511 Old Santa Fe Trail
Santa Fe, New Mexico 87505
505-982-2629
Duck Pond Pinot Noir Add
Real Companhia Velha Quinta dos Aciprestes Add
Maurodos San Roman Add
Wines are recomendations only and may not be carried by this store.

Duck Pond Pinot Noir

Attributes:
Producer:

Duck Pond
Region:

Oregon, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: WineSpectator Rating: 86
Acidity:

crisp
Body:

light

2003: WineEnthusiast Rating: 83
Body:

light
Complexity:

simple

Food Matches:
Poultry & Eggs: Coq Au Vin
Red Meat: Bacon, Ham, Hamburgers
Vegetables: Beans, Green, Leafy Greens

Oregon:

This state’s strict wine laws demand that variety wines must contain at least 90% of the named grape (except for Cabernet Sauvignon). The region’s cool climate comes from its proximity to the Pacific and its primary grapes are Pinot Noir and Pinot Gris. The latter wine is usually medium bodied, with aromas reminiscent of pears and apples and a surprising depth and complexity. Oregon Pinot Gris is a great food wine, and works especially well with seafood and salmon. Pinot Noir is a more expensive wine here, but that is because it can be such a difficult grape to grow that yields are inevitably low. The best Oregon Pinot Noirs are balanced, fruity and full.


Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.


Oregon Pinot Noir:

Pinot Noir is the grape that put Oregon wines on the map. Despite its fragility, it is still the best wine produced by most Oregon wineries. Oregon's cooler climate is ideal for growing Pinot Noir.

Real Companhia Velha Quinta dos Aciprestes

Attributes:
Producer:

Real Companhia Velha
Region:

Douro, Other
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: Tanzer Rating: 89
Acidity:

bright, fresh
Compliments:

delicious
Flavors:

blackberry, cassis, cherry, grapey, spicy
Fruit:

sweet

2001: WineEnthusiast Rating: 87
Body:

solid
Flavors:

herbal flavors
Fruit:

juicy, ripe

Food Matches:
Cheese: Aged Cheddar, Cream Cheese
Fish or Shellfish: Deep Fried Bass
Red Meat: Liver, Pate or Liver
Spicy Food: Dim Sum
Vegetables: Beans, White, Greek Salad, Nicoise Salad, Tomato Mozzarella Basil, Vegetable Gratin or Stew

Douro:

Demarcated in 1756, the Douro wine region contains 40,000 hectares of vines in the valley carved by the Douro River between Spain and Porto. Divided into three sub zones; Baixo Corgo, Cima Corgo and Douro Superior. In the past, production in the Douro focused on port, however, the recent trend is favoring the red table wines. More than 90 grapes are permitted in the making of Douro table wines. Touriga Nacional and Tinta Roriz are considered the best grapes for red table wines. Malvasia, Fina and Viosinho are the preferred white wine grapes. The Douro generally has hot, dry summers and very cold winters.

Maurodos San Roman

Attributes:
Producer:

Bodegas Maurodos
Region:

Toro, Spain
Varietal:

Tempranillo, Red Blend
Bottle Size:

750 ML

2005: Tanzer Rating: 90?

Complexity:

deep
Flavors:

berry, blackberry, cassis, cola, oak, smoky, spices
Fruit:

sweet

2004: Tanzer Rating: 92
Complexity:

deep, supple
Compliments:

powerful
Flavors:

berry, blackberry, oak, spice, spices, vanilla
Fruit:

concentrated, sweet

2004: Tanzer Rating: 90?

Texture:

round, strong

2003: Tanzer Rating: 90
Acidity:

bright
Complexity:

deep
Compliments:

powerful
Flavors:

cherry, cola, dark berries, dark fruit, toffee, vanilla
Fruit:

sweet

2003: Tanzer Rating: 92

2002: WineAdvocate Rating: 89
Compliments:

elegant

2002: Tanzer Rating: 92
Acidity:

bright, lively
Aromas:

floral
Complexity:

layered, rich, suave
Flavors:

oak
Fruit:

ripe, sweet

2002: Tanzer Rating: 90

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.


Toro:

This district just northwest of Madrid produces powerful reds.

Green Bean, Tomato, And Olive Salad

Rated

Ingredients

1/2 lb. fresh whole green beans, cooked
1/2 lb. ripe cherry tomatoes, halved
¼ cup olive condite
3 tbsp of the oil it is preserved in
½ cup scallion, chopped
6 whole anchovy, flat fillets

Preparation

Top and tail the beans, which should be small ones, and throw them into a fairly large amount of boiling salted water for about three to five minutes, depending on their freshness. Cooked beans should be crisp-tender and not starchy. Drain, refresh in cold water, and cool them on paper towels.

Olive condite is a mixed green-olive antipasto with bits of sweet pepper, capers, and whatnot packed in olive oil and flavored with vinegar. Italian growers use up their broken olives in this highly seasoned and very tasty mix; it's very modestly priced and available in supermarkets everywhere.

Mix everything listed except the anchovy fillets and let the salad sit at room temperature for half an hour before serving. Garnish just before serving with the anchovies or, if you prefer, artichoke hearts preserved in oil.

Yield

Serves 2 to 4

Cook Time

Prep Time: 10 mins.
Cook Time: 4 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 2 to 4
Amount Per Serving:
Calories: 241 Calories from Fat: 188
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 20.88g
32%  
Carbohydrates 13.31g
4%  
Dietary Fiber 5.3g
21%  
Saturated Fat 3.02g
15%  
Calories 240.5kcal
12%  
Protein 3.63g
6%  
Sodium 36.89mg
1%  
Calcium
1%  
Iron
3%  
Vitamin A
20%  
Vitamin C
55%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.