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Barnard Griffin Cabernet Sauvignon

Attributes:
Producer:

Barnard Griffin Winery
Region:

Columbia Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Flavors:

currant, plum, spice

2005: WineAndSpirits Rating: 91
Complexity:

rich
Flavors:

cassis, plum
Texture:

round, silky, smooth

2004: WineSpectator Rating: 89
Flavors:

black cherry, currant

2004: WineSpectator Rating: 87
Texture:

open

2003: WineSpectator Rating: 89
Flavors:

beef, oak

2003: WineSpectator Rating: 83
Flavors:

cherry, smoky

2003: WineAdvocate Rating: 86
Body:

medium-bodied
Complexity:

rustic
Flavors:

black fruit, blackberries, raspberries, spicy

2003: WineAndSpirits Rating: 87
Fruit:

sweet

Food Matches:
Cheese: Blue Cheese
Herbs & Spices: Basil
Poultry & Eggs: Duck Confit, Quail stuffed with Swiss Chard & Italian Sausage
Red Meat: Beef, Buffalo, Farmed Venison, Game, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Liver, Pate or Liver, Pork Chops, Variety Meats or Organ Meats, Veal, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Caramelized Shallots, Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

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.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Gundlach-Bundschu 'Rhinefarm' Cabernet Sauvignon

Attributes:
Producer:

Gundlach-Bundschu
Region:

Sonoma Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: CGCW Rating: 85
Flavors:

dark chocolate

2003: CGCW Rating: 85
Body:

light
Flavors:

cherries, herbs

2002: WineEnthusiast Rating: 89
Complexity:

complex, rich
Flavors:

cassis, currant

2001: Tastings Rating: 87
Acidity:

tart
Complexity:

rich

2000: Tastings Rating: 87
Acidity:

lively
Body:

full-bodied
Complexity:

rich
Compliments:

elegant
Flavors:

anise, black currant, black fruit, oak

2000: CGCW Rating: 90
Fruit:

ripe

1999: Tastings Rating: 90
Complexity:

rich

1999: CGCW Rating: 85
Acidity:

tangy
Complexity:

rich
Flavors:

cedar, chocolate

Food Matches:
Cheese: Blue Cheese
Herbs & Spices: Basil
Poultry & Eggs: Duck Confit, Quail stuffed with Swiss Chard & Italian Sausage
Red Meat: Beef, Buffalo, Farmed Venison, Game, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Liver, Pate or Liver, Pork Chops, Variety Meats or Organ Meats, Veal, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Caramelized Shallots, Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

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.


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.

Seven Hills Cabernet Sauvignon

Attributes:
Producer:

Seven Hills Winery
Region:

Columbia Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2001: WineSpectator Rating: 88
Acidity:

soft
Complexity:

supple
Flavors:

currant, pepper
Fruit:

ripe, sweet
Texture:

thick

2000: WineSpectator Rating: 87
Flavors:

herb, mint, ripe cherry

1999: WineSpectator Rating: 92
Flavors:

blackberry, currant, oak, plum, spicy
Fruit:

ripe

1999: WineSpectator Rating: 87
Fruit:

sweet

1999: WineEnthusiast Rating: 88
Flavors:

black cherry, coffee, earthy, smoky

1998: WineSpectator Rating: 92

1998: WineEnthusiast Rating: 90
Complexity:

compact
Flavors:

cassis, coffee, mineral
Fruit:

good concentration

1998: Tastings Rating: 89
Body:

medium-bodied
Flavors:

cassis, mineral

Food Matches:
Cheese: Parmesan
Poultry & Eggs: Chicken w/Lemon, Duck Confit, Game Birds
Red Meat: Beef, Glazed Pork, Grilled Beef, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Veal
Sauces: Red Wine Sauce
Vegetables: Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

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.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Roasted Corn Soup

Rated

Ingredients

6 ears corn, preferably not supersweet varieties, with husks intact
3 large cloves garlic, unpeeled
2 cups homemade or canned low-sodium chicken broth
1 baking potato (about 1/2 pound), peeled, in 6 pieces
1 tbsp cornmeal
1/2 cup heavy cream
salt
freshly ground black pepper
pinch sugar, optional

Preparation

Preheat oven to 450 degrees F. Put unhusked corn and unpeeled garlic on a baking sheet and roast until corn is fragrant and husks are lightly browned, about 25 minutes. Let cool, then remove husks and silks. Cut kernels away from cobs. Cut 4 cobs in half crosswise with a heavy knife or cleaver. Discard remaining 2 cobs. Peel the garlic. Set corn kernels and garlic cloves aside.

In a saucepan, combine broth, potato, the halved corn cobs and 3 cups water. Cover partially, bring to a simmer over moderate heat and adjust heat to maintain a simmer. Cook until potato pieces are tender, about 20 minutes. Discard corn cobs.

In a food processor, combine corn kernels, garlic cloves, potatoes (lift them out of the broth with a slotted spoon) and cornmeal. Puree, adding potato broth gradually through the feed tube. Transfer soup to a sieve set over a bowl and press mixture through sieve with a rubber spatula, leaving corn skins behind.

Transfer soup to a clean saucepan. Stir in cream and reheat. Season to taste with salt, pepper and a pinch of sugar, if desired.

Yield

Makes 6 cp

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 6 cp
Amount Per Serving:
Calories: 100 Calories from Fat: 74
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 8.23g
12%  
Carbohydrates 2.3g
0%  
Dietary Fiber 6g
24%  
Saturated Fat 4.83g
24%  
Calories 99.62kcal
4%  
Cholesterol 28.01mg
9%  
Protein 4.23g
7%  
Sodium 531.33mg
22%  
Calcium
0%  
Iron
0%  
Vitamin A
5%  
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.