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Château de la Terrière 'Cuvée Jules du Souzy' Brouilly

Attributes:
Producer:

Chateau de la Terriere
Region:

Brouilly, France
Varietal:

Gamay
Bottle Size:

750 ML

2001: WineSpectator Rating: 80
Body:

light

2001: WineEnthusiast Rating: 84
Acidity:

fresh
Body:

light
Flavors:

dried cherry, spice

2000: WineSpectator Rating: 83
Body:

medium-weight
Flavors:

brier, red cherry, spicy

1999: WineSpectator Rating: 85
Body:

solid
Flavors:

black cherry, red cherry, sandalwood, vanilla

1997: WineSpectator Rating: 84
Acidity:

lively, soft
Body:

light
Flavors:

cherry, chocolate, smoke

1995: WineSpectator Rating: 88
Acidity:

bright
Flavors:

cherry, oak, raspberry, toast, vanilla

Food Matches:
Cheese: Blue Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Ahi Tuna, Sashimi
Pasta & Grains: (Grilled) Tofu, Pasta Carbonara, Pasta with Creamy Mushroom Sauces
Poultry & Eggs: Coq Au Vin, Game Birds, Glazed Duck, Herb Marinated Chicken, Huevos Rancheros, Roast Chicken with Herbs, Roast Turkey
Red Meat: Beef Stew, Curried Beef, Curried Pork, Glazed Pork, Grilled Beef, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Salami or Sausage, Veal, Veal Scaloppini
Sauces: Red Wine Sauce, Tomato Sauce
Spicy Food: Beef Stir Fry
Vegetables: Caesar Salad, Grilled Vegetables, Lentil Salad, Mediterranean, Grilled, Vegetable Gratin or Stew

Gamay:

Although this grape is fairly tannic, it makes grapey wines with low tannin, especially in the Beaujolais district of France.

Reignac Bordeaux

Attributes:
Producer:

Chateau de Reignac
Region:

Bordeaux Superieur, France
Varietal:

Bordeaux - Red
Bottle Size:

375 ML

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

Chateau Gloria Saint Julien

Attributes:
Producer:

Chateau Gloria
Region:

Saint Julien, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

2006: Tanzer Rating: 86-89

Acidity:

clean
Aromas:

floral
Complexity:

deep, rustic
Flavors:

currant, earth, plum, spices
Fruit:

ripe, sweet

2005: Tanzer Rating: 87-89

Acidity:

bright
Flavors:

chocolate, menthol, minerals, oak, spicy

2003: WineSpectator Rating: 89
Body:

medium-bodied
Flavors:

berry, currant, toasted oak

2002: WineEnthusiast Rating: 88
Body:

solid
Compliments:

powerful
Flavors:

spice

2002: WineSpectator Rating: 87
Body:

medium-bodied
Complexity:

simple
Flavors:

plum, tobacco
Texture:

dense

2000: WineSpectator Rating: 90
Body:

medium-bodied
Flavors:

berry, mineral, tobacco

2000: WineEnthusiast Rating: 87
Body:

solid
Fruit:

concentrated
Texture:

silky

1999: WineSpectator Rating: 88
Acidity:

fresh
Body:

medium-bodied
Fruit:

ripe

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

St. Julien:

A commune in the Haut Medoc district of Bordeaux. Its wines, made from Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot grapes, are rich, flavorful, and elegant with cedary bouquets. Modern St. Julien wines can be drunk quite young, but they age well, losing some of their blackcurrant flavor and develop a tobacco-like character.

Mediterranean Salad

Rated

Ingredients

1/3 cup balsamic vinegar
3/4 cup olive oil
4 garlic clove, finely chopped
1/3 cup finely chopped fresh basil leaves
4 tomatoes
2 ripe avocados
1/4 lb. mozzarella cheese, thinly sliced
salt, to taste
black pepper, to taste

Preparation

To make the dressing, pour the balsamic vinegar into a bowl and slowly whisk in the olive oil. Once the oil has been incorporated, mix in the finely chopped garlic and basil leaves and season with salt and freshly ground black pepper.

Using a sharp knife, remove the stem ends from the tomatoes. Slice the tomatoes into wedges and place in a large salad bowl.

Dice the avocados into large cubes and add to the tomatoes. Add the mozzarella cheese slices.

Add the dressing and gently mix together. Season to taste with salt and freshly ground pepper and serve at once with crusty bread.

Yield

Serves 4

Cook Time

Prep Time: 20 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 4
Amount Per Serving:
Calories: 619 Calories from Fat: 585
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 65g
100%  
Carbohydrates 18g
6%  
Dietary Fiber 11g
44%  
Saturated Fat 16g
80%  
Calories 619kcal
30%  
Cholesterol 19mg
6%  
Protein 14g
23%  
Sodium 267mg
11%  
Calcium
5%  
Iron
15%  
Vitamin A
19%  
Vitamin C
40%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.