Rosenblum 'St. Peter's Church' Reserve Zinfandel

Attributes:
Producer:

Rosenblum Cellars
Region:

Sonoma County, 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

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.

Stonestreet Cabernet Sauvignon

Attributes:
Producer:

Stonestreet
Region:

Alexander Valley, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: Tanzer Rating: 90
Acidity:

soft
Complexity:

suave
Flavors:

cassis, cherry, oak, spice
Fruit:

sweet

2002: WineAdvocate Rating: 89
Body:

medium-bodied
Flavors:

black currant, chocolate, earth, espresso, herb, toasty oak
Fruit:

sweet

2001: Tanzer Rating: 87(+?)?
Complexity:

complex

2001: WineAdvocate Rating: 87
Body:

medium-bodied
Complexity:

rich
Flavors:

berries, cola, fresh herbs, herbal flavors, leather, licorice, minerally, mint, tea

2000: WineSpectator Rating: 86
Flavors:

cedar, currant, earth, oak, smoky

2000: Tanzer Rating: 88
Flavors:

cassis, dark chocolate, espresso, herbal, leather, licorice, mineral, mint

2000: WineEnthusiast Rating: 88
Flavors:

cassis, herbs, tobacco
Texture:

chewy, dense, tough

2000: WineAdvocate Rating: (85-87)
Flavors:

black fruit, minerals, smoke

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

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.

Alexander Valley Vineyards 'Temptation' Zinfandel

Attributes:
Producer:

Joseph Drouhin
Region:

Alexander Valley, 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

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.

Crisp Chicken Cutlets

Rated

Ingredients

1/2 cup fat-free egg substitute
1-1/2 lbs thinly sliced chicken breast cutlets
2 whole lemons, cut into wedges
1-1/4 cups plain bread crumbs
3/4 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp paprika

Preparation

Preheat an oven broiler.

Place the bread crumbs and all of the spices in a medium-sized shallow bowl, and stir to mix well. Set aside.

Place the egg substitute in a second shallow bowl, and set aside.

Spray a 9-x-13-inch baking pan with cooking spray. Dip each cutlet first in the egg substitute and then in the bread crumb mixture, coating well. Arrange the cutlets on the prepared pan. Squeeze the juice of 1 lemon over the chicken.

Place the chicken under the broiler, about 4 inches below the heat source. Broil for about 3 minutes, or until the chicken is lightly browned. Turn the cutlets over, and squeeze the juice of the remaining lemon over them. Broil for 3 additional minutes, or just until lightly browned and no longer pink inside when cut with a knife. Serve immediately.

Yield

Serves 4

Cook Time

Prep Time: 10 mins.
Cook Time: 6 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 4
Amount Per Serving:
Calories: 67 Calories from Fat: 45
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 5g
7%  
Carbohydrates 18g
6%  
Dietary Fiber 7g
28%  
Saturated Fat 5g
25%  
Calories 67kcal
3%  
Cholesterol < 1mg
0%  
Protein 9g
15%  
Sodium 161mg
6%  
Calcium
1%  
Iron
10%  
Vitamin A
3%  
Vitamin C
76%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.