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Ramon Ramos 'Monte Toro' Roble Add
Fortant Merlot Add
Fetzer 'Valley Oaks' Merlot Add
Wines are recomendations only and may not be carried by this store.

Ramon Ramos 'Monte Toro' Roble

Attributes:
Producer:

Bodegas Ramon Ramos
Region:

Toro, Spain
Varietal:

Tempranillo, Red Blend
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

Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.


Toro:

This district just northwest of Madrid produces powerful reds.

Fortant Merlot

Attributes:
Producer:

Fortant de France
Region:

Vin de Pays d'Oc, France
Varietal:

Merlot
Bottle Size:

750 ML

2006: Tastings Rating: 84
Acidity:

tangy, tart
Aromas:

floral
Body:

light
Complexity:

deep, supple
Flavors:

apple, cedar, citrus, mineral, spice, vanilla

2004: Tastings Rating: 82
Body:

medium-bodied

2003: WineEnthusiast Rating: 85
Acidity:

fresh, soft
Body:

light
Flavors:

jammy

2003: WineEnthusiast Rating: 81
Acidity:

soft
Compliments:

pleasant

2003: Tastings Rating: 83
Body:

medium-bodied
Fruit:

sweet

2003: Tastings Rating: 83
Body:

medium-bodied
Complexity:

simple
Flavors:

cherry, earth, earthy, tar

1998: Tastings Rating: 84
Acidity:

bright, snappy
Body:

medium body
Flavors:

red cherry

1997: Tastings Rating: 83
Acidity:

soft
Aromas:

floral
Body:

medium body
Flavors:

orange

Food Matches:
Red Meat: Lamb Stew, Salami or Sausage
Vegetables: Tomato

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.

Fetzer 'Valley Oaks' Merlot

Attributes:
Producer:

Fetzer Vineyards
Region:

California, United States
Varietal:

Merlot
Bottle Size:

1.5 L

2005: Tastings Rating: 84
Acidity:

clean
Body:

full-bodied, lean
Compliments:

fragrant

2004: Tastings Rating: 84
Acidity:

fresh, soft
Body:

medium-bodied
Complexity:

straightforward
Flavors:

black cherry, earthy, plum

2004: WineEnthusiast Rating: 85
Flavors:

cherry, spice, vanilla
Fruit:

ripe

2003: WineSpectator Rating: 83
Complexity:

straightforward
Compliments:

pleasant

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

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.


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.

Shrimp and Feta Pasta

Rated

Ingredients

2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1 cup (250 ml) chopped onion
2 cups tomato sauce
1 medium tomato, chopped
Oregano to taste
Basil to taste
1/2 cup chicken stock
1 lb (450 g) raw shrimp, shelled and deveined
1/2 of a 16-ounce package spaghetti or linguine, cooked
1/2 cup crumbled feta cheese

Preparation

1.In a pot of boiling water cook pasta until al dente. Reserve until ready to use. In a large skillet, warm the oil over medium heat. Add the garlic and onion and sauté until the onion is translucent. Add the tomato sauce and tomatoes and cook until warmed through.

2. Add the chicken stock to the skillet and heat until the mixture is bubbling. Then add the shrimp and cook until pink.

3. Spoon the sauce over hot pasta and top with crumbled feta cheese.

Yield

Makes 4 servings