January 2006 Wine of the Month

Winery- Castle Rock Winery was established in 1994 in Calistoga, California with the purpose of producing great wine at affordable prices. Founder Greg Popovich and winemaker August Briggs source the grapes for each varietal from the west coast's most prestigious growing regions-Napa Valley, Sonoma County, Lake County and the Alexander Valley in Northern California, the Columbia Valley in Washington, and the Willamette Valley in Oregon. The grapes are made into wine at a contracted new Napa Valley winery outfitted with state-of-the-art equipment. This offers all the benefits of making wines in a modern facility with none of the financial burdens associated with owning and running a vineyard and therefore allows Castle Rock Winery to offer quality wines at an outstanding price. Over the years Castle Rock Winery has built a reputation for providing high quality wines for discerning wine lovers.

Region- Castle Rock Winery focuses on making wines with specific appellations in order to allow the local qualities of wines to be appreciated by connoisseurs. The 2004 Sonoma Castle Rock Zinfandel was produced from grapes grown in California's Sonoma County, where the daytime temperatures and cool evenings make an ideal climate for this varietal. Lake County, north of Napa, has emerged as one of the most prestigious growing regions of Sauvignon Blanc in California. Clear Lake, located in Lake County, offers some of the same moderating influences that the sea does to coastal regions. Lake County's warm days and plummeting nighttime temperatures allow grapes to ripen at moderate sugars with sufficient acidity.

Castle Rock 2004 Sonoma County Zinfandel

The Wine- The origin of the Zinfandel grape is somewhat of a mystery. Some believe the grape to be native to California, while others believe it originated from the Italian Primitivo. Whatever the case may be the Zinfandel grape produces a wine wholly unique to California. Made entirely from Sonoma County grapes harvested in September 2004, this Zinfandel was fermented in open steel fermenters and aged nine months in oak barrels, 60% of which were French and 40% American.

Tasting Profile- This elegant, well-balanced Zinfandel boasts an invitingly rich ruby hue and bursts with red fruit aromas. On the palate, the concentrated core of blackberry and ripe cherry flavors is round and lush, and there are hints of herb and sage. All of these complex flavors unfold into a long and beautifully balanced finish.

Food Pairing-This Zinfandel makes a great accompaniment to grilled flank steak, prime rib roast, pasta dishes, and bleu cheese.

Cellaring Potential- Built to last seven to eight years, this young red drinks beautifully now.

Castle Rock 2004 Lake County Sauvignon Blanc

The Wine- The soil types and microclimate around Clear Lake provide ideal growing conditions for Sauvignon Blanc grapes. Harvested in September 2004, this wine, unlike many others is actually 100% Sauvignon Blanc, 85% of which was fermented in stainless steel tanks with the remaining 15% fermented in oak barrels for six months.

Tasting Profile- This elegant, medium-bodied wine is crisp and refreshing, with hints of citrus, apple, honey and melon flavors all blending into a smooth, silky, harmonious finish.

Food Pairing- Pair this Sauvignon Blanc with linguine and clams, lemon chicken, salads and vegetarian dishes.

Cellaring Potential-Drink now through 2006

Recipe to accompany with the Castle Rock 2004 Sonoma County Zinfandel

Pasta Italiano with Chicken

This quintessential peasant dish would be a great Sunday dinner. Serve steaming hot with a fresh salad with balsamic vinegar and extra virgin olive oil.

½ cup olive oil
6 large chicken thighs
Salt and freshly ground black pepper to taste
½ cup minced onion
3 cloves garlic, minced
12 ounces tomatoes, peeled, seeded, and chopped
1 can (15-ounces) tomato sauce
3 tablespoons tomato paste
¼ cup minced fresh basil
¼ cup minced Italian parsley
1 pound spaghetti, cooked in boiling salt water until al dente, then drained
Freshly grated Romano cheese

In a pot, heat the olive oil over medium heat. Season the chicken with salt and pepper and add to the pot. Brown the chicken well on both sides. Cover the pot, reduce heat to medium-low, and cook for 10 minutes. Add the onion and garlic, cover, and cook for an additional 15 minutes. Stir in the tomatoes, tomato sauce, tomato paste, basil, and parsley. Cover and simmer for 45 minutes. Season to taste with salt and pepper. Divide hot pasta between six plates, top with a piece of chicken and spoon over the sauce. Sprinkle with Romano and serve immediately.
Serves 6