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Chateau de Grand Pre Domaine De La Seigneurie de Julienas

Attributes:
Producer:

Georges Duboeuf
Region:

Julienas, France
Varietal:

Gamay
Bottle Size:

750 ML

2005: WineAdvocate Rating: (89-91)
Aromas:

*-scented
Body:

medium-bodied
Complexity:

focused

2002: WineAdvocate Rating: (89-90)
Acidity:

fresh
Body:

medium-bodied
Complexity:

focused, supple
Compliments:

elegant, powerful
Flavors:

black cherry, blackberry, cassis
Fruit:

juicy, ripe

1998: WineAdvocate Rating: 87

1997: WineSpectator Rating: 84
Acidity:

clean
Complexity:

straightforward
Flavors:

plum, ripe cherry
Fruit:

fruity

1997: WineAdvocate Rating: 86-88
Acidity:

fat, low acidity
Aromas:

*-scented
Body:

medium-bodied
Complexity:

complex
Flavors:

black cherry, rose

1996: WineAdvocate Rating: 86
Body:

medium-bodied
Complexity:

rustic
Flavors:

earth, herbs, jammy, spicy

1995: WineSpectator Rating: 86
Acidity:

bright, soft
Aromas:

floral
Flavors:

berry

1995: WineAdvocate Rating: 88
Acidity:

crisp
Body:

medium body
Complexity:

rich
Texture:

velvety

Food Matches:
Cheese: Blue Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Sashimi
Pasta & Grains: (Grilled) Tofu, Pasta Carbonara, Pasta with Creamy Mushroom Sauces
Poultry & Eggs: Coq Au Vin, Game Birds, Glazed Duck, Herb Marinated Chicken, Huevos Rancheros, Roast Chicken with Herbs, Roast Turkey
Red Meat: Beef Stew, Curried Beef, Curried Pork, Glazed Pork, Grilled Beef, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Salami or Sausage, Veal, Veal Scaloppini
Sauces: Red Wine Sauce, Tomato Sauce
Spicy Food: Beef Stir Fry
Vegetables: Caesar Salad, Grilled Vegetables, Lentil Salad, Mediterranean, Grilled, Vegetable Gratin or Stew

Gamay:

Although this grape is fairly tannic, it makes grapey wines with low tannin, especially in the Beaujolais district of France.

Fleur 'Vin Gris' Pinot Noir

Attributes:
Producer:

Fleur de Carneros
Region:

Carneros, United States
Varietal:

Pinot Noir
Bottle Size:

750 ML

2006: WineEnthusiast Rating: 84
Flavors:

bitter, cherry, spice, vanilla

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

Carneros:

This small section of Northern California is situated at the base of both the Napa and Sonoma Valleys. Carneros has made its reputation with its Pinot Noirs, which are filled with strawberry, cherry, spice, and chocolate, and are very rich and seductive. Chardonnay is also excellent, very buttery but not too fat.


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.

Paitin 'Serra Boella' Barbaresco

Attributes:
Producer:

Paitin
Region:

Barbaresco, Italy
Varietal:

Nebbiolo
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Parmesan
Fish or Shellfish: Salmon / Trout, Bluefish and Mackerel
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Meat & Tomato Sauce, Polenta, Squash or Pumpkin Ravioli
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs
Red Meat: Barbeque Pulled-Pork or Ribs, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Pork w/Fruit Sauce, Salami, Salami or Sausage, Sausage, Variety Meats or Organ Meats, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Bagna Cauda, Red Wine Sauce, Tomato Sauce
Vegetables: Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Grilled Vegetables, Mediterranean, Grilled, Onions, Leeks, Peppers, Radishes, Shallots, Tomato, Vegetable Gratin or Stew, Wild Mushroom Strudel, Wild Mushrooms

Barbaresco:

This robust red wine made from the Nebbiolo grape in the Piedmont region of Italy is full bodied, high in tannins, acidity, and alcohol. Aromas are suggestive of tar, violets, roses, strawberries, even truffles. Very similar to, if a little less full-bodied than, Barolo, it traditionally needs to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.


Nebbiolo:

This noble variety from Italy is used primarily in Barolo and Barbaresco, two Piedmontese wines. It is a powerful, lusty grape, high in both tannin and acidity but balanced by an ample alcoholic content. Its color can be deep when the wine is young, but orangey tinges can develop within a few years. Its complex aroma is fruity, earthy, woodsy, herbal and floral.

Grilled Summer Vegetables

Rated

Ingredients

1-1/2 cups great good chicken broth
1 tbsp sliced garlic
2 pieces lemon zest, about 3 x 1/2 inch
1/2 tsp dried marjoram
1 cup peeled pearl onions
1 cup 1-inch-thick zucchini slices
1 cup 1-inch-thick summer squash slices
1 cup fennel pieces (about half of a small bulb, quartered)
1 cup cherry tomatoes
1 cup mushroom caps

Preparation

1. Prepare a charcoal grill. In a medium saucepan, bring the chicken broth, garlic, lemon zest, and marjoram to a boil. Reduce the heat slightly and simmer for 10 minutes.

2. Add the onions to the liquid and simmer for 3 minutes. Add the zucchini and summer squash and simmer for 2 minutes. Add the fennel and simmer for 1 minute. Drain the vegetables.

3. Thread the vegetables, including the tomato and mushrooms, on four metal skewers, alternating them.

4. When the coals are ashed over, cook the vegetables, turning the skewers frequently, until the tomatoes are heated through and the other vegetables are beginning to char. Remove and serve at once with Poetic Aïoli if desired.

Yield

SERVES 4

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: 57 Calories from Fat: 4
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat < 1g
0%  
Carbohydrates 12.69g
4%  
Dietary Fiber 2.86g
11%  
Saturated Fat < 1g
0%  
Calories 57.44kcal
2%  
Cholesterol < 1mg
0%  
Protein 2.85g
4%  
Sodium 26.98mg
1%  
Calcium
0%  
Iron
1%  
Vitamin A
3%  
Vitamin C
36%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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