1 Providence Street
Millbury, Massachusetts 01527
508-865-9577
Adler Fels Sauvignon Blanc Add
Juve y Camps Reserva Brut Nature Add
Pedroncelli 'Mother Clone' Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Adler Fels Sauvignon Blanc

Attributes:
Producer:

Adler Fels
Region:

Russian River Valley, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: CGCW Rating: 83

2001: Tastings Rating: 84
Acidity:

tart
Body:

full-bodied
Complexity:

rich
Flavors:

apple, dill, earthy, oak

2000: CGCW Rating: 82
Body:

full-bodied
Flavors:

earth
Fruit:

ripe

1998: WineEnthusiast Rating: 86
Acidity:

clean, tart

1997: WineSpectator Rating: 89
Acidity:

clean

1997: WineEnthusiast Rating: 86
Acidity:

clean, zesty
Flavors:

gooseberry, grapefruit, herbal, lemon, mineral

1994: WineAdvocate Rating: 88
Flavors:

herbaceous
Fruit:

concentrated

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.

Juve y Camps Reserva Brut Nature

Attributes:
Producer:

Juve y Camps
Region:

Cava, Spain
Varietal:

Extra Brut/Brut Nature
Bottle Size:

750 ML

NV: WineEnthusiast Rating: 86
Acidity:

clean
Flavors:

earth, lime, vanilla, white chocolate
Fruit:

austere

2002: WineEnthusiast Rating: 86
Acidity:

crisp, fresh
Body:

lean, light, solid

2001: WineEnthusiast Rating: 87
Acidity:

crisp
Compliments:

classic
Flavors:

apple, lime, petrol

1996: WineEnthusiast Rating: 87
Complexity:

rich
Compliments:

delicious

1995: WineEnthusiast Rating: 90
Acidity:

lively
Compliments:

well-balanced

1983: WineSpectator Rating: 79
Acidity:

clean, soft
Body:

light
Flavors:

lemon, pear

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

Cava:

Cava began when Don Jose Raventos, traveling across Europe from Spain selling red and white wine stumbled upon a sparkling wine in the region of champagne. So fascinated by this drink, he returned to Spain and ready to attempt his own sparkler. Later importing Champagne equipment he produced the first Methode Champenoise sparkler in 1872. Using secondary fermentation like the French, Raventos had created Cava. After discussion with other winemakers in the region, it was agreed that Penedes was to become the Champagne of Spain, and the rest is history. In the present, Cava can be found brut nature to Sweet, or in rare cases a Cava rose. Note than any sparkling wine made by tank or bulk method is not a Cava.

Pedroncelli 'Mother Clone' Zinfandel

Attributes:
Producer:

J Pedroncelli
Region:

Dry Creek Valley, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2005: Tastings Rating: 86
Acidity:

firm acidity
Body:

full-bodied
Complexity:

deep, rich

2004: WineAdvocate Rating: 86
Acidity:

tangy
Body:

medium body
Complexity:

complex
Compliments:

classic

2004: Tastings Rating: 84
Acidity:

fat, tart
Aromas:

berry aromas
Complexity:

deep
Flavors:

raspberries, strawberries

2003: Tastings Rating: 86
Acidity:

fresh, soft, tangy, tart
Body:

medium body
Complexity:

supple
Flavors:

berry, blueberry, cinnamon, earth
Fruit:

sweet

2002: WineSpectator Rating: 82
Acidity:

tart
Complexity:

simple

2002: WineEnthusiast Rating: 83
Flavors:

herbal, raspberry

2001: WineAdvocate Rating: 86
Body:

medium-bodied
Compliments:

elegant
Flavors:

cherry, strawberry

2001: WineEnthusiast Rating: 80
Flavors:

anise, black cherry, blackberry

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.

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.