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International Falls, Minnesota 56649
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Vieux Chateau Gaubert Sauvignon-Semillion

Attributes:
Producer:

Vieux Chateau Gaubert
Region:

Graves, France
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Desserts: Macarons
Fish or Shellfish: Lobster Salad, Poached Salmon, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Red Meat: Irish Stew, Liver, Pate or Liver
Sauces: White Wine Sauce
Vegetables: Asparagus Quiche, Tomato

Graves:

Traditionally the only region in Bordeaux to make both top-quality reds and whites, Graves has lost much of its land to the new appellation of Pessac-Léognan. What remains is a collection of medium-to full-bodied whites and reds. The reds made from Merlot and Cabernet Sauvignon are supple, earthy, and tobacco-scented. The whites are made from Sémillon, Sauvignon d Blanc, and Muscadelle grapes. These honeyed, soft, nutty wines are among the greatest in France.

Laurenz und Sophie 'Singing Gruner Veltliner'

Attributes:
Producer:

Laurenz V.
Region:

Austria, Other
Varietal:

Gruner Veltliner
Bottle Size:

750 ML

Food Matches:
Herbs & Spices: Caraway, Dill, Horseradish
Poultry & Eggs: Game Birds
Red Meat: Farmed Venison, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Proscuitto & Serrano Ham, Sausage with Sweet & Hot Peppers, Schnitzel, Sweetbreads, Sweetbreads, Sweetbreads, Veal
Spicy Food: Pho
Vegetables: Cabbage, Pickles, Potato Dumplings, Potatoes, Roast Potatoes

Austria:

With long history of wine production going back to the 5th century BC, Austria produces great white wines. Austria's most planted grape is Gruner Veltliner, accounting for more than 1/3rd of the country's total area under vine. Welschriesling produces very good sweet white wines and is the second most important variety in Austria. Most of the vineyards are in the eastern half of the country, far from the ski slopes in the west.


Gruner Veltliner:

Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

Zellerbach Sauvignon Blanc

Attributes:
Producer:

Zellerbach Estates
Region:

California, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

1993: WineSpectator Rating: 88
Acidity:

soft

1993: Tastings Rating: 91
Body:

medium body
Flavors:

herbal, pear

1989: WineSpectator Rating: 82
Body:

light

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.


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.

Cucumber Dill Soup

Rated

Ingredients

4 medium cucumbers
2 cups nonfat plain yogurt
2 tbsp fresh dill
1/2 tsp (3 ml) salt
1 tsp lemon juice

Preparation

1. Slice the cucumbers lengthwise. Scoop out and discard the seeds, then slice into rounds.

2. Process all the ingredients in a blender until smooth.

3. Refrigerate for 30 minutes. Serve cold.

Yield

Makes 4 servings