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Clos Saint Julien Merlot Monterey Add
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Rombauer Merlot Add
Wines are recomendations only and may not be carried by this store.

Clos Saint Julien Merlot Monterey

Attributes:
Producer:

Clos Saint Julien
Region:

California, United States
Varietal:

Merlot
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 81
Flavors:

sour
Fruit:

sweet

2002: Tastings Rating: 82
Body:

medium-bodied
Texture:

tough

2001: Tastings Rating: 87
Body:

medium-bodied
Flavors:

cherry, cinnamon, herbal, ripe cherry

2001: WineEnthusiast Rating: 84
Acidity:

soft
Fruit:

good concentration

2000: WineEnthusiast Rating: 82
Complexity:

awkward
Fruit:

fruity, ripe, sweet

2000: Tastings Rating: 87
Body:

full-bodied
Complexity:

rich
Compliments:

well-made

1999: WineEnthusiast Rating: 85
Flavors:

blackberry, cassis

1999: WineEnthusiast Rating: 83
Acidity:

soft
Complexity:

simple
Flavors:

earthy, plummy

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.


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.

Frescobaldi Remole

Attributes:
Producer:

Frescobaldi
Region:

Toscana or Toscano, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2001: WineEnthusiast Rating: 87
Acidity:

snappy
Compliments:

tasty
Flavors:

cherry, plum, spicy
Fruit:

fruity, ripe

2000: WineEnthusiast Rating: 83
Flavors:

chocolate, leather, spicy

1998: WineEnthusiast Rating: 87
Acidity:

soft
Complexity:

deep, simple

1997: WineAdvocate Rating: 85
Acidity:

clean, fresh
Body:

medium-bodied

1997: WineEnthusiast Rating: 83
Acidity:

lively
Flavors:

candied, cherry

Food Matches:
Cheese: Parmesan
Pasta & Grains: (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs: Duck, Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces: Red Wine Sauce, Stock Reductions
Vegetables: Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew

Rombauer Merlot

Attributes:
Producer:

Rombauer Vineyards
Region:

Napa Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

2001: CGCW Rating: 89
Complexity:

supple
Compliments:

pleasant
Flavors:

beef, blackberries, caramel, cherries, oak
Fruit:

ripe, sweet

1996: WineSpectator Rating: 88
Complexity:

complex, supple
Flavors:

anise, cherry, currant, herb, sage

1995: WineSpectator Rating: 88
Flavors:

black cherry, currant, oak, plum, spice

1994: WineSpectator Rating: 88
Complexity:

complex, supple
Flavors:

cedar, currant, dill

1994: Tastings Rating: 88
Acidity:

crisp, tart
Complexity:

deep
Flavors:

chocolate, mocha, red fruits, toasted oak
Texture:

smooth

1993: WineSpectator Rating: 88
Complexity:

complex
Flavors:

berry, cherry, plum
Fruit:

ripe

1991: WineSpectator Rating: 82
Compliments:

drinkable
Flavors:

herb, tobacco

1990: WineSpectator Rating: 84
Flavors:

berry, red cherry

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.

Green Beans And Pears In Tarragon

Rated

Ingredients

1 tbsp butter
1-1/2 lbs thinnest green beans, topped and tailed
1 large crisply ripe Bosc (or other) pear, peeled, cored, quartered lengthwise, and thinly sliced lengthwise
1/4 cup dry white wine
1/4 cup water
Salt and freshly ground black pepper to taste
1-1/2 tbsp chopped fresh tarragon
1/2 cup heavy cream

Preparation

Heat the butter in a medium-size heavy saucepan over medium heat. Add the beans and pear and toss to coat. Stir in the wine and water. Cover partially and cook over low heat until the pear is very tender, 4 to 5 minutes. Remove the cover and season with the salt, pepper, and tarragon. Stir in the cream. Cook over high heat until the cream begins to evaporate and the sauce thickens and begins to coat the beans, about 4 minutes. The pears will melt into the sauce and cling to the cooked beans. Serve very hot.

Yield

Makes 6 servings

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 servings
Amount Per Serving:
Calories: 130 Calories from Fat: 85
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 9.48g
14%  
Carbohydrates 9.33g
3%  
Dietary Fiber 3.94g
15%  
Saturated Fat 5.84g
29%  
Calories 130.77kcal
6%  
Cholesterol 32.26mg
10%  
Protein 2.77g
4%  
Sodium 16.03mg
0%  
Calcium
1%  
Iron
2%  
Vitamin A
23%  
Vitamin C
32%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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