Forest Glen Cabernet Sauvignon

Attributes:
Producer:

Forest Glen
Region:

Sonoma County, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 85
Complexity:

rustic
Compliments:

pleasant

2000: WineNews Rating: 88
Flavors:

black cherry, blackberry, cassis, cedar, chocolate, earth, maple, oak, strawberry, tea
Fruit:

juicy

1999: WineEnthusiast Rating: 84
Acidity:

fresh
Flavors:

blackberry, jammy

1999: Tastings Rating: 83
Acidity:

bright
Body:

medium-bodied
Flavors:

cherry, dark fruit, spicy, vanilla
Fruit:

juicy

1999: Tastings Rating: 82
Acidity:

bright, clean, crisp, fresh
Body:

lean, medium-bodied

1998: WineEnthusiast Rating: 82
Acidity:

soft
Complexity:

awkward
Flavors:

earthy, jammy
Fruit:

ripe, sweet

1998: Tastings Rating: 84
Acidity:

soft
Aromas:

spicy nose
Body:

medium-bodied
Complexity:

deep
Flavors:

ripe fruit
Fruit:

sweet
Texture:

round

1997: Tastings Rating: 85
Acidity:

bright
Body:

lean, medium-bodied
Complexity:

deep
Flavors:

spice

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.


Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.

Angove's Shiraz 'Vineyard Select 120th Anniversary'

Attributes:
Producer:

Angove's
Region:

McLaren Vale, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

McLaren Vale:

A historic region on the outskirts of Adelaide with a mild climate influenced by the sea. It is particularly admired for its Sauvignon Blanc, Chardonnay, Riesling, and Sémillon. Grenache and Shiraz are its best reds.


Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Two Hands 'Sophie's Garden' Shiraz

Attributes:
Producer:

Two Hands
Region:

Padthaway, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: Tanzer Rating: 92
Acidity:

zesty
Aromas:

berry aromas
Complexity:

complex
Flavors:

flowers, graphite, meat, mineral, violet

2005: WineSpectator Rating: 91
Flavors:

cherry, earth, mineral, plum
Fruit:

juicy

2004: WineSpectator Rating: 92
Complexity:

focused, rich, supple

2004: Tanzer Rating: 92
Acidity:

tangy
Flavors:

blackberry, cherry, mint, prune, spicy
Fruit:

concentrated

2004: WineAdvocate Rating: 95
Compliments:

distinctive
Texture:

strong

2003: WineSpectator Rating: 91
Flavors:

blackberry, plum, spicy
Fruit:

ripe

2003: WineAdvocate Rating: 89
Texture:

strong

2001: WineSpectator Rating: 93
Complexity:

rich
Flavors:

black cherry, blackberry, chocolate

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

Padthaway:

With a cool climate, this region of South Australia produces good Pinot Noir and excellent Chardonnay.


Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Harvest Pot Roast

Rated

Ingredients

3 lb pork shoulder roast
2 tablespoon cooking oil
1 whole onion, cut into wedges
3 whole beef-flavor bouillon cube
1 tsp dried basil, crushed or dried dillweed
½ oz bay leaf, one leaf
1 whole medium acorn squash
4 whole potato peeled and quartered
3 whole carrot, thinly sliced
1/4 cup all-purpose flour

Preparation

Trim fat from meat. If desired, sprinkle with salt and pepper. In a Dutch oven brown meat on all sides in hot oil. Drain fat. Add onion, bouillon, herb, bay leaf, 1-1/2 cups water, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 1-1/4 hours. Cut squash in half lengthwise; discard seeds. Cut each half into 4 pieces. Add squash, potatoes, and carrots to meat. Return to boiling; reduce heat. Simmer for 25 to 30 minutes or till tender. Remove meat and vegetables from pan. Discard bay leaf.

For sauce, skim fat from pan juices. Measure 1-1/2 cups juices. Stir 1/2 cup cold water into flour; stir into reserved juices. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Season to taste. Pass with meat.

Crockery-cooker directions:

Trim the fat from a 1-1/2- to 2-pound boneless pork shoulder roast. If desired, sprinkle with salt and pepper. Brown meat on all sides in hot oil. Drain. Cut meat, if necessary, to fit into a 3-1/2- or 4-quart electric crockery cooker. Place potatoes and carrots in the bottom of the cooker. (Omit squash.) Add onion, seasonings, meat, 1-1/2 cups water, and 1/8 teaspoon pepper. Cover; cook on low-heat setting for 10 to 12 hours. Make sauce as above.

Yield

Makes 6 to 8 servings

Cook Time

Prep Time: 20 mins.
Cook Time: 105 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 6 to 8 servings
Amount Per Serving:
Calories: 848 Calories from Fat: 423
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 47g
72%  
Carbohydrates 73g
24%  
Dietary Fiber 14g
56%  
Saturated Fat 21g
105%  
Calories 848kcal
42%  
Cholesterol 161mg
53%  
Protein 57g
95%  
Sodium 724mg
30%  
Calcium
2%  
Iron
20%  
Vitamin A
161%  
Vitamin C
115%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.