60 S Main St
Wolfeboro, New Hampshire 03894
(603) 569-4755
Mon-Sat 7am to 9pm, Sun 7am to 8pm
Norman 'Buzzard Tree' Zinfandel Add
Torres Sangre De Toro Add
Steele 'Writer's Block' Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Norman 'Buzzard Tree' Zinfandel

Attributes:
Producer:

Norman Vineyards
Region:

Paso Robles, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: Tastings Rating: 84
Acidity:

tangy, tart
Complexity:

supple
Flavors:

berry, cedar, chocolate, mineral, mocha, oak, smoky, spice
Fruit:

ripe

Food Matches:
Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry
Vegetables: Lentils, Tomato

Zinfandel:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.

Torres Sangre De Toro

Attributes:
Producer:

Torres
Region:

Catalunya, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: Tanzer Rating: 86
Complexity:

complex
Flavors:

meat, raspberry, red fruits, spices, spicy
Fruit:

sweet

2002: Tanzer Rating: 86
Complexity:

complex, supple
Flavors:

berries, black pepper, blueberry, cherry, leather, mint, raspberry, spices

2001: Tanzer Rating: 87
Acidity:

fat
Flavors:

fresh herbs, pepper, raspberry, red cherry, strawberry

2000: Tanzer Rating: 86
Acidity:

fat
Flavors:

berries, mint, pepper, raspberry
Fruit:

juicy, ripe

1998: Tanzer Rating: 86
Aromas:

floral
Flavors:

red fruits, spice, spicy
Fruit:

juicy

1997: WineSpectator Rating: 88
Flavors:

cedar, coffee, licorice, plum, spice

1997: Tanzer Rating: 88
Acidity:

bright
Body:

solid
Complexity:

supple
Flavors:

cherry, chocolate, coffee, currant, roasted herbs
Fruit:

ripe, sweet

1996: WineSpectator Rating: 84
Acidity:

bright, soft

Food Matches:
Cheese: Blue Cheese
Herbs & Spices: Paprika, Rosemary
Pasta & Grains: Lasagna w/Meat
Poultry & Eggs: Game Birds, Glazed Duck
Red Meat: Beef, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Aioli
Spicy Food: Baby Goose Baked w/Pears, Baby Squid and Pork in Chocolate Sauce, Esoteric Spainish Cuisine, Rabbit with quince & honey, Spiny Lobster & Chicken in Hazelnut Sauce
Vegetables: Caramelized Shallots, Onions, Leeks, Roasted Mixed Vegetables, Shallots, Tomato, Wild Mushroom Strudel, Wild Mushrooms

Steele 'Writer's Block' Zinfandel

Attributes:
Producer:

Steele
Region:

Washington, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry
Vegetables: Lentils, Tomato

Washington:

Most of the wineries in this state are located east of the Cascade Range, where the climate is desert-like, with hot days and cool nights. The irrigated vineyards produce high yield, but the flavor is nevertheless very good. Traditionally Rieslings have been the most successful here, but currently Sauvignon Blanc and Chenin Blanc are doing well. Chardonnay is successfully fermented in new oak barrels, yielding distinctively crisp and delicate flavors, like fresh apples. Washington Merlot, with its cherry flavors and aroma, tends to be more full-bodied, moderately tannic and slightly higher in alcohol than its Bordeaux cousins and higher in acidity than those from California. Acreage for the Syrah grape has increased substantially in the past few years, and in Washington it turns into big, dark, intensely concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee and leather. A little-known German grape, Lemberger, does very well here. It produces a fruity but dry red wine in the Beaujolais or Dolcetto style.


Zinfandel:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.

Southern-fried Chicken

Rated

Ingredients

1 chicken, about 3-1/4 lb.
3 cups buttermilk
2 tbsp hot red pepper sauce
1-1/3 cups all-purpose flour
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp cayenne pepper
2 tbsp oil
1 cup vegetable oil for frying

Preparation

Cut the chicken into eight pieces. In a large bowl, combine the buttermilk with the pepper sauce and season to taste with salt. Marinate the chicken for a least 1 hour, or preferably overnight in the refrigerator.

Drain the chicken and pat dry. Mix together the flour, paprika, oregano, 1 teaspoon salt and cayenne pepper in a dish and use to coat the chicken. Shake off the excess and set the chicken aside.

Preheat the oven to 300°F.

Heat oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken, skin-side-down, and reduce the heat to medium. Cook for about 10 minutes, or until nicely browned. If necessary, cook in batches-do not crowd the pan, and leave enough space between the pieces to ensure even cooking. Turn the pieces over and cook until browned. Transfer to a baking dish or roasting pan, cover loosely with foil and bake for 45 minutes. Drain on paper towels and serve immediately.

Yield

Serves 8

Cook Time

Prep Time: 15 mins.
Cook Time: 55 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 8
Amount Per Serving:
Calories: 468 Calories from Fat: 153
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17g
26%  
Carbohydrates 14g
4%  
Dietary Fiber < 1g
4%  
Saturated Fat 5g
25%  
Calories 468kcal
23%  
Cholesterol 320mg
106%  
Protein 51g
85%  
Sodium 983.9mg
41%  
Calcium
9%  
Iron
10%  
Vitamin A
17%  
Vitamin C
21%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.