60 S Main St
Wolfeboro, New Hampshire 03894
(603) 569-4755
Mon-Sat 7am to 9pm, Sun 7am to 8pm
Domaine Zind Humbrecht Gewurztraminer Add
Haskell's Maison Blanc Add
Mas Carlot Marsanne-Roussanne Add
Wines are recomendations only and may not be carried by this store.

Domaine Zind Humbrecht Gewurztraminer

Attributes:
Producer:

Domaine Zind Humbrecht
Region:

Alsace, France
Varietal:

Gewurztraminer
Bottle Size:

750 ML

2005: WineSpectator Rating: 90
Flavors:

grapefruit, meat, mineral, pepper, rose

2004: WineSpectator Rating: 92
Complexity:

complex
Compliments:

powerful
Flavors:

lychee, orange, pepper

2004: WineSpectator Rating: 90

1999: WineSpectator Rating: 89
Complexity:

complex
Flavors:

litchi, minerally, mint, nuts

1999: WineSpectator Rating: 92

1986: WineSpectator Rating: 89

1986: WineSpectator Rating: 84
Flavors:

grapefruit, spicy

Food Matches:
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Smoked Salmon
Fruits & Nuts: Fruit Salad
Herbs & Spices: Cayenne, Chili Powder, Curry
Poultry & Eggs: Foie Gras
Red Meat: Pork w/Sauerkraut
Sauces: Sweet & Sour Sauce
Spicy Food: Asian, Pho
Vegetables: Artichokes, Onion Tart

Alsace:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.


Gewürztraminer:

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.

Haskell's Maison Blanc

Attributes:
Producer:

Haskell's
Region:

France
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

Food Matches:
Poultry & Eggs: Chicken or Turkey
Sauces: Cream Sauce with herbs, Sweet & Sour Sauce

France:

France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.

Mas Carlot Marsanne-Roussanne

Attributes:
Producer:

Mas Carlot
Region:

Vin de Pays d'Oc, France
Varietal:

Rhone Blend - White
Bottle Size:

750 ML

2003: WineAdvocate Rating: 87
Body:

medium-bodied
Complexity:

rich
Compliments:

delicious

Food Matches:
Poultry & Eggs: Chicken or Turkey
Sauces: Cream Sauce with herbs, Sweet & Sour Sauce

Crab Dip

Rated

Ingredients

8 oz crabmeat
1 bunch green onions with tops, finely chopped
1 small red bell pepper, finely chopped
1 large celery stalk, finely chopped
1-1/2 tsp chopped fresh tarragon or 1/2 tsp dried leaf tarragon
1/2 cup light sour cream
2 tbsp mayonnaise
2 tbsp fresh lemon juice or to taste
Hot pepper sauce to taste
Raw vegetables to serve

Preparation

Drain crabmeat well. Pick out any bits of shell or cartilage, and flake crabmeat, Combine crabmeat, onions, bell pepper, celery, and tarragon in a medium-size bowl.

Stir in sour cream and mayonnaise. Season with lemon juice and hot pepper sauce. Cover and refrigerate 2 hours for flavors to blend. If dip is too thick, stir in a little milk. Spoon dip into a serving bowl. Serve with vegetables.

Yield

Serves 2

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 2
Amount Per Serving:
Calories: 23 Calories from Fat: 14
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.5g
2%  
Carbohydrates < 1g
0%  
Dietary Fiber < 1g
0%  
Saturated Fat < 1g
3%  
Calories 23.1kcal
1%  
Cholesterol 7.6mg
2%  
Protein 1.6g
2%  
Sodium 25.1mg
1%  
Calcium
0%  
Iron
0%  
Vitamin A
3%  
Vitamin C
14%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.