Philippe Faury Saint Joseph Add
Hewitson 'Mad Hatter' Shiraz Add
Woodbridge Cabernet Sauvignon Add
Wines are recomendations only and may not be carried by this store.

Philippe Faury Saint Joseph

Attributes:
Producer:

Philippe Faury
Region:

Saint Joseph, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2005: WineAdvocate Rating: 86
Body:

medium-bodied

2001: WineSpectator Rating: 79
Acidity:

soft

2001: Tanzer Rating: 88
Acidity:

bright
Body:

light
Flavors:

plummy, smoke
Fruit:

juicy

2000: WineSpectator Rating: 88
Acidity:

fat
Body:

medium-bodied
Compliments:

delicious, distinctive, well-made
Flavors:

bacon, black fruit, smoke

1997: WineSpectator Rating: 87
Compliments:

distinctive
Flavors:

black fruit, black pepper, mocha, vanilla

1997: WineAdvocate Rating: 86
Body:

medium body
Fruit:

juicy

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Hewitson 'Mad Hatter' Shiraz

Attributes:
Producer:

Hewitson
Region:

McLaren Vale, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: Tanzer Rating: 92

Acidity:

fresh
Flavors:

berry, blackberry, earthy, oak, spice
Fruit:

sweet

2004: Tanzer Rating: 91
Acidity:

bright
Aromas:

floral
Complexity:

supple
Flavors:

berry, kirsch, mocha, molasses, raspberry, violet
Fruit:

sweet

2003: WineSpectator Rating: 86
Flavors:

berry, oak, peppery, spicy

2003: WineAdvocate Rating: 93
Acidity:

fresh
Aromas:

*-scented
Complexity:

rich
Compliments:

powerful
Flavors:

blackberry, roasted meat, smoky, spicy
Texture:

dense

2002: Tanzer Rating: 89
Acidity:

fresh, lively, tangy
Complexity:

suave
Compliments:

elegant

2002: WineSpectator Rating: 90
Flavors:

cherry, cola, orange peel, raspberry, red berry

2002: WineAdvocate Rating: 94
Complexity:

complex
Compliments:

classic, elegant, powerful
Flavors:

blackberries, creme de cassis, flowers, licorice, minerals, oak

Food Matches:
Cheese: Brie, Feta, Parmesan, Sharp Cheddar
Herbs & Spices: Bay Leaf, Cayenne, Chili Powder, Juniper, Lavender, Mint, Pepper (black, white, green), Rosemary, Thyme
Pasta & Grains: Lasagna w/Meat, Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Barbeque Pulled-Pork or Ribs, Chili, Game, Grilled Sausage, Hamburgers, Red Meat Cajun Style, Roast Beef
Sauces: Red Wine Sauce
Vegetables: Garlic, Mushrooms, Ratatouille

McLaren Vale:

A historic region on the outskirts of Adelaide with a mild climate influenced by the sea. It is particularly admired for its Sauvignon Blanc, Chardonnay, Riesling, and Sémillon. Grenache and Shiraz are its best reds.


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.

Woodbridge Cabernet Sauvignon

Attributes:
Producer:

Woodbridge
Region:

California, United States
Varietal:

Cabernet Sauvignon
Bottle Size:

750 ML

2004: Tastings Rating: 91
Acidity:

fresh
Body:

medium-bodied
Complexity:

deep, rich
Compliments:

drinkable, racy
Flavors:

black cherry, cassis, herbs, jammy, pepper, spice, toasty oak

2002: WineEnthusiast Rating: 83
Acidity:

clean
Body:

lean
Flavors:

earthy

2000: WineEnthusiast Rating: 82
Flavors:

berry, sage

1999: Tastings Rating: 80
Acidity:

soft
Body:

medium-bodied
Flavors:

cherry, vanilla

1998: WineSpectator Rating: 78
Flavors:

herb, oak, plum

1998: WineEnthusiast Rating: 82
Acidity:

soft
Body:

light

1997: WineEnthusiast Rating: 83
Complexity:

rustic, simple
Flavors:

currant, herbal, licorice, oak, smoky, spice

1996: WineSpectator Rating: 74
Flavors:

black currant, herbs, smoke

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.

Shrimp and Feta Pasta

Rated

Ingredients

2 tsp (10 ml) extra-virgin olive oil
3 cloves garlic, minced
1 cup (250 ml) chopped onion
2 cups tomato sauce
1 medium tomato, chopped
Oregano to taste
Basil to taste
1/2 cup chicken stock
1 lb (450 g) raw shrimp, shelled and deveined
1/2 of a 16-ounce package spaghetti or linguine, cooked
1/2 cup crumbled feta cheese

Preparation

1.In a pot of boiling water cook pasta until al dente. Reserve until ready to use. In a large skillet, warm the oil over medium heat. Add the garlic and onion and sauté until the onion is translucent. Add the tomato sauce and tomatoes and cook until warmed through.

2. Add the chicken stock to the skillet and heat until the mixture is bubbling. Then add the shrimp and cook until pink.

3. Spoon the sauce over hot pasta and top with crumbled feta cheese.

Yield

Makes 4 servings