Seghesio 'Cortina' Zinfandel

Attributes:
Producer:

Seghesio Family Vineyards
Region:

Alexander Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2001: WineAdvocate Rating: 89
Body:

medium-bodied
Complexity:

compact, deep

2000: WineAdvocate Rating: 86
Flavors:

cherries, earth, minerals, raspberries

1999: WineAdvocate Rating: 89
Complexity:

rich
Flavors:

grapy
Fruit:

gobs of fruit

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

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.

Morgan Monterey Sauvignon Blanc

Attributes:
Producer:

Morgan Winery
Region:

Monterey County, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: CGCW Rating: 87
Acidity:

tangy, zesty
Aromas:

*-scented

2005: CGCW Rating: 88
Acidity:

fresh
Compliments:

well-made

2003: WineSpectator Rating: 82
Acidity:

tart

2002: WineSpectator Rating: 87
Acidity:

lively
Complexity:

focused
Compliments:

fragrant
Flavors:

citrus, grass, orange blossom

2002: WineEnthusiast Rating: 87
Acidity:

bright, clean, crisp, fresh
Fruit:

ripe

2001: WineEnthusiast Rating: 88
Acidity:

crisp
Flavors:

cedar, citrus, coconut, oak

2000: WineEnthusiast Rating: 85
Acidity:

very crisp
Flavors:

citrus, gooseberry, grapefruit, grass, honey, lemon, tangerine

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.

Domaine Bois de Boursan Châteauneuf-du-Pape

Attributes:
Producer:

Domaine Bois de Boursan
Region:

Châteauneuf-du-Pape Rouge, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2004: WineAdvocate Rating: (89-91)
Acidity:

soft
Body:

full-bodied
Compliments:

classic, pleasant
Flavors:

cherries, earthy, licorice, pepper, spicy

2004: WineSpectator Rating: 92
Body:

solid
Fruit:

sweet

2003: WineAdvocate Rating: (90-92)
Body:

full-bodied
Compliments:

pleasant
Flavors:

cherries, incense, licorice, pepper, roasted herbs

2003: WineSpectator Rating: 90
Complexity:

rustic
Flavors:

blackberry, game, raspberry, rosemary, stone
Fruit:

sweet

2001: WineAdvocate Rating: (89-91)
Body:

medium to full-bodied
Complexity:

rich
Compliments:

fragrant, pleasant
Flavors:

cherries, leather, roasted herbs, spicy
Fruit:

concentrated, juicy, sweet

2001: WineAdvocate Rating: 90
Acidity:

lively
Body:

medium to full-bodied
Compliments:

pleasant
Texture:

dense, thick

2000: WineSpectator Rating: 92
Acidity:

fresh
Body:

full-bodied
Complexity:

supple
Flavors:

blackberry, chocolate, meat, smoke

2000: Tanzer Rating: 89
Complexity:

deep
Flavors:

bitter, chocolate, coffee, minerals, raspberry, smoky, spices, spicy
Fruit:

ripe

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Penne with Chicken and Feta Cheese

Rated

Ingredients

2 tbsp extra-virgin olive oil
2 garlic clove, minced
1 cup low-sodium chicken broth
4 Boneless skinless chicken breast, halved, sliced into 1/2-inch strips and then cut in half crosswise
28 oz canned plum tomato
2 tsp dried oregano, crumbled
¼ cup flat leaf parsley, chopped
1 lb penne or ziti pasta
1 cup crumbled feta cheese

Preparation

In a skillet set over medium heat, warm the oil for 1 minute. Add the garlic, and cook, stirring, for 1 minute. Add the chicken broth. Increase the heat and bring the broth to a boil. Add the chicken. Reduce the heat to a steady simmer and poach the chicken in the broth for 4 minutes.

Add the tomatoes, breaking them up with the back of a wooden spoon. Add the oregano and flat-leaf parsley. Keep the sauce at a steady simmer. The idea is to reduce the sauce and have it ready at the same time as the pasta.

While the sauce is cooking, cook the pasta in boiling salted water until it is al dente. Drain well. Divide the pasta among four heated serving plates. Ladle sauce over the pasta. Sprinkle an equal amount of feta cheese over each plate.

Yield

Serves 4

Cook Time

Prep Time: 5 mins.
Cook Time: 15 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 4
Amount Per Serving:
Calories: 772 Calories from Fat: 216
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 24g
36%  
Carbohydrates 111g
37%  
Dietary Fiber 12g
48%  
Saturated Fat 14g
70%  
Calories 772kcal
38%  
Cholesterol 81mg
27%  
Protein 48g
80%  
Sodium 1247mg
51%  
Calcium
6%  
Iron
21%  
Vitamin A
45%  
Vitamin C
53%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.