Swings & Roundabouts Shiraz Add
Chalk Hill Merlot Add
Saint Clair 'Pioneer Block 7' Sauvignon Blanc Add
Wines are recomendations only and may not be carried by this store.

Swings & Roundabouts Shiraz

Attributes:
Producer:

Swings & Roundabouts
Region:

Margaret River, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2004: Tanzer Rating: 88
Acidity:

fresh, soft
Flavors:

berry, blackberry, raspberry, smoky, vanilla
Fruit:

ripe, sweet

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

Margaret River:

In Western Australia, this temperate coastal area is producing superbly elegant wines, especially Cabernet Sauvignon, Chardonnays, and Sémillons.


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.

Chalk Hill Merlot

Attributes:
Producer:

Chalk Hill Winery
Region:

Sonoma County, United States
Varietal:

Merlot
Bottle Size:

750 ML

2003: CGCW Rating: 88
Complexity:

rich
Compliments:

powerful
Flavors:

black cherry, oak

2001: WineAdvocate Rating: 89
Complexity:

complex
Compliments:

tasty
Flavors:

cherries, chocolatey, herbs, mocha, subtle oak
Fruit:

sweet

2001: WineSpectator Rating: 82
Flavors:

cedar, currant, herb, herbal, sage
Texture:

dense

2001: WineEnthusiast Rating: 89
Acidity:

fresh
Aromas:

char
Flavors:

anise, cassis, cedar, mocha, new oak, peat, smoky, spicy, vanilla

2001: WineAndSpirits Rating: 87
Flavors:

plum, strawberries, strawberry
Fruit:

ripe, sweet
Texture:

strong

2000: WineEnthusiast Rating: 89
Acidity:

soft
Complexity:

layered
Compliments:

drinkable
Flavors:

blackberry, coffee, spices

2000: Tastings Rating: 89
Body:

full-bodied
Flavors:

cherry, currant, oak, sage
Fruit:

sweet

1999: WineSpectator Rating: 87
Flavors:

currant, herbal, oak, ripe cherry

Food Matches:
Pasta & Grains: Lasagna
Poultry & Eggs: Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Casseroles / Hot Dish, Grilled Pork Tenderloin, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Vegetables: Beans, White, Mushrooms, Potatoes, Tomato

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.

Saint Clair 'Pioneer Block 7' Sauvignon Blanc

Attributes:
Producer:

Saint Clair

Region:

Marlborough, Australia/New Zealand
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2006: WineSpectator Rating: 92
Flavors:

almond, gooseberry, grapefruit, stone
Fruit:

concentrated

2006: Tanzer Rating: 89
Acidity:

bright
Flavors:

flowers, grapefruit, grass, lemon, spicy, stone
Texture:

fleshy

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.


Marlborough:

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

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