Rutz 'Sonoma Cuvee' Pinot Noir

Attributes:
Producer:

Rutz Cellars
Region:

Sonoma County, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

Food Matches:
Desserts: Cheesecake, Coffee Cake, Crepes, Crepes Suzette, Ginger-flavored, Vanilla Ice Cream
Fruits & Nuts: Cherries

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.


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.

Chateau Mondorion Saint Emilion Grand Cru

Attributes:
Producer:

Chateau Mondorion
Region:

Saint Emilion Grand Cru, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2002: WineSpectator Rating: 88
Acidity:

fresh
Body:

medium-bodied
Flavors:

blackberry, cherry, chocolate

2000: WineSpectator Rating: 87
Body:

medium-bodied
Flavors:

fresh herbs

Food Matches:
Desserts: Cheesecake, Coffee Cake, Crepes, Crepes Suzette, Ginger-flavored, Vanilla Ice Cream
Fruits & Nuts: Cherries

Saint Emilion Grand Cru:

Romans planted vineyards in Saint-Emilion as early as the second century. It is located right bank of the Gironde and named after the monk Emilion. The "Saint Emilion Grand Cru" label on a wine explains that the wine is from any one of the many vineyards on the list of vineyards that qualify as Saint Emilion Grand Cru.

Kendall-Jackson 'Vintner's' Reserve Cabernet Sauvignon

Attributes:
Producer:

Kendall-Jackson Vineyards & Winery
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2005: CGCW Rating: 84
Complexity:

simple
Flavors:

berries, cherries
Fruit:

concentrated

2004: CGCW Rating: 85
Body:

lean
Complexity:

supple
Flavors:

cherries, herbal, oak
Fruit:

fruity, sweet

2004: WineAdvocate Rating: 87
Body:

medium-bodied
Compliments:

elegant, tasty
Flavors:

red and black currant, spicy
Fruit:

sweet

2003: WineAdvocate Rating: 87
Aromas:

*-scented
Flavors:

earthy, red berry, spicy
Fruit:

juicy

2003: CGCW Rating: 85
Acidity:

clean
Texture:

strong

2003: WineEnthusiast Rating: 86
Acidity:

crisp
Compliments:

well-balanced
Flavors:

cherries, raspberries, spicy

2003: WineAndSpirits Rating: 90
Acidity:

clean
Complexity:

rich
Compliments:

classic
Fruit:

ripe

2002: WineAdvocate Rating: 87
Body:

medium-bodied
Flavors:

black currant, cedar, earth, licorice, ripe fruit, smoke
Fruit:

ripe

Food Matches:
Desserts: Cheesecake, Coffee Cake, Crepes, Crepes Suzette, Ginger-flavored, Vanilla Ice Cream
Fruits & Nuts: Cherries

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.


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.

Crumb-Topped Coffee Cake

Rated

Ingredients

2-1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 tbsp freshly grated nutmeg
1 tsp salt
1/8 tsp ground cloves
3/4 cup unsalted butter, melted and cooled slightly or canola or other high-quality vegetable oil
2 tsp baking powder
1 cup buttermilk, at room temperature
2 eggs, at room temperature, lightly beaten
1 cup chopped walnuts or other nuts
2 tbsp granulated sugar mixed with 2 tsp ground cinnamon for sprinkling

Preparation

Position racks so that the cake will bake in the middle of an oven and preheat the oven to 350° F. Grease a 9-inch square pan; do not line or flour it. Set aside.

Place the flour, brown and granulated sugars, nutmeg, salt, and cloves together in a strainer or sifter and sift into a large bowl. Whisk to mix well. Using a spoon, form a well in the middle of the dry ingredients, then pour in the butter or oil and stir, breaking up clumps, until the mixture resembles coarse bread crumbs. Remove 3/4 cup of the mixture to a small bowl and reserve for later use.

Stir the baking powder into the mixture in the large bowl. Add the buttermilk and eggs and beat with an electric mixer at medium speed until smooth, about 1 minute.

Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Evenly distribute the reserved crumb mixture over the top, then scatter the nuts over it and sprinkle with the sugar-cinnamon mixture. Bake until the cake springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of the cake comes out clean, 45 to 50 minutes; if the top begins to brown too quickly during baking, cover loosely with aluminum foil.

Remove the pan to a wire rack to cool for at least 15 minutes. Cut into squares and serve warm or at room temperature directly from the pan.

Yield

Serves 8

Cook Time

Prep Time: 10 mins.
Cook Time: 45 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 549 Calories from Fat: 234
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 26g
40%  
Carbohydrates 73.7g
24%  
Dietary Fiber 2g
8%  
Saturated Fat 11.3g
56%  
Calories 548.7kcal
27%  
Cholesterol 88.8mg
29%  
Protein 8.1g
13%  
Sodium 390mg
16%  
Calcium
2%  
Iron
4%  
Vitamin A
10%  
Vitamin C
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.