30945 1st St.
PO Box 358
Pequot Lakes, Minnesota 56472
218-568-5995
De Redcliffe Sauvignon Blanc Add
Palliser Estate Sauvignon Blanc Add
Hugel et Fils Gewurztraminer Add
Wines are recomendations only and may not be carried by this store.

De Redcliffe Sauvignon Blanc

Attributes:
Producer:

De Redcliffe
Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2005: WineSpectator Rating: 86
Acidity:

tart
Aromas:

floral
Compliments:

fragrant

2004: WineEnthusiast Rating: 86
Flavors:

melon, peach, pepper

2004: WineSpectator Rating: 85
Acidity:

tangy, tart

1999: Tastings Rating: 80
Body:

lean, light-bodied
Complexity:

deep
Flavors:

earthy

1996: Tastings Rating: 87
Acidity:

clean, tart
Flavors:

grass, tropical fruits

1993: WineSpectator Rating: 79
Flavors:

flinty

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, 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.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Palliser Estate Sauvignon Blanc

Attributes:
Producer:

Palliser Estate
Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineSpectator Rating: 84
Acidity:

tart

2005: WineSpectator Rating: 89
Acidity:

bright, crisp, zesty
Aromas:

floral
Body:

light

2004: Tanzer Rating: 89
Body:

lean
Compliments:

racy
Flavors:

caraway, herbal, lime, limey
Fruit:

sweet

2004: WineSpectator Rating: 90
Acidity:

bright
Flavors:

pear
Fruit:

juicy, sweet
Texture:

delicate, fleshy

2004: CGCW Rating: 88
Acidity:

crisp
Complexity:

mean
Texture:

syrupy

2003: WineSpectator Rating: 87
Acidity:

tart
Flavors:

green apple, herbal, lime

2001: WineSpectator Rating: 90
Aromas:

floral
Compliments:

racy
Flavors:

apple, lime

2001: WineEnthusiast Rating: 91
Acidity:

bright
Complexity:

complex, opulent
Fruit:

juicy

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, 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.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Hugel et Fils Gewurztraminer

Attributes:
Producer:

Hugel et Fils
Region:

Alsace, France
Varietal:

Gewurztraminer
Bottle Size:

750 ML

2002: WineSpectator Rating: 89
Acidity:

fresh, lively

2001: WineSpectator Rating: 83
Aromas:

floral
Body:

medium-bodied

2001: Tanzer Rating: 86
Acidity:

fresh
Complexity:

supple
Flavors:

earthy, grapefruit, litchi

2000: WineSpectator Rating: 85
Acidity:

soft

2000: Tanzer Rating: 85
Acidity:

fresh
Complexity:

not complex
Flavors:

banana, grapefruit, rose

2000: WineAdvocate Rating: 87
Acidity:

fresh
Aromas:

floral
Body:

light-bodied
Compliments:

well-made
Flavors:

banana, flowers, lichee, meat, spice, spicy

1998: WineSpectator Rating: 84
Body:

light

1998: Tanzer Rating: 85
Aromas:

spring flowers
Flavors:

rose, violet

Food Matches:
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Smoked Salmon
Fruits & Nuts: Fruit Salad
Herbs & Spices: Cayenne, Chili Powder, Curry
Poultry & Eggs: Foie Gras
Red Meat: Pork w/Sauerkraut
Sauces: Sweet & Sour Sauce
Spicy Food: Asian, Pho
Vegetables: Artichokes, Onion Tart

Alsace:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.


Gewürztraminer:

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.

Asian Sesame Chicken Salad

Rated

Ingredients

1/3 cup peanut oil
2/3 cup sesame seeds
4 boneless, skinless chicken breast
Salt
freshly ground black pepper
1 small head napa cabbage
1 tablespoon fresh ginger, grated
2 tbsp soy sauce
2 tablespoons red wine vinegar
2 tbsp toasted sesame oil
1 lime
1 8oz. can sliced water chestnuts
6 scallions
1 medium red bell pepper
10 sprigs cilantro

Preparation

1 Put the peanut oil in a heavy skillet large enough to hold all the chicken in one layer without crowding. Put the skillet over medium-low heat. Spread the sesame seeds on a pie plate or wax paper. (If the butcher hasn't done so, lb the breasts between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder.) Season the breasts with salt and pepper and press into the sesame seeds to coat both sides evenly. Put in the skillet, raise the heat to medium-high, and cook for 5 minutes on each side, gently turning the breasts with a spatula, until the meat is firm and no pink shows in the middle. (Cut into one to check if you're not sure.) Reduce the heat if needed to prevent burning.

2 Meanwhile, trim the bottom 1/2 inch from the cabbage and remove any damaged or withered parts from the tops of the leaves. Cut crosswise into strips no more than 1/2 inch wide. Put into a salad spinner, fill with water, drain, and spin the greens dry. Remove any excess moisture with paper towels.

3 Peel and halve the ginger. Drop down the chute of a food processor with the motor running and purée. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add the fish sauce, vinegar, and sesame oil. Juice the lime and add the juice to the ginger mixture. Process until the dressing is combined. Add salt to taste. 4 Open the can of water chestnuts and drain. Trim the scallions and cut the white and green parts crosswise into thin slices. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating them from the center core and seeds. Then cut the walls into thin strips. Coarsely chop the leaves from the cilantro sprigs.

5 Put the cabbage in a large mixing bowl. Add the water chestnuts, scallions, bell pepper, cilantro, and dressing. Toss well. Cut the cooked chicken into strips no more than 1/2 inch wide. Add to the salad and toss.

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: 510 Calories from Fat: 371
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 41.22g
63%  
Carbohydrates 9.19g
3%  
Dietary Fiber 5.44g
21%  
Saturated Fat 6.63g
33%  
Calories 510.13kcal
25%  
Cholesterol 54.22mg
18%  
Protein 28.74g
47%  
Sodium 899.8mg
37%  
Calcium
5%  
Iron
7%  
Vitamin A
203%  
Vitamin C
170%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.