Chateau des Graves Bordeaux Superieur Add
Ortas Prestige Rasteau Add
Barefoot Zinfandel Add
Wines are recomendations only and may not be carried by this store.

Chateau des Graves Bordeaux Superieur

Attributes:
Producer:

Chateau des Graves
Region:

Bordeaux Superieur, France
Varietal:

Bordeaux - Red
Bottle Size:

75 cl

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

Ortas Prestige Rasteau

Attributes:
Producer:

Ortas
Region:

Cotes du Rhone Villages, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

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

Barefoot Zinfandel

Attributes:
Producer:

Barefoot Cellars
Region:

California, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

NV: WineSpectator Rating: 77
Flavors:

cherry, medicinal

NV: WineEnthusiast Rating: 83
Texture:

chewy

NV: Tastings Rating: 85
Body:

light, medium-bodied
Compliments:

well-made
Fruit:

sweet

NV: Tastings Rating: 85
Body:

medium-bodied
Flavors:

earth, raspberry, sage, spice

NV: Tastings Rating: 84
Acidity:

soft
Body:

medium-bodied
Complexity:

moderate depth

NV: Tastings Rating: 83
Acidity:

soft, tart
Aromas:

floral
Flavors:

cedar, raspberry, sage

NV: Tastings Rating: 83
Body:

light, medium-bodied
Flavors:

blackberry, dill

NV: Tastings Rating: 83
Body:

medium-bodied
Flavors:

cherry, cinnamon

Food Matches:
Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry
Vegetables: Lentils, Tomato

Zinfandel:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.


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.

Orzo Shrimp Salad

Rated

Ingredients

1 lb orzo
2 tsp extra-virgin olive oil
1 lb peeled, cooked small shrimp
1 cup frozen peas
1/4 cup chopped fresh basil
3 oz feta cheese, crumbled
4 medium-size ripe tomatoes (1 pound), cored and chopped
2 tbsp extra-virgin olive oil
1 tbsp red-wine vinegar
1 tsp fresh lemon juice
Salt to taste
freshly ground black pepper to taste
Salad greens (optional)
additional basil (optional)

Preparation

1. Prepare Salad: Cook orzo in large pot of boiling salted water until just done. Drain and rinse thoroughly to cool. Place in large mixing bowl and toss with olive oil. Add remaining salad ingredients and toss.

2. Prepare Dressing: Combine all ingredients in bowl and mix well. Add dressing to salad and toss well. (Salad will hold for several hours in refrigerator, but add basil and feta cheese at last minute.)

3. Before serving, allow salad to return to room temperature. Serve in large bowl or on individual plates lined with salad greens. Garnish with additional basil.

Yield

makes 4 to 6 servings

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: makes 4 to 6 servings
Amount Per Serving:
Calories: 548 Calories from Fat: 158
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 17.53g
26%  
Carbohydrates 61.84g
20%  
Dietary Fiber 9.91g
39%  
Saturated Fat 5.15g
25%  
Calories 547.68kcal
27%  
Cholesterol 191.29mg
63%  
Protein 38.41g
64%  
Sodium 475.37mg
19%  
Calcium
4%  
Iron
11%  
Vitamin A
117%  
Vitamin C
138%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.