Phillips 'Toasted Head' Chardonnay Add
Forestville Shiraz Add
Mauro Vino de la Tierra de Castilla y Leon Add
Wines are recomendations only and may not be carried by this store.

Phillips 'Toasted Head' Chardonnay

Attributes:
Producer:

Phillips Vineyards
Region:

Dunnigan Hills, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 85
Acidity:

crisp

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.

Forestville Shiraz

Attributes:
Producer:

ForestVille
Region:

California, United States
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 85
Body:

light

2002: WineEnthusiast Rating: 84
Complexity:

simple
Flavors:

black cherry, jammy

2000: WineEnthusiast Rating: 83
Acidity:

fresh

1999: WineEnthusiast Rating: 83
Flavors:

berries, candied, caramel, vanilla
Fruit:

sweet

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.


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.

Mauro Vino de la Tierra de Castilla y Leon

Attributes:
Producer:

Bodegas Mauro
Region:

Vino de la Tierra de Castilla, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Acidity:

bright, lively
Flavors:

black cherry, herbal, licorice

2005: Tanzer Rating: 91
Complexity:

deep, suave
Flavors:

berries, cherry, clove, coffee, dark berries, lavender, mocha

2003: WineSpectator Rating: 91
Aromas:

floral
Complexity:

compact
Compliments:

powerful
Flavors:

mineral, plum

2003: WineAndSpirits Rating: 92
Fruit:

austere

2003: WineSpectator Rating: 87
Flavors:

black cherry, chocolate

2002: WineSpectator Rating: 87
Complexity:

rich
Flavors:

blackberry, chocolate, plum

2002: WineSpectator Rating: 91
Texture:

chewy

2000: WineSpectator Rating: 90
Compliments:

elegant, racy
Flavors:

cassis, lead pencil, spice, toast

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

Chicken with Artichoke Hearts, Tomato, and Rosemary

Rated

Ingredients

1/4 lb pancetta or bacon
1 chicken, 4 pounds, cut into serving pieces
1/2 tsp salt
Black pepper to taste
1 tbsp minced garlic
1/2 cup dry white wine
1 can (14 ounces) artichoke hearts, undrained
1 can (15 ounces) crushed tomatoes
1/8 tsp red pepper flakes
2 fresh rosemary sprigs, each about 3 inches long

Preparation

1 Select a wide, heavy sauté pan with a lid that will accommodate the chicken. Fry the pancetta or bacon in the pan over medium heat until no longer pink, 5 to 6 minutes. Remove to paper towels to drain, then crumble when cool. Pour off all but 1 tbsp of the fat from the pan.

2 Meanwhile, hack the breasts in half crosswise. Rinse the chicken pieces and pat dry with paper towels. Sprinkle with the salt and pepper.

3 Return the sauté pan to medium-high heat. Add the chicken, skin side down, and sauté, turning once, until well browned, about 4 minutes on each side.

4 Add the garlic. Raise the heat to high, add the wine, and bring to a boil. Add the artichoke hearts (halve them if large) with their liquid and the tomatoes. Dust the chicken with the pepper flakes and tuck in the rosemary sprigs. Bring to a boil, cover, reduce the heat to medium-low, and simmer until the chicken is cooked through, about 20 minutes.

5 Remove the chicken to a serving platter, arranging skin side up. Continue boiling the sauce until reduced by half, 5 to 8 minutes. Pour the sauce, vegetables, and rosemary sprigs over the chicken. Sprinkle with the crumbled pancetta or bacon and serve hot.

Yield

serves 4 to 6

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 to 6
Amount Per Serving:
Calories: 880 Calories from Fat: 332
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 36.86g
56%  
Carbohydrates 14.22g
4%  
Dietary Fiber 5.31g
21%  
Saturated Fat 10.6g
53%  
Calories 880.03kcal
44%  
Cholesterol 349.26mg
116%  
Protein 115.37g
192%  
Sodium 979.63mg
40%  
Calcium
2%  
Iron
11%  
Vitamin A
17%  
Vitamin C
24%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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