Jean-Luc Colombo Les Mejeans Add
Dauphins 'Prestige' Blanc Add
Domaine La Suffrene Bandol Add
Wines are recomendations only and may not be carried by this store.

Jean-Luc Colombo Les Mejeans

Attributes:
Producer:

Jean-Luc Colombo
Region:

Cornas, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2001: Tanzer Rating: 85-88
Acidity:

bright, tart
Body:

lean
Flavors:

bitter, blackberry, chocolate, flowers, new oak, slightly medicinal, spices

2001: WineAdvocate Rating: (88-90)
Body:

medium-bodied
Complexity:

deep, supple
Compliments:

well-balanced
Flavors:

herbs, licorice, nuts
Fruit:

intensely flavored, juicy

2000: Tanzer Rating: 85-87
Acidity:

soft
Flavors:

black cherry, cassis, grapey, new oak, raspberry
Fruit:

sweet

2000: WineAdvocate Rating: (86-88)
Acidity:

soft

1999: Tanzer Rating: 87
Acidity:

bright
Flavors:

licorice, menthol, peppery
Fruit:

intensely flavored

1999: WineAdvocate Rating: (88-90)
Texture:

smooth, tough

1999: WineAdvocate Rating: 90
Body:

medium to full-bodied
Complexity:

deep
Flavors:

cassis, licorice
Fruit:

sweet

1997: WineAdvocate Rating: 86-88
Compliments:

elegant
Flavors:

roasted herbs
Fruit:

sweet

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

Dauphins 'Prestige' Blanc

Attributes:
Producer:

Cellier des Dauphins
Region:

Cotes du Rhône, France
Varietal:

Rhone Blend - White
Bottle Size:

750 ML

2005: WineSpectator Rating: 84
Acidity:

fresh, lively
Aromas:

floral
Body:

light

2003: WineSpectator Rating: 80
Aromas:

floral
Flavors:

red cherry

2003: WineEnthusiast Rating: 84
Acidity:

fat

2003: WineSpectator Rating: 80
Flavors:

honey, minerally, ripe fruit, stony

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

Côtes du Rhône:

This region in the Rhone Valley makes light- to medium-bodied reds from the Grenache, Mourvédre, and Carignan grapes, and provides the world with some of its best inexpensive wines. Some wines are labeled Côtes du Rhône-Villages, which indicates higher quality. These wines can be earthy with a good deal of raspberryish fruit.

Domaine La Suffrene Bandol

Attributes:
Producer:

Domaine La Suffrene
Region:

Provence, France
Varietal:

Mourvedre
Bottle Size:

750 ML

1998: WineSpectator Rating: 88
Body:

full-bodied
Complexity:

rich
Flavors:

cassis, espresso, licorice, plum, spice

1996: Tanzer Rating: 85
Acidity:

bright
Body:

lean
Flavors:

cherry, herbal, pepper

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

Mourvédre:

(moo-ved-reh) The wine produced from the Mourvedre (or, when grown in the New World, Mataro) grape is typically high in alcohol, tannins, and has a somewhat gamey flavor when young. The wine is very capable of ageing.

Olive and Oregano Bread

Rated

Ingredients

1-1/4 cups warm water
1 teaspoon active dry yeast
pinch of sugar
1 tbsp olive oil
1 onion, chopped
4 cups all-purpose flour
1 tsp salt
1/4 tsp black pepper
1/3 cup pitted black olives, coarsely chopped
1 tbsp black olive paste
1 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley

Preparation

Put half the warm water in a cup. Sprinkle the yeast on top. Add the sugar, mix well and allow to stand for 10 minutes.

Heat the olive oil in a small frying pan and fry the onion gently until golden brown.

Sift the flour into a mixing bowl with the salt and pepper. Make a well in the center. Add the yeast mixture, the fried onion (with the oil), the olives, olive paste, herbs and remaining water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.

Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Place in a mixing bowl, cover with a damp dishtowel and leave in a warm place to rise for about 2 hours, until the dough has doubled in bulk. Lightly grease a baking sheet.

Turn the dough onto a floured surface and knead again for a few minutes. Shape into an 8in round and place on the prepared baking sheet. Using a large sharp knife, make crisscross cuts over the top. Cover and let stand in a warm place for 30 minutes until well risen. Preheat the oven to 425°F.

Dust the loaf with a little flour. Bake for 10 minutes, then lower the oven temperature to 400°F. Bake for 20 more minutes, or until the loaf sounds hollow when tapped underneath. Transfer to a wire rack and allow to cool slightly before serving.

Yield

Serves 8 to 10

Cook Time

Prep Time: 25 mins.
Cook Time: 30 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 8 to 10
Amount Per Serving:
Calories: 255 Calories from Fat: 90
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10g
15%  
Carbohydrates 56g
18%  
Dietary Fiber 9g
36%  
Saturated Fat 9g
45%  
Calories 255kcal
12%  
Cholesterol < 1mg
0%  
Protein 14g
23%  
Sodium 307mg
12%  
Calcium
0%  
Iron
21%  
Vitamin A
0%  
Vitamin C
11%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.