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    Jacob's Creek Chardonnay Add
    Rock River Chardonnay Add
    Louis Latour Corton Grancey Add
    Wines are recomendations only and may not be carried by this store.

    Jacob's Creek Chardonnay

    Attributes:
    Producer:

    Jacobs Creek
    Region:

    South Australia, Australia/New Zealand
    Varietal:

    Chardonnay
    Bottle Size:

    750 ML

    2005: WineSpectator Rating: 85
    Acidity:

    bright
    Body:

    light

    2005: Tastings Rating: 86
    Acidity:

    bright, crisp
    Flavors:

    apricot, lemon, nectarine

    2005: Tastings Rating: 86
    Body:

    light
    Flavors:

    citrus, lime, tangerine

    2004: Tastings Rating: 85
    Acidity:

    tart
    Body:

    medium-bodied
    Complexity:

    simple, straightforward

    2004: WineEnthusiast Rating: 81
    Flavors:

    apple, citrus, earth

    2004: WineSpectator Rating: 84
    Aromas:

    floral
    Compliments:

    pleasant

    2004: WineAndSpirits Rating: 87
    Acidity:

    clean
    Complexity:

    simple, straightforward
    Flavors:

    pear

    2003: WineSpectator Rating: 83
    Acidity:

    fresh, soft
    Complexity:

    simple

    Food Matches:
    Cheese: Blue Cheese, Brie, Goat Cheese, Gouda, Swiss
    Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
    Poultry & Eggs: Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey
    Red Meat: Pork, Veal
    Sauces: White Wine Sauce
    Vegetables: Avocado

    Chardonnay:

    (shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

    Rock River Chardonnay

    Attributes:
    Producer:

    Rock River
    Region:

    California, United States
    Varietal:

    Chardonnay
    Bottle Size:

    750 ML

    Food Matches:
    Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
    Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
    Fruits & Nuts: Citrus Fruits
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
    Poultry & Eggs: Chicken or Turkey, Roast Turkey
    Sauces: White Wine Sauce
    Vegetables: Caesar Salad

    Chardonnay:

    (shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.


    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.

    Louis Latour Corton Grancey

    Attributes:
    Producer:

    Louis Latour
    Region:

    Le Corton, France
    Varietal:

    Pinot Noir
    Bottle Size:

    750 ML

    2003: WineEnthusiast Rating: 89
    Compliments:

    elegant
    Flavors:

    caramel

    1996: WineSpectator Rating: 87
    Body:

    light-bodied

    1995: WineSpectator Rating: 78
    Body:

    light

    1995: WineAdvocate Rating: 84-86
    Complexity:

    simple
    Flavors:

    black cherry, brown sugar, cinnamon, spice, toasted bread

    1993: WineSpectator Rating: 88
    Acidity:

    fresh
    Compliments:

    racy
    Flavors:

    berry, plum, vanilla

    1992: WineSpectator Rating: 80
    Body:

    light
    Complexity:

    simple
    Compliments:

    drinkable

    1990: WineSpectator Rating: 89
    Complexity:

    supple
    Flavors:

    chocolate, mint

    1989: WineSpectator Rating: 89
    Acidity:

    soft
    Compliments:

    delicious
    Flavors:

    berry, chestnut

    Food Matches:
    Cheese: Brie, Goat Cheese, Sharp Cheddar
    Fish or Shellfish: Grilled Ahi Tuna, Grilled Salmon
    Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
    Poultry & Eggs: Coq Au Vin, Roast Goose, Roast Turkey
    Red Meat: Beef Stew, Pork Chops, Veal w/Fruit Sauce
    Sauces: Red Wine Sauce
    Vegetables: Beets, Mushrooms, Roasted Asparagus

    Pinot Noir:

    (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.

    Parsley Salad

    Rated

    Ingredients

    4 cups packed curly parsley leaves
    4 oz parmigiano-reggiano cheese, coarsely grated
    1-1/2 cups oil-packed sun-dried tomatoes, julienned
    1 garlic clove, peeled and minced
    1/2 cup packed basil leaves
    3/4 cup extra-virgin olive oil
    ¼ cup Rice Wine Vinegar
    salt, to taste
    Black pepper, freshly ground, to taste
    1 shallot, peeled and minced
    garlic clove, peeled and minced

    Preparation

    For salad, carefully wash parsley leaves to remove any dirt, then dry well, either in a salad spinner or by placing the leaves in a clean, thin dish towel and wringing out moisture. Put parsley in a salad bowl, add 3 oz. parmigiano-reggiano, and toss well. Add sun-dried tomatoes and garlic and toss again, until salad is well mixed.

    For dressing, wash basil leaves to remove any dirt or grit, then dry well and put in the bowl of a food processor. Add oil and vinegar and season to taste with salt and pepper. Process until smooth.

    Stir shallots and garlic into dressing. Drizzle dressing over salad and toss until greens are evenly coated. Adjust seasonings to taste, then divide between 6 salad plates. Garnish with remaining 1 oz. parmigiano-reggiano.

    Yield

    Serves 6

    Cook Time

    Prep Time: 20 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 6
    Amount Per Serving:
    Calories: 372 Calories from Fat: 351
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 39g
    60%  
    Carbohydrates 18g
    6%  
    Dietary Fiber 8g
    32%  
    Saturated Fat 15g
    75%  
    Calories 372kcal
    18%  
    Cholesterol 13mg
    4%  
    Protein 16g
    26%  
    Sodium 667mg
    27%  
    Calcium
    6%  
    Iron
    23%  
    Vitamin A
    73%  
    Vitamin C
    108%  
    *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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