Château Perron Graves Add
Lindemans 'Bin 95' Sauvignon Blanc Add
J. Vidal Fleury Cotes du Rhone Add
Wines are recomendations only and may not be carried by this store.

Château Perron Graves

Attributes:
Producer:

Château de Perron
Region:

Graves, France
Varietal:

Bordeaux - White
Bottle Size:

750 ML

2001: WineSpectator Rating: 83
Body:

medium-bodied

2000: WineSpectator Rating: 88
Body:

full-bodied
Complexity:

rustic
Flavors:

berries, smoky, spicy, toasted oak

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.

Lindemans 'Bin 95' Sauvignon Blanc

Attributes:
Producer:

Lindemans Wines
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2005: WineSpectator Rating: 85
Flavors:

herb flavors, peach

2004: WineSpectator Rating: 85
Acidity:

fresh, tangy

2004: WineEnthusiast Rating: 84
Acidity:

fresh, soft
Complexity:

simple
Flavors:

herb flavors, melon

2003: WineEnthusiast Rating: 86
Acidity:

clean, fresh, soft
Body:

lean
Flavors:

citrus, peach

2003: WineSpectator Rating: 84
Acidity:

soft
Compliments:

pleasant
Flavors:

herb flavors, peach
Texture:

round

2001: WineSpectator Rating: 83
Body:

light
Flavors:

citrus

2000: WineSpectator Rating: 83
Acidity:

crisp
Aromas:

floral
Body:

light

2000: WineEnthusiast Rating: 84
Flavors:

citrus, herb

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato

Sauvignon Blanc:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

J. Vidal Fleury Cotes du Rhone

Attributes:
Producer:

Vidal Fleury
Region:

Cotes-du-Rhone Blanc, France
Varietal:

Rhone Blend - White
Bottle Size:

750 ML

Food Matches:
Cheese: Feta, Goat Cheese, Mozzarella, Ricotta, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Poultry & Eggs: Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Sauces: Vinaigrette
Vegetables: Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato

Cucumber Dill Soup

Rated

Ingredients

4 medium cucumbers
2 cups nonfat plain yogurt
2 tbsp fresh dill
1/2 tsp (3 ml) salt
1 tsp lemon juice

Preparation

1. Slice the cucumbers lengthwise. Scoop out and discard the seeds, then slice into rounds.

2. Process all the ingredients in a blender until smooth.

3. Refrigerate for 30 minutes. Serve cold.

Yield

Makes 4 servings