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Chateau de Beaucastel Châteauneuf-du-Pape

Attributes:
Producer:

Chateau de Beaucastel
Region:

Châteauneuf-du-Pape, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2001: Tanzer Rating: 95(+?)
Complexity:

complex
Compliments:

elegant
Flavors:

black cherry, black fruit, blackberry, leather, licorice, meat, mineral

2000: Tanzer Rating: 95-98
Acidity:

bright
Complexity:

deep, suave
Flavors:

cherry, game, licorice, minerals, raspberry
Fruit:

concentrated, sweet

2000: Tanzer Rating: 95-98
Acidity:

bright, lively
Body:

light
Complexity:

deep
Flavors:

bitter, blackberry, chocolate, chocolatey, currant, dark fruit, espresso, eucalyptus, licorice, maple, pepper, spices, truffle, violet
Fruit:

concentrated, juicy

1999: Tanzer Rating: 96(+?)
Acidity:

fat
Flavors:

game, leather, licorice, nuts, raspberry, spices, tar

1999: Tanzer Rating: 93-96
Acidity:

bright
Complexity:

deep
Flavors:

blackberry, leather, tar, violet
Fruit:

ripe
Texture:

dense

1999: Tastings Rating: 89
Acidity:

fresh
Body:

full-bodied

1998: Tanzer Rating: 97(+?)
Acidity:

bright
Body:

solid
Compliments:

great precision of flavor, powerful
Flavors:

blackberry, espresso, game, kirsch, pepper
Fruit:

huge, ripe, sweet

1998: Tanzer Rating: 97(+?)
Acidity:

bright
Flavors:

berry, cherry, roasted meat

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

Châteauneuf-du-Pape:

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.

Chateau Beaucastel Cotes du Rhone

Attributes:
Producer:

Chateau de Beaucastel
Region:

Cotes du Rhône, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2005: Tanzer Rating: 89
Complexity:

deep, rich
Compliments:

powerful
Flavors:

apricot, cherry, raspberry, spice, spicy
Fruit:

ripe, sweet

2005: WineAdvocate Rating: 91
Body:

medium to full-bodied

2004: WineAdvocate Rating: (90-93)
Body:

full-bodied
Complexity:

rich
Flavors:

cherries, herbs, peppery, raspberries, smoky, spices

2004: Tanzer Rating: 88
Acidity:

bright
Flavors:

berry, coffee, plum, red cherry
Fruit:

sweet

2004: WineAdvocate Rating: 90
Compliments:

a beauty
Flavors:

black cherry, herbs, pepper, raspberries, truffle
Fruit:

sweet
Texture:

creamy, velvety

2004: WineSpectator Rating: 90
Flavors:

fig, game, lavender, stone, tar

2003: WineAdvocate Rating: (87-89)
Body:

medium-bodied
Complexity:

deep
Flavors:

cherry, licorice, pepper, spicy
Fruit:

huge, sweet

2002: WineSpectator Rating: 78
Complexity:

rustic

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

Côtes du Rhône:

This region in the Rhone Valley makes light- to medium-bodied reds from the Grenache, Mourvédre, and Carignan grapes, and provides the world with some of its best inexpensive wines. Some wines are labeled Côtes du Rhône-Villages, which indicates higher quality. These wines can be earthy with a good deal of raspberryish fruit.

Bréchet Famille Les Amadous

Attributes:
Producer:

Bréchet Famille
Region:

Châteauneuf-du-Pape, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

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

Châteauneuf-du-Pape:

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.

Chicken in Lemon-Tomato Sauce with Green Olives

Rated

Ingredients

1 chicken, 3-1/2 to 4 pounds, cut into serving pieces
1/2 cup flour mixed with:
1 tsp salt
black pepper to taste
2 tbsp olive oil
2 tsp finely minced garlic
1 onion, chopped
2 celery stalks, chopped
1 tbsp minced fresh parsley
1/2 cup fresh lemon juice
1 can (1 pound) crushed Italian tomatoes
1 cup chicken stock
Salt to taste
15 pimiento-stuffed green olives ("queen size"), quartered

Preparation

1 Hack the chicken breasts in half crosswise. Rinse the chicken pieces and pat dry with paper towels. Dredge the chicken lightly in the seasoned flour, shaking off the excess.

2 Heat the oil in a wide, heavy sauté pan with a lid over high heat. Add the chicken, skin side down, and sauté, turning once, until well browned, about 5 minutes on each side. Remove the chicken to a plate.

3 Drain all but 1 tbsp fat from the pan. Return the pan to medium-high heat and add the garlic, onion, celery, and parsley. Sauté until softened, about 8 minutes.

4 Raise the heat to high, pour in the lemon juice, and stir well, scraping up any browned bits from the pan bottom. Bring to a boil and boil down until the vegetables are sitting in about 2 tablespoons liquid.

5 Nestle the chicken back into the vegetables, skin side up. Pour in the tomatoes and stock, and sprinkle with a touch of salt. Cover, reduce the heat to low, and simmer until the chicken is cooked through, about 25 minutes.

6 At the end of cooking, swish the chicken pieces though the sauce to coat them nicely. Remove the chicken to a platter.

7 Raise the heat to high, bring to a boil, and boil the sauce for 2 minutes. Add the olives and boil until thickened, 2 to 3 minutes longer. Spoon the sauce over the chicken and serve hot.

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: 1146 Calories from Fat: 410
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 45.53g
70%  
Carbohydrates 24.2g
8%  
Dietary Fiber 3.33g
13%  
Saturated Fat 11.54g
57%  
Calories 1146.57kcal
57%  
Cholesterol 454.16mg
151%  
Protein 152.68g
254%  
Sodium 1127.05mg
46%  
Calcium
2%  
Iron
12%  
Vitamin A
44%  
Vitamin C
74%  
*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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