Bouchard Pere et Fils Le Corton Grand Cru Add
Castell del Remei 1780 Add
Cockburn's Vintage Port Portugal Add
Wines are recomendations only and may not be carried by this store.

Bouchard Pere et Fils Le Corton Grand Cru

Attributes:
Producer:

Bouchard Pere et Fils
Region:

Le Corton, France
Varietal:

Pinot Noir
Bottle Size:

1.5 L

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.

Castell del Remei 1780

Attributes:
Producer:

Castell del Remei
Region:

Costers del Segre, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2005: WineAdvocate Rating: 88
Complexity:

compact
Flavors:

black currant, blackberry, eucalyptus, menthol, mineral, oak

2004: WineSpectator Rating: 83
Body:

light

2004: WineAdvocate Rating: 88
Flavors:

cranberry, spice, tea, tobacco

2001: WineAdvocate Rating: 89
Body:

medium-bodied
Compliments:

elegant
Flavors:

cedar, oak, spice box, white chocolate

2001: WineSpectator Rating: 83

1998: WineAdvocate Rating: 92
Body:

medium to full-bodied
Complexity:

deep
Compliments:

elegant
Flavors:

cherries, leather, toast
Fruit:

ripe, sweet

1998: WineAdvocate Rating: 89
Texture:

glycerin

1997: Tanzer Rating: 88
Aromas:

floral
Complexity:

deep
Compliments:

stylish
Flavors:

currant, lead pencil, oak, raspberry, smoky, tobacco leaf
Fruit:

juicy

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

Cockburn's Vintage Port Portugal

Attributes:
Producer:

Cockburn's
Region:

Portugal, Other
Varietal:

Vintage Port
Bottle Size:

750 ML

Food Matches:
Desserts: Bread Pudding, Cakes, Chocolate, Chocolate Cake, Pecan Pie
Fruits & Nuts: Plums, Walnuts

Portugal:

Well known for its Port and Vinho Verde wines, Portugal is one of Europe’s leading wine producing countries. It competes closely with Germany for the position of fourth largest wine producer in Europe. Portugal is also the worlds leading producer of cork. Single-handedly it accounts for nearly 70 percent of the worlds commercially traded cork supply.


Vintage Port:

Vintage Port, a fortified Portuguese wine, is the best known and most sought after type of port. Made from a mixture of red grapes, it is produced only in good years when conditions are favorable for the production of a fine wine. The decision to declare a vintage is made by each individual port house and all the grapes included come from top vineyards in that vintage. Vintage ports are aged in barrels for a maximum of two and half years and then require another 10 to 30 years in the bottle before they are ready. Since they are aged in barrels for only a short time, they retain their dark red color and full-bodied strong fruit flavor. Younger vintage ports remain exuberant and powerful, while the older varieties have more finesse and integration, a result of the slow maturation process. To maintain its intensity, Vintage Port is neither fined nor filtered and throws a great deal of sediment as it matures and must be decanted. The flagship style of port, Vintage Port represents only 2-3 % of the total Port production. (See PORT for more information on the region and fortification process.)

Sticky Buns

Rated

Ingredients

1 loaf bread dough, thawed
1/4 cup chopped nuts
2 tbsp raisins
1/2 cup butterscotch pudding mix (not instant)
1 tsp ground cinnamon
1/2 cup sugar
6 tbsp butter
1 tbsp light brown sugar

Preparation

Preheat the oven to 350 degrees F. Thoroughly grease the bottom of a tube pan.

Slice the bread dough in half lengthwise, then cut each half into 6 pieces.

Sprinkle the nuts and raisins over the bottom of the prepared pan. Place the bread pieces over the nuts and raisins.

Blend together the pudding mix and cinnamon and sprinkle over the bread pieces.

Place the sugar, butter, and brown sugar in a small saucepan and bring to a boil, stirring, over medium heat. Remove from the heat, cool to warm, and pour over the bread pieces. Cover the pan with a cloth and let rise overnight in the refrigerator.

Bake the buns for 30 minutes. Let stand for 2 to 3 minutes, then turn upside down onto a plate and serve.

Yield

Makes 12

Cook Time

Prep Time: 15 mins.
Cook Time: 30 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 12
Amount Per Serving:
Calories: 116 Calories from Fat: 99
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 11g
16%  
Carbohydrates 20g
6%  
Dietary Fiber 5g
20%  
Saturated Fat 9g
45%  
Calories 116kcal
5%  
Cholesterol 18mg
6%  
Protein 7g
11%  
Sodium 37mg
1%  
Calcium
0%  
Iron
13%  
Vitamin A
3%  
Vitamin C
5%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.