Hy-Vee ad 02/01/2021 - 02/28/2021 - NO LONGER VALID - page 54 *

thumbnail - Hy-Vee Flyer - 02/01/2021 - 02/28/2021 - Sales products - clams, cod, lobster, mussels, trout, prawns, crab, fish, bacon, salami, prosciutto, asiago, Manchego, mascarpone, soft cheese, parmesan, cheese, brie, gorgonzola, BellaVitano, crème fraîche, beans, peas, bell peppers, green beans, turnips, lettuce, eggplant, chocolate, sugar, garlic, lentils, chickpeas, pepper, Moscato, caramel, almonds, peanuts, pecans, coffee, Cabernet Sauvignon, dessert wine, red wine, Riesling, sparkling wine, white wine, champagne, prosecco, Chardonnay, wine, Merlot, Pinot Noir, Syrah, Chenin Blanc, Shiraz, Grenache, Tempranillo, Sauvignon Blanc, sherry, TRULY, pork meat, pork roast, corkscrew, bowl, bouquet. Page 54.
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EASY WINE GUIDE WITH SO MANY GREAT-TASTING WINES AT HY-VEE TO EXPLORE, THIS GUIDE WILL HELP YOU FIND A MATCH FOR ANY FOOD ON YOUR MENU. FRUIT & BERRIES VANILLA & CARAMEL CHOCOLATE & COFFEE ALLIUMS Garlic, Onion, Scallion, Shallot GREEN VEGGIES DESSERT Green Beans, Kale, Lettuce Turnips, Butternut, Pumpkin, Carrot ROOT VEGGIES & SQUASH NIGHTSHADES Tomato, Eggplant, Bell Pepper FUNGI Crimini, Maitke, Chanterelle NUTS & SEEDS Peanuts, Almonds, Pecans, Sesame BEANS & PEAS Lentils, Navy, Pinto, Chickpeas SOFT CHEESE VEGETABLE Brie, Mascarpone, Crème Fraîche PUNGENT CHEESE Blue, Gorgonzola, Limburger, Roquefort HARD CHEESE BOLD RED Sartori BellaVitano, Manchego, Asiago, Parmesan Prawns, Crab, Langoustine Tuna, Trout, Cod, Bass LOBSTER & SHELLFISH FISH (RAW INCL.) MOLLUSK DAIRY Oyster, Mussel, Clam POULTRY Chicken, Duck, Turkey PORK Roast, Loin, Chop CURED MEAT Salami, Prosciutto, Bacon RED MEAT WINE Beef, Lamb, Venison MEAT HOW TO PAIR YOUR FOOD WITH YOUR WINE TERMS & DEFINITIONS Acidity is essential to a wine’s quality and preservation. It ranges from a pH of 4.0+ for very low acid wines to 3.0 for sweet white wines. TANNINS ARE NATURALLY OCCURRING COMPOUNDS THAT CONTRIBUTE BITTERNESS, ASTRINGENCY OR DRYNESS TO WINE. Wine flavor profile: Malbec Syrah/Shiraz Mourvèdre Pinotage Petite Sirah Cabernet MEDIUM RED Wine flavor profile: Merlot Sangiovese Zinfandel Cabernet Franc Tempranillo Barbera LIGHT RED Wine flavor profile: Pinot Noir Grenache Gamay Aeration allows wine to breathe, enhancing flavor by softening tannins and releasing gases. It is done by decanting or using an aerator (available from Hy-Vee). St. Laurent Carignan Counoise ROSÉ Wine flavor profile: Provincial Rosé White Zinfandel Loire Valley Rosé Pinot Noir Rosé Syrah Rosé Garnacha Rosado DRY WINES ARE THOSE THAT HAVE BEEN COMPLETELY FERMENTED WITH LITTLE RESIDUAL SUGAR OR SWEETNESS. BOLD WHITE Wine flavor profile: Chardonnay Sémillon Viognier Marsanne Roussanne “Earthy” describes a residual flavor or aroma of soil that adds to a wine’s complexity. DRY WHITE Wine flavor profile: Sauvignon Blanc Albariño Pinot Blanc Vermentino Garganega Trebbiano SPARKLING MOUTHFEEL IS HOW A WINE FEELS IN THE MOUTH—FOR EXAMPLE, SILKY, SMOOTH OR ROUGH. Wine flavor profile: Champagne Prosecco Crémant Cava Metodo Classico Sparkling Wine SWEET WHITE Wine flavor profile: Moscato Riesling Chenin Blanc Gewürztraminer Late Harvest Alsacian Pinot Gris DESSERT Wine flavor profile: Port Sherry Madera Vin Santo Muscat BOLD & MEDUIM REDS 10,000 VARIETIES OF WINE GRAPES EXIST WORLDWIDE LIGHT REDS ROSÉS DRY, SWEET & BOLD WHITES HOW MUCH PER GLASS? DESSERT 5 oz. 5 oz. Never fill a wineglass to the top. Leave space in the bowl so the wine can breathe. SPARKLING 5 oz. 5 oz. 5 oz. 3 oz. Bold Red Wineglass Light Red Wineglass Standard Wineglass White Wineglass Sparking Wine Flute Dessert Wineglass WINE ETIQUETTE AND SIMPLE RULES TO FOLLOW TO MAKE YOU LOOK LIKE A CONNOISSEUR SEASONS | hy-vee.com Opening Statement Uncorking a bottle of wine should be done quietly, without calling attention. A screwtop bottle is simple to navigate, but you’ll need a corkscrew for a genuine cork. Hy-Vee also offers automatic wine bottle openers. Pop the Cork While uncorking sparkling wine can be more of a production, it doesn’t need to be. Place a dishcloth over the cork and gently twist the cork and bottle in opposite directions to release pressure gradually. Give ’em Twenty Taste can suffer when white wine is served too cold or red wine is served too warm. The remedy: 20 minutes before serving, take the white wine out of the fridge and put the red wine in. Get a Grip When pouring wine, hold the bottle close to the base, label facing forward, so guests can see the variety. Serve others first, pouring equal amounts into wineglasses that are set on a surface, not handheld. What’s the Holdup? Hold the wineglass by the stem between the thumb and first two fingers, with other fingers free. This prevents fingerprints on the bowl and keeps your hand’s warmth from inadvertently warming the wine. First Impressions Swirl the wine around the bowl to aerate it, then raise the glass to your nose to enjoy the bouquet. Take a small sip and swirl the wine in your mouth, completely covering your tongue to truly experience the flavors. Sensible Sipping Sip from the same spot each time to avoid leaving mouth marks around the rim. When serving several wines, provide extra wineglasses so guests don’t feel a need to finish one to make room for another. 51

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