1313 3rd St
International Falls, Minnesota 56649
(218) 283-8440

Wild Horse Pinot Noir

Attributes:
Producer:

Wild Horse Winery
Region:

Central Coast, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: CGCW Rating: 87
Acidity:

tart
Body:

medium-bodied
Flavors:

cherries, oak, sour

2004: CGCW Rating: 84
Acidity:

clean

2004: Burghound Rating: 88
Acidity:

fresh, tangy
Body:

light, medium weight
Complexity:

supple
Flavors:

black cherry, cola, spice, tar
Fruit:

ripe

2002: WineSpectator Rating: 83
Body:

lean
Flavors:

cherry, herbal

2000: WineSpectator Rating: 83
Body:

lean
Flavors:

currant, herb

2000: WineEnthusiast Rating: 86
Acidity:

bright, lively
Body:

lean
Complexity:

supple
Compliments:

pleasant

2000: CGCW Rating: 84
Acidity:

clean
Flavors:

cherry, earth, herb, mocha, plum

1999: CGCW Rating: 86
Acidity:

soft
Compliments:

pleasant
Flavors:

herbaceous

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, 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.


Central Coast:

The Central Coast AVA is a large American Viticultural Area that spans from Santa Barbara County to the San Francisco Bay Area. With around 100,000 acres planted, Chardonnay accounts for more then half of the total plantings. Within this larger AVA are several smaller appellations that share the same cooling influence from the Pacific Ocean. These include Arroyo Grande Valley AVA Arroyo Seco AVA Carmel Valley AVA Chalone AVA Cienega Valley AVA Contra Costa County AVA Edna Valley AVA Hames Valley AVA Lime Kiln AVA Livermore Valley AVA Monterey AVA Monterey County AVA Pacheco Pass AVA Paicines AVA Paso Robles AVA San Antonio Valley AVA San Benito AVA San Bernabe AVA San Francisco Bay AVA San Lucas AVA San Luis Obispo County AVA San Ysidro District AVA Santa Barbara County AVA Santa Clara County AVA Santa Clara Valley AVA Santa Cruz County AVA Santa Lucia Highlands AVA Santa Maria Valley AVA Santa Ynez Valley AVA Sta. Rita Hills AVA York Mountain AVA

Pedroncelli 'Vintage Selection' Zinfandel

Attributes:
Producer:

J Pedroncelli
Region:

Sonoma County, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2000: Tastings Rating: 86
Body:

medium-bodied
Compliments:

delicious, tasty

2000: Tastings Rating: 84
Flavors:

pepper, raspberry, tobacco

1997: WineSpectator Rating: 84
Acidity:

soft
Complexity:

simple
Flavors:

plum

1997: Tastings Rating: 86
Acidity:

bright, crisp
Body:

medium body
Complexity:

simple
Fruit:

ripe

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.

Bouchard Pere et Fils Le Corton Grand Cru

Attributes:
Producer:

Bouchard Pere et Fils
Region:

Le Corton, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

2006: Tanzer Rating: 89-92
Flavors:

blueberry, cherry, medicinal, menthol, mineral
Fruit:

juicy

2005: Tanzer Rating: 94
Acidity:

fat
Flavors:

black cherry, meat, medicinal, toast
Fruit:

sweet

2005: WineAdvocate Rating: (87-89)
Complexity:

awkward
Flavors:

cedar, meat, spice
Fruit:

austere

2005: Tanzer Rating: 89-92

2004: Tanzer Rating: 87-91?
Acidity:

firm acidity
Complexity:

rich, rustic
Flavors:

leather, meaty, pepper, spice

2004: Tanzer Rating: 94

2003: Tanzer Rating: 93-94
Complexity:

suave
Flavors:

chocolate, earth, game, licorice, new oak, pepper, pineapple, spices

2003: Tanzer Rating: 87-91?
Fruit:

huge

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

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.

Blueberry Fruit Crisp

Rated

Ingredients

3 c. fresh or frozen blueberries or other sliced fruit
2 tbsp lemon juice
1/2 tsp cinnamon
1/2 c. packed brown sugar
3/4 c. rolled oats
1/2 c. cornmeal
1/3 c. safflower oil

Preparation

Oven Method

1. Place blueberries in a lightly oiled or nonstick-sprayed 2-quart casserole dish. Sprinkle with lemon juice and cinnamon and stir.

2. In a small bowl, combine brown sugar, oatmeal, cornmeal and oil. Spread over blueberries or other sliced fruit.

3. Bake at 300° for about 50 minutes or until brown.

Stove Top Method

1. In a small saucepan combine oatmeal, cornmeal and oil. Cook over medium heat for a few minutes. Add brown sugar and cook until grains are lightly browned, stirring frequently.

2. Place blueberries or sliced fruit in the bottom of a large, lightly oiled or nonstick-sprayed skillet. Sprinkle with lemon juice and cinnamon, stir and heat through.

3. Spread the oatmeal mixture over the fruit, cover and heat for a few minutes, then serve.

Yield

Serves 6 serving

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 serving
Amount Per Serving:
Calories: 300 Calories from Fat: 117
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 13g
20%  
Carbohydrates 44g
14%  
Dietary Fiber 4g
16%  
Saturated Fat < 1g
5%  
Calories 300kcal
15%  
Cholesterol < 1mg
0%  
Protein 3g
5%  
Sodium 35mg
1%  
Calcium
1%  
Iron
5%  
Vitamin A
7%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.