Franz Hirtzberger 'Rotes Tor' Gruner Veltliner

Attributes:
Producer:

Franz Hirtzberger
Region:

Wachau, Other
Varietal:

Gruner Veltliner
Bottle Size:

750 ML

2006: Tanzer Rating: 92
Acidity:

crisp
Body:

light
Compliments:

powerful
Flavors:

grapefruit, melon, minerals, pepper
Fruit:

ripe

2006: Tanzer Rating: 91
Aromas:

floral
Body:

medium-bodied
Compliments:

elegant
Flavors:

apple, grapefruit, orange
Fruit:

concentrated, ripe

2005: WineAdvocate Rating: 93

2005: WineAdvocate Rating: 94
Complexity:

rich
Flavors:

flowers, herb, herbs, mineral
Fruit:

juicy, sweet

2005: Tanzer Rating: 93
Body:

full-bodied
Complexity:

focused
Flavors:

apricot, green apple, honey, peach, peppery
Texture:

creamy

2005: Tanzer Rating: 90
Compliments:

elegant
Flavors:

apple, apricot, herbs
Texture:

delicate

2005: WineSpectator Rating: 91
Flavors:

grapefruit, mineral, nutmeg, peach, smoke, vanilla
Fruit:

ripe

2004: WineAdvocate Rating: 90
Acidity:

bright
Body:

medium-bodied
Compliments:

distinctive
Flavors:

almond, beet, cinnamon, grapefruit, pineapple, spicy
Fruit:

juicy

Food Matches:
Fish or Shellfish: Bouillabaisse, Smoked Salmon
Spicy Food: Asian, Pad Thai

Gruner Veltliner:

Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

Willi Schaefer 'Graacher Domprobst' Riesling Auslese

Attributes:
Producer:

Willi Schaefer
Region:

Mosel-Saar-Ruwer, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2005: WineAdvocate Rating: 97
Acidity:

fresh
Flavors:

apple, pineapple, spices, vanilla

2005: WineAdvocate Rating: 92
Acidity:

fresh
Aromas:

floral
Flavors:

apple, spice, vanilla
Fruit:

sweet

2005: WineAdvocate Rating: 94
Flavors:

apple, citrus, honey, melon, red currant, spice, spices
Fruit:

concentrated, juicy

2005: Tanzer Rating: 92
Complexity:

rich
Flavors:

mineral, peach, pineapple, spice, strawberry
Texture:

creamy

2005: Tanzer Rating: 91
Complexity:

rich
Texture:

delicate, unctuous

2005: Tanzer Rating: 90(+?)
Acidity:

fresh
Body:

light
Complexity:

rich
Compliments:

elegant
Flavors:

apricot, honey, lemon, lime, nuts, spicy

2004: WineSpectator Rating: 92
Body:

light
Flavors:

apricot, citrus, rhubarb

2004: WineSpectator Rating: 90
Acidity:

clean
Compliments:

elegant

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Fruits & Nuts: Cherries
Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
Pasta & Grains: Spaetzle or Dumplings
Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

Mosel-Saar-Ruwer:

(MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Mud House Chardonnay

Attributes:
Producer:

Mud House
Region:

Marlborough, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2000: WineSpectator Rating: 87
Acidity:

soft
Flavors:

apricot, oak, orange, spicy
Fruit:

sweet

2000: WineEnthusiast Rating: 86
Compliments:

tasty
Texture:

round

1998: WineSpectator Rating: 87
Acidity:

lively
Aromas:

floral
Complexity:

compact
Flavors:

lime, pear, smoke, vanilla

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.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Smoked Chicken Salad With Fruit

Rated

Ingredients

1/4 cup fresh lime juice
1 tbsp vegetable oil
1 tsp honey
1/8 tsp crushed red pepper flakes
1/4 tsp grated lime zest
1/2 large ripe papaya, peeled and sliced (12 ounces)
2 medium plums, sliced very thin
2 plum tomatoes, sliced
2 scallions, chopped
1/2 tsp grated fresh ginger
8 cups Boston lettuce, torn into bite-size pieces
1 large bunch watercress, tough stems removed
6 oz skinless smoked chicken breast, cut into julienne strips
2 tbsp sliced natural almonds, toasted

Preparation

1. To make the dressing, in a medium bowl, whisk together 3 tablespoons of the lime juice, the oil, honey, red pepper flakes and lime zest.

2. In a large bowl, combine the papaya, plums, plum tomatoes, scallions, ginger and remaining 1 tbsp lime juice.

3. Add the lettuce and watercress to the fruit mixture, along with 3 tablespoons of the dressing, and toss to coat.

4. Add the smoked chicken to the remaining dressing and toss to coat. Divide the greens and fruit mixture among 4 plates. Top with the smoked chicken and sprinkle with the almonds.

Yield

Serves 4

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: 160 Calories from Fat: 59
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 6.6g
10%  
Carbohydrates 14.61g
4%  
Dietary Fiber 3.44g
13%  
Saturated Fat < 1g
4%  
Calories 160.45kcal
8%  
Cholesterol 24.66mg
8%  
Protein 12.85g
21%  
Sodium 38.44mg
1%  
Calcium
1%  
Iron
3%  
Vitamin A
93%  
Vitamin C
100%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.