Howell Mountain 'Bear & Lion' Old Vine Zinfandel

Attributes:
Producer:

Howell Mountain
Region:

Howell Mountain, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2003: WineSpectator Rating: 83
Flavors:

berry, earthy, oak
Fruit:

austere

2002: Tanzer Rating: 87

2002: CGCW Rating: 83
Flavors:

licorice, pepper, red fruits, redcurrant, slightly medicinal, spicy, strawberry

2002: WineEnthusiast Rating: 87
Flavors:

blackberry, leather, meat, smoky
Texture:

viscous

2001: WineSpectator Rating: 88
Flavors:

chocolate, jammy, oak, plum, raspberry, strawberry
Fruit:

ripe

2001: WineEnthusiast Rating: 87
Complexity:

focused
Flavors:

blackberry, cherry, herb flavors, spice, tar, toasty oak
Fruit:

ripe

2001: WineAdvocate Rating: 88
Aromas:

*-scented
Flavors:

black cherry, earthy, mineral, spicy

2001: CGCW Rating: 85
Complexity:

muddled
Texture:

glycerin

Food Matches:
Herbs & Spices: Rosemary
Poultry & Eggs: Glazed Duck
Red Meat: Farmed Venison, Game, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry

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.

Fetzer 'Valley Oaks' Zinfandel

Attributes:
Producer:

Fetzer Vineyards
Region:

California, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: Tastings Rating: 84
Acidity:

tangy
Body:

medium body
Complexity:

supple
Flavors:

berries, berry, buttery, cherries, nuts, tart cherry

2005: WineSpectator Rating: 83
Acidity:

zesty
Complexity:

uncomplicated
Flavors:

blackberry, espresso, tobacco
Fruit:

sweet

2004: Tastings Rating: 86
Body:

light
Compliments:

elegant, tasty

2004: Tastings Rating: 84
Flavors:

black cherry, herb

2004: WineEnthusiast Rating: 84
Acidity:

clean
Complexity:

rich, rustic, simple
Flavors:

cherry, raspberry, sage, spice

2004: WineSpectator Rating: 78
Complexity:

simple
Texture:

smooth

2003: WineSpectator Rating: 79
Acidity:

tart
Flavors:

black pepper, earthy, plum

2003: Tastings Rating: 86

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.


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.

Gaia Estate Agiorgitiko 'Notios'

Attributes:
Producer:

Gaia
Region:

Peloponessos, Other
Varietal:

Agiorgitiko
Bottle Size:

750 ML

Food Matches:
Pasta & Grains: Lasagna
Red Meat: Beef, Buffalo
Sauces: Red Wine Sauce

Beef Stir-Fry

Rated

Ingredients

2/3 cup low-sodium soy sauce
2 scallions, sliced
1 medium onion, chopped
Pepper to taste
2 tsp brown sugar
1-1/2 lbs lean beef, cut into bite-size pieces
2 tbsp sesame oil
4 cups chopped broccoli

Preparation

1. In a large bowl, combine the soy sauce, scallions, onion, pepper, and brown sugar. Add the beef and marinate for 10 minutes.

2. In a large wok or skillet over medium heat, warm the oil. Add the beef, and sauté until the meat is cooked to your liking, stirring occasionally. Remove the cooked beef from the pan and reserve. Add the broccoli and saute until tender. Add water if you need additional moisture. Add reserved beef to pan and toss to warm and coat the broccoli. Serve with a side brown or white rice.

Yield

Serves 4 serving