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Lake Sonoma Cabernet Sauvignon

Attributes:
Producer:

Lake Sonoma Winery
Region:

Alexander Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: CGCW Rating: 86
Complexity:

rich
Fruit:

ripe

2003: WineAndSpirits Rating: 89
Complexity:

focused
Flavors:

oak, smoke
Fruit:

concentrated

2002: CGCW Rating: 85
Complexity:

muddled
Flavors:

earth

2001: CGCW Rating: 86
Flavors:

plummy

2000: WineEnthusiast Rating: 89
Complexity:

rich
Flavors:

blackberry, herb flavors, oak, smoke, vanilla

2000: CGCW Rating: 85
Acidity:

clean
Body:

light
Texture:

thick

1999: WineEnthusiast Rating: 86
Acidity:

clean, tart
Flavors:

black currant, earthy

1999: CGCW Rating: 84
Complexity:

focused
Flavors:

smoky
Fruit:

sweet

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

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.

Chateau Magdelaine Saint Emilion Grand Cru

Attributes:
Producer:

Chateau Magdelaine
Region:

Saint Emilion Grand Cru, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2005: Tanzer Rating: 89-92

Body:

light
Complexity:

rich, suave
Compliments:

classic
Flavors:

blackberry, blueberry, minerals
Fruit:

austere, ripe, sweet

2003: Tanzer Rating: 90
Acidity:

bright
Flavors:

bitter, blackberry, cherry, currant, licorice, medicinal, minerals, rose petal

2001: Tanzer Rating: 89
Acidity:

bright, fresh
Flavors:

bitter, cassis, cherry, menthol, slightly medicinal, violet
Fruit:

ripe

2001: Tanzer Rating: 88-90
Acidity:

bright, fresh, ripe acidity
Complexity:

suave, supple
Flavors:

cherry, mineral, minerals, mint, spices
Fruit:

ripe
Texture:

chewy, smooth

2001: Tanzer Rating: 89
Complexity:

suave
Flavors:

cherry, coffee, leather, minerals, redcurrant, smoky, tobacco
Fruit:

juicy

2000: Tanzer Rating: 91
Acidity:

bright
Complexity:

deep, suave
Flavors:

cherries, mace, minerals, nutmeg, raspberry
Fruit:

concentrated

2000: Tanzer Rating: 91
Acidity:

bright
Complexity:

densely packed, suave
Flavors:

cherry, fresh herbs, game, licorice, minerals, raspberry, red fruits
Fruit:

concentrated, sweet
Texture:

silky

2000: Tanzer Rating: 90-93
Acidity:

bright
Compliments:

lively flavors, stylish
Flavors:

bitter, chocolate, dark berries, flowers
Fruit:

concentrated
Texture:

chewy, dense

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

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.

Andre Lurton 'Chateau Bonnet' Entre-Deux-Mers

Attributes:
Producer:

Andre Lurton
Region:

Entre-Deux-Mers, France
Varietal:

Bordeaux - White
Bottle Size:

750 ML

200: Decanter Rating: 3
Acidity:

fresh, soft

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Desserts: Macarons
Fish or Shellfish: Lobster Salad, Poached Salmon, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Red Meat: Irish Stew, Liver, Pate or Liver
Sauces: White Wine Sauce
Vegetables: Asparagus Quiche, Tomato

Pork Tenderloin with Apples and Onions

Rated

Ingredients

6 pieces pork tenderloin (6 oz each), trimmed of surrounding fat, butterflied and pounded to a thickness of 1/2"
1/2 tsp dried thyme
3/4 tsp freshly ground black pepper
2 cups onions, peeled and thinly sliced
1/3 cup cider vinegar
1/3 cup cold water
1 tsp sugar
1 tsp ground cumin or caraway seeds
1-1/2 lbs Rome Beauty apples, unpeeled but halved lengthwise, cored and thinly sliced crosswise
3/4 tsp salt

Preparation

Season the pork with the thyme and 1/4 teaspoon of the pepper.

Lightly coat 2 nonstick skillets with vegetable cooking spray and place them over high heat. When they are hot, add the pork and cook it for 2 to 3 minutes on each side. Transfer the meat to an ovenproof platter and keep it warm in a 180° oven while you make the sauce.

Divide the onions between the skillets and sauté them for about 3 minutes, until they are softened. Combine all the onions in 1 of the skillets.

Add the vinegar, water, sugar and cumin or caraway seeds to the skillet. Stir in the apples, salt and the remaining 1/2 teaspoon pepper. Cover and boil the mixture gently over medium heat for 4 to 5 minutes, until the liquid is almost gone and the apples are moist and tender.

Return the pork (and any juices that have accumulated on the platter) to the skillet and reheat for 1 to 2 minutes. Serve immediately.

Yield

Serves 6 serving

Cook Time

Prep Time: 25 mins.
Cook Time: 20 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 6 serving
Amount Per Serving:
Calories: 120 Calories from Fat: 17
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.9g
2%  
Carbohydrates 21.3g
7%  
Dietary Fiber 3.4g
13%  
Saturated Fat < 1g
3%  
Calories 119.8kcal
5%  
Cholesterol 18.7mg
6%  
Protein 6.6g
11%  
Sodium 259.5mg
10%  
Calcium
0%  
Iron
1%  
Vitamin A
1%  
Vitamin C
13%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.