Barefoot Cabernet Sauvignon

Attributes:
Producer:

Barefoot Cellars
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

1.5 L

NV: Tastings Rating: 84
Body:

medium-bodied
Complexity:

moderate depth

NV: Tastings Rating: 84
Acidity:

soft
Body:

medium-bodied
Compliments:

tasty
Flavors:

black cherry, cassis, earth

NV: Tastings Rating: 84
Body:

medium-bodied
Flavors:

black currant, cedar, sage

NV: Tastings Rating: 84
Acidity:

soft
Body:

medium-bodied
Compliments:

pleasant

NV: Tastings Rating: 83
Acidity:

soft
Body:

medium-bodied
Compliments:

tasty
Flavors:

cherry, licorice

NV: Tastings Rating: 82
Body:

light
Texture:

round

1999: WineEnthusiast Rating: 83
Acidity:

soft
Complexity:

awkward
Flavors:

berry, herbal flavors, oregano, stemmy

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.


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.

Louis Martini 'Monte Rosso' Cabernet Sauvignon

Attributes:
Producer:

Louis Martini
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2001: CGCW Rating: 85
Body:

light
Fruit:

ripe

2000: WineSpectator Rating: 84
Acidity:

fresh, tart
Body:

lean
Complexity:

tightly wound
Flavors:

cherry, earth, herb, oak, pepper, sour

2000: CGCW Rating: 85

1999: WineSpectator Rating: 93
Complexity:

complex, focused, rich
Flavors:

blackberry, currant
Fruit:

concentrated

1999: WineSpectator Rating: 84
Fruit:

fruity

1999: CGCW Rating: 86

1998: WineSpectator Rating: 93
Fruit:

ripe

1998: WineSpectator Rating: 83
Flavors:

eucalyptus, smoky, toasty oak
Fruit:

ripe, sweet

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.


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.

Geyser Peak Cabernet Sauvignon

Attributes:
Producer:

Geyser Peak Winery
Region:

Alexander Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2002: CGCW Rating: 85
Complexity:

simple
Flavors:

berry, black pepper, currant, oak
Fruit:

ripe

2002: WineSpectator Rating: 80
Flavors:

berry, cedar, mineral, plum
Texture:

open

2001: WineSpectator Rating: 81
Body:

lean
Flavors:

currant, herbal, oak

2001: WineEnthusiast Rating: 89
Complexity:

complex

2001: CGCW Rating: 84
Flavors:

cherry, coffee, herb, oak, smoke, vanilla

2001: CGCW Rating: 85
Flavors:

herbal, vanilla

2000: WineSpectator Rating: 81
Flavors:

herbal, medicinal

2000: WineSpectator Rating: 81
Flavors:

cassis, earth, tobacco

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.

Southern-fried Chicken

Rated

Ingredients

1 lb Foster Farms® Chicken, about &quantity-post; &measureDefinite-post;.
3 cups buttermilk
2 tbsp hot red pepper sauce
1-1/3 cups all-purpose flour
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp cayenne pepper
2 tbsp oil
1 cup vegetable oil for frying

Preparation

Cut the chicken into eight pieces. In a large bowl, combine the buttermilk with the pepper sauce and season to taste with salt. Marinate the chicken for a least 1 hour, or preferably overnight in the refrigerator.

Drain the chicken and pat dry. Mix together the flour, paprika, oregano, 1 teaspoon salt and cayenne pepper in a dish and use to coat the chicken. Shake off the excess and set the chicken aside.

Preheat the oven to 300°F.

Heat oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken, skin-side-down, and reduce the heat to medium. Cook for about 10 minutes, or until nicely browned. If necessary, cook in batches-do not crowd the pan, and leave enough space between the pieces to ensure even cooking. Turn the pieces over and cook until browned. Transfer to a baking dish or roasting pan, cover loosely with foil and bake for 45 minutes. Drain on paper towels and serve immediately.

Yield

Serves 8

Cook Time

Prep Time: 15 mins.
Cook Time: 55 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 468 Calories from Fat: 153
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17g
26%  
Carbohydrates 14g
4%  
Dietary Fiber < 1g
4%  
Saturated Fat 5g
25%  
Calories 468kcal
23%  
Cholesterol 320mg
106%  
Protein 51g
85%  
Sodium 983.9mg
41%  
Calcium
9%  
Iron
10%  
Vitamin A
17%  
Vitamin C
21%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.