60 S Main St
Wolfeboro, New Hampshire 03894
(603) 569-4755
Mon-Sat 7am to 9pm, Sun 7am to 8pm
Seventh Moon Zinfandel Add
Cavit Riesling Add
Bernardus Sauvignon Blanc Add
Wines are recomendations only and may not be carried by this store.

Seventh Moon Zinfandel

Attributes:
Producer:

Seventh Moon
Region:

California, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2001: WineSpectator Rating: 84
Acidity:

fresh
Compliments:

distinctive
Flavors:

black pepper, cherry, orange peel, plum

2001: WineEnthusiast Rating: 83
Acidity:

bright
Body:

light
Flavors:

berry, plum, tea
Texture:

smooth

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.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Cavit Riesling

Attributes:
Producer:

Cavit
Region:

Pavia or Provincia di Pavia, Italy
Varietal:

Riesling
Bottle Size:

750 ML

1994: Tastings Rating: 80
Acidity:

soft
Body:

light
Complexity:

simple
Compliments:

pleasant

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

Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Bernardus Sauvignon Blanc

Attributes:
Producer:

Bernardus
Region:

Monterey County, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: CGCW Rating: 84
Flavors:

candied

2004: WineSpectator Rating: 76
Flavors:

grass, pepper, vanilla

2003: WineSpectator Rating: 86
Flavors:

apricot, grass, green apple, peach, vanilla

2003: CGCW Rating: 84
Flavors:

citrus
Texture:

round

2002: WineSpectator Rating: 83
Acidity:

tart

2001: WineSpectator Rating: 85
Acidity:

tangy, tart

2000: WineSpectator Rating: 88
Acidity:

bright, lively
Compliments:

fragrant, pleasant
Flavors:

citrus, earth, grass, orange peel
Fruit:

sweet

1999: WineSpectator Rating: 87
Acidity:

lively
Complexity:

focused

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, 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.

Thai Chicken, Basil, and Chili Stir-fry

Rated

Ingredients

1 lb boneless, skinless chicken breasts
1 bunch fresh basil (2 cups leaves)
1/4 cup Chicken Stock
2 tbsp fish sauce or soy sauce
2 tsp sugar or honey
1/4 to 1/2 tsp freshly ground black pepper
2 tsp cornstarch
1 tbsp canola oil
3 cloves garlic, minced
3 scallions, white part minced, green part thinly sliced
1 to 4 jalapeño or Thai chilies, thinly sliced
6 oz Asian eggplant, cut in half lengthwise, then thinly sliced on the diagonal
6 oz snow peas, stems and strings removed

Preparation

1. Wash and dry the chicken breasts and trim off any fat. Cut the chicken breasts across the grain on the diagonal into 1/4-inch strips. Cut these strips into 2-inch pieces. Wash, dry, and stem the basil.

2. Combine the ingredients for the sauce in a small bowl and stir until the sugar is dissolved.

3. Just before serving, heat a nonstick wok or frying pan over high heat. Swirl in the oil. Add the garlic, scallion whites, and chilies and stir-fry until fragrant but not brown, about 15 seconds. Add the chicken, eggplant, and snow peas and stir-fry for 2 minutes. Stir in the basil, scallion greens, and sauce and continue stir-frying until the chicken is cooked, 1 to 2 minutes. Note: This dish is supposed to be a little soupy. Serve it in bowls over rice.

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: 271 Calories from Fat: 70
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 7.82g
12%  
Carbohydrates 10.88g
3%  
Dietary Fiber 3.91g
15%  
Saturated Fat 1.63g
8%  
Calories 271.05kcal
13%  
Cholesterol 96.39mg
32%  
Protein 38.11g
63%  
Sodium 782.83mg
32%  
Calcium
1%  
Iron
5%  
Vitamin A
43%  
Vitamin C
53%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.