Chateau Villa Bel Air Graves Blanc Add
Château Ducla Entre-Deux-Mers Add
Hill of Content Benjamin's Blend Add
Wines are recomendations only and may not be carried by this store.

Chateau Villa Bel Air Graves Blanc

Attributes:
Producer:

Chateau Villa Bel Air
Region:

Graves, France
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Desserts: Macarons
Fish or Shellfish: Lobster Salad, Poached Salmon, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Red Meat: Irish Stew, Liver, Pate or Liver
Sauces: White Wine Sauce
Vegetables: Asparagus Quiche, Tomato

Graves:

Traditionally the only region in Bordeaux to make both top-quality reds and whites, Graves has lost much of its land to the new appellation of Pessac-Léognan. What remains is a collection of medium-to full-bodied whites and reds. The reds made from Merlot and Cabernet Sauvignon are supple, earthy, and tobacco-scented. The whites are made from Sémillon, Sauvignon d Blanc, and Muscadelle grapes. These honeyed, soft, nutty wines are among the greatest in France.

Château Ducla Entre-Deux-Mers

Attributes:
Producer:

Château Ducla
Region:

Entre-Deux-Mers, France
Varietal:

Bordeaux - White
Bottle Size:

750 ML

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Desserts: Macarons
Fish or Shellfish: Lobster Salad, Poached Salmon, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Red Meat: Irish Stew, Liver, Pate or Liver
Sauces: White Wine Sauce
Vegetables: Asparagus Quiche, Tomato

Hill of Content Benjamin's Blend

Attributes:
Producer:

Hill of Content
Region:

Western Australia, Australia/New Zealand
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

2005: Tanzer Rating: 87
Acidity:

fresh
Flavors:

apple, citrus, herb flavors, lemon, lime, mineral, stony

2005: WineAdvocate Rating: 87
Acidity:

crisp
Compliments:

delicious
Fruit:

juicy

2005: WineAndSpirits Rating: 88
Acidity:

clean
Body:

light
Flavors:

honey

2004: Tanzer Rating: 87
Acidity:

bright, fresh, lively
Body:

light
Flavors:

apple, cinnamon, clove, grass, herb, mint, pear, spice, spicy
Fruit:

ripe

2004: WineAdvocate Rating: 85
Acidity:

crisp
Aromas:

*-scented
Complexity:

simple, straightforward
Compliments:

elegant, tasty
Texture:

delicate

2004: WineSpectator Rating: 87
Acidity:

crisp
Flavors:

apricot, lemon, lime

2004: WineEnthusiast Rating: 82
Acidity:

fresh
Flavors:

green apple, honey, peppery, spice

2002: Tanzer Rating: 86
Acidity:

fat
Flavors:

game, licorice, orange, truffle

Food Matches:
Desserts: Macarons
Fish or Shellfish: Grouper / Swordfish, Monkfish
Red Meat: Curried Pork, Ham

Western Australia:

Western Australia is the largest state in Australia. Covering one third of the mainland, most of the wine regions within the state are concentrated in the southwest corner. The first inhabitants of Australia arrived from the north approximately 40,000 to 60,000 years ago. The country originally had no native grapes. Australian made wine was available for sale domestically by the 1820s. Gregory Blaxland became the first person to export Australian wine, and was the first winemaker to win an overseas award. The climate of this region is basically continental, with high summer daytime temperatures and cold nights, which compliment the production of spicy, Rhone like red and white wines. About 130 different grape varieties are used by commercial winemakers in Australia; the staples of region are Shiraz (a.k.a Syrah), Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Riesling.

Macaroni and Cheese

Rated

Ingredients

1/2 lb macaroni or other dry pasta
1 tbsp butter
1 tsp yellow mustard
1 egg, lightly beaten
1/2 tsp salt
3 cups (about 12 ounces) grated cheddar or other yellow cheese (divided use)
1 tbsp flour
1-1/2 cups milk

Preparation

Preheat oven to 325°-350°. Grease a 1-1/2-quart casserole.

Cook macaroni in large saucepan according to package directions. Pasta should be tender, but not too soft. Drain well and allow to cool slightly. Return to saucepan.

Stir in butter, mustard, egg, and salt. Add 2-1/2 cups cheese and flour, tossing well to evenly distribute ingredients. Turn mixture into prepared casserole dish. Pour milk over macaroni and cheese. Use the back of a spoon to press down ingredients and level the top. Bake for about 35 minutes. Sprinkle remaining cheese on top and bake about 10 minutes longer or until the custard is set and the top is golden and crusty.

Yield

Serves 8 serving

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 serving
Amount Per Serving:
Calories: 340 Calories from Fat: 171
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 19g
29%  
Carbohydrates 23g
7%  
Dietary Fiber < 1g
4%  
Saturated Fat 12g
60%  
Calories 340kcal
17%  
Cholesterol 85mg
28%  
Protein 17g
28%  
Sodium 40mg
1%  
Calcium
36%  
Iron
3%  
Vitamin A
50%  
Vitamin C
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.