Grayson Chardonnay Add
Alkoomi Shiraz Add
Greg Norman Pinot Noir Add
Wines are recomendations only and may not be carried by this store.

Grayson Chardonnay

Attributes:
Producer:

Grayson Cellars
Region:

Paso Robles, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2005: WineAdvocate Rating: 87
Acidity:

clean
Body:

medium to full-bodied
Flavors:

orange, spice

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Alkoomi Shiraz

Attributes:
Producer:

Alkoomi
Region:

Western Australia, Australia/New Zealand
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2003: WineAdvocate Rating: 87
Acidity:

soft
Aromas:

floral
Body:

medium-bodied
Flavors:

black currant, cherry, oak, spice

2002: WineAdvocate Rating: 91
Aromas:

floral
Body:

medium-bodied
Compliments:

elegant
Flavors:

black cherry, currant, flowers, oak

2001: WineEnthusiast Rating: 88
Acidity:

bright
Complexity:

rustic

1999: WineSpectator Rating: 81
Acidity:

bright
Flavors:

blackberry

1999: WineEnthusiast Rating: 89
Complexity:

rich
Flavors:

cherries, meaty, pepper, roasted meat, spices

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

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.


Western Australia:

Western Australia is the largest state in Australia. Covering one third of the mainland, most of the wine regions within the state are concentrated in the southwest corner. The first inhabitants of Australia arrived from the north approximately 40,000 to 60,000 years ago. The country originally had no native grapes. Australian made wine was available for sale domestically by the 1820s. Gregory Blaxland became the first person to export Australian wine, and was the first winemaker to win an overseas award. The climate of this region is basically continental, with high summer daytime temperatures and cold nights, which compliment the production of spicy, Rhone like red and white wines. About 130 different grape varieties are used by commercial winemakers in Australia; the staples of region are Shiraz (a.k.a Syrah), Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Riesling.

Greg Norman Pinot Noir

Attributes:
Producer:

Greg Norman California Estates
Region:

Santa Barbara County, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2004: CGCW Rating: 85
Acidity:

clean
Body:

light

2004: WineSpectator Rating: 85
Complexity:

rich
Compliments:

easy-to-drink, pleasant
Flavors:

blackberry, cherry, plum
Fruit:

ripe

2004: NatDecants Rating: 89
Body:

light
Flavors:

black cherry, cherries, coffee, meat, smoky, spice, tar
Fruit:

ripe
Texture:

fleshy

2004: WineNews Rating: 90
Flavors:

brown sugar, cherry, lavender, raspberry, vanilla
Fruit:

juicy
Texture:

round

Food Matches:
Cheese: Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss
Fish or Shellfish: Seared Ahi Tuna
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs: Roast Chicken with Herbs, Roast Duck, Roast Turkey
Red Meat: Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage
Sauces: Red Wine Sauce
Vegetables: Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew

Pinot Noir:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Garlic and Rosemary Roasted Pork Tenderloin

Rated

Ingredients

2 lb pork tenderloin, 2 16 oz roasts trimmed
4 garlic clove, crushed
3/4 tsp dried rosemary
3/4 tsp freshly ground black pepper
1/2 tsp salt
cooking oil spray

Preparation

Preheat the oven to 500°F.

Place the garlic, rosemary, black pepper, and salt in a small dish, and stir to mix well. Rub the mixture evenly over the tenderloins.

Place the roasts in a baking pan, and spray the tops lightly with cooking spray. Place the pan in the oven, and reduce the oven temperature to 475°F.

Roast for about 25 minutes, or just until the meat in the center of the roast is no longer pink when cut with a knife.

Slice the roasts thinly on the diagonal, and serve immediately.

Yield

Serves 4

Cook Time

Prep Time: 10 mins.
Cook Time: 25 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 4
Amount Per Serving:
Calories: 341 Calories from Fat: 108
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 12g
18%  
Carbohydrates 3g
1%  
Dietary Fiber 3g
12%  
Saturated Fat 7g
35%  
Calories 341kcal
17%  
Cholesterol 166mg
55%  
Protein 63g
105%  
Sodium 424mg
17%  
Calcium
0%  
Iron
11%  
Vitamin A
0%  
Vitamin C
5%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.