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    Chapelle-St-Arnoux Cote du Rhone

    Attributes:

    Producer:

    Chapelle-St-Arnoux

    Region:

    Cote du Rhone, France

    Varietal:

    Rhone Blend - Red

    Bottle Size:

    750 ML

    2003: WineSpectator Rating: 83

    Flavors:

    red plum, tobacco

    Food Matches:

    Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
    Fish or Shellfish: Tuna, Mahi-Mahi
    Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
    Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
    Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
    Sauces: Red Wine Sauce, Tomato Sauce
    Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

    Cote du Rhone:

    Rhone Valley takes its name from the Rhone River which flows from the Swiss Alps, through the valley dividing the Northern and Southern Rhone, and then ending at the Mediterranean Sea just west of Marseille. Inside the Rhone River Valley to the south are the Cotes du Rhone and Cotes du Rhone Villages. 77 % of all Rhone wines are Cotes du Rhone or Cotes du Rhone Villages and wines bearing this label only come ONLY from the Southern Rhone. "Cotes du Rhone" is an appellation with which a bottle will be labeled where as "Cotes du Rhone Villages" is a title given to a village within that appellation. Of the ninety six villages entitled "Cotes du Rhone Villages" there are sixteen considered superior, and because of this they are allowed to append their name. (Example.) Cotes du Rhone Villages Superior Cairanne) The climate is hot and dry, and the soil is less dirt than it is clay, gravel, or stone. Unlike the North, this region relies on blends and is very seldom making single variety wines. Cotes du Rhone makes red, white and rose wine from the grapes of Grenache, Mourverde, Syrah, Cinsaut, Carignan, Grenache Blanc, Clairette, Bourboulenc, Rousanne and Viogner, with the top wines being red.

    Jacques Daussant 'Chateau La France' Cote du Rhone

    Attributes:

    Producer:

    Jacques Daussant

    Region:

    Cote du Rhone, France

    Varietal:

    Rhone Blend - Red

    Bottle Size:

    750 ML

    Food Matches:

    Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
    Fish or Shellfish: Tuna, Mahi-Mahi
    Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
    Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
    Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
    Sauces: Red Wine Sauce, Tomato Sauce
    Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

    Cote du Rhone:

    Rhone Valley takes its name from the Rhone River which flows from the Swiss Alps, through the valley dividing the Northern and Southern Rhone, and then ending at the Mediterranean Sea just west of Marseille. Inside the Rhone River Valley to the south are the Cotes du Rhone and Cotes du Rhone Villages. 77 % of all Rhone wines are Cotes du Rhone or Cotes du Rhone Villages and wines bearing this label only come ONLY from the Southern Rhone. "Cotes du Rhone" is an appellation with which a bottle will be labeled where as "Cotes du Rhone Villages" is a title given to a village within that appellation. Of the ninety six villages entitled "Cotes du Rhone Villages" there are sixteen considered superior, and because of this they are allowed to append their name. (Example.) Cotes du Rhone Villages Superior Cairanne) The climate is hot and dry, and the soil is less dirt than it is clay, gravel, or stone. Unlike the North, this region relies on blends and is very seldom making single variety wines. Cotes du Rhone makes red, white and rose wine from the grapes of Grenache, Mourverde, Syrah, Cinsaut, Carignan, Grenache Blanc, Clairette, Bourboulenc, Rousanne and Viogner, with the top wines being red.

    Rasteau Les Peyrieres

    Attributes:

    Producer:

    Rasteau

    Region:

    Rhone, France

    Varietal:

    Rhone Blend - Red

    Bottle Size:

    750 ML

    Food Matches:

    Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
    Fish or Shellfish: Tuna, Mahi-Mahi
    Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
    Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
    Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
    Sauces: Red Wine Sauce, Tomato Sauce
    Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

    Rhône Valley:

    Located in southeastern France, between the city of Lyon and the region of Provence, this area’s sunny and hot growing season is reflected in its full-bodied wines. In the southern Rhone, the Grenache grape makes wines that are high in alcohol and low in tannin. The most famous wine from the southern Rhone is Châteauneuf-du-Pape. This blended red wine can contain as many as thirteen grape varieties, but most often includes Grenache, Mourvèdre, and Syrah. It is full-bodied, rich and ripe. In the northern Rhone, most wines are made from the Syrah grape and are rich and full-bodied. Two of the best are Côte Rôtie, which is soft, fruity, and can carry the flavors of green olives and raspberries, and Red Hermitage, which is a complex, tannic wine that should develop for several years, and can be aged for thirty years or more.

    Olive and Oregano Bread

    Rated

    Ingredients

    1-1/4 cups warm water
    1 teaspoon active dry yeast
    pinch of sugar
    1 tbsp olive oil
    1 onion, chopped
    4 cups all-purpose flour
    1 tsp salt
    1/4 tsp black pepper
    1/3 cup pitted black olives, coarsely chopped
    1 tbsp black olive paste
    1 tbsp chopped fresh oregano
    1 tbsp chopped fresh parsley

    Preparation

    Put half the warm water in a cup. Sprinkle the yeast on top. Add the sugar, mix well and allow to stand for 10 minutes.

    Heat the olive oil in a small frying pan and fry the onion gently until golden brown.

    Sift the flour into a mixing bowl with the salt and pepper. Make a well in the center. Add the yeast mixture, the fried onion (with the oil), the olives, olive paste, herbs and remaining water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.

    Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Place in a mixing bowl, cover with a damp dishtowel and leave in a warm place to rise for about 2 hours, until the dough has doubled in bulk. Lightly grease a baking sheet.

    Turn the dough onto a floured surface and knead again for a few minutes. Shape into an 8in round and place on the prepared baking sheet. Using a large sharp knife, make crisscross cuts over the top. Cover and let stand in a warm place for 30 minutes until well risen. Preheat the oven to 425°F.

    Dust the loaf with a little flour. Bake for 10 minutes, then lower the oven temperature to 400°F. Bake for 20 more minutes, or until the loaf sounds hollow when tapped underneath. Transfer to a wire rack and allow to cool slightly before serving.

    Yield

    Serves 8 to 10

    Cook Time

    Prep Time: 25 mins.
    Cook Time: 30 mins.

    Nutrition Facts

    Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
    Serving Size: 1
    Number of Servings: Serves 8 to 10
    Amount Per Serving:
    Calories: 255 Calories from Fat: 90

    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 10g
    15%  
    Carbohydrates 56g
    18%  
    Dietary Fiber 9g
    36%  
    Saturated Fat 9g
    45%  
    Calories 255kcal
    12%  
    Cholesterol < 1mg
    0%  
    Protein 14g
    23%  
    Sodium 307mg
    12%  
    Calcium
    0%  
    Iron
    21%  
    Vitamin A
    0%  
    Vitamin C
    11%  
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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