Chateau Beau-Site Saint Estèphe

Attributes:
Producer:

Chateau Beau-Site
Region:

Saint Estèphe, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

St. Estéphe:

A commune in the Haut Medoc district of Bordeaux. Its wines, made from Cabernet Sauvignon, Merlot, Cabernet France, and Petit Verdot grapes, are firm, tannic, earthy, and slow to mature.

Brusset les Hauts de Montmirail

Attributes:
Producer:

Domaine Brusset
Region:

Gigondas, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2005: Tanzer Rating: 90-93
Complexity:

deep, suave
Compliments:

powerful
Flavors:

berry, boysenberry, cassis
Fruit:

ripe

2004: Tanzer Rating: 93
Acidity:

bright
Flavors:

berry, blackberry, espresso, licorice, mineral, spice
Fruit:

sweet

2003: WineSpectator Rating: 90
Compliments:

well-balanced
Flavors:

bacon, black currant, tar, toast, tobacco

2002: WineSpectator Rating: 89
Body:

medium-weight

2001: WineSpectator Rating: 81
Body:

medium-bodied
Flavors:

herbs, mineral, plum, ripe fruit

2001: Tanzer Rating: 90(+?)
Acidity:

bright, fat
Complexity:

deep, rich, suave, supple
Flavors:

bitter, blackberry, cassis, chocolate, espresso, game, oak, smoky
Texture:

tough

2001: Tanzer Rating: 90(+?)
Compliments:

powerful
Flavors:

chocolate, clove, coffee, medicinal
Fruit:

sweet

2000: WineSpectator Rating: 88
Acidity:

fresh
Body:

full-bodied
Flavors:

black fruit, mineral, smoke, tar

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

Cordier 'Chateau Meyney' Saint-Estèphe Cru Bourgeois

Attributes:
Producer:

Domaine Cordier
Region:

Saint Estèphe, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2004: Tanzer Rating: 85-87
Acidity:

fresh
Flavors:

berry, bitter, blackberry, chocolate, licorice, menthol, violet

2002: Tanzer Rating: 85-88
Acidity:

bright
Body:

light
Complexity:

supple
Flavors:

black cherry, cassis, dark chocolate, licorice, meat, plum, spicy
Fruit:

sweet

2002: Tanzer Rating: 85-87

200: Tanzer Rating: 85-88

200: Decanter Rating: 3
Flavors:

toasty oak
Texture:

silky

200: Decanter Rating: 3
Complexity:

rich
Compliments:

elegant
Fruit:

good fruit

200: Decanter Rating: 2
Complexity:

rich
Flavors:

spicy
Fruit:

ripe

199: Decanter Rating: 0
Body:

light, medium-bodied
Compliments:

stylish
Texture:

smooth, velvety

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

St. Estéphe:

A commune in the Haut Medoc district of Bordeaux. Its wines, made from Cabernet Sauvignon, Merlot, Cabernet France, and Petit Verdot grapes, are firm, tannic, earthy, and slow to mature.

Spinach Salad with Cheese

Rated

Ingredients

2 pkgs. fresh spinach, washed and broken into bite-sized pieces
1/2 lb. fresh mushrooms, sliced
1 cup water chestnuts, sliced
2 chopped hard-boiled eggs
1 small onion, sliced
8 oz. Swiss cheese, cubed
1/4 c. red wine vinegar
1/3 cup sugar
1/4 cup safflower or vegetable oil
1/8 tsp onion powder
1/2 tbsp Worcestershire sauce
2-1/2 tbsp catsup

Preparation

1. Combine vinegar and sugar in a small saucepan and heat until sugar melts. Add all remaining dressing ingredients and mix well.

2. Combine salad ingredients in a large bowl; toss with salad dressing and serve immediately. Garnish with croutons if desired.

Yield

4 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: 4 servings
Amount Per Serving:
Calories: 488 Calories from Fat: 268
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 29.83g
45%  
Carbohydrates 40.22g
13%  
Dietary Fiber 2.74g
10%  
Saturated Fat 10.98g
54%  
Calories 488.41kcal
24%  
Cholesterol 52.16mg
17%  
Protein 18.22g
30%  
Sodium 355.34mg
14%  
Calcium
9%  
Iron
1%  
Vitamin A
11%  
Vitamin C
8%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.