di Lenardo Sauvignon Blanc Add
Viña Mayor Crianza Add
Cims de Porrera Solanes Add
Wines are recomendations only and may not be carried by this store.

di Lenardo Sauvignon Blanc

Attributes:
Producer:

di Lenardo
Region:

Northeast, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2004: WineSpectator Rating: 85
Acidity:

fresh
Body:

medium body
Complexity:

simple
Flavors:

grapefruit, lemon

1998: WineSpectator Rating: 85
Acidity:

clean, fresh
Complexity:

simple
Compliments:

delicious
Flavors:

apple, honey

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.

Viña Mayor Crianza

Attributes:
Producer:

Viña Mayor
Region:

Ribera del Duero, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 86
Acidity:

fresh, tangy, tart, zesty
Body:

lean
Flavors:

lemon, raspberry

2000: WineEnthusiast Rating: 83
Body:

lean, light
Flavors:

raspberry, strawberry

1991: Tastings Rating: 90
Flavors:

black cherry, licorice
Fruit:

good fruit, ripe

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.

Cims de Porrera Solanes

Attributes:
Producer:

Cims de Porrera
Region:

Priorato, Spain
Varietal:

Other
Bottle Size:

750 ML

2003: Tanzer Rating: 89
Aromas:

berry aromas
Complexity:

deep
Compliments:

powerful
Flavors:

cherry, coffee, ripe cherry, smoky, tobacco
Fruit:

ripe, sweet

2003: WineSpectator Rating: 87
Texture:

chewy

2002: Tanzer Rating: 88
Acidity:

tangy
Flavors:

herbs, jammy, plum, redcurrant, ripe cherry
Fruit:

sweet

2002: WineSpectator Rating: 89
Acidity:

fresh
Flavors:

black pepper, cherry, herb, licorice
Fruit:

juicy, sweet
Texture:

fleshy

2001: WineSpectator Rating: 90
Flavors:

licorice, plum, spice, spicy, toast
Fruit:

ripe, sweet

2001: WineAdvocate Rating: 86
Body:

medium-bodied
Complexity:

straightforward
Flavors:

earthy
Texture:

round, velvety

2000: WineSpectator Rating: 90
Complexity:

rich
Flavors:

cassis, chocolate, coffee, oak, plum
Fruit:

ripe

1999: Tanzer Rating: 87

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

Priorato:

This harsh, hilly area southwest of Barcelona is gaining a lot of attention for its newly resurrected vines. Volcanic soil and severe weather result in rich, powerful red wines, made primarily from Garnacha and Carignan grapes, and they are high in tannin and alcohol. Grape yields are low, and as a result prices can be quite high.

Brown Rice with Roasted Vegetables

Rated

Ingredients

1 medium green or red bell pepper (about 6 ounces), cut into bite-sized pieces
1 medium zucchini (about 8 ounces), scrubbed well and cut into 1/2-inch rounds
1 small eggplant (about 12 ounces), cut into bite-sized pieces
2 cups instant brown rice
1 cup reduced-sodium, fat-free vegetable broth
3 tbsp light soy sauce
1 tbsp Mrs. Dash original seasoning blend
1/2 tsp garlic powder
1 medium onion (about 8 ounces), cut into wedges
2 cups water

Preparation

1. Preheat the oven to 450°F. Coat a 9-x-13-inch baking dish with cooking spray, and set aside.

2. Place the broth, soy sauce, Mrs. Dash seasoning, and garlic powder in a small bowl, and stir to mix. Set aside.

3. Arrange the onion, bell pepper, zucchini, and egg-plant in the baking dish. Pour the broth-soy sauce mixture on top. Cover with aluminum foil, and bake for 25 to 30 minutes, or just until the vegetables are tender, but not mushy.

4. While the vegetables are cooking, place the water in a 2-quart saucepan, and bring to a boil over high heat. Stir in the rice, cover, and reduce the heat to medium-low. Cook for 10 minutes, or until all the water has been absorbed.

5. Spoon the cooked rice onto a serving platter. Top with the roasted vegetables and their cooking juices, and serve immediately.

Yield

4 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: 4 servings
Amount Per Serving:
Calories: 415 Calories from Fat: 27
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 2.95g
4%  
Carbohydrates 88.64g
29%  
Dietary Fiber 8.52g
34%  
Saturated Fat < 1g
3%  
Calories 415.41kcal
20%  
Cholesterol < 1mg
0%  
Protein 10.35g
17%  
Sodium 467.06mg
19%  
Calcium
1%  
Iron
5%  
Vitamin A
3%  
Vitamin C
28%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Copyright © Hy-Vee, Inc. All Rights Reserved. Privacy | Security | Terms of Use | HIPAA Notice | For Employees | Suppliers | Contact Us

Site Map | My Hy-Vee | Shop | Health | Meal Solutions | Resources | Articles | Company | Stores | Careers
Online Banking | Seasons Magazine | Coupons | Scholarships | Triathlon | Cy-Hawk Series | Upromise | News | About Hy-Vee | Sustainability