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Omaka Springs Sauvignon Blanc

Attributes:
Producer:

Omaka Springs
Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineSpectator Rating: 89
Acidity:

tart
Flavors:

gooseberry, grapefruit, grass, lime, stone, tea

2006: WineSpectator Rating: 88
Flavors:

apple, grapefruit, grass, waxy
Fruit:

concentrated

2005: WineSpectator Rating: 85
Acidity:

tart
Aromas:

floral

2005: Tastings Rating: 84
Acidity:

soft, tart
Body:

medium-bodied
Flavors:

citrus, gooseberry

2004: WineEnthusiast Rating: 86
Acidity:

clean
Body:

solid
Flavors:

grapefruit, herbs, nectarine, peach

2004: WineSpectator Rating: 90
Acidity:

bright, lively
Fruit:

concentrated

2003: WineSpectator Rating: 88
Acidity:

crisp, lively, tangy

2003: WineEnthusiast Rating: 83
Acidity:

tart
Flavors:

lime, pineapple

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Cantina Terlan Sauvignon Winkl

Attributes:
Producer:

Cantina Terlan
Region:

Alto Adige, Italy
Varietal:

Sauvignon Gris
Bottle Size:

750 ML

2007: WineSpectator Rating: 90
Compliments:

delicious

2003: WineNews Rating: 91
Acidity:

lively acidity

2003: WineSpectator Rating: 90
Flavors:

flint, ginger, grapefruit, lemon, pear, vanilla

Food Matches:
Herbs & Spices: Ginger
Pasta & Grains: Pasta with Pesto
Sauces: White Wine Sauce
Spicy Food: Asian, Sushi
Vegetables: Pumpkin Soup

Alto Adige:

One of the most fascinating of Italy’s wine regions this is also one of the most beautiful, comprising the northern half of a long, narrow valley stretching up from Verona. Most of the Alto Adige winemakers are Germanic, and there are strong political ties to Austria. Although most of the wine produced here is red, using Lagrein, Pinot Noir and Cabernet Sauvignon grapes, the whites of Alto Adige get the most attention.

Gundlach-Bundschu 'Rhinefarm' Gewürztraminer

Attributes:
Producer:

Gundlach-Bundschu
Region:

Sonoma Valley, United States
Varietal:

Gewurztraminer
Bottle Size:

750 ML

2004: Tastings Rating: 87
Compliments:

tasty

2004: WineAndSpirits Rating: 88
Aromas:

floral
Flavors:

lychee, mango, spicy

2003: Tastings Rating: 84
Body:

medium-bodied

2001: Tastings Rating: 86
Body:

medium-bodied
Flavors:

lemon, lychee, rose

2000: Tastings Rating: 87
Acidity:

crisp, lively
Body:

medium-bodied
Compliments:

delicious

1997: WineSpectator Rating: 81
Acidity:

bright

1997: Tastings Rating: 81
Acidity:

bright
Body:

lean, medium-bodied

1996: WineSpectator Rating: 85
Acidity:

bright
Aromas:

*-scented
Flavors:

nectarine, spice

Food Matches:
Pasta & Grains: Pasta with Creamy Mushroom Sauces
Poultry & Eggs: Chinese Chicken Salad, Roast Chicken with Herbs, Roast Turkey

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.


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.

Asian Sesame Chicken Salad

Rated

Ingredients

1/3 cup peanut oil
2/3 cup sesame seeds
4 boneless, skinless chicken breast
Salt
freshly ground black pepper
1 small head napa cabbage
1 tablespoon fresh ginger, grated
2 tbsp soy sauce
2 tablespoons red wine vinegar
2 tbsp toasted sesame oil
1 lime
1 8oz. can sliced water chestnuts
6 scallions
1 medium red bell pepper
10 sprigs cilantro

Preparation

1 Put the peanut oil in a heavy skillet large enough to hold all the chicken in one layer without crowding. Put the skillet over medium-low heat. Spread the sesame seeds on a pie plate or wax paper. (If the butcher hasn't done so, lb the breasts between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder.) Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly. Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle. (Cut into one to check if you're not sure.) Reduce the heat if needed to prevent burning.

2 Meanwhile, trim the bottom 1/2 inch from the cabbage and remove any damaged or withered parts from the tops of the leaves. Cut crosswise into strips no more than 1/2 inch wide. Put into a salad spinner, fill with water, drain, and spin the greens dry. Remove any excess moisture with paper towels.

3 Peel and halve the ginger. Drop down the chute of a food processor with the motor running and purée. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add the fish sauce, vinegar, and sesame oil. Juice the lime and add the juice to the ginger mixture. Process until the dressing is combined. Add salt to taste. 4 Open the can of water chestnuts and drain. Trim the scallions and cut the white and green parts crosswise into thin slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Coarsely chop the leaves from the cilantro sprigs.

5 Put the cabbage in a large mixing bowl. Add the water chestnuts, scallions, bell pepper, cilantro, and dressing. Toss well. Cut the cooked chicken into strips no more than 1/2 inch wide. Add to the salad and toss.

Yield

serves 4

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: 510 Calories from Fat: 371
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 41.22g
63%  
Carbohydrates 9.19g
3%  
Dietary Fiber 5.44g
21%  
Saturated Fat 6.63g
33%  
Calories 510.13kcal
25%  
Cholesterol 54.22mg
18%  
Protein 28.74g
47%  
Sodium 899.8mg
37%  
Calcium
5%  
Iron
7%  
Vitamin A
203%  
Vitamin C
170%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.