit:

ripe

2002: WineAdvocate Rating: 91
Compliments:

well-balanced

2001: WineEnthusiast Rating: 94
Body:

lean
Complexity:

mean
Compliments:

classic
Flavors:

black cherry, cassis, cedar, cinnamon, graphite, lead pencil, spice

2001: WineSpectator Rating: 89
Acidity:

bright, lively acidity
Flavors:

cherry, herb flavors

2001: WineAdvocate Rating: 92
Body:

medium to full-bodied
Flavors:

cassis, plummy, tar

2001: Tastings Rating: 89
Body:

full-bodied
Flavors:

herbal, oak
Fruit:

ripe

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.


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.

Sawbuck Cabernet Sauvignon 'The Official'

Attributes:
Producer:

Sawbuck
Region:

Mendocino County, 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.

Berger Grüner Veltliner

Attributes:
Producer:

E. & M. Berger
Region:

Austria, Other
Varietal:

Gruner Veltliner
Bottle Size:

750 ML

2004: WineSpectator Rating: 85
Acidity:

clean, crisp
Complexity:

complex

2003: WineSpectator Rating: 87
Complexity:

focused
Flavors:

grapefruit, lime, pepper, stone

2002: WineSpectator Rating: 83
Body:

solid

Food Matches:
Herbs & Spices: Caraway, Dill, Horseradish
Poultry & Eggs: Game Birds
Red Meat: Farmed Venison, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Proscuitto & Serrano Ham, Sausage with Sweet & Hot Peppers, Schnitzel, Sweetbreads, Sweetbreads, Sweetbreads, Veal
Spicy Food: Pho
Vegetables: Cabbage, Pickles, Potato Dumplings, Potatoes, Roast Potatoes

Austria:

With long history of wine production going back to the 5th century BC, Austria produces great white wines. Austria's most planted grape is Gruner Veltliner, accounting for more than 1/3rd of the country's total area under vine. Welschriesling produces very good sweet white wines and is the second most important variety in Austria. Most of the vineyards are in the eastern half of the country, far from the ski slopes in the west.


Gruner Veltliner:

Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

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