Alvaro Palacios 'Les Terrasses' Add
Clos du Val Merlot Napa Valley Add
Abadia Retuerta Rivola Add
Wines are recomendations only and may not be carried by this store.

Alvaro Palacios 'Les Terrasses'

Attributes:
Producer:

Alvaro Palacios
Region:

Priorato, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2006: Tanzer Rating: 91

Acidity:

bright, fresh, lively
Aromas:

floral
Flavors:

mineral, raspberry, red fruits, spicy, strawberry
Fruit:

sweet

2005: Tanzer Rating: 90
Complexity:

supple
Flavors:

anise, bitter, cherry, dark fruit, flowers
Fruit:

juicy

2005: WineAdvocate Rating: 93
Complexity:

complex
Flavors:

black cherry, earth, leather, mineral, ripe fruit
Texture:

chewy

2005: Tanzer Rating: 91

Texture:

smooth

2004: Tanzer Rating: 90
Acidity:

fresh
Compliments:

elegant
Flavors:

cinnamon, minerals, peppery, spice, spicy, strawberry
Fruit:

juicy

2004: WineAdvocate Rating: 93
Acidity:

soft
Body:

light
Complexity:

supple
Flavors:

blueberry, kirsch, licorice, minerals, oak
Texture:

delicate

2004: WineSpectator Rating: 90
Complexity:

focused
Flavors:

black cherry, dark chocolate, herb, mineral
Fruit:

juicy, ripe, sweet

2004: Tanzer Rating: 90
Texture:

silky

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

Priorato:

This harsh, hilly area southwest of Barcelona is gaining a lot of attention for its newly resurrected vines. Volcanic soil and severe weather result in rich, powerful red wines, made primarily from Garnacha and Carignan grapes, and they are high in tannin and alcohol. Grape yields are low, and as a result prices can be quite high.

Clos du Val Merlot Napa Valley

Attributes:
Producer:

Clos du Val
Region:

Napa Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

2004: CGCW Rating: 87
Flavors:

cherries, tea

2004: WineSpectator Rating: 83
Flavors:

anise, boysenberry, earthy, herb flavors, plum
Texture:

open

2003: WineEnthusiast Rating: 90
Compliments:

classic
Flavors:

black cherry, chocolate, leather, new oak, violet
Fruit:

ripe

2002: WineSpectator Rating: 83
Flavors:

berry, currant, earth, leather
Fruit:

concentrated

2001: WineSpectator Rating: 82
Acidity:

fresh

2001: WineEnthusiast Rating: 90
Aromas:

*-scented
Complexity:

complex, rich
Flavors:

currant, leather, spice

2000: WineSpectator Rating: 86
Complexity:

rich
Flavors:

currant, dill, earthy, herbal flavors, sage

2000: WineEnthusiast Rating: 88
Complexity:

supple
Compliments:

elegant

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.


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.

Abadia Retuerta Rivola

Attributes:
Producer:

Abadia Retuerta
Region:

Sardon Del Duero, Spain
Varietal:

Tempranillo, Red Blend
Bottle Size:

750 ML

2005: WineAdvocate Rating: 89
Complexity:

supple
Flavors:

blackberry, cedar, oak, smoke

2004: Tanzer Rating: 88
Complexity:

deep
Flavors:

berry, blackberry, coffee, licorice, plum, spicy, vanilla
Fruit:

sweet

2004: WineAdvocate Rating: 89
Texture:

creamy

2003: Tanzer Rating: 88
Body:

light
Complexity:

supple
Flavors:

blackberry, cherry, dark fruit, meat, vanilla
Fruit:

sweet

2003: WineSpectator Rating: 81
Body:

light
Flavors:

dried cherry, herb, raisin, vanilla
Texture:

fleshy, round

2003: Tastings Rating: 87
Acidity:

soft, tangy, tart
Body:

full-bodied
Complexity:

deep, rich, supple
Flavors:

bell pepper, black pepper, blackberry, herb flavors, spices, tomato

2003: WineAdvocate Rating: 87
Complexity:

supple

2003: Tanzer Rating: 88
Flavors:

oak, red currant, spice

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

Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Mashed Potatoes With Parsnips

Rated

Ingredients

4 lb. potatoes, peeled and cut into 1-1/2-inch chunks
1 lb. parsnips, peeled and cut into 1-inch chunks
1 tbsp salt, plus salt for seasoning
1/2 - 3/4 cup milk, warmed
Freshly ground pepper
Chopped fresh parsley, optional

Preparation

Put the potatoes and parsnips into a large saucepan and add water to cover. Add the 1 tbsp salt, cover partially and bring to a boil over high heat. Reduce the heat to medium-low and boil gently until tender when pierced with a fork, 20 - 25 minutes. Drain well.

Mash the potatoes and parsnips together with a potato masher, or put them through a ricer, until free of all lumps. Then, while gradually adding the milk, beat with a wooden spoon until smooth and fluffy. Add only as much of the milk as needed to achieve the desired consistency.

Season to taste with salt and pepper. Beat over medium heat until very hot. Spoon into a warmed serving dish and garnish with parsley, if desired.

Yield

Serves 8 - 10