Frei Brothers 'Redwood Creek' Merlot Add
M. Chapoutier Côte-Rotie Add
Bishop's Peak Syrah Add
Wines are recomendations only and may not be carried by this store.

Frei Brothers 'Redwood Creek' Merlot

Attributes:
Producer:

Frei Brothers
Region:

California, United States
Varietal:

Merlot
Bottle Size:

750 ML

2005: WineSpectator Rating: 72
Complexity:

simple

2001: WineEnthusiast Rating: 86
Body:

full-bodied
Fruit:

ripe

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


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.

M. Chapoutier Côte-Rotie

Attributes:
Producer:

M. Chapoutier
Region:

Côte Rotie, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

1998: Tanzer Rating: 89-91
Flavors:

black cherry, cassis, pepper, raspberry, spice, violet
Fruit:

ripe

1998: WineAdvocate Rating: 87-88
Body:

medium body
Complexity:

supple
Flavors:

cassis, herb
Texture:

dense, smooth

1997: Tanzer Rating: 89-91
Fruit:

sweet

1997: Tanzer Rating: 86-88
Complexity:

suave
Flavors:

black cherry, leather, mace, medicinal, minerals, pepper, raspberry
Fruit:

ripe

1997: Tanzer Rating: 86-88
Texture:

smooth

1997: WineAdvocate Rating: 87-89
Acidity:

fat, lower acidity, soft
Aromas:

*-scented
Body:

medium body
Flavors:

berries, flowers, mint, sour, spicy, violet

1996: Tanzer Rating: 86-88
Flavors:

bacon, cassis, pepper, spices

1996: Tanzer Rating: 87(+?)
Acidity:

bright, fresh
Aromas:

floral
Flavors:

dark berries, licorice, spice

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

Côte Rotie:

(coat roe tee)—The grapes grown on the hillsides in this Rhone Valley appellation produce red whites that are deep-colored, luscious, and powerful. Syrah is the most prevalent grape here, producing complex berry flavors and a smoky notes. Increasingly producers are adding up to 20% of Viognier grapes, which give the wines an exotic violet and apricot perfume

Bishop's Peak Syrah

Attributes:
Producer:

Bishop's Peak
Region:

Edna Valley, United States
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2004: CGCW Rating: 88
Complexity:

complex
Compliments:

mature

2004: WineSpectator Rating: 84
Complexity:

straightforward
Flavors:

beef, berry, black pepper, game, vanilla

2004: WineAndSpirits Rating: 86
Flavors:

black cherry, blackberry, licorice, spice

2003: WineAdvocate Rating: 86
Body:

medium-bodied

2003: CGCW Rating: 88
Flavors:

black currant, herbal, smoky

2002: WineAdvocate Rating: 87
Body:

medium body
Complexity:

deep, uncomplicated
Flavors:

cherries

2002: CGCW Rating: 86
Complexity:

focused
Flavors:

gamy, spicy
Fruit:

sweet

2002: WineAdvocate Rating: 86
Texture:

open

Food Matches:
Cheese: Feta, Goat Cheese, Parmesan
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Pasta & Grains: Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Grilled Sausage
Sauces: Red Wine Sauce

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.


Edna Valley:

Edna Valley is directly south of the coastal town of San Louis Obispo. The region was gained recognition in the 1970's for its chardonnay. Gewürztraminer and pinot noir have been planted as well but the results have not been as rewarding as the chardonnay. Low hills on three sides give the valley an open cup shape that collects moisture laden air from the Pacific Ocean. The cool, steady temperatures and fog cover result in a very long growing season producing very unique wine.

Shrimp and Feta Pasta

Rated

Ingredients

2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1 cup (250 ml) chopped onion
2 cups tomato sauce
1 medium tomato, chopped
Oregano to taste
Basil to taste
1/2 cup chicken stock
1 lb (450 g) raw shrimp, shelled and deveined
1/2 of a 16-ounce package spaghetti or linguine, cooked
1/2 cup crumbled feta cheese

Preparation

1.In a pot of boiling water cook pasta until al dente. Reserve until ready to use. In a large skillet, warm the oil over medium heat. Add the garlic and onion and sauté until the onion is translucent. Add the tomato sauce and tomatoes and cook until warmed through.

2. Add the chicken stock to the skillet and heat until the mixture is bubbling. Then add the shrimp and cook until pink.

3. Spoon the sauce over hot pasta and top with crumbled feta cheese.

Yield

Makes 4 servings