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      Heritage Zinfandel Add
      Beringer 'Clear Lake' Zinfandel Add
      Cellar No. 8 Zinfandel Add
      Wines are recomendations only and may not be carried by this store.

      Heritage Zinfandel

      Attributes:
      Producer:

      Heritage
      Region:

      California, United States
      Varietal:

      Zinfandel
      Bottle Size:

      1.5 L

      1999: Tastings Rating: 80
      Acidity:

      bright, soft
      Body:

      light, medium-bodied
      Flavors:

      herbal flavors, jammy

      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.

      Beringer 'Clear Lake' Zinfandel

      Attributes:
      Producer:

      Beringer Vineyards
      Region:

      Clear Lake, United States
      Varietal:

      Zinfandel
      Bottle Size:

      750 ML

      1999: WineSpectator Rating: 85
      Acidity:

      tangy
      Flavors:

      beef, raspberry, vanilla

      1999: CGCW Rating: 84
      Flavors:

      berries, oak
      Texture:

      velvety

      1998: WineSpectator Rating: 86
      Body:

      solid
      Flavors:

      currant, herb, pepper, plum, vanilla
      Fruit:

      concentrated

      1998: Tanzer Rating: 88
      Body:

      light
      Flavors:

      chocolate, fresh herbs, lead pencil, new oak, raspberry, red fruits, redcurrant, spicy, tobacco
      Fruit:

      intense flavors

      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.

      Cellar No. 8 Zinfandel

      Attributes:
      Producer:

      Cellar No. 8
      Region:

      North Coast, United States
      Varietal:

      Zinfandel
      Bottle Size:

      750 ML

      2004: WineEnthusiast Rating: 82
      Flavors:

      spice, wild berry

      2002: WineSpectator Rating: 83
      Acidity:

      tangy
      Flavors:

      currant, oak, raspberry

      2001: WineSpectator Rating: 85
      Acidity:

      tangy, tart

      2001: WineEnthusiast Rating: 89
      Complexity:

      rich
      Flavors:

      currant, oak, raspberry, wild berry
      Fruit:

      ripe

      2000: WineSpectator Rating: 80
      Complexity:

      simple

      2000: CGCW Rating: 84
      Acidity:

      clean
      Flavors:

      berry, oak

      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.

      Sweet Potato-Apple Bake

      Rated

      Ingredients

      6 sweet potatoes or yams
      3 firm, tart apples
      2 tbsp olive oil
      1/4 tsp cinnamon
      1/8 tsp ground cloves
      Salt to taste (optional)

      Preparation

      Preheat oven to 350°F

      Scrub sweet potatoes or yams and cut into chunks or slice into 1/2-inch rounds, peel, core and slice the apples. Place sweet potatoes and apples in a baking dish.

      In a small bowl, combine the olive oil, cinnamon, ground cloves, and mix well.

      Drizzle oil and spices over potatoes and apples. Mix gently to coat potato-apple mixture evenly with oil. Cover dish and bake in preheated oven 1 to 1-1/2 hours or until tender. You will probably find that this dish doesn't need any salt, but feel free to add some to taste.

      Yield

      Serves 6

      Nutrition Facts

      Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
      Serving Size: 1
      Number of Servings: Serves 6
      Amount Per Serving:
      Calories: 40 Calories from Fat: 41
      Amount per Serving
      % Daily Value*  
      Amount per Serving
      % Daily Value*  
      Total Fat 4.51g
      6%  
      Carbohydrates < 1g
      0%  
      Dietary Fiber < 1g
      0%  
      Saturated Fat < 1g
      3%  
      Calories 40.17kcal
      2%  
      Cholesterol < 1mg
      0%  
      Protein < 1g
      0%  
      Sodium < 1mg
      0%  
      Calcium
      0%  
      Iron
      0%  
      Vitamin A
      0%  
      Vitamin C
      0%  
      *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.