Louis Latour Morgon 'Les Charmes' Add
Georges Duboeuf Beaujolais Add
Simi Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Louis Latour Morgon 'Les Charmes'

Attributes:
Producer:

Louis Latour
Region:

Morgon, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Sashimi
Pasta & Grains: (Grilled) Tofu, Pasta Carbonara, Pasta with Creamy Mushroom Sauces
Poultry & Eggs: Coq Au Vin, Game Birds, Glazed Duck, Herb Marinated Chicken, Huevos Rancheros, Roast Chicken with Herbs, Roast Turkey
Red Meat: Beef Stew, Curried Beef, Curried Pork, Glazed Pork, Grilled Beef, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Salami or Sausage, Veal, Veal Scaloppini
Sauces: Red Wine Sauce, Tomato Sauce
Spicy Food: Beef Stir Fry
Vegetables: Caesar Salad, Grilled Vegetables, Lentil Salad, Mediterranean, Grilled, Vegetable Gratin or Stew

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.

Georges Duboeuf Beaujolais

Attributes:
Producer:

Georges Duboeuf
Region:

Beaujolais, France
Varietal:

Gamay
Bottle Size:

750 ML

2005: WineAdvocate Rating: 86
Acidity:

fresh, lively
Aromas:

floral
Body:

light, medium-bodied
Complexity:

focused
Flavors:

red cherry

2003: WineAdvocate Rating: 86
Complexity:

rich, simple
Flavors:

black cherry, cherries, raspberry
Fruit:

sweet

2003: WineAdvocate Rating: 86

1999: WineAdvocate Rating: 85
Acidity:

fat
Aromas:

*-scented
Flavors:

plum

1999: WineAdvocate Rating: 86
Fruit:

sweet

1998: WineAdvocate Rating: 85
Fruit:

juicy

1998: Tastings Rating: 83
Aromas:

flowers on the nose
Body:

light
Complexity:

supple
Flavors:

berries, candied

1997: Tastings Rating: 86
Body:

light-bodied
Flavors:

berries, violet

Food Matches:
Cheese: Blue Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Sashimi
Pasta & Grains: (Grilled) Tofu, Pasta Carbonara, Pasta with Creamy Mushroom Sauces
Poultry & Eggs: Coq Au Vin, Game Birds, Glazed Duck, Herb Marinated Chicken, Huevos Rancheros, Roast Chicken with Herbs, Roast Turkey
Red Meat: Beef Stew, Curried Beef, Curried Pork, Glazed Pork, Grilled Beef, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Salami or Sausage, Veal, Veal Scaloppini
Sauces: Red Wine Sauce, Tomato Sauce
Spicy Food: Beef Stir Fry
Vegetables: Caesar Salad, Grilled Vegetables, Lentil Salad, Mediterranean, Grilled, Vegetable Gratin or Stew

Beaujolais:

(boh jhoe lay)—Although this region is technically part of Burgundy, it makes its own distinctly fruity wine from the Gamay grape. Beaujolais and Beaujolais Superieur come from the Southern part of the area where the soil is mainly clay and sand. These wines are fresh, fruity, and light-bodied, inexpensive and best drunk a year or two after the vintage. Beaujolais-Village wines are made in the northern part of the district, where the soil is granite-based, and are fuller and more substantial. The highest quality Beaujolais come from the north and are known as cru Beaujolais; these bottles carry only the name of the cru, and not the word Beaujolais.


Gamay:

Although this grape is fairly tannic, it makes grapey wines with low tannin, especially in the Beaujolais district of France.

Simi Zinfandel

Attributes:
Producer:

Simi Winery
Region:

Sonoma County, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: WineSpectator Rating: 86
Acidity:

zesty
Flavors:

cherry, cinnamon, licorice, raspberry, sage, smoky

2005: CGCW Rating: 86
Body:

full-bodied
Flavors:

jammy

2000: WineSpectator Rating: 85
Compliments:

elegant
Flavors:

cherry, rhubarb

1999: WineSpectator Rating: 85
Body:

medium-bodied

1999: Tanzer Rating: 85
Acidity:

bright
Complexity:

supple
Flavors:

cedar, cherry, earthy, herb, mocha, wild berry
Fruit:

fairly intense

1999: WineEnthusiast Rating: 87
Body:

medium-bodied

1998: Tanzer Rating: 87
Acidity:

snappy
Flavors:

berries, clove, orange peel, red berry, spice
Fruit:

juicy

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

Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.


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.

Beef Stir-Fry

Rated

Ingredients

2/3 cup low-sodium soy sauce
2 scallions, sliced
1 medium onion, chopped
Pepper to taste
2 tsp brown sugar
1-1/2 lbs lean beef, cut into bite-size pieces
2 tbsp sesame oil
4 cups chopped broccoli

Preparation

1. In a large bowl, combine the soy sauce, scallions, onion, pepper, and brown sugar. Add the beef and marinate for 10 minutes.

2. In a large wok or skillet over medium heat, warm the oil. Add the beef, and sauté until the meat is cooked to your liking, stirring occasionally. Remove the cooked beef from the pan and reserve. Add the broccoli and saute until tender. Add water if you need additional moisture. Add reserved beef to pan and toss to warm and coat the broccoli. Serve with a side brown or white rice.

Yield

Serves 4 serving