60 S Main St
Wolfeboro, New Hampshire 03894
(603) 569-4755
Mon-Sat 7am to 9pm, Sun 7am to 8pm
Penfold's 'Grange' Shiraz Add
The Hess Collection Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Penfold's 'Grange' Shiraz

Attributes:
Producer:

Penfolds Wines
Region:

South Australia, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2002: Tanzer Rating: 94(+?)
Acidity:

fresh
Complexity:

deep
Flavors:

cherry, cinnamon, dark berries, flowers, meat, mocha, nuts, oak, raspberry, spices, strawberry, tobacco, vanilla
Fruit:

sweet

2001: Tanzer Rating: 94
Acidity:

bright

2001: WineSpectator Rating: 93
Body:

solid
Complexity:

deep, rich
Flavors:

berries, bitter, boysenberry, candied, cassis, chocolate, flowers, minerals, oak, plum, spices, violet

2001: WineEnthusiast Rating: 93
Acidity:

fresh
Body:

full-bodied
Complexity:

deep, rich
Flavors:

chocolate, coconut, dark chocolate, plum, plummy
Fruit:

concentrated

2001: Tanzer Rating: 94(+?)
Fruit:

concentrated

2001: WineAndSpirits Rating: 96
Complexity:

complex, layered
Compliments:

mouthwatering
Flavors:

black fruit, earthy

2000: Parker Rating: (89-91)
Body:

medium-weight
Complexity:

deep
Flavors:

black currant

2000: Tanzer Rating: 89
Aromas:

floral
Body:

medium-bodied
Flavors:

anise, bitter, cherry, chocolate, lavender, leather, red plum
Fruit:

sweet

Food Matches:
Fish or Shellfish: Salmon / Trout, Bluefish and Mackerel, Tuna, Mahi-Mahi
Herbs + Spices: Juniper
Poultry & Eggs: Duck Confit
Red Meat: Beef, Buffalo, Farmed Venison, Game, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Grilled Sausage, Pork
Sauces: Red Wine Sauce
Vegetables: Wild Mushroom Strudel, Wild Mushrooms

Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

The Hess Collection Cabernet Sauvignon

Attributes:
Producer:

The Hess Collection
Region:

Mount Veeder, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

1.5 L

2004: WineSpectator Rating: 89
Body:

light
Complexity:

complex, layered, supple
Flavors:

cherry, currant, herb, oak
Fruit:

ripe

2003: WineSpectator Rating: 85
Flavors:

currant, earthy, wild berry

2003: WineSpectator Rating: 89
Texture:

chewy

2002: WineSpectator Rating: 88
Complexity:

complex, supple
Flavors:

black cherry, plum, wild berry

2002: WineSpectator Rating: 85
Complexity:

complex
Flavors:

currant, mocha, vanilla, wild berry
Fruit:

ripe

2002: WineSpectator Rating: 85

2001: WineSpectator Rating: 88
Complexity:

complex, rich
Flavors:

blackberry, currant, earthy, plum
Fruit:

concentrated, ripe

2001: WineSpectator Rating: 88

Food Matches:
Red Meat: Beef, Grilled Beef, Grilled Filet Mignon, Roast Beef

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.

Beef Stroganoff

Rated

Ingredients

1 lb lean beef flank steak, cut in thin strips
1 whole Onion, thinly sliced
1 whole Garlic clove, minced
8 oz mushrooms, sliced
1/4 cup water
2 oz pimientoes, chopped
1 tbsp low-fat buttermilk
1 cup low-fat yogurt
1 teaspoon ground paprika
1 teaspoon black pepper
1 teaspoon hot pepper sauce

Preparation

Spray a non-stick skillet with No Stick cooking spray. Sauté meat in sprayed skillet until browned.

Add onion, garlic, mushrooms, pimentos and water; cook 10 minutes, stirring frequently.

Remove from heat and add yogurt, buttermilk, paprika, Tabasco sauce and pepper. Serve on wide whole-wheat noodles.

Yield

Serves 4

Cook Time

Prep Time: 20 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: 200 Calories from Fat: 153
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17g
26%  
Carbohydrates 12g
4%  
Dietary Fiber 7g
28%  
Saturated Fat 12g
60%  
Calories 200kcal
10%  
Cholesterol 50mg
16%  
Protein 34g
56%  
Sodium 230mg
9%  
Calcium
1%  
Iron
18%  
Vitamin A
6%  
Vitamin C
25%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.