Not logged in | Register or Login
Limerick Lane 'Collins' Syrah Add
Royal Oporto Vintage Oporto Add
Smoking Loon Sauvignon Blanc Add
Wines are recomendations only and may not be carried by this store.

Limerick Lane 'Collins' Syrah

Attributes:
Producer:

Limerick Lane
Region:

Russian River Valley, United States
Varietal:

Syrah / Shiraz
Bottle Size:

750 ML

2002: WineEnthusiast Rating: 87
Acidity:

fat
Complexity:

complex
Flavors:

bacon, blackberry, chocolate, leather, smoke

2002: WineSpectator Rating: 80
Acidity:

tangy
Texture:

thin

2002: WineAndSpirits Rating: 88
Flavors:

licorice, peppermint

2001: CGCW Rating: 86
Body:

full-bodied
Flavors:

earth, leather, oak

2000: WineSpectator Rating: 88
Complexity:

supple
Flavors:

beefy, black cherry, spice

2000: CGCW Rating: 86
Compliments:

classic
Flavors:

blackberry, gamy, oak, spice

1999: WineSpectator Rating: 84
Acidity:

tart
Flavors:

black cherry, herbal, plum

1999: Tanzer Rating: 89
Acidity:

bright
Flavors:

blueberry, licorice, raspberry, red berry, violet
Fruit:

concentrated, ripe, sweet
Texture:

chewy

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.

Royal Oporto Vintage Oporto

Attributes:
Producer:

Royal Oporto
Region:

Portugal, Other
Varietal:

Vintage Port
Bottle Size:

750 ML

2003: WineSpectator Rating: 93
Body:

full-bodied

2003: WineEnthusiast Rating: 88
Flavors:

blackberry, raspberry

2000: WineSpectator Rating: 89
Aromas:

floral
Body:

medium- to full-bodied
Compliments:

racy
Flavors:

grapey

1997: WineSpectator Rating: 88
Body:

medium- to full-bodied
Complexity:

rich
Flavors:

berry, cherry, earthy

1996: WineSpectator Rating: 86
Body:

full-bodied, light
Flavors:

blackberry, cherry, raisin

1987: WineSpectator Rating: 81
Aromas:

*-scented

1985: WineSpectator Rating: 71
Body:

medium-bodied
Flavors:

berry, grapy, raisiny
Fruit:

sweet

1984: WineSpectator Rating: 65
Body:

light, light-bodied

Food Matches:
Desserts: Bread Pudding, Cakes, Chocolate, Chocolate Cake, Pecan Pie
Fruits & Nuts: Plums, Walnuts

Portugal:

Well known for its Port and Vinho Verde wines, Portugal is one of Europe’s leading wine producing countries. It competes closely with Germany for the position of fourth largest wine producer in Europe. Portugal is also the worlds leading producer of cork. Single-handedly it accounts for nearly 70 percent of the worlds commercially traded cork supply.


Vintage Port:

Vintage Port, a fortified Portuguese wine, is the best known and most sought after type of port. Made from a mixture of red grapes, it is produced only in good years when conditions are favorable for the production of a fine wine. The decision to declare a vintage is made by each individual port house and all the grapes included come from top vineyards in that vintage. Vintage ports are aged in barrels for a maximum of two and half years and then require another 10 to 30 years in the bottle before they are ready. Since they are aged in barrels for only a short time, they retain their dark red color and full-bodied strong fruit flavor. Younger vintage ports remain exuberant and powerful, while the older varieties have more finesse and integration, a result of the slow maturation process. To maintain its intensity, Vintage Port is neither fined nor filtered and throws a great deal of sediment as it matures and must be decanted. The flagship style of port, Vintage Port represents only 2-3 % of the total Port production. (See PORT for more information on the region and fortification process.)

Smoking Loon Sauvignon Blanc

Attributes:
Producer:

Smoking Loon
Region:

California, United States
Varietal:

Sauvignon Blanc
Bottle Size:

750 ML

2004: WineSpectator Rating: 86
Acidity:

tangy
Complexity:

focused, rich

Food Matches:
Cheese: Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss
Fish or Shellfish: Ceviche, Salmon with Lemon
Fruits & Nuts: Citrus Fruits, Mango Salsa
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme
Pasta & Grains: Pasta with Pesto
Poultry & Eggs: Chicken Stir Fry, Chicken w/Lemon
Red Meat: Liver, Pate or Liver, Pork Chops
Sauces: Vinaigrette, White Wine Sauce
Spicy Food: Yakisoba
Vegetables: Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, 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.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Pear, Walnut And Goat Cheese Salad

Rated

Ingredients

3 - 4 large bunches watercress
4 or 5 ripe but firm pears
2 or 3 lemons
1/2 tsp salt
3 tbsp honey, preferably thyme honey
1/2 cup mild extra-virgin olive oil
Freshly ground pepper
1-1/2 cups walnut halves, broken into small pieces
1/2 lb. feta cheese, crumbled

Preparation

Wash and trim the watercress, removing and discarding the tough stems and old leaves. Drain, dry and wrap in a clean, damp kitchen towel. Place in the refrigerator for at least 1 hour to chill and crisp.

Peel, quarter and core the pears. Cut each quarter into 3 lengthwise slices and place in a bowl with the juice of 1 lemon. Toss carefully and thoroughly to keep the flesh from turning brown.

Squeeze 3 tablespoons of juice from 1 or 2 lemons into a small bowl. Add the salt and stir to dissolve. Whisk in the honey, and then the olive oil and a little pepper. Taste and adjust the seasoning.

Arrange the watercress on individual salad plates and top with the pear slices. Scatter the walnut pieces and crumbled cheese over the top. Whisk the dressing again and drizzle over the salad or pass it separately in a bowl.

Yield

Serves 8 - 10
powered by GSN