Haskell's Big Cheese
Port of Excelsior
Hartford Court 'Land's Edge' Pinot Noir - $49.99
black cherry, chocolate
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Complex aromas of ripe cherries, violets and cedar are followed by flavors of perfectly ripe, firm black cherries, mixed red and black berries. Allspice and coffee notes complement a long, multi-faceted finish in this exciting, new Hartford Court Pinot Noir.
black cherry, chocolate
cassis, cherry, espresso, spicy
berry, mineral, nutmeg
Sharp Cheddar, Feta, Goat Cheese, Swiss, Brie, Gouda
Curried Beef, Grilled Flank Steak, Hamburgers, Curried Pork, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Curried Lamb, Sausage
Pasta & Grains
Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs
Roast Chicken with Herbs, Roast Turkey, Roast Duck
Beets, Beans, White, Mushrooms
Pasta & Grains
Tomato, Vegetable Gratin or Stew
Fish or Shellfish
Seared Ahi Tuna
Red Wine Sauce
Herbs & Spices
Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Awards and Accolades
Top 100 Wines - 2007 Wine Enthusiast
(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.
Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
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.
In California, This is a 500,000 acre wine region spanning from San Pablo Bay to the border of Mendocino County. The appellation runs down the coast of the Pacific Ocean and is known for its cool climate and high rainfall. The grapes that produce the best wines from this region are Chardonnay and Pinot Noir.
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Hartford Court 'Land's Edge' Pinot Noir
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