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Nekeas 'El Chaparral' Old Vine Grenache Add
Borsao Crianza Add
Vega Sicilia Unico Add
Wines are recomendations only and may not be carried by this store.

Nekeas 'El Chaparral' Old Vine Grenache

Attributes:
Producer:

Bodegas Nekeas Vega Sindoa
Region:

Navarra, Spain
Varietal:

Grenache
Bottle Size:

750 ML

2004: Tanzer Rating: 90
Acidity:

bright, fresh
Flavors:

pepper, raspberry, strawberry
Fruit:

concentrated

2003: Tanzer Rating: 88
Acidity:

fresh
Flavors:

black fruit, blackberry, pepper, spices
Fruit:

ripe, sweet

2002: Tanzer Rating: 88
Body:

medium body
Flavors:

black pepper, licorice, peppery, red fruits, spicy
Fruit:

juicy

2001: Tanzer Rating: 88
Acidity:

fresh
Complexity:

suave
Flavors:

flint, meat, pepper, peppery, spearmint, spicy, tar

2000: Tanzer Rating: 88
Body:

light
Compliments:

stylish
Flavors:

oak, red berry, red cherry, spicy
Fruit:

intensely flavored, juicy

2000: WineAdvocate Rating: 87
Acidity:

soft
Body:

medium body
Complexity:

deep
Flavors:

cherry, pepper, raspberries

1999: Tanzer Rating: 87
Flavors:

pepper, peppery, spicy

1999: WineAdvocate Rating: 85
Acidity:

crisp, soft
Body:

light, medium-bodied
Compliments:

well-made
Texture:

silky

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.


Navarra:

Once known for easy-drinking dry rose wines, today this region just northeast of Rioja is becoming known for red wines that are similar to but less expensive than Rioja’s. Navarra currently is going through a modernization program, which includes not only adding new equipment and implementing modern winemaking techniques but also experimenting with different varieties such as cabernet sauvignon and chardonnay.

Borsao Crianza

Attributes:
Producer:

Bodegas Borsao
Region:

Campo de Borja, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2006: WineAdvocate Rating: 89
Compliments:

fragrant
Flavors:

black cherry, black currant, cedar, spice box

2006: Tanzer Rating: 90

Aromas:

floral
Flavors:

berry, blackberry, blueberry, flowers, incense
Fruit:

ripe

2005: WineAdvocate Rating: 89
Texture:

dense

2005: Tanzer Rating: 90

Acidity:

bright, fresh, lively acidity
Complexity:

complex nose
Flavors:

berry, boysenberry, dark chocolate, oak, raspberry, rose, spices

2005: WineSpectator Rating: 92
Acidity:

fresh
Aromas:

floral
Flavors:

black pepper, blackberry, coffee, mint, plum, tar
Texture:

fleshy

2004: WineAdvocate Rating: 89
Acidity:

soft
Body:

medium to full body
Compliments:

delicious

2004: Tanzer Rating: 88
Acidity:

fresh, tangy
Complexity:

focused
Compliments:

powerful
Flavors:

blackberry, cherry, earth, oak, spice box

2004: Tanzer Rating: 90

Flavors:

bitter, cherry, herbs, leather, meat, rhubarb, smoky, spicy

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

Vega Sicilia Unico

Attributes:
Producer:

Bodegas Vega Sicilia
Region:

Ribera del Duero, Spain
Varietal:

Proprietary Blend - Red
Bottle Size:

750 ML

1996: Tanzer Rating: 94
Complexity:

complex, deep
Compliments:

elegant

1995: Tanzer Rating: 94
Compliments:

delicious
Flavors:

berry, blackberry, blueberry, cherry, chocolate, coffee, mocha, sandalwood, spices, tobacco, vanilla
Fruit:

sweet

1990: Tanzer Rating: 90(+?)
Complexity:

deep
Flavors:

chestnut, mineral, oak, plum, redcurrant, spice, tobacco

1987: Tanzer Rating: 94
Acidity:

bracing acids
Flavors:

game, raspberry, spices
Fruit:

ripe

1987: WineEnthusiast Rating: 90
Acidity:

fresh
Body:

lean
Complexity:

focused
Compliments:

elegant
Flavors:

cherries, oak, raspberries
Texture:

chewy, dense, strong

1986: Tanzer Rating: 95
Complexity:

deep
Flavors:

minerally, minerals, redcurrant, smoke, vegetal

1986: Tastings Rating: 98
Body:

solid
Complexity:

deep
Flavors:

black fruit, earth, spice, tar
Texture:

open, thick

1986: Tastings Rating: 96
Body:

full-bodied
Flavors:

black fruit, oak, plum, smoky, spicy, vanilla
Fruit:

concentrated

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

Ribera del Duero:

a region in north central Spain (south of Rioja) known primarily for its Vega Sicilia but is now producing terrific wines from Tempranillo grapes.

Roasted Garlic Mashed Potatoes

Rated

Ingredients

15 whole garlic cloves
2 tbsp olive oil
1 teaspoon ground black pepper
6 whole potatoes, scrubbed & cut into 1/2 inch pieces
1 to 2 cups fresh or canned chicken stock or broth, boiling
1 tablespoon fresh rosemary branch, chopped
1 teaspoon salt

Preparation

Preheat the oven to 400°F.

Toss the garlic cloves in olive oil and place in a small baking dish or pie plate. Season with salt and pepper. Place in the oven until lightly brown and soft, about 45 minutes, or cook in the microwave for 1 to 2 minutes.

Place the potatoes in a medium-sized pot with the garlic cloves. Add water to cover. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until very soft, about 20 minutes.

Remove from the heat and drain. Return the potatoes and garlic to the pot over low heat and add 1/2 cup of the hot chicken stock. Mash the potatoes with a mixer or a potato masher, adding just enough more stock to get the desired consistency. Season to taste with chopped rosemary, salt, and pepper.

If not serving immediately, cover the surface of the potatoes in the pot with a layer of hot broth to keep a skin from forming. When ready to serve, turn up the heat, stir in the broth, and heat through. Alternatively, put the cooled mashed potatoes in a plastic bag, seal tightly, and refrigerate for up to 3 days. Reheat in the microwave or with additional hot broth in a pot.

Yield

Serves 6

Cook Time

Prep Time: 10 mins.
Cook Time: 75 mins.