Coto de Hayas Campo de Borja Add
Jacob's Creek Cabernet Sauvignon Add
Ridge Vineyards Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Coto de Hayas Campo de Borja

Attributes:
Producer:

Bodegas Aragonesas
Region:

Campo de Borja, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

1998: WineEnthusiast Rating: 84
Acidity:

tart
Flavors:

chocolate, mocha, raspberry, strawberry
Fruit:

sweet

Food Matches:
Cheese: Blue Cheese
Herbs & Spices: Paprika, Rosemary
Pasta & Grains: Lasagna w/Meat
Poultry & Eggs: Game Birds, Glazed Duck
Red Meat: Beef, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Aioli
Spicy Food: Baby Goose Baked w/Pears, Baby Squid and Pork in Chocolate Sauce, Esoteric Spainish Cuisine, Rabbit with quince & honey, Spiny Lobster & Chicken in Hazelnut Sauce
Vegetables: Caramelized Shallots, Onions, Leeks, Roasted Mixed Vegetables, Shallots, Tomato, Wild Mushroom Strudel, Wild Mushrooms

Jacob's Creek Cabernet Sauvignon

Attributes:
Producer:

Jacobs Creek
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: WineSpectator Rating: 82
Body:

light

2004: Tastings Rating: 87
Acidity:

soft
Body:

medium body
Complexity:

deep, supple
Flavors:

berry, earthy
Fruit:

fruity, sweet

2004: Tastings Rating: 85
Flavors:

beef, earthy, plum, ripe cherry
Texture:

delicate

2003: WineSpectator Rating: 78
Body:

light

2003: Tastings Rating: 86
Body:

light
Compliments:

tasty

2003: WineSpectator Rating: 86
Aromas:

*-scented
Flavors:

beef, black cherry, earthy, plum, spice

2003: WineAndSpirits Rating: 91
Compliments:

elegant
Flavors:

plummy, spicy
Texture:

open

2003: WineEnthusiast Rating: 83
Complexity:

straightforward
Fruit:

ripe

Food Matches:
Cheese: Brie, Goat Cheese, Provolone
Herbs & Spices: Basil, Mint, Oregano, Thyme
Red Meat: Game, Kidney, Lamb, Lamb Stew, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce

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.

Ridge Vineyards Zinfandel

Attributes:
Producer:

Ridge Vineyards
Region:

Paso Robles, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2004: Tanzer Rating: 91
Acidity:

bright
Aromas:

floral
Flavors:

black pepper, blackberry, licorice, raspberry
Fruit:

fruity

2004: WineAndSpirits Rating: 87
Acidity:

soft
Flavors:

cherry, chocolatey
Texture:

chewy, fleshy, strong

2002: Tanzer Rating: 88
Flavors:

herbs, mocha, raisin

2001: Tanzer Rating: 90
Flavors:

chocolate, nuts, raspberry, red cherry

2000: WineSpectator Rating: 83
Aromas:

funky
Flavors:

cherry, cranberry, plum, sour

2000: Tanzer Rating: 90
Acidity:

bright
Compliments:

powerful
Flavors:

chocolate, currant, leather, pepper, plum, raisiny
Fruit:

ripe

1999: WineAdvocate Rating: 88
Body:

medium to full-bodied
Complexity:

straightforward
Flavors:

dried berry, herbal, raisin

1998: WineSpectator Rating: 84
Acidity:

crisp
Complexity:

simple
Flavors:

black cherry, jammy, raspberry, vanilla

Food Matches:
Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry
Vegetables: Lentils, Tomato

Zinfandel:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.

Southern-fried Chicken

Rated

Ingredients

1 chicken, about 3-1/4 lb.
3 cups buttermilk
2 tbsp hot red pepper sauce
1-1/3 cups all-purpose flour
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp cayenne pepper
2 tbsp oil
1 cup vegetable oil for frying

Preparation

Cut the chicken into eight pieces. In a large bowl, combine the buttermilk with the pepper sauce and season to taste with salt. Marinate the chicken for a least 1 hour, or preferably overnight in the refrigerator.

Drain the chicken and pat dry. Mix together the flour, paprika, oregano, 1 teaspoon salt and cayenne pepper in a dish and use to coat the chicken. Shake off the excess and set the chicken aside.

Preheat the oven to 300°F.

Heat oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken, skin-side-down, and reduce the heat to medium. Cook for about 10 minutes, or until nicely browned. If necessary, cook in batches-do not crowd the pan, and leave enough space between the pieces to ensure even cooking. Turn the pieces over and cook until browned. Transfer to a baking dish or roasting pan, cover loosely with foil and bake for 45 minutes. Drain on paper towels and serve immediately.

Yield

Serves 8

Cook Time

Prep Time: 15 mins.
Cook Time: 55 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 8
Amount Per Serving:
Calories: 468 Calories from Fat: 153
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17g
26%  
Carbohydrates 14g
4%  
Dietary Fiber < 1g
4%  
Saturated Fat 5g
25%  
Calories 468kcal
23%  
Cholesterol 320mg
106%  
Protein 51g
85%  
Sodium 983.9mg
41%  
Calcium
9%  
Iron
10%  
Vitamin A
17%  
Vitamin C
21%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.