1313 3rd St
International Falls, Minnesota 56649
(218) 283-8440
Provenance Merlot Add
J. Garcia Cabernet Sauvignon Add
Coto De Hayas Tempranillo Cabernet Add
Wines are recomendations only and may not be carried by this store.

Provenance Merlot

Attributes:
Producer:

Provenance Vineyards
Region:

Carneros, United States
Varietal:

Merlot
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 88
Body:

full-bodied
Complexity:

rich
Flavors:

blackberries, cherries, chocolate, oak

2002: CGCW Rating: 87
Complexity:

supple
Compliments:

well-balanced
Flavors:

cherries, oak
Fruit:

sweet

2001: WineSpectator Rating: 86
Body:

light
Compliments:

well-balanced
Flavors:

black cherry, oak, plum, spice
Fruit:

ripe

2001: WineEnthusiast Rating: 88
Aromas:

char
Flavors:

black cherry, blackberry, oak, smoke

2001: CGCW Rating: 88
Complexity:

rich

2001: WineEnthusiast Rating: 88
Flavors:

oak, ripe cherry, spice, vanilla

2000: WineSpectator Rating: 86
Texture:

thick

2000: WineEnthusiast Rating: 92
Flavors:

anise, black cherry, blackberry, chocolate, pepper, sage, smoke
Fruit:

ripe

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

Carneros:

This small section of Northern California is situated at the base of both the Napa and Sonoma Valleys. Carneros has made its reputation with its Pinot Noirs, which are filled with strawberry, cherry, spice, and chocolate, and are very rich and seductive. Chardonnay is also excellent, very buttery but not too fat.


Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.

J. Garcia Cabernet Sauvignon

Attributes:
Producer:

J. Garcia
Region:

Sonoma County, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2001: WineSpectator Rating: 85
Flavors:

blackberry, cherry, toasty oak, vanilla

2001: WineEnthusiast Rating: 85
Flavors:

blackberry, cherry, coffee, herbs
Fruit:

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.


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.

Coto De Hayas Tempranillo Cabernet

Attributes:
Producer:

Bodegas Aragonesas
Region:

Tarragona, Spain
Varietal:

Proprietary Blend - Red
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Balsamic Mustard Chicken with Potatoes

Rated

Ingredients

3 tbsp (45 ml) dijon mustard
1/4 cup balsamic vinegar
2 tbsp red wine vinegar
2 cloves garlic, minced
3 tbsp (45 ml) finely chopped onion
2 tbsp (45 ml) canola oil
4 boneless, skinless chicken half-breasts, cut into 1-inch (3 cm) strips
2 potatoes, very thinly sliced
1/2 cup low-sodium chicken broth

Preparation

1. In a shallow dish, combine the mustard, vinegars, garlic, onion, and 1 tbsp (15 ml) canola oil. Add the chicken, cover, and marinate in refrigerator for 30 minutes.

2. In a large pan, warm the remaining 1 tbsp of oil over medium heat. Add the potato slices and cook until slightly crisp.

3. Add the chicken and marinade to the pan. Cook for 10 - 15 minutes, until the chicken is cooked through (no pink shows in the middle).

4. Add the chicken broth, and simmer for an additional 5 minutes, until the sauce reaches the desired consistency. Serve hot.

Yield

Makes 4 servings