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Ridge Vineyards Zinfandel Add
Opolo 'Mountain' Zinfandel Add
Louis Jadot Vosne-Romanée 'Les Suchots' Add
Wines are recomendations only and may not be carried by this store.

Ridge Vineyards Zinfandel

Attributes:
Producer:

Ridge Vineyards
Region:

Spring Mountain, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 89
Complexity:

deep
Compliments:

delicious
Flavors:

black cherry, sage

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.

Opolo 'Mountain' Zinfandel

Attributes:
Producer:

Opolo Vineyards
Region:

Paso Robles, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: CGCW Rating: 85
Acidity:

soft
Fruit:

ripe

2004: WineAdvocate Rating: 88
Complexity:

deep
Flavors:

cherries, herbs, jammy, spice, strawberries

2002: WineSpectator Rating: 86
Acidity:

lively

2001: WineSpectator Rating: 82
Flavors:

plum, violet
Fruit:

ripe, sweet

2001: WineAdvocate Rating: 85
Complexity:

deep, simple, straightforward
Flavors:

berry, earth, spice
Texture:

round

2000: CGCW Rating: 88
Body:

solid
Complexity:

focused
Compliments:

well-balanced
Flavors:

oak, spicy
Fruit:

fruity, sweet

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.

Louis Jadot Vosne-Romanée 'Les Suchots'

Attributes:
Producer:

Louis Jadot
Region:

Vosne-Romanée, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


Vosne Romanée:

(vone roh mah nay)—This most southerly of the Côte de Nuits villages is home to some of the most prestigious vineyards in Burgundy. Its Pinot Noir grapes produce wines that are extraordinarily rich, stuffed with plums and heavily spiced.

Sticky Buns

Rated

Ingredients

1/4 cup chopped nuts
2 tbsp raisins
1/2 cup butterscotch pudding mix (not instant)
1 tsp ground cinnamon
1/2 cup sugar
6 tbsp butter
1 tbsp light brown sugar
1 loaf bread dough, thawed

Preparation

Thoroughly grease the bottom of a tube pan.

Slice the bread dough in half lengthwise, then cut each half into 6 pieces.

Sprinkle the nuts and raisins over the bottom of the prepared pan. Place the bread pieces over the nuts and raisins.

Blend together the pudding mix and cinnamon and sprinkle over the bread pieces.

Place the sugar, butter, and brown sugar in a small saucepan and bring to a boil, stirring, over medium heat. Remove from the heat, cool to warm, and pour over the bread pieces. Cover the pan with a cloth and let rise overnight in the refrigerator.

Preheat the oven to 350 degrees F. Bake the buns for 30 minutes. Let stand for 2 to 3 minutes, then turn upside down onto a plate and serve.

Yield

Yields 1 dozen

Cook Time

Prep Time: 15 mins.
Cook Time: 30 mins.
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