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    Two Hands 'Harry & Edwards Garden' Shiraz

    Attributes:
    Producer:

    Two Hands
    Region:

    Langhorne Creek, Australia/New Zealand
    Varietal:

    Syrah / Shiraz
    Bottle Size:

    750 ML

    2005: Tanzer Rating: 92
    Acidity:

    bright, zesty
    Aromas:

    berry aromas
    Flavors:

    cedar, dark chocolate, pepper, red berry, spice, spicy, tobacco
    Fruit:

    juicy

    2005: WineSpectator Rating: 91
    Complexity:

    supple
    Flavors:

    currant, plum, vanilla
    Fruit:

    sweet

    2004: WineSpectator Rating: 90
    Acidity:

    tart

    2004: Tanzer Rating: 93
    Acidity:

    fat, fresh
    Complexity:

    focused, rich
    Flavors:

    cherry, herb flavors, licorice, smoky
    Fruit:

    concentrated, juicy, sweet

    2004: WineAdvocate Rating: 92
    Flavors:

    blackberries, camphor, cassis, tar

    2003: Tanzer Rating: 89
    Flavors:

    cherry, chocolate, dark berries, earthy, plum

    2003: WineSpectator Rating: 90
    Acidity:

    lively
    Aromas:

    *-scented, floral
    Flavors:

    berry, black cherry, earthy, spicy

    2003: WineAdvocate Rating: 92
    Body:

    full-bodied
    Complexity:

    rich
    Texture:

    silky

    Food Matches:
    Cheese: Brie, Feta, Parmesan, Sharp Cheddar
    Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
    Pasta & Grains: Lasagna w/Meat, Spicy Couscous
    Poultry & Eggs: Coq Au Vin
    Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
    Sauces: Red Wine Sauce
    Vegetables: Garlic, Mushrooms, Ratatouille

    Syrah:

    Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.


    Shiraz:

    Australian name for the grape known as Syrah in France.

    Chateau Recougne Bordeaux Superieur

    Attributes:
    Producer:

    Chateau Recougne
    Region:

    Bordeaux Superieur, France
    Varietal:

    Bordeaux - Red
    Bottle Size:

    750 ML

    Food Matches:
    Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
    Poultry & Eggs: Spicy Chicken Dishes
    Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
    Sauces: Red Wine Sauce
    Vegetables: Ratatouille

    BV 'Coastal Estates' Zinfandel

    Attributes:
    Producer:

    Beaulieu Vineyard
    Region:

    California, United States
    Varietal:

    Zinfandel
    Bottle Size:

    750 ML

    2003: WineEnthusiast Rating: 84
    Body:

    full-bodied

    2000: WineSpectator Rating: 78
    Flavors:

    peppery, plum

    2000: Tastings Rating: 85
    Acidity:

    clean
    Body:

    full-bodied
    Complexity:

    rich
    Fruit:

    ripe

    2000: Tastings Rating: 84
    Acidity:

    clean
    Body:

    medium-weight
    Complexity:

    rich
    Compliments:

    elegant
    Flavors:

    cedar, oregano, raspberry
    Fruit:

    juicy

    2000: WineEnthusiast Rating: 84

    1998: WineSpectator Rating: 83
    Acidity:

    tart

    1998: WineSpectator Rating: 78
    Texture:

    chewy

    1998: Tastings Rating: 82
    Acidity:

    soft
    Body:

    full-bodied
    Complexity:

    deep, rich, supple
    Flavors:

    leather, plum, spicy
    Fruit:

    fruity

    Food Matches:
    Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
    Fruits & Nuts: Citrus Fruits
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
    Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
    Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
    Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
    Sauces: Red Wine Sauce
    Spicy Food: Beef Stir Fry
    Vegetables: Lentils, Tomato

    Zinfandel:

    One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.


    California:

    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.

    Penne with Chicken and Feta Cheese

    Rated

    Ingredients

    2 tbsp extra-virgin olive oil
    2 garlic clove, minced
    1 cup low-sodium chicken broth
    4 Boneless skinless chicken breast, halved, sliced into 1/2-inch strips and then cut in half crosswise
    28 oz canned plum tomato
    2 tsp dried oregano, crumbled
    ¼ cup flat leaf parsley, chopped
    1 lb penne or ziti pasta
    1 cup crumbled feta cheese

    Preparation

    In a skillet set over medium heat, warm the oil for 1 minute. Add the garlic, and cook, stirring, for 1 minute. Add the chicken broth. Increase the heat and bring the broth to a boil. Add the chicken. Reduce the heat to a steady simmer and poach the chicken in the broth for 4 minutes.

    Add the tomatoes, breaking them up with the back of a wooden spoon. Add the oregano and flat-leaf parsley. Keep the sauce at a steady simmer. The idea is to reduce the sauce and have it ready at the same time as the pasta.

    While the sauce is cooking, cook the pasta in boiling salted water until it is al dente. Drain well. Divide the pasta among four heated serving plates. Ladle sauce over the pasta. Sprinkle an equal amount of feta cheese over each plate.

    Yield

    Serves 4

    Cook Time

    Prep Time: 5 mins.
    Cook Time: 15 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 4
    Amount Per Serving:
    Calories: 772 Calories from Fat: 216
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 24g
    36%  
    Carbohydrates 111g
    37%  
    Dietary Fiber 12g
    48%  
    Saturated Fat 14g
    70%  
    Calories 772kcal
    38%  
    Cholesterol 81mg
    27%  
    Protein 48g
    80%  
    Sodium 1247mg
    51%  
    Calcium
    6%  
    Iron
    21%  
    Vitamin A
    45%  
    Vitamin C
    53%  
    *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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