Hospices de Beaune 'Cuvee Hugues et Louis Betault' Beaune

Attributes:
Producer:

Hospices de Beaune
Region:

Beaune, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

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.

Barahonda Monastrell

Attributes:
Producer:

Senorio de Barahonda
Region:

Yecla, Spain
Varietal:

Monastrell
Bottle Size:

750 ML

2004: WineAdvocate Rating: 90
Body:

medium to full-bodied
Flavors:

raspberries, vanilla

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Joseph Drouhin Cote de Beaune

Attributes:
Producer:

Joseph Drouhin
Region:

Côte de Beaune, France
Varietal:

Pinot Noir
Bottle Size:

750 ML

2001: Tanzer Rating: 86-89
Flavors:

smoke, spicy

1999: Tanzer Rating: 85-87
Flavors:

earth, red fruits, smoke

1996: WineAdvocate Rating: 85-87
Acidity:

bright, zesty

1995: WineAdvocate Rating: 87
Acidity:

lively, soft
Aromas:

*-scented
Body:

medium-bodied
Compliments:

delicious
Flavors:

jammy, red fruits, spicy
Fruit:

ripe, sweet

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.

Glazed Carrots

Rated

Ingredients

8 medium-size carrots, cut diagonally in thin slices
4 tbsp apple juice concentrate
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 tsp grated orange peel
1-3/4 cups water
2 tsp cornstarch mixed with 3 tbsp water

Preparation

1. Put carrots and remaining ingredients except cornstarch mixture in a medium-size saucepan.

2. Bring to a boil, reduce heat and simmer 20 minutes or until carrots are tender, but not soft.

3. Add cornstarch mixture; cook, stirring constantly, until mixture thickens.

Yield

Makes 4 servings.