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Blossom Hill Chardonnay Add
Jewel Chardonnay Add
Logan 'Sleepy Hollow' Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Blossom Hill Chardonnay

Attributes:
Producer:

Blossom Hill
Region:

California, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

1999: Tastings Rating: 82
Acidity:

bright, crisp
Body:

full-bodied
Complexity:

focused
Compliments:

pleasant
Flavors:

apple, pear

1997: Tastings Rating: 81
Acidity:

bright, soft
Aromas:

floral nose
Body:

light, medium-bodied

1996: WineSpectator Rating: 78
Acidity:

soft
Aromas:

floral
Body:

light
Complexity:

simple

1995: WineSpectator Rating: 79
Acidity:

tart

1995: Tastings Rating: 80
Acidity:

bright
Body:

light

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.


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.

Jewel Chardonnay

Attributes:
Producer:

Jewel
Region:

California, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2003: WineSpectator Rating: 82
Acidity:

tart
Flavors:

cedar, green apple

2003: WineEnthusiast Rating: 87
Fruit:

good concentration

2002: WineEnthusiast Rating: 87
Complexity:

rich

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.


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.

Logan 'Sleepy Hollow' Chardonnay

Attributes:
Producer:

Logan
Region:

Monterey County, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2004: WineSpectator Rating: 90
Complexity:

complex, opulent, rich
Flavors:

melon, pineapple, smoky

2004: WineAdvocate Rating: 86
Acidity:

crisp
Aromas:

*-scented
Body:

medium body
Compliments:

pleasant
Texture:

fleshy, viscous

2002: WineSpectator Rating: 85
Compliments:

distinctive
Flavors:

apple, pear, pineapple

2002: WineEnthusiast Rating: 86
Complexity:

rich
Flavors:

smoky
Fruit:

ripe, sweet

2002: CGCW Rating: 88
Flavors:

caramel, oak
Texture:

creamy

2001: WineSpectator Rating: 86
Complexity:

rich
Flavors:

apricot, smoky, toasty oak
Fruit:

sweet

2001: WineEnthusiast Rating: 87
Acidity:

crisp, fresh
Complexity:

complex
Texture:

unctuous

2001: CGCW Rating: 81
Flavors:

pineapple, spices

Food Matches:
Fish or Shellfish: Garlic Shrimp, Grilled Ahi Tuna, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Poultry & Eggs: Goose, Roast Game Hen
Red Meat: Pork Chops, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

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.

Garlic Shrimp Florentine

Rated

Ingredients

20 oz frozen chopped spinach
1 ¼ lb Shrimp, peeled and deveined, peeled and deveined
1/4 cup chopped Canadian bacon
1/4 tsp garlic powder
1/8 teaspoon freshly ground Black pepper, freshly ground
1/4 tsp salt (optional)
4 whole Garlic clove, peeled and thinly sliced
¼ teaspoon hot pepper sauce
1/8 teaspoon crushed red pepper

Preparation

Cook the spinach according to package directions. Drain well, season with the garlic powder, black pepper, and salt, if desired, and cover to keep warm.

While the spinach is cooking, coat a 12-inch nonstick skillet or wok with cooking spray, and preheat over medium-high heat. Add the garlic, and cook, stirring constantly, for about 2 minutes, or just until the garlic begins to turn golden. Do not allow it to turn brown.

Add the shrimp and Canadian bacon, and cook, tossing or stirring often, for 2 to 4 minutes, or just until the shrimp turn pink. Do not overcook the shrimp. Stir in the Tabasco sauce and crushed red pepper.

Arrange the spinach over a serving platter. Spoon the shrimp mixture over the spinach, and serve immediately.

Yield

Makes 4 serving

Cook Time

Prep Time: 20 mins.
Cook Time: 5 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 4 serving
Amount Per Serving:
Calories: 490 Calories from Fat: 135
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 15g
23%  
Carbohydrates 15g
5%  
Dietary Fiber 8g
32%  
Saturated Fat 9g
45%  
Calories 490kcal
24%  
Cholesterol 647mg
215%  
Protein 97g
161%  
Sodium 857mg
35%  
Calcium
7%  
Iron
33%  
Vitamin A
244%  
Vitamin C
33%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.