Argyros Aidani Add
Chateau Beaucastel Cotes du Rhone Add
Domaine Sainte-Eugenie La Reserve Add
Wines are recomendations only and may not be carried by this store.

Argyros Aidani

Attributes:
Producer:

Argyros Estate
Region:

Santorini, Other
Varietal:

Dry White Table Wine
Bottle Size:

500 ML

2006: WineAndSpirits Rating: 92
Aromas:

floral
Body:

light
Complexity:

simple

Food Matches:
Fish or Shellfish: Sardines
Red Meat: Spicy Sausage
Vegetables: Eggplant, Olives, Black

Chateau Beaucastel Cotes du Rhone

Attributes:
Producer:

Chateau de Beaucastel
Region:

Cotes du Rhône, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2005: Tanzer Rating: 89
Complexity:

deep, rich
Compliments:

powerful
Flavors:

apricot, cherry, raspberry, spice, spicy
Fruit:

ripe, sweet

2005: WineAdvocate Rating: 91
Body:

medium to full-bodied

2004: WineAdvocate Rating: (90-93)
Body:

full-bodied
Complexity:

rich
Flavors:

cherries, herbs, peppery, raspberries, smoky, spices

2004: Tanzer Rating: 88
Acidity:

bright
Flavors:

berry, coffee, plum, red cherry
Fruit:

sweet

2004: WineAdvocate Rating: 90
Compliments:

a beauty
Flavors:

black cherry, herbs, pepper, raspberries, truffle
Fruit:

sweet
Texture:

creamy, velvety

2004: WineSpectator Rating: 90
Flavors:

fig, game, lavender, stone, tar

2003: WineAdvocate Rating: (87-89)
Body:

medium-bodied
Complexity:

deep
Flavors:

cherry, licorice, pepper, spicy
Fruit:

huge, sweet

2002: WineSpectator Rating: 78
Complexity:

rustic

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

Côtes du Rhône:

This region in the Rhone Valley makes light- to medium-bodied reds from the Grenache, Mourvédre, and Carignan grapes, and provides the world with some of its best inexpensive wines. Some wines are labeled Côtes du Rhône-Villages, which indicates higher quality. These wines can be earthy with a good deal of raspberryish fruit.

Domaine Sainte-Eugenie La Reserve

Attributes:
Producer:

Domaine Sainte-Eugenie
Region:

Rhone, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 87
Acidity:

crisp, fresh
Body:

medium-bodied
Complexity:

rich
Flavors:

cherries, chocolate

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

Rhône Valley:

Located in southeastern France, between the city of Lyon and the region of Provence, this area’s sunny and hot growing season is reflected in its full-bodied wines. In the southern Rhone, the Grenache grape makes wines that are high in alcohol and low in tannin. The most famous wine from the southern Rhone is Châteauneuf-du-Pape. This blended red wine can contain as many as thirteen grape varieties, but most often includes Grenache, Mourvèdre, and Syrah. It is full-bodied, rich and ripe. In the northern Rhone, most wines are made from the Syrah grape and are rich and full-bodied. Two of the best are Côte Rôtie, which is soft, fruity, and can carry the flavors of green olives and raspberries, and Red Hermitage, which is a complex, tannic wine that should develop for several years, and can be aged for thirty years or more.

Olive and Oregano Bread

Rated

Ingredients

1-1/4 cups warm water
1 teaspoon active dry yeast
pinch of sugar
1 tbsp olive oil
1 onion, chopped
4 cups all-purpose flour
1 tsp salt
1/4 tsp black pepper
1/3 cup pitted black olives, coarsely chopped
1 tbsp black olive paste
1 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley

Preparation

Put half the warm water in a cup. Sprinkle the yeast on top. Add the sugar, mix well and allow to stand for 10 minutes.

Heat the olive oil in a small frying pan and fry the onion gently until golden brown.

Sift the flour into a mixing bowl with the salt and pepper. Make a well in the center. Add the yeast mixture, the fried onion (with the oil), the olives, olive paste, herbs and remaining water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water if necessary.

Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Place in a mixing bowl, cover with a damp dishtowel and leave in a warm place to rise for about 2 hours, until the dough has doubled in bulk. Lightly grease a baking sheet.

Turn the dough onto a floured surface and knead again for a few minutes. Shape into an 8in round and place on the prepared baking sheet. Using a large sharp knife, make crisscross cuts over the top. Cover and let stand in a warm place for 30 minutes until well risen. Preheat the oven to 425°F.

Dust the loaf with a little flour. Bake for 10 minutes, then lower the oven temperature to 400°F. Bake for 20 more minutes, or until the loaf sounds hollow when tapped underneath. Transfer to a wire rack and allow to cool slightly before serving.

Yield

Serves 8 to 10

Cook Time

Prep Time: 25 mins.
Cook Time: 30 mins.

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 to 10
Amount Per Serving:
Calories: 255 Calories from Fat: 90
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10g
15%  
Carbohydrates 56g
18%  
Dietary Fiber 9g
36%  
Saturated Fat 9g
45%  
Calories 255kcal
12%  
Cholesterol < 1mg
0%  
Protein 14g
23%  
Sodium 307mg
12%  
Calcium
0%  
Iron
21%  
Vitamin A
0%  
Vitamin C
11%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.