Chateau Puy Guilhem Fronsac Add
Penley 'Hyland' Shiraz Add
Beringer 'Founders Estate' Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

Chateau Puy Guilhem Fronsac

Attributes:
Producer:

Chateau Puy Guilhem
Region:

Fronsac, 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

Penley 'Hyland' Shiraz

Attributes:
Producer:

Penley Estate
Region:

Coonawarra, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: Tanzer Rating: 91
Acidity:

crisp, fresh, zesty
Aromas:

berry aromas, floral
Complexity:

deep
Flavors:

cassis, mineral, orange peel, raspberry

2005: WineSpectator Rating: 90
Complexity:

rich
Flavors:

blueberry, pepper, plum
Fruit:

juicy, sweet

2004: Tanzer Rating: 90
Acidity:

fat, soft
Complexity:

suave
Flavors:

berry, cherry, coffee, spices, vanilla
Fruit:

concentrated, sweet

2004: WineSpectator Rating: 85
Flavors:

cherry
Texture:

velvety

2004: WineAdvocate Rating: 91
Body:

full-bodied, medium to full-bodied
Complexity:

deep, layered
Compliments:

elegant

2004: Tanzer Rating: 91
Texture:

thick

2004: WineAndSpirits Rating: 90
Flavors:

black currant, blackberry, cherry, new oak, raspberry

2003: Tanzer Rating: 88
Acidity:

fresh, lively
Aromas:

berry aromas
Complexity:

supple
Flavors:

cherry, cinnamon, clove, nutmeg, oak, raspberry, red berry, vanilla
Fruit:

juicy, sweet

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

Coonawarra:

A remote but extremely fertile region of South Australia where the country’s best Cabernet Sauvignon is produced—intense, with minty fruit—along with exceptional Chardonnay, Riesling, and Shiraz.


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.

Beringer 'Founders Estate' Pinot Noir

Attributes:
Producer:

Beringer Vineyards
Region:

California, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 85
Complexity:

simple

2004: WineSpectator Rating: 82
Body:

medium-bodied

2002: WineSpectator Rating: 86
Acidity:

tangy

2002: WineEnthusiast Rating: 85
Acidity:

crisp
Body:

light
Compliments:

pleasant
Flavors:

cedar, currant, herb, plum, wild berry

2001: WineSpectator Rating: 84
Acidity:

bright, tangy

2001: WineEnthusiast Rating: 86
Acidity:

soft
Compliments:

pleasant
Flavors:

cherry, currant, vanilla, wild berry

2000: WineSpectator Rating: 82
Acidity:

lively acidity
Flavors:

cherry, currant, earth, herb flavors

2000: WineEnthusiast Rating: 84
Complexity:

straightforward
Compliments:

tasty

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

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.


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.

Orzo Shrimp Salad

Rated

Ingredients

1 lb orzo
2 tsp extra-virgin olive oil
1 lb peeled, cooked small shrimp
1 cup frozen peas
1/4 cup chopped fresh basil
3 oz feta cheese, crumbled
4 medium-size ripe tomatoes (1 pound), cored and chopped
2 tbsp extra-virgin olive oil
1 tbsp red-wine vinegar
1 tsp fresh lemon juice
Salt to taste
freshly ground black pepper to taste
Salad greens (optional)
additional basil (optional)

Preparation

1. Prepare Salad: Cook orzo in large pot of boiling salted water until just done. Drain and rinse thoroughly to cool. Place in large mixing bowl and toss with olive oil. Add remaining salad ingredients and toss.

2. Prepare Dressing: Combine all ingredients in bowl and mix well. Add dressing to salad and toss well. (Salad will hold for several hours in refrigerator, but add basil and feta cheese at last minute.)

3. Before serving, allow salad to return to room temperature. Serve in large bowl or on individual plates lined with salad greens. Garnish with additional basil.

Yield

makes 4 to 6 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: makes 4 to 6 servings
Amount Per Serving:
Calories: 548 Calories from Fat: 158
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17.53g
26%  
Carbohydrates 61.84g
20%  
Dietary Fiber 9.91g
39%  
Saturated Fat 5.15g
25%  
Calories 547.68kcal
27%  
Cholesterol 191.29mg
63%  
Protein 38.41g
64%  
Sodium 475.37mg
19%  
Calcium
4%  
Iron
11%  
Vitamin A
117%  
Vitamin C
138%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.