Taft Street Sauvignon Blanc Add
Fetzer 'Valley Oaks' Sauvignon Blanc Add
Cavit Riesling Add
Wines are recomendations only and may not be carried by this store.

Taft Street Sauvignon Blanc

Attributes:
Producer:

Taft Street Winery
Region:

Russian River Valley, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

1999: WineSpectator Rating: 86
Acidity:

tart
Flavors:

almond, grass, lemon, mineral

1998: Tastings Rating: 83
Acidity:

clean, soft
Aromas:

floral
Body:

light-bodied
Flavors:

melon

1997: WineSpectator Rating: 85
Acidity:

clean
Compliments:

well-balanced

1997: WineAdvocate Rating: 85
Acidity:

soft
Body:

medium-bodied
Flavors:

citrus, herb, melon, pear
Fruit:

fruity

1996: WineSpectator Rating: 84
Aromas:

floral

1996: Tastings Rating: 81
Acidity:

low acidity, soft
Body:

medium-bodied
Flavors:

herb, oak

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Fetzer 'Valley Oaks' Sauvignon Blanc

Attributes:
Producer:

Fetzer Vineyards
Region:

California, United States
Varietal:

Sauvignon Blanc
Bottle Size:

1.5 L

2003: Tastings Rating: 85
Acidity:

clean
Body:

medium-bodied
Compliments:

elegant

2002: WineSpectator Rating: 84
Acidity:

tart
Complexity:

focused

2002: Tastings Rating: 85
Acidity:

clean, crisp
Body:

medium-bodied
Flavors:

anise, grass, honeysuckle, lime

2001: WineSpectator Rating: 85
Acidity:

bright

2001: WineEnthusiast Rating: 84
Acidity:

clean
Flavors:

earth, grass, lemon

2000: WineSpectator Rating: 86
Acidity:

tart

1999: WineEnthusiast Rating: 85
Acidity:

clean, crisp, fresh
Body:

medium weight
Flavors:

citrus, grapefruit, grass, mint

1999: WineEnthusiast Rating: 82
Acidity:

clean, tart
Flavors:

berry, rhubarb, strawberry
Texture:

open

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.


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.

Cavit Riesling

Attributes:
Producer:

Cavit
Region:

Pavia or Provincia di Pavia, Italy
Varietal:

Riesling
Bottle Size:

750 ML

1994: Tastings Rating: 80
Acidity:

soft
Body:

light
Complexity:

simple
Compliments:

pleasant

Food Matches:
Herbs & Spices: Ginger
Pasta & Grains: Pasta with Pesto
Sauces: White Wine Sauce
Spicy Food: Asian, Sushi
Vegetables: Pumpkin Soup

Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Thai Chicken, Basil, and Chili Stir-fry

Rated

Ingredients

1 lb boneless, skinless chicken breasts
1 bunch fresh basil (2 cups leaves)
1/4 cup Chicken Stock
2 tbsp fish sauce or soy sauce
2 tsp sugar or honey
1/4 to 1/2 tsp freshly ground black pepper
2 tsp cornstarch
1 tbsp canola oil
3 cloves garlic, minced
3 scallions, white part minced, green part thinly sliced
1 to 4 jalapeño or Thai chilies, thinly sliced
6 oz Asian eggplant, cut in half lengthwise, then thinly sliced on the diagonal
6 oz snow peas, stems and strings removed

Preparation

1. Wash and dry the chicken breasts and trim off any fat. Cut the chicken breasts across the grain on the diagonal into 1/4-inch strips. Cut these strips into 2-inch pieces. Wash, dry, and stem the basil.

2. Combine the ingredients for the sauce in a small bowl and stir until the sugar is dissolved.

3. Just before serving, heat a nonstick wok or frying pan over high heat. Swirl in the oil. Add the garlic, scallion whites, and chilies and stir-fry until fragrant but not brown, about 15 seconds. Add the chicken, eggplant, and snow peas and stir-fry for 2 minutes. Stir in the basil, scallion greens, and sauce and continue stir-frying until the chicken is cooked, 1 to 2 minutes. Note: This dish is supposed to be a little soupy. Serve it in bowls over rice.

Yield

serves 4

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: 271 Calories from Fat: 70
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 7.82g
12%  
Carbohydrates 10.88g
3%  
Dietary Fiber 3.91g
15%  
Saturated Fat 1.63g
8%  
Calories 271.05kcal
13%  
Cholesterol 96.39mg
32%  
Protein 38.11g
63%  
Sodium 782.83mg
32%  
Calcium
1%  
Iron
5%  
Vitamin A
43%  
Vitamin C
53%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Appleton Northland1200 W Northland Ave
Appleton, WI 54914
920-968-2212
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