511 Old Santa Fe Trail
Santa Fe, New Mexico 87505
505-982-2629

Virgen Del Agula 'ia' Cariñena

Attributes:
Producer:

Bodegas Virgen Del Agula
Region:

Cariñena, Spain
Varietal:

Grenache
Bottle Size:

750 ML

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

Grenache:

Originally from Spain, this grape comes in both red-wine and white-wine varieties and is often associated with France’s southern Rhone Valley. The Grenache grape does well in hot, dry regions, and its strong stalk makes it well suited for windy conditions. It ripens with very high sugar levels and can produce wines with high alcohol content. Grenache wines are sweet, fruity, and very low in tannins. They are usually lacking in color, except in growing areas where yields are low. In Spain Grenache is widely planted in Navarra as well as in many of the hotter areas of the country. In southern France Grenache is widely cultivated in the areas around Languedoc- RoussillonRousellon, Provence, and the southern Rhone. It is also extensively grown in Algeria, Australia, Corsica, Israel, Morocco, Sardinia and California's central valley. Red Grenache wines are usually blended with other varieties: trempranillo in Spain and cinsaut and carignan in France. It’s the primary grape in chateauneuf-du-pape as well as in several rose wines.

Mauro Vino de la Tierra de Castilla y Leon

Attributes:
Producer:

Bodegas Mauro
Region:

Vino de la Tierra de Castilla, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Acidity:

bright, lively
Flavors:

black cherry, herbal, licorice

2005: Tanzer Rating: 91
Complexity:

deep, suave
Flavors:

berries, cherry, clove, coffee, dark berries, lavender, mocha

2003: WineSpectator Rating: 91
Aromas:

floral
Complexity:

compact
Compliments:

powerful
Flavors:

mineral, plum

2003: WineAndSpirits Rating: 92
Fruit:

austere

2003: WineSpectator Rating: 87
Flavors:

black cherry, chocolate

2002: WineSpectator Rating: 87
Complexity:

rich
Flavors:

blackberry, chocolate, plum

2002: WineSpectator Rating: 91
Texture:

chewy

2000: WineSpectator Rating: 90
Compliments:

elegant, racy
Flavors:

cassis, lead pencil, spice, toast

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

Albert Bichot 'Les Malconsorts' Vosne-Romanée

Attributes:
Producer:

Albert Bichot
Region:

Vosne-Romanée, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

2004: WineSpectator Rating: 88
Flavors:

berry, cherry, oak, spice

2004: WineSpectator Rating: 92
Texture:

delicate

1997: WineSpectator Rating: 88

1995: WineSpectator Rating: 78
Texture:

slightly diluted

1995: WineSpectator Rating: 75
Body:

light, light-bodied
Complexity:

simple
Flavors:

cinnamon, raspberry, strawberry
Fruit:

fruity

1994: WineSpectator Rating: 80
Acidity:

fresh
Body:

light-bodied

1994: WineSpectator Rating: 75
Flavors:

cherry, currant

1993: WineSpectator Rating: 87
Body:

medium body
Flavors:

currant, licorice, raspberry

Food Matches:
Cheese: Brie, Goat Cheese, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
Sauces: Red Wine Sauce
Vegetables: Beets, Mushrooms, Roasted Asparagus

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.


Vosne Romanée:

(vone roh mah nay)—This most southerly of the Côte de Nuits villages is home to some of the most prestigious vineyards in Burgundy. Its Pinot Noir grapes produce wines that are extraordinarily rich, stuffed with plums and heavily spiced.

Sticky Buns

Rated

Ingredients

1 loaf bread dough, thawed
1/4 cup chopped nuts
2 tbsp raisins
1/2 cup butterscotch pudding mix (not instant)
1 tsp ground cinnamon
1/2 cup sugar
6 tbsp butter
1 tbsp light brown sugar

Preparation

Preheat the oven to 350 degrees F. Thoroughly grease the bottom of a tube pan.

Slice the bread dough in half lengthwise, then cut each half into 6 pieces.

Sprinkle the nuts and raisins over the bottom of the prepared pan. Place the bread pieces over the nuts and raisins.

Blend together the pudding mix and cinnamon and sprinkle over the bread pieces.

Place the sugar, butter, and brown sugar in a small saucepan and bring to a boil, stirring, over medium heat. Remove from the heat, cool to warm, and pour over the bread pieces. Cover the pan with a cloth and let rise overnight in the refrigerator.

Bake the buns for 30 minutes. Let stand for 2 to 3 minutes, then turn upside down onto a plate and serve.

Yield

Makes 12

Cook Time

Prep Time: 15 mins.
Cook Time: 30 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 12
Amount Per Serving:
Calories: 116 Calories from Fat: 99
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 11g
16%  
Carbohydrates 20g
6%  
Dietary Fiber 5g
20%  
Saturated Fat 9g
45%  
Calories 116kcal
5%  
Cholesterol 18mg
6%  
Protein 7g
11%  
Sodium 37mg
1%  
Calcium
0%  
Iron
13%  
Vitamin A
3%  
Vitamin C
5%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.