Two Hands 'Sophie's Garden' Shiraz

Attributes:
Producer:

Two Hands
Region:

Padthaway, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: Tanzer Rating: 92
Acidity:

zesty
Aromas:

berry aromas
Complexity:

complex
Flavors:

flowers, graphite, meat, mineral, violet

2005: WineSpectator Rating: 91
Flavors:

cherry, earth, mineral, plum
Fruit:

juicy

2004: WineSpectator Rating: 92
Complexity:

focused, rich, supple

2004: Tanzer Rating: 92
Acidity:

tangy
Flavors:

blackberry, cherry, mint, prune, spicy
Fruit:

concentrated

2004: WineAdvocate Rating: 95
Compliments:

distinctive
Texture:

strong

2003: WineSpectator Rating: 91
Flavors:

blackberry, plum, spicy
Fruit:

ripe

2003: WineAdvocate Rating: 89
Texture:

strong

2001: WineSpectator Rating: 93
Complexity:

rich
Flavors:

black cherry, blackberry, chocolate

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

Padthaway:

With a cool climate, this region of South Australia produces good Pinot Noir and excellent Chardonnay.


Syrah:

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


Shiraz:

Australian name for the grape known as Syrah in France.

Rosenblum 'Vintner's Cuvee' Cabernet Sauvignon

Attributes:
Producer:

Rosenblum Cellars
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


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.

Chateau Leoville Barton Saint Julien

Attributes:
Producer:

Chateau Leoville Barton
Region:

Saint Julien, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2006: Tanzer Rating: 91-93

Complexity:

deep, rich
Flavors:

chocolatey, dark chocolate, licorice, menthol, minerals, raspberry
Fruit:

ripe, sweet

2005: Tanzer Rating: 90-93

Acidity:

lively, tart
Complexity:

deep
Flavors:

black cherry, currant, dark chocolate, raspberry
Fruit:

ripe

2004: Tanzer Rating: 91
Complexity:

supple
Flavors:

chocolate, currant, licorice, oak, plum, smoky

2003: Tanzer Rating: 93
Acidity:

bright
Complexity:

complex nose, layered
Flavors:

bitter, black cherry, chocolate, game, lead pencil, leather, minerals
Fruit:

ripe, sweet

2002: Tanzer Rating: 90-92
Acidity:

bright
Compliments:

classic
Flavors:

black cherry, cassis, chocolatey, dark chocolate, licorice
Fruit:

sweet

2002: Tanzer Rating: 90-92
Flavors:

black cherry, cassis, chocolatey, licorice, minerals
Texture:

chewy, fleshy

2001: Tanzer Rating: 90
Acidity:

bright
Flavors:

black cherry, cassis, licorice, minerals, mint, slightly medicinal
Fruit:

ripe

2001: Tanzer Rating: 90-92
Acidity:

bright, lively
Complexity:

supple
Compliments:

stylish
Flavors:

black cherry, black fruit, dark chocolate, leather, oak, raspberry, slightly medicinal, spices

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

St. Julien:

A commune in the Haut Medoc district of Bordeaux. Its wines, made from Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot grapes, are rich, flavorful, and elegant with cedary bouquets. Modern St. Julien wines can be drunk quite young, but they age well, losing some of their blackcurrant flavor and develop a tobacco-like character.

Pork Tenderloin with Apples and Onions

Rated

Ingredients

6 pieces pork tenderloin (6 oz each), trimmed of surrounding fat, butterflied and pounded to a thickness of 1/2"
1/2 tsp dried thyme
3/4 tsp freshly ground black pepper
2 cups onions, peeled and thinly sliced
1/3 cup cider vinegar
1/3 cup cold water
1 tsp sugar
1 tsp ground cumin or caraway seeds
1-1/2 lbs Rome Beauty apples, unpeeled but halved lengthwise, cored and thinly sliced crosswise
3/4 tsp salt

Preparation

Season the pork with the thyme and 1/4 teaspoon of the pepper.

Lightly coat 2 nonstick skillets with vegetable cooking spray and place them over high heat. When they are hot, add the pork and cook it for 2 to 3 minutes on each side. Transfer the meat to an ovenproof platter and keep it warm in a 180° oven while you make the sauce.

Divide the onions between the skillets and sauté them for about 3 minutes, until they are softened. Combine all the onions in 1 of the skillets.

Add the vinegar, water, sugar and cumin or caraway seeds to the skillet. Stir in the apples, salt and the remaining 1/2 teaspoon pepper. Cover and boil the mixture gently over medium heat for 4 to 5 minutes, until the liquid is almost gone and the apples are moist and tender.

Return the pork (and any juices that have accumulated on the platter) to the skillet and reheat for 1 to 2 minutes. Serve immediately.

Yield

Serves 6 serving

Cook Time

Prep Time: 25 mins.
Cook Time: 20 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 serving
Amount Per Serving:
Calories: 120 Calories from Fat: 17
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.9g
2%  
Carbohydrates 21.3g
7%  
Dietary Fiber 3.4g
13%  
Saturated Fat < 1g
3%  
Calories 119.8kcal
5%  
Cholesterol 18.7mg
6%  
Protein 6.6g
11%  
Sodium 259.5mg
10%  
Calcium
0%  
Iron
1%  
Vitamin A
1%  
Vitamin C
13%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.