4668 Cascade Rd.
Grand Rapids, Michigan 49546
616-949-0240
Mount Difficulty Sauvignon Blanc Add
Paul Zinck Cremant d'Alsace Add
La Carraia Orvieto Classico Add
Wines are recomendations only and may not be carried by this store.

Mount Difficulty Sauvignon Blanc

Attributes:
Producer:

Mount Difficulty
Region:

Central Otago, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2004: Tanzer Rating: 89
Complexity:

complex, supple
Flavors:

citrus, mineral, mint, pepper, spice

2002: Tanzer Rating: 86
Acidity:

tart
Complexity:

supple
Flavors:

citrus, citrus skin, flowers, herbal, truffle

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.

Paul Zinck Cremant d'Alsace

Attributes:
Producer:

Paul Zinck
Region:

Cremant d'Alsace, France
Varietal:

Sparkling Blend
Bottle Size:

750 ML

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

La Carraia Orvieto Classico

Attributes:
Producer:

La Carraia
Region:

Orvieto, Italy
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

2003: WineSpectator Rating: 83
Acidity:

fresh, tangy
Aromas:

floral
Body:

light

1998: WineAdvocate Rating: 88
Aromas:

floral
Body:

medium-bodied
Compliments:

elegant

Food Matches:
Fish or Shellfish: Ligurian Fish Soup
Red Meat: Liver, Pate or Liver, Proscuitto & Serrano Ham
Sauces: Cream Sauce with citrus, Cream Sauce with herbs
Vegetables: Asparagus, Spinach Ricotta

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