Ficklin Vineyards Port 750ml Wines Port www.Wineglobe.com

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Ficklin Vineyards Port 750ml
USA

About Professional Ratings

These wine ratings are based on a 100-point quality scale, and are selected by each publication's unique criteria. Some wine ratings are expressed as ranges. When this occurs we will list the highest score in the range and note the full range within the tasting note.

While ratings may influence your decision, the ultimate judgment is your palate.

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Product Notes:
Four of the most celebrated Port grape varieties are used to produce FICKLIN TINTA PORT; the fruity, almost spicy TINTA MADEIRA; the rich full bodied TOURIGA; the forthright, deeply colored SOUZAO; and the soft, delicately flavored TINTA CAO.
These grapes reach perfection in our varietal vineyards under the favorable climatic conditions in the southern Madera county. From the selection of only perfect clusters; to the making of wines in small lots; the ageing for several years in small oak casks; and the final ageing in the bottles, each step has received our personal care.
This wine may be used or lid down for future use. It will improve as it acquires more bottle age.

Recent Awards Double Gold
2004 International Eastern Wine Competition 2002 International Eastern Wine Competition 2000 El Dorado County Fair Wine Competition
Gold Medals
2003 Riverside International Wine Competition
2002 Long Beach Grand Cru 2002 Los Angeles County Fair Wine Competition BEST OF CLASS 2001 Chronicle Northern California Wine Competition BEST OF CLASS 2001 Dallas Morning News National Wine Competition 2000 Riverside International Wine Competition 2000 Pacific Rim International Wine Competition.
1999 Dallas Morning News National Wine Competition 1999 Taster's Guild International Wine Judging
Silver Medals
2004 San Diego Wine Competition 2004 Orange County Fair Wine Competition 2004 San Francisco Wine Competition 2004 Critics Challenge Critics Award 2004 Finger Lakes International Wine Competition 2004 West Coast Wine Competition 2004 Pacific Rim International Wine Competition 2003 Los Angeles County Fair Wine Competition 2002 Chicago Value Wine Challenge score 87 2002 California State Fair, Sacramento score 88 2002 Pacific Rim International Wine Competition 2002 Beverage Testing Institute score 86 2002 West Coast Wine Competition 2002 Riverside International Wine Competition 2001 Beverage Testing Institute score 86 2000 Beverage Testing Institute score 89 2000 Hilton Head Island Springfest 2000 Dallas Morning News National Wine Competition

About Estate:
"Wine of the Year, Ficklin Vineyards Tinta Port... the one California wine that has pleased my palate consistently for the 30-some years I've been a serious wine fancier.""Spicy, dark, ripe plum fruit flavor, with the beginning of complexity � perfectly balanced fruit, to sweetness, to alcohol

Food Pairing:
Port is fortified wine from the Douro Valley, Portugal. The term "port" can only refer to these wines, much like French regions lay claim to certain titles. Being fortified, port is high in alcohol and is normally drunk from small glasses, in sips. Port should be served around 65 degrees, and the glass should only be half filled.
A sweet wine, Port is normally consumed after dinner. Served in a cordial glass, it is sipped, rather than drunk, from a wine glass. Sipping slows down the assimilation of alcohol into the bloodstream. What about serving food with Port after dinner? The richness of the wine is enhanced by serving nuts, dried fruit, and cheese. Chocolate is a double-barreled favorite, but notice that dark chocolate is a better match than sweet milk chocolate.

About Varietal:
Port wine is a sweet fortified wine from Portugal. Although many port-style wines are made around the world, the strict usage of the terms Port or Porto refer only to wines produced in Portugal. Vintage Port wine is typically aged in a barrel for more than a year. After which, it is bottled and very often aged for ten or more additional years.

Recipe:
Peppered Ahi Tuna with Oyster Mushrooms and Port Wine Recipe

Ingredients:
4 five-ounce portions sushi grade Ahi tuna
2 tablespoons crushed black peppercorns
1 tablespoon canola oil
1 pound oyster mushrooms, sliced
2 ounces leeks, sliced
2 teaspoons chopped garlic
2 teaspoons chopped shallots
2 cups Port wine
2 tablespoons sweet butter
2 large Russet potatoes, peeled
3 ounces sweet butter
4 to 6 ounces milk
Salt and pepper to taste

Instructions:
First, prepare mushrooms by heating clarified butter in a medium saute pan. Add leeks and saute until lightly translucent. Add mushrooms, shallots and garlic, and saute until tender. Deglaze the pan with Port wine and finish with two tablespoons butter. Season with salt and pepper to taste.
Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper.
Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with Port wine/mushroom mixture.
Yield: 4 ervings
Credits
Recipe from: Bidwell Street Bistro, Folsom, California, USA.

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