Fish Eye Cabernet Sauvignon Add
Chateau Petit Gravet Aine Saint Emilion Grand Cru Add
Bouchaine Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

Fish Eye Cabernet Sauvignon

Attributes:
Producer:

Fish Eye
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

3 L

2005: Tastings Rating: 82
Complexity:

deep

2004: Tastings Rating: 82
Acidity:

tart
Body:

light

Food Matches:
Cheese: Blue Cheese, Brie, Provolone
Fish or Shellfish: Sea Bass
Herbs & Spices: Basil, Mint, Oregano, Rosemary, Thyme
Poultry & Eggs: Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Game, Kidney, Roast Beef, Sausage, Variety Meats or Organ Meats, Veal Carpaccio
Sauces: Red Wine Sauce
Vegetables: Potatoes, Roasted Mixed Vegetables

Cabernet Sauvignon:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


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.

Chateau Petit Gravet Aine Saint Emilion Grand Cru

Attributes:
Producer:

Chateau Petit Gravet Aine
Region:

Saint Emilion Grand Cru, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2006: Tanzer Rating: 87-89
Complexity:

suave
Flavors:

black cherry, licorice, smoke

2005: Tanzer Rating: 89-91

Acidity:

bright, fresh
Compliments:

elegant

2004: Tanzer Rating: 87-89
Acidity:

fat
Complexity:

supple
Flavors:

lead pencil, leather, mineral, oak
Fruit:

sweet

2003: Tanzer Rating: 86-89
Complexity:

supple
Flavors:

nuts, smoke
Fruit:

sweet

2002: Tanzer Rating: 88(+?)
Acidity:

bright, fat
Complexity:

rich
Flavors:

black cherry, boysenberry, coffee, espresso, licorice, mocha, raspberry
Fruit:

sweet

2001: Tanzer Rating: 87
Flavors:

game, leather, mineral, red fruits, smoke, tobacco
Fruit:

sweet

2000: WineSpectator Rating: 91
Body:

full-bodied

2000: Tanzer Rating: 87-89
Complexity:

tightly wound
Flavors:

chocolate, spices
Fruit:

ripe, sweet

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

Saint Emilion Grand Cru:

Romans planted vineyards in Saint-Emilion as early as the second century. It is located right bank of the Gironde and named after the monk Emilion. The "Saint Emilion Grand Cru" label on a wine explains that the wine is from any one of the many vineyards on the list of vineyards that qualify as Saint Emilion Grand Cru.

Bouchaine Pinot Noir

Attributes:
Producer:

Bouchaine
Region:

Carneros, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2005: WineSpectator Rating: 81
Flavors:

earth

2004: CGCW Rating: 85
Body:

light
Complexity:

simple
Flavors:

oak

2003: WineSpectator Rating: 81
Body:

lean

2002: WineSpectator Rating: 82
Acidity:

tart

2002: WineEnthusiast Rating: 89
Acidity:

zesty
Body:

light
Complexity:

rich
Compliments:

pleasant
Flavors:

currant, herb, plum

2000: WineEnthusiast Rating: 84
Acidity:

crisp
Complexity:

awkward
Flavors:

cherry, raspberry, spice

1999: WineSpectator Rating: 82
Complexity:

simple

1999: WineEnthusiast Rating: 86
Acidity:

fat
Flavors:

bitter, cherry, sour

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

Carneros:

This small section of Northern California is situated at the base of both the Napa and Sonoma Valleys. Carneros has made its reputation with its Pinot Noirs, which are filled with strawberry, cherry, spice, and chocolate, and are very rich and seductive. Chardonnay is also excellent, very buttery but not too fat.


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.

Roast Chicken

Rated

Ingredients

1 3 - 4 lb. chicken
1 lemon, halved
Fresh rosemary sprigs
Fresh thyme sprigs
2 cloves garlic, crushed and peeled
4 tbsp butter, softened
Salt
Freshly ground black pepper
4 small red onions, halved
8 small potatoes, halved
4 medium carrots, peeled
4 medium parsnips, peeled
Extra-virgin olive oil

Preparation

1. Preheat oven to 450°. Rinse chicken, then pat dry with paper towels. Put chicken in a large cast-iron skillet or roasting pan, then squeeze lemon over chicken to cover all surfaces, inside and out, with juice. Put squeezed lemon halves, several sprigs each of rosemary and thyme, and garlic into cavity of the bird. Tie legs together with kitchen string, then rub butter all over chicken. Season liberally with salt and pepper.

2. Arrange onions, potatoes, carrots, and parsnips around chicken. Brush vegetables with a little olive oil and season to taste with salt and pepper.

3. Roast in the oven for 15 minutes, then baste chicken and vegetables with pan juices. Reduce temperature to 375° and continue to roast, basting occasionally, until skin is crisp and golden, about 45 minutes more.

4. Turn off heat and allow chicken to rest in the oven, with the oven door ajar, for about 15 minutes before carving. Garnish with additional fresh rosemary and thyme sprigs, if you like.

Yield

Serves 4

Cook Time

Prep Time: 30 mins.
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 4
Amount Per Serving:
Calories: 319 Calories from Fat: 179
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 19.94g
30%  
Carbohydrates 50g
16%  
Dietary Fiber 10g
40%  
Saturated Fat 9.61g
48%  
Calories 318.81kcal
15%  
Cholesterol 131.45mg
43%  
Protein 33g
55%  
Sodium 583.81mg
24%  
Calcium
0%  
Iron
2%  
Vitamin A
8%  
Vitamin C
3%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.