L'Ecole No. 41 Chardonnay Add
Lindemans Reserve Chardonnay Add
Columbia Crest Chardonnay 'Two Vines' Add
Wines are recomendations only and may not be carried by this store.

L'Ecole No. 41 Chardonnay

Attributes:
Producer:

l'Ecole No.41
Region:

Columbia Valley, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2006: Tanzer Rating: 87
Flavors:

butterscotch, lime, peach, pineapple, spicy
Fruit:

sweet

2005: WineSpectator Rating: 88
Acidity:

bright, lively

2005: WineAdvocate Rating: 88
Body:

light, medium- to full-bodied
Flavors:

apple, chalk, lemon, oak

2004: WineSpectator Rating: 87
Acidity:

tangy

2004: WineAdvocate Rating: 89
Aromas:

*-scented
Body:

medium-bodied
Compliments:

well-made
Flavors:

earthy, nectarine, spice

2004: Tastings Rating: 89
Body:

light
Complexity:

rich
Compliments:

delicious
Flavors:

apple, hazelnut, oak, pear
Fruit:

sweet

2003: WineSpectator Rating: 87
Flavors:

pepper, spicy

2003: WineEnthusiast Rating: 87
Acidity:

soft
Compliments:

delicious, pleasant
Flavors:

cinnamon, pear, toast
Texture:

creamy

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.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Lindemans Reserve Chardonnay

Attributes:
Producer:

Lindemans Wines
Region:

South Australia, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2006: WineSpectator Rating: 85
Acidity:

soft

2003: WineSpectator Rating: 85
Flavors:

green apple, pear

2002: WineSpectator Rating: 85
Acidity:

crisp
Body:

light

1997: WineSpectator Rating: 87
Complexity:

rich
Flavors:

black pepper, honey, nutmeg, peach

1995: WineSpectator Rating: 91
Compliments:

delicious
Flavors:

apple, honey, spice
Fruit:

ripe

1995: Tanzer Rating: 85
Acidity:

fresh
Flavors:

nuts, oak, orange peel, vanilla
Texture:

round

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.

Columbia Crest Chardonnay 'Two Vines'

Attributes:
Producer:

Columbia Crest Winery
Region:

Columbia Valley, United States
Varietal:

Chardonnay
Bottle Size:

1.5 L

2003: WineSpectator Rating: 86
Acidity:

bright
Compliments:

pleasant

2002: WineSpectator Rating: 86
Acidity:

tangy
Flavors:

pineapple

2002: WineEnthusiast Rating: 88
Flavors:

citrus, meaty, oak
Texture:

creamy, smooth

2002: WineEnthusiast Rating: 87
Acidity:

soft
Flavors:

buttery
Texture:

smooth

2002: WineEnthusiast Rating: 88
Acidity:

soft

2001: WineSpectator Rating: 87
Body:

light
Compliments:

tasty

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.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Cajun Seafood Gumbo

Rated

Ingredients

12 oz fresh or frozen peeled and deveined shrimp
6 oz fresh or frozen crabmeat
1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
4 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground red pepper
3 cups chicken broth, heated
1 16-ounce can tomatoes, cut up
1-1/2 cups sliced okra or one 10-ounce package frozen cut okra
2 bay leaves
1/2 pint shucked oysters, drained
3 cups hot cooked rice

Preparation

1. Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till roux is light reddish brown.

2. Stir in onion, sweet red pepper, green pepper, garlic, salt, black pep per, and ground red pepper. Cook over medium heat for 3 to minutes or till vegetables are just crisp-tender, stirring often.

3. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

4. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or till shrimp turn pink and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice.

Yield

Serves 6 serving

Cook Time

Cook Time: 60 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 serving
Amount Per Serving:
Calories: 390 Calories from Fat: 117
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 13g
20%  
Carbohydrates 43g
14%  
Dietary Fiber 3g
12%  
Saturated Fat 120g
600%  
Calories 390kcal
19%  
Cholesterol 120mg
40%  
Protein 26g
43%  
Sodium 660mg
27%  
Calcium
2%  
Iron
8%  
Vitamin A
27%  
Vitamin C
89%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.