3950 E Galbraith RdCincinnati, Ohio45236 Tel: 513-984-5249 ---- Store Hours Daily ---- 7AM - Midnight
Condado de Haza Ribera del Duero Add
Churchill's 20 yr. Tawny Porto Add
Sausal 'Old Vine' Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Condado de Haza Ribera del Duero

Attributes:
Producer:

Condado de Haza
Region:

Ribera del Duero, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2004: Tanzer Rating: 90
Flavors:

candied, cherry, coffee, licorice, plum, ripe cherry, strawberry
Fruit:

sweet

2004: WineSpectator Rating: 89
Body:

light, solid
Flavors:

black cherry, herbal, plum, vanilla
Texture:

round

2003: Tanzer Rating: 90
Acidity:

bright, fresh
Complexity:

deep, suave, supple
Flavors:

black cherry, currant, jammy, raspberry, red fruits
Fruit:

ripe

2003: WineSpectator Rating: 87
Flavors:

black currant, blackberry, coffee, oak, ripe fruit
Texture:

smooth

2002: Tanzer Rating: 87
Body:

light
Complexity:

supple
Flavors:

cherry, currant, flowers, leather, minerals, mint, oak, spices

2001: WineSpectator Rating: 89
Acidity:

lively
Flavors:

blackberry, plum, toast, vanilla
Fruit:

ripe

2001: Tanzer Rating: 92
Acidity:

bright
Complexity:

deep
Flavors:

cherry, espresso, licorice, mocha, raspberry, spices
Fruit:

concentrated

2000: WineSpectator Rating: 89
Flavors:

black fruit, blackberry, plum, spices, toasty oak
Fruit:

ripe, sweet

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.


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.

Churchill's 20 yr. Tawny Porto

Attributes:
Producer:

Churchill
Region:

Portugal, Other
Varietal:

Tawny Port
Bottle Size:

750 ML

NV: WineEnthusiast Rating: 89
Acidity:

lively, soft
Compliments:

elegant
Flavors:

bitter, coffee

Food Matches:
Desserts: Bread Pudding, Cakes, Chocolate, Chocolate Cake, Pecan Pie
Fruits & Nuts: Plums, Walnuts

Portugal:

Well known for its Port and Vinho Verde wines, Portugal is one of Europe’s leading wine producing countries. It competes closely with Germany for the position of fourth largest wine producer in Europe. Portugal is also the worlds leading producer of cork. Single-handedly it accounts for nearly 70 percent of the worlds commercially traded cork supply.


Tawny Port:

Tawny Port is a fortified Portuguese wine and describes a wide variety of types. All are made from red grapes aged in wood barrels, mellowing the wine to an amber-brown color with a nutty flavor. (See PORT for more information on the region and fortification process.)

Sausal 'Old Vine' Zinfandel

Attributes:
Producer:

Sausal
Region:

Alexander Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2004: CGCW Rating: 84
Flavors:

berries

2003: WineAdvocate Rating: 87
Body:

medium body

2003: CGCW Rating: 85
Flavors:

cherries, spicy

2003: WineEnthusiast Rating: 86
Fruit:

ripe

2002: WineSpectator Rating: 88
Complexity:

rich
Flavors:

black cherry, blackberry, wild berry
Fruit:

ripe

2002: CGCW Rating: 87
Complexity:

complex
Flavors:

berry-like, jammy

2002: WineEnthusiast Rating: 86
Flavors:

spicy
Fruit:

fruity, ripe, sweet

2001: WineSpectator Rating: 84
Acidity:

lively
Compliments:

racy
Flavors:

blackberry, earthy, wild berry

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.

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.