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      El Coto Crianza Add
      Bodegas Julián Chivite 'Gran Feudo Reserva' Add
      Lelia Garnacha Add
      Wines are recomendations only and may not be carried by this store.

      El Coto Crianza

      Attributes:
      Producer:

      El Coto
      Region:

      Rioja, Spain
      Varietal:

      Tempranillo
      Bottle Size:

      750 ML

      2003: WineSpectator Rating: 84
      Acidity:

      fresh, soft

      2003: WineAndSpirits Rating: 88
      Acidity:

      clean
      Body:

      light
      Complexity:

      simple, straightforward
      Flavors:

      plum, vanilla

      2002: Tanzer Rating: 85
      Acidity:

      bright, fat, lively
      Complexity:

      supple
      Flavors:

      cherry, herbal flavors, strawberry

      2002: WineSpectator Rating: 82
      Body:

      light, light-bodied
      Texture:

      round

      2001: WineSpectator Rating: 86
      Acidity:

      clean, fresh
      Body:

      light
      Complexity:

      focused
      Flavors:

      cherry, spice, vanilla

      2001: Tastings Rating: 85
      Acidity:

      soft
      Body:

      light, medium-bodied
      Texture:

      silky

      2000: WineSpectator Rating: 81
      Acidity:

      soft
      Body:

      light
      Complexity:

      supple

      2000: WineEnthusiast Rating: 87
      Acidity:

      clean, fresh
      Body:

      lean, light
      Complexity:

      simple
      Flavors:

      cherry, spice, tobacco

      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

      Rioja:

      (ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.


      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.

      Bodegas Julián Chivite 'Gran Feudo Reserva'

      Attributes:
      Producer:

      Bodegas Julian Chivite
      Region:

      Navarra, Spain
      Varietal:

      Dry Red Table Wine
      Bottle Size:

      750 ML

      2001: Tanzer Rating: 87
      Acidity:

      tangy
      Flavors:

      cedar, coffee, dark fruit, plum, plummy, ripe cherry

      2001: WineEnthusiast Rating: 87
      Acidity:

      lively, zesty
      Flavors:

      berry, plum
      Fruit:

      ripe

      2001: WineSpectator Rating: 84
      Acidity:

      soft

      1996: WineSpectator Rating: 85
      Acidity:

      soft
      Flavors:

      cedar, coffee, plum, raisin, smoke, spicy, tobacco

      1996: Tanzer Rating: 88
      Acidity:

      firm acidity, fresh
      Flavors:

      game, minerals, red berry, red plum, redcurrant, smoke
      Fruit:

      ripe

      1995: WineSpectator Rating: 81
      Acidity:

      clean, fresh
      Body:

      lean

      1994: WineSpectator Rating: 83
      Complexity:

      straightforward
      Flavors:

      cherries, herbs

      1994: Tanzer Rating: 87
      Flavors:

      earth, oak, prune, raisiny, smoky
      Texture:

      smooth

      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

      Navarra:

      Once known for easy-drinking dry rose wines, today this region just northeast of Rioja is becoming known for red wines that are similar to but less expensive than Rioja’s. Navarra currently is going through a modernization program, which includes not only adding new equipment and implementing modern winemaking techniques but also experimenting with different varieties such as cabernet sauvignon and chardonnay.

      Lelia Garnacha

      Attributes:
      Producer:

      Lelia
      Region:

      Cariñena, Spain
      Varietal:

      Grenache
      Bottle Size:

      750 ML

      2001: Tastings Rating: 86
      Acidity:

      soft, tart
      Body:

      medium-bodied
      Compliments:

      tasty

      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

      Grenache:

      Originally from Spain, this grape comes in both red-wine and white-wine varieties and is often associated with France’s southern Rhone Valley. The Grenache grape does well in hot, dry regions, and its strong stalk makes it well suited for windy conditions. It ripens with very high sugar levels and can produce wines with high alcohol content. Grenache wines are sweet, fruity, and very low in tannins. They are usually lacking in color, except in growing areas where yields are low. In Spain Grenache is widely planted in Navarra as well as in many of the hotter areas of the country. In southern France Grenache is widely cultivated in the areas around Languedoc- RoussillonRousellon, Provence, and the southern Rhone. It is also extensively grown in Algeria, Australia, Corsica, Israel, Morocco, Sardinia and California's central valley. Red Grenache wines are usually blended with other varieties: trempranillo in Spain and cinsaut and carignan in France. It’s the primary grape in chateauneuf-du-pape as well as in several rose wines.

      Roasted Garlic Mashed Potatoes

      Rated

      Ingredients

      15 whole garlic cloves
      2 tbsp olive oil
      1 teaspoon ground black pepper
      6 whole potatoes, scrubbed & cut into 1/2 inch pieces
      1 to 2 cups fresh or canned chicken stock or broth, boiling
      1 tablespoon fresh rosemary branch, chopped
      1 teaspoon salt

      Preparation

      Preheat the oven to 400°F.

      Toss the garlic cloves in olive oil and place in a small baking dish or pie plate. Season with salt and pepper. Place in the oven until lightly brown and soft, about 45 minutes, or cook in the microwave for 1 to 2 minutes.

      Place the potatoes in a medium-sized pot with the garlic cloves. Add water to cover. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until very soft, about 20 minutes.

      Remove from the heat and drain. Return the potatoes and garlic to the pot over low heat and add 1/2 cup of the hot chicken stock. Mash the potatoes with a mixer or a potato masher, adding just enough more stock to get the desired consistency. Season to taste with chopped rosemary, salt, and pepper.

      If not serving immediately, cover the surface of the potatoes in the pot with a layer of hot broth to keep a skin from forming. When ready to serve, turn up the heat, stir in the broth, and heat through. Alternatively, put the cooled mashed potatoes in a plastic bag, seal tightly, and refrigerate for up to 3 days. Reheat in the microwave or with additional hot broth in a pot.

      Yield

      Serves 6

      Cook Time

      Prep Time: 10 mins.
      Cook Time: 75 mins.