511 Old Santa Fe Trail
Santa Fe, New Mexico 87505
505-982-2629
Rosemount 'Show Reserve' Cabernet Sauvignon Add
Henry's Drive Cabernet Sauvignon Add
Geyser Peak Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Rosemount 'Show Reserve' Cabernet Sauvignon

Attributes:
Producer:

Rosemount Estate
Region:

Coonawarra, Australia/New Zealand
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2002: WineAndSpirits Rating: 88
Acidity:

soft
Compliments:

mature

2001: WineSpectator Rating: 89
Acidity:

bright, lively
Body:

lean
Flavors:

berry, currant, oak, spicy
Fruit:

juicy

2001: Tanzer Rating: 86
Acidity:

bright
Flavors:

cedar, currant, eucalyptus, graphite, mocha, redcurrant, tobacco
Fruit:

sweet
Texture:

delicate

2000: WineSpectator Rating: 90
Acidity:

bright, crisp, lively
Complexity:

focused
Flavors:

berry, pepper
Fruit:

juicy

2000: Tanzer Rating: 88
Compliments:

racy
Flavors:

berries, berry, chocolate, eucalyptus, jammy, leather, oak, plum, vanilla
Fruit:

sweet

2000: WineEnthusiast Rating: 90
Flavors:

mocha, oak
Texture:

fleshy, smooth, tough

1999: WineSpectator Rating: 89
Complexity:

focused
Flavors:

blackberry, currant, peppery, spicy

1999: Tanzer Rating: 86
Acidity:

bright
Complexity:

rustic
Flavors:

berries, berry, cedar, chocolate, chocolatey, earthy, meaty, oak, plum, sour

Food Matches:
Cheese: Brie, Goat Cheese, Provolone
Herbs & Spices: Basil, Mint, Oregano, Thyme
Red Meat: Game, Kidney, Lamb, Lamb Stew, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


Coonawarra:

A remote but extremely fertile region of South Australia where the country’s best Cabernet Sauvignon is produced—intense, with minty fruit—along with exceptional Chardonnay, Riesling, and Shiraz.

Henry's Drive Cabernet Sauvignon

Attributes:
Producer:

Henry's Drive
Region:

Padthaway, Australia/New Zealand
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2005: WineAdvocate Rating: 90
Body:

medium to full-bodied
Complexity:

complex, layered
Compliments:

tasty
Flavors:

cassis, cedar, oak

2004: WineSpectator Rating: 82

2004: WineAdvocate Rating: 90
Flavors:

raisin, spice

2002: WineAdvocate Rating: 92
Complexity:

rich
Flavors:

cedar, creme de cassis, herbs, leather, licorice, plum

2002: WineSpectator Rating: 82
Texture:

fleshy

2000: WineSpectator Rating: 90
Flavors:

berry, caramel, currant, spice
Fruit:

ripe

2000: WineAdvocate Rating: 90
Flavors:

cassis
Fruit:

fruity
Texture:

smooth, velvety

2000: WineAdvocate Rating: 92
Texture:

glycerin

Food Matches:
Cheese: Brie, Goat Cheese, Provolone
Herbs & Spices: Basil, Mint, Oregano, Thyme
Red Meat: Game, Kidney, Lamb, Lamb Stew, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


Padthaway:

With a cool climate, this region of South Australia produces good Pinot Noir and excellent Chardonnay.

Geyser Peak Zinfandel

Attributes:
Producer:

Geyser Peak Winery
Region:

Sonoma County, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2000: WineSpectator Rating: 86
Flavors:

black cherry, herb, jammy, oak, sage, wild berry

2000: WineEnthusiast Rating: 88
Acidity:

bright
Body:

light
Compliments:

delicious
Fruit:

ripe

2000: CGCW Rating: 88
Acidity:

soft
Complexity:

compact
Flavors:

blackberry
Texture:

dense, smooth

1999: WineSpectator Rating: 87
Body:

lean

1999: WineAdvocate Rating: 86
Body:

medium-bodied
Flavors:

blackberry, herbal, plum, spicy

1998: WineSpectator Rating: 87
Flavors:

dried berry, leather, mocha, plum, toasty oak

1998: Tanzer Rating: 85
Acidity:

bright
Flavors:

berry, blackberry, leather, pepper, spice
Fruit:

fairly intense, juicy

1997: WineSpectator Rating: 82
Acidity:

crisp

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

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.


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.