Josephine Dubois 'Les Clos' Chablis Grand Cru

Attributes:
Producer:

Josephine Dubois
Region:

Chablis, France
Varietal:

Chardonnay
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Gouda
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Escargot, Mussels with Cream Sauce, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Game Hen
Sauces: White Wine Sauce

Chablis:

(shah blee)—this village, northwest of the Côte d’Or is the closest burgundian commune to Paris. Although Chablis’ wines are 100 percent Chardonnay, they are quite different from the white wines of the Cote d’Or. Most Chablis wines are fermented and aged in steel, and because the region’s climate is cooler, it produces wines that are lighter- bodied and more acidic. Chablis wine is very dry and sometimes flinty, without the rich, ripe style of Cote d’Or white Burgundies. Chablis is an ideal companion to seafood, especially oysters.


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.

Mommessin 'Chateau de Domazan' Cote-du-Rhone

Attributes:
Producer:

Mommessin
Region:

Cote du Rhone, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2001: WineEnthusiast Rating: 86
Body:

light
Texture:

smooth

1995: Tastings Rating: 87
Acidity:

bright, crisp
Aromas:

floral
Compliments:

elegant
Flavors:

cherries, cherry, licorice, pepper, violet

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

Cote du Rhone:

Rhone Valley takes its name from the Rhone River which flows from the Swiss Alps, through the valley dividing the Northern and Southern Rhone, and then ending at the Mediterranean Sea just west of Marseille. Inside the Rhone River Valley to the south are the Cotes du Rhone and Cotes du Rhone Villages. 77 % of all Rhone wines are Cotes du Rhone or Cotes du Rhone Villages and wines bearing this label only come ONLY from the Southern Rhone. "Cotes du Rhone" is an appellation with which a bottle will be labeled where as "Cotes du Rhone Villages" is a title given to a village within that appellation. Of the ninety six villages entitled "Cotes du Rhone Villages" there are sixteen considered superior, and because of this they are allowed to append their name. (Example.) Cotes du Rhone Villages Superior Cairanne) The climate is hot and dry, and the soil is less dirt than it is clay, gravel, or stone. Unlike the North, this region relies on blends and is very seldom making single variety wines. Cotes du Rhone makes red, white and rose wine from the grapes of Grenache, Mourverde, Syrah, Cinsaut, Carignan, Grenache Blanc, Clairette, Bourboulenc, Rousanne and Viogner, with the top wines being red.

Domaine des Cantarelles Cabernet/Syrah

Attributes:
Producer:

Domaine des Cantarelles
Region:

Vin de Pays du Gard, France
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2002: WineSpectator Rating: 88
Body:

full-bodied
Flavors:

blackberry, cherry, coffee, dark chocolate, plum

2001: WineAdvocate Rating: 91
Body:

medium to full-bodied
Complexity:

deep, opulent
Flavors:

cedar, creme de cassis, licorice, oak
Fruit:

juicy

2000: Tanzer Rating: 86(+?)?
Acidity:

bright, fresh
Complexity:

tightly wound
Flavors:

berry, bitter, blackberry, chocolate, earth, leather, oak, raspberry, violet

2000: WineAdvocate Rating: 88
Body:

medium to full-bodied
Complexity:

supple

2000: WineAdvocate Rating: 89
Flavors:

blackberries, licorice, plum, spice box, vanilla

1998: WineAdvocate Rating: 88
Complexity:

deep
Compliments:

well-balanced
Flavors:

cassis, cherries, new oak, raspberries, spicy
Fruit:

ripe, sweet

Food Matches:
Red Meat: Lamb Stew, Salami or Sausage
Vegetables: Tomato

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