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Nickel & Nickel 'Darien' Syrah

Attributes:
Producer:

Nickel & Nickel
Region:

Russian River Valley, United States
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2002: WineSpectator Rating: 82
Body:

lean

2002: WineEnthusiast Rating: 87
Flavors:

bell pepper, berry, earthy, herb, spice, vegetal

Food Matches:
Cheese: Feta, Goat Cheese, Parmesan
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Pasta & Grains: Spicy Couscous
Poultry & Eggs: Coq Au Vin
Red Meat: Grilled Sausage
Sauces: Red Wine Sauce

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.

Malartic Lagraviere Grand Cru Graves

Attributes:
Producer:

Chateau Malartic Lagraviere
Region:

Graves, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2004: WineAndSpirits Rating: 86
Acidity:

zesty
Flavors:

berries, bitter, spicy

2003: Tanzer Rating: 87
Acidity:

bright
Complexity:

nuanced, suave
Flavors:

cherry, currant, mocha, red berry, spices, tobacco
Fruit:

juicy

2003: WineAndSpirits Rating: 86
Texture:

smooth, strong

1982: WineSpectator Rating: 92
Aromas:

berry aromas

1982: WineSpectator Rating: 86
Acidity:

soft
Body:

full-bodied
Compliments:

delicious
Flavors:

black currant

1982: Tanzer Rating: 87
Fruit:

juicy

1982: Tanzer Rating: 85
Flavors:

cinnamon, orange peel

1970: WineSpectator Rating: 92
Compliments:

elegant

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

Graves:

Traditionally the only region in Bordeaux to make both top-quality reds and whites, Graves has lost much of its land to the new appellation of Pessac-Léognan. What remains is a collection of medium-to full-bodied whites and reds. The reds made from Merlot and Cabernet Sauvignon are supple, earthy, and tobacco-scented. The whites are made from Sémillon, Sauvignon d Blanc, and Muscadelle grapes. These honeyed, soft, nutty wines are among the greatest in France.

Chateau L'Ermitage 'Via Compostelle' Costieres de Nimes

Attributes:
Producer:

Château L'Ermitage
Region:

Southern Rhone, France
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2005: WineSpectator Rating: 86
Acidity:

tangy

2003: WineSpectator Rating: 88
Flavors:

black cherry, currant, game, pepper, tobacco

2003: WineSpectator Rating: 86

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

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.

Carrot And Mint Soup

Rated

Ingredients

2 tbsp unsalted butter
2 yellow onions, diced
4 cups carrots, peeled and sliced
4 cups Chicken Stock
3 large fresh mint sprigs
2 cups milk
1 cup light cream
Salt
Paprika
Sour cream
Chopped fresh mint

Preparation

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 2 - 3 minutes. Add the carrots, stock and mint sprigs. Cover and simmer over low heat until the carrots are tender, 25 - 30 minutes. Remove the mint sprigs and discard.

Place a colander over a bowl and pour the contents of the pan into the colander. Reserve the cooking liquid. Put the vegetables in a food processor fitted with the metal blade and purée until smooth. Return the purée and the reserved liquid to the saucepan. Over medium-low heat, stir in the milk and cream. Season to taste with salt and a little paprika and heat almost to a boil; do not allow the soup to boil.

Serve with a dollop of sour cream and a sprinkling of chopped mint on each serving.

Yield

Serves 6