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Montaudon Brut Millesime Champagne Add
Green Point Pinot Noir Rose Add
Northern Vineyards Prairie Rose Add
Wines are recomendations only and may not be carried by this store.

Montaudon Brut Millesime Champagne

Attributes:
Producer:

Montaudon
Region:

Champagne, France
Varietal:

Brut
Bottle Size:

750 ML

1996: WineEnthusiast Rating: 89
Acidity:

lively, tangy
Aromas:

floral
Compliments:

fragrant

1996: Tastings Rating: 89
Body:

medium-bodied
Flavors:

herb, lime

1995: Tastings Rating: 90
Body:

medium body
Flavors:

licorice, lime, spice, vanilla
Fruit:

concentrated, ripe

Food Matches:
Fish or Shellfish: Stews and Soups
Fruits & Nuts: Fruit Salad
Herbs & Spices: Wasabi
Poultry & Eggs: Quail
Vegetables: Fruit Salad, Leafy Greens, Risotto, Vegetable

Champagne:

A region in France that makes wines from Chardonnay, Pinot Noir and Pinot Meunier grapes. It is also the name of the world’s most famous sparkling wine. Although many winemakers outside of Europe can legally call their sparkling wine champagne, European Union regulations prevent any other member country from doing so.


Brut:

A French term meaning "crude" or "raw". Used widely for sparkling wines to indicate one that tastes bone dry. Particularly dry wines may also be labelled brut natur(e).

Green Point Pinot Noir Rose

Attributes:
Producer:

Green Point
Region:

Victoria, Australia/New Zealand
Varietal:

Rose
Bottle Size:

750 ML

2006: WineEnthusiast Rating: 86
Acidity:

crisp

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

Victoria:

Victoria is a one of the most important wine producing regions in Australia. The wine industry was jump started by the discovery of gold in the area, but as the gold ran out the area would rely more on the wine as a source of revenue. Victoria is the smallest and southernmost region in Australia excluding Tasmania. Near the coast (Yarra Valley) the climate is cooler where Victoria is known for Pinot Noir and Chardonnay. As you move further in land, the sun beats down creating better conditions for Victoria's Shiraz and Cabernet Sauvignon. In the Northeast corner of Victoria are grown enticingly sweet Muscat and Tokays, which are a specialty to Victoria.

Northern Vineyards Prairie Rose

Attributes:
Producer:

Northern Vineyards
Region:

Minnesota, United States
Varietal:

Rose
Bottle Size:

750 ML

NV: Tastings Rating: 82
Acidity:

clean, fresh, tart

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

White Bean Soup with Winter Greens

Rated

Ingredients

1 lb dried cannellini or other white beans
1/4 cup extra virgin olive oil, plus more for garnish
1 large onion, chopped
2 carrot, cut in 2" pieces
4 garlic clove, minced
3 tablespoon flat leaf parsley
2 bay leaf
4 cups homemade or canned low-sodium chicken broth
salt, to taste
black pepper, to taste
3/4 lb winter greens such as kale, chard, dandelion, collard or turnip greens
1 cup parmesan cheese, grated

Preparation

Soak beans 8 hours or overnight in water to cover by 1 inch. Drain.

Heat 1/4 cup olive oil in a large pot over moderate heat. Add onion, carrots, garlic, parsley and bay leaves. Saute until vegetables are slightly softened, about 10 minutes.

Add drained beans, the chicken broth and 2 cups water. Season with salt and pepper. Bring to a simmer, cover and adjust heat to maintain a bare simmer. Cook, stirring occasionally, until beans are tender, 45 minutes to 1-1/2 hours, depending on age of beans. Remove the bay leaves. In a food processor or blender, puree 4 cups of the beans and vegetables with some of their liquid. Return the puree to the pot and stir well. If needed, thin soup with water.

Wash greens well, removing any bruised leaves, thick ribs or stems that are thick or tough. You should have about 1/2 lb trimmed greens. Stack leaves a few at a time, roll into a log and slice crosswise into 1/4-inch-wide ribbons. Bring a large pot of salted water to a boil over high heat. Add greens and boil until tender--a couple of minutes for young dandelion and turnip greens, longer for kale or collard greens. Drain, reserving about 2 cups of the cooking liquid. Stir greens into soup. Cover and simmer an additional 5 minutes. Thin soup, if needed, with reserved cooking liquid. Taste and adjust seasoning.

Serve in warm bowls, topping each portion with a drizzle of olive oil and a sprinkle of cheese.

Yield

Serves 6

Cook Time

Prep Time: 15 mins.
Cook Time: 90 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 681 Calories from Fat: 180
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 20g
30%  
Carbohydrates 112g
37%  
Dietary Fiber 41g
164%  
Saturated Fat 12g
60%  
Calories 681kcal
34%  
Cholesterol 2mg
0%  
Protein 47g
78%  
Sodium 710mg
29%  
Calcium
7%  
Iron
33%  
Vitamin A
101%  
Vitamin C
48%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.