3950 E Galbraith RdCincinnati, Ohio45236 Tel: 513-984-5249 ---- Store Hours Daily ---- 7AM - Midnight
Alois Lageder Lagrein Rose Add
Talus White Zinfandel Add
Francois Montand Blanc de Blancs Brut Add
Wines are recomendations only and may not be carried by this store.

Alois Lageder Lagrein Rose

Attributes:
Producer:

Alois Lageder
Region:

Alto Adige, Italy
Varietal:

Rose
Bottle Size:

750 ML

2005: WineSpectator Rating: 84
Acidity:

clean
Body:

light, medium-bodied

2004: WineSpectator Rating: 84
Acidity:

fresh
Body:

medium-bodied
Complexity:

straightforward

2004: WineSpectator Rating: 84
Flavors:

cherry, strawberry

2003: WineSpectator Rating: 84
Acidity:

fresh
Body:

light, medium body
Complexity:

simple

2003: WineSpectator Rating: 84
Flavors:

blackberry

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

Alto Adige:

One of the most fascinating of Italy’s wine regions this is also one of the most beautiful, comprising the northern half of a long, narrow valley stretching up from Verona. Most of the Alto Adige winemakers are Germanic, and there are strong political ties to Austria. Although most of the wine produced here is red, using Lagrein, Pinot Noir and Cabernet Sauvignon grapes, the whites of Alto Adige get the most attention.

Talus White Zinfandel

Attributes:
Producer:

Talus
Region:

California, United States
Varietal:

White Zinfandel
Bottle Size:

750 ML

1996: WineSpectator Rating: 77
Aromas:

floral

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.


White Zinfandel:

This has been called an “American Wine” because it came from and is only produced in California. A version of Zinfandel, the skin is removed to create a soft pink rose that is sweet and not for aging.

Francois Montand Blanc de Blancs Brut

Attributes:
Producer:

Francois Montand
Region:

France
Varietal:

Blanc de Blancs
Bottle Size:

750 ML

NV: WineEnthusiast Rating: 83
Acidity:

tart
Body:

lean
Flavors:

green apple, pineapple, stony

Food Matches:
Cheese: Blue Cheese
Fish or Shellfish: Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi
Fruits & Nuts: Fruit Salad
Herbs & Spices: Saffron, Wasabi
Poultry & Eggs: Soufflé
Red Meat: Ham
Vegetables: Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini

France:

France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.


Blanc de Blancs:

Literally 'white from whites', blanc de blancs champagne is made from light-skinned Chardonnay grapes. This sparkling wine has maximum finesse, lightness and elegance.

Fancy Asparagus Pasta

Rated

Ingredients

1/2 of a 16-ounce (454 g) package penne pasta
14 asparagus stalks, cut to 1-1/2-inch (4 cm) lengths
2 tsp (10 ml) extra-virgin olive oil
2/3 cup (160 ml) finely chopped onion
10 mushrooms, quartered
1 cup (250 ml) sliced cooked ham, cut to approximately the same width and length of asparagus
1 cup (250 ml) light cream
Salt
Pepper to taste

Preparation

1. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 10 minutes. Drain; set aside.

2. Place the asparagus in a pot and fill with 1/4- to 1/2-inch of water. Bring to a boil, reduce heat, and steam the asparagus until tender, about 7 - 10 minutes.

3. In a large skillet, warm the oil over medium heat. Add the onion and sauté until it begins to turn translucent. Add the mushrooms and ham, and cook until mushrooms are drained of liquid.

4. Add the asparagus to the skillet and pour in the cream. Continue to cook over low heat until the sauce thickens, about 8 minutes. Pour the sauce over the drained pasta and mix well. Serve immediately.

Yield

Makes 4 servings