 |
KenRidge Showcase CollectionBRINGING GLOBAL EXCLUSIVITY AND SOPHISTICATION TO YOUR WINE
COLLECTION. |
|
White Wine
| The Region: California produces 90 per cent of the US grown wine with a history dating back to the late 1700’s. The Central Valley is a large region divided into the Sacramento Valley in the north and the San Joaquin Valley in the south. This hot, sunny, fertile valley is arguably the most productive agricultural region in the world. The irrigation canals, along with the Sacramento and San Joaquin Rivers supply the much needed water supply to this vast area of agriculture. The Wine: Fumé Blanc is a white wine made from the Sauvignon Blanc grape in California. A subtle, elegant wine with refreshing acidity that is best consumed in its youth, while fresh and lively. Look for aromas and flavours of gooseberry, green apple, grapefruit and a touch of tropical fruit such as melon. Delicate notes of smoke and oak are present due to its exposure to oak during fermentation. The Food: This refreshing wine is fabulous as a sipping wine, or it can be enjoyed with pan-fried or poached fillets of fish; cream cheese or goat cheese with fresh baguettes or water crackers; light summer salads; goat cheese stuffed chicken breast; smoked fish appetizers; turkey breast on sourdough bread; basil pesto on bow-tie pasta; gazpacho; and summer pea risotto. Release Date: January 2009 |
Red Wine
| The Region: The Columbia Valley is a picturesque and unspoiled landscape in the Pacific Northwest of the United States. Located in Eastern Washington, it encompasses 11 million acres of land, with approximately 32,500 acres under vine. The towering Cascade Mountains shield Eastern Washington from the influence of Western Washington’s marine air therefore keeping this growing region relatively dry, but making irrigation essential. The climate consists of hot, dry summer days, relatively cool nights, and cold to arctic winters. This region claims 2 hours of sunlight per day more than California during the growing season which allows for perfect ripening of the grapes. The Wine: Cabernet Franc, often over-shadowed by Cabernet Sauvignon, is finally receiving the attention that it deserves. Its bright fruit, aromatic bouquet, elegant structure, moderate tannins and relatively crisp acidity provide the perfect combination of attributes. Red fruit aromas and flavours including raspberry and currant, accented by violet and herbs, present themselves on a full-bodied frame. The Food: A fabulous food wine that really shows off well when served with pepper steaks, grilled tuna steaks rolled in peppercorns, roasted turkey (dark meat), lightly spiced curried lamb kebobs, game birds, meat lover’s pizza, meaty lasagna, cold beef wraps, prime rib, lamb chops with rosemary, and meat pies. Release Date: December 2008 |
|
| The Region: Argentina has recently become one of the most dynamic wine producers in the world. San Juan province is located north of Mendoza and borders Chile to the west. This continental semi-desert region has arid plains on the east, and rises to 6,000 metres in the mountain peaks of the Andes on the west. San Juan has a mixed agricultural landscape, from clay rich red soils, to fertile valleys, and temperatures reaching 40¢ªC or more in the summer months, providing excellent growing conditions for grapes, olives and figs. The Wine: This wine is a blend of Shiraz and Malbec. These are the two hottest red grape varieties, both in popularity and in the climate where they are grown. Expect plenty of ripe, juicy red and black fruit, spice and violet aromas and flavours, accented by cedar, tobacco and coffee notes from oak contact. The mouth-feel is lush and rich with soft mellow tannins. Excellent for enjoying in its youth but will also develop further complexity with cellaring. The Food: The rich fruit forward flavours and soft tannins will complement many dishes including barbecued sausage on a crusty bun; meatloaf; sauces and marinades on steaks, ribs and game meats; pepper steaks; dry spice rubs on pork; Mexican chicken mole; Brisket; beef stews; and beef Stroganov. Try with classic Argentinean cuisine such as beef empanadas or Chimichurri sauce on grilled steaks. Release Date: February 2009 |
|
| The Region: Sicily. One can easily dream of a very special place. Located just off the toe of Italy, this large island with hilly and mountainous terrain has a long history in agricultural products, including grain, oranges, lemons, olives, olive oil, almonds, and of course grapes. Sicily enjoys a Mediterranean climate with mild to warm, wet winters and warm to hot, dry sunny summers. With the adoption of modern technology, the increased knowledge surrounding vineyard practices, and the wealth of indigenous grape varieties, the wines of this island are beginning to explode onto the wine scene. The Wine: Nero d’Avola, “The Black Grape of Avola” (Avola is a small town in southeast Sicily), accounts for about 13% of the total vineyards planted in Sicily. Nero d’Avola is often compared to new world Shiraz, with many similar attributes. Expect a wine that is deeply coloured, with youthful firm tannins, rich ripe fruit and a full body. Aromas and flavours of sweet juicy plums and black pepper spice will dominate. The perfect cellar candidate, after six to twelve months of aging the tannins will mellow and the flavours will harmonize. The Food: The rich full flavours will complement Pasta alla Norma (an eggplant, tomato, basil and ricotta pasta dish of Sicily); beef stews; lentil dishes; barbecue sauces and marinades on steaks, ribs and roasts; lightly spiced curry lamb kebobs; rabbit stews; braised meats; and Bianco Sardo cheese from Puglia, Italy. Release Date: March 2009 |